blueapron

Depending on how you plan to serve them- you can twist the tail and claw/knuckles free from the body and then cook them seperatly Claws for 2.5 min- tails for 3 min

Such a sad topic, but it reaffirms one of my favorite reasons for being a cook/chef and that is that food brings people together and provides awesome memories. The whiskey sour story almost made me cry.

3 divided by 8=.375 .375 times 1.25=.468 .468= little less than half a tsp

Sorry to hear, It does go in cycles for my mother and I came to find that it was truly the love you put into the dishes that made the difference. I had a hard time getting her to eat sometimes but that is to be expected. Cook their favorites and dont try to introduce too many new dishes or flavors. Mild bland food was what she needed at first because of the nausea from the chemo. American cancer society website has a thing about nutrition for patients. His immune system is so weak now that veggies like crucifers(broccolli) and tomatos give essential immune support. Think comfort food that has good nutrients. Oh yea i forgot about the protien shakes thing-she loves the high protien Ensure drinks and the oncologist even had coupons for them in the waitng room.

Accurace pays in baking because you involve so many levels of physics and science in it. That is not really a problem- just simple grams is enough or is that too little of an amount to even weight a gram.

Sounds like a chemical reaction, but I dont think it is the wine rather the pan.You guys are not using aluminum pans are you because the acid would do crazy things in that pan?.

Try to convert using weight instead of volume by weighting 3/8 of dry yeast on a digital scale.Weight is the most accurate way to measure ingredients. I prefer the taste of instant over the regular active. Dont know why though but it just seems sweeter and more complex to me.

Dont be afraid to ask the butcher to cut some thick steaks for you. Even a national grocery store chain is willing to do this just try to go early in the morning when they are doing the cutting are ask for some for the next day.Thicker the better to me. Filets, ribeye or strip are best because thy have the best fat marbling with the least amount of the tough sinews and cartilage. Are you basting the steak with the pan fats while it cooks? It really speeds up the crust part reducing the chance of overcooking because it is gettting wet heat from both the top and bottom at the same time.

Almost forgot to tell you to check out the cooks illustraded website. They have a cool section were all they do is test things knives,peelers, salad spinners... They tested all the knives that we have mentioned here and they break it down in laymans terms, I think the wustof won followed by henkels

Man I know it is hard but just try to wait until you can get 20 or 30 bucks more. I am sure you wanted a better answer, but I cant encourage you to make a $40 mistake. These knives are fair at best and since they are made with lower quality steel they dont hold a sharp edge very long which means alot of time on the sharpening stone. Stamped knives are cut or "stamped" out of a flat peice of steel and are rather flimsy because the blades usually are not part of the handle -avoid at all costs!! Forged on the other hand is layers of steel that is heated and formed into a blade and the handle is then molded over the end of the blade or tang giving it better strength ,weight and balance. Anyway dont blow your 40.You will just be that much further from what you really need. If you are a culinary student who is spending thousands and thosands on classes INVEST in your future- a quality knive will last forever if treat it right. Have you looked at Global knives? I own a couple along with my wusthofs and really really like them. They come razor sharp from the factory and if you use a steel each time you use it (as you should with any knive ) they stay sharp twice as long. The global G-2 20cm cooks knive is a good size for beginners and yoy can get it for less than $70 on line at amazon or metrokitchen.com(free shipping!)

You can technically blanch anything, but remember that you will lose alot of the great nutrients of the spinach into the water. I guess it comes down to color verses nutrition, you make the call. It is easy to avoid the water issue be either laying the spinach on a couple of paper towels for a few seconds or simply by using tongs to lift the spinach out of the pan and squeezing rather hard with the tongs to get the water out and back to the pan before you go to the plate. Try not to just pour the contents out of the pan and onto a plate, use a spoon or tongs.

Oops! Sometimes I read what I want o read and hear what I want to hear, ya know.

They who?

Hey I went to culinary school in Vancouver ,B.C. Canada Where did you go? I dont think chef is still replying to this forum anymore.

just thinking but you could also try to cook the tails however-grill ,boil, smoke,etc.. and then substitute them for canned tuna in a tuna salad with mayo and the works..

Thats too bad! better Luck next time. The only problem is that when you buy frozen lobster tails you dont know their quality before they were frozen.

