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helius

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  1. Thanks for the reply, Trillium. I'll have to get one the next time I stop by China town. Steamed fish here I come!
  2. Thanks for the reply, FG. I do agree that it's some times really hard to explain these things in words. Reminds me of my adventures in learning how to make puff pastry. I'll have to get a few more dozen eggs tomorrow.
  3. Thanks for the reply. I guess it's just another hangup that I'll have to get over (it took me over a year to get myself to trust the cleanup process )
  4. Help! From what I understand (from the online lesson and the animated images), I'm supposed to flip the omelette such that the 1/3 part that's furthest away from the pan's handle ends up on the other two-thirds. I can do complete flips when it comes to over-easy eggs, but this seems to be beyond me. Suggestions would be much appreciated. Tom
  5. Hi, Loved the course. I do have two questions regarding the bamboo steamers: - How do you clean them? I've been wanting the 3-level bamboo monsters from Chinatown for awhile, but have always worried about getting them squeaky clean. - I have a huge wok (14" I think). Am I right in assuming that I won't have to get a cover for it, if I leave the cover for my bamboo steamer on?
  6. Turn down the heat and let them caramelize. If you can see burn rings either heats to high or you need better cookware but carmelizing is not frying. I knew I forgot something! I pre-heated the pot at medium-high heat, put in some olive oil and butter, threw the leeks in after the butter stopped foaming. The flame was adjusted to low (as low as I could get it on my lousy gas stove) after 5 minutes or so. Ah well, I guess I just need to get me some Sitram goodness.
  7. I have a whole bunch of Cuisinart Multiclad pots and pans, bought pre-eGCI. Does anybody know how thick the aluminum and stainless steel layers are for them? Here's my reason/excuse for wanting nicer pots and pans: I've just tried to caramelize a whole bunch of leeks in my Cuisinart Multiclad 6Qt dutch oven, stirring every 3 minutes or so. The burn pattern started as a ring where the flames were, then the insides of the burnt ring filled up with more burnt leeks, by which time I got worried about setting off the smoke alarm and turned it off. Since the leeks were no where near caramelized, am I correct in assuming that I need something that has a thicker aluminum layer? Or do I just need to stir more frequently?
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