I love to use a smoker too!! I have tried just about every thing meat wise and am on to veggies now. Smoked potatos-killer tomatos -no brainer apples-awesome smoked apple sauce. fennel-adds a completly different flavor but is great shaved into a salad cheese -provalone-cheddar -yummy ARRRGH I have got to go- more later!!

In my last rest I worked under a chef who was a chef de partie a DB and also at the French Laundry. He was also a fish instructor at the CIA,anyway he cooked all protiens this way. We started with standard all clad stainless pans and heated up to a medium.Then added clairified butter and placed the seasoned meat in let it cook for 1 minute flipped it and then added some good whole butter and a clove of garlic.Allowed it to cook for 30 sec flipped back agian onto the first side. We then tilted the pan back alittle and spooned and spooned and spooned the hot butter over the meat until cooked to temp.We never put them in the oven. The butter speeds up the maillard reaction and browns both sides perfectly. This was new for me and against everything I was taughht before, but that is the beauty of cooking under several different chefs - there is a million different ways to do the same thing.

Easiest way is to line the mold with dough and prick the base a few times with a fork to allow air to escape and to allow hot air in. then get a giant piece of saran wrap and place on tart fill with either black beans or ceramic baking beads(blackbeans absorb and retain heat better than rice or white beans)and carefully fold the saran wrap so that no beans escape and that no plastic wrap is touching the metal or else it will melt and the beans will pour out. When cooked simple pull out the saran and beans and store so that next time all you have to do is grab your bag of beans and go. Dont ever try to cook and eat the beans afterwords

Are they pre cooked at all? If not why not try to boil or steam only for a minute or two and then add to the smoker with the ribs. A true surf n turf BBQ. You could slice into medallions and add to a spinach salad of sorts. Kind of like smoked trout salad. Bet none of your guests have had smoked lobster-You could famous for them! Butter poaching is great but if you are like most Costco people it can be really expensive, especially if you break the butter sauce and start again!

I like to make my own also.I just buy a fav organic yogurt eat 80% first. Then slowly heat 1 quart of milk to a tepid 98 to 105 degrees Pull off the heat and pour into a insainly clean bain and add 2 tblsp of the uneatin yogurt in -cover it and set in same place you would to proof bread. Let sit overnight resisting the temptation to shake or move the container. From then on just make sure you dont eat all of your own and use it as your new culture.It becomes something like a sourdough culture and while become more complex and flavorful the longer you keep it going. Sometimes I use 25% buttermilk to add more tang and sourness. *Do not stir the yogurt before adding to the milk and be sure to poor off any of the liquid that collects on top of yogurt *

Blanching is to preserve the bright green color. In the south we usally dont blanch collards or kale because the darker color is desirable , however you can blanch tougher greens because it shortens the cooking time. But I would not be caught dead doing this! Definitly get a salad spinner(oxo makes a good home model) or you could buy prewashed and precut at supermarkets-another shortcut. spinach cooks so quickly that blanching just is not necc unless for a special recipe.

This is a great question for the upcoming Q&A with Alton Brown!! He is a Georgia boy and understands the onion very well.I believe he did either a whole show or segement on Good Eats about them. To me they are best eatin raw- roasting or carmalizing seems like a waste because they both cook off a good amount of the natural sugars that are so unique to Vidalias. I tried to grow some my self- I even brought back some of the soil because that is what I thought made them so special-but they were not as sweet.

That was the thinking behind the idea. So many customers nowadays request no carbs. One customer demanded no white veggies on their plate claiming that they have no nutritional value. We took it more like a challenge than a demand and sent them the cauliflower,but on a seperate plate. After the initail shock that we were still going to do own own thing had passed the server came back this time with a request for a side to go at the end of the meal. The mac n cheese way is the only way I can sneek a veg into my nephew's stomach!

not scorch -score the fish with knive by slicing just 1cm or 2cm deep. The key to crispy skin is to get the skin as dry as possible by either drawing the blade across the skin to "squeegee" as much moisture out as possible drying with towels as you go or if you can find japanese celluose paper it works great because it absorbs moisture like a sponge. I use it with diver scallops to get the beautiful sear and crust. I dont like to press down on the fish like you suggested just because fish is so delicate. Dry skin and hot oil are essential. I'm not sure why you cant get the skin on the snapper-I know it can be done.