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  1. Hi everybody... I am finishing in june my Baking and Pastry Certificate Program in the Culinary Institute of America and want to travel to Japan for an 6 month intership. Does somebody knows any place I can contact for that? Thanks
  2. Thanks all for all the answer, it came out like my friend reminds from her grandmother. I am going to ask her tomorrow all your questions and post it here. Here is the picture of the result: Thanks again!!
  3. Hi everyone... I have a friend that found a old recipe that her grandmother use to make for the holidays, and want to make it for baking and pastry class. It have some ingredients that had to be convert and I was wondering if here somebody know how. Here is the recipe: - 2 cake yeast disolve in 1/2 cup of warm water (now idea of the convertion of cake yeast to instant yeast) - 3 cups of warm milk - 1/2 teaspoon of salt -3/4 cup of sugar - 1 egg - 1 stick of oleo (whe asume this is butter or shortenning, but still not sure) - 6 cup of flour The name, cimakuta, we did not found anything similar
  4. inespm

    Making Vinegar

    Use it, I found one about a year ago in a cheap vinegar and right now I had made vinegar from tomato, cider, wine, rum (cooking it to down the alcohol), champagne, etc. The mother will grow the size of the jar you put on, always use some of the mother last vinegar before ading new alcohol. Another trick is to put som wood in the liquid, mother love wood, it will grow faster. Sorry my english
  5. I have this one: http://www.catalogobuffet.com/afl/index.ph...roducts_id=1281 Is the same that Joan Roca from the Celler de Can Roca in Spain use for serving smoke flavored food. The name in english is electric smoke pipe
  6. inespm

    Tonka Beans

    Here in Venezuela we find it, but I dont know if is possible to be sent to the USA
  7. inespm

    Sichuan Peppercorns

    I use it for ice cream... vanilla and sichuan peppercorns ice cream, taste good with chocolate cake
  8. In Venezuela: Negrito (strong black cofee) Guayoyo (clear black coffee) Marroncito (1/2 negrito with 1/2 milk added) Con leche (1/4 negrito with 3/4 milk) Guarapo (made with twice as much water) Tetero ( is a con leche that has much too much milk, almost white)
  9. I like fiji... this is a good bottled water web site: http://finewaters.com/Bottled_Water/Index.asp
  10. In Venezuela whe make the empanadas with corn flour, filled with meat, chicken, cheese, grains or fish
  11. inespm

    Café con leche

    Here in Venezuela whe drink "café con leche", black strong coffee made with espresso machine or any other coffee machine with hot milk and sugar. They are many varieties of coffee: negrito (strong black cofee), guayoyo (clear black coffee), marroncito (1/2 negrito with 1/2 milk added), con leche (1/4 negrito with 3/4 milk), Guarapo (made with twice as much water), tetero ( is a con leche that has much too much milk, almost white). Whe drink very strong coffee, probably two or three times the caffeine of an average U.S but are served in small cups. Venezuelan coffee is one of the best coffee
  12. inespm


    The mix have to be thick, not smooth... Some chef here in Venezuela now make "cachapa muffins"... When you cut the muffin the cheese inside is hot and melt... I like it a lot, but not sure how to make it.
  13. inespm


    4 cups of tender corn kernels (canned corn may be used) 3 teaspoons of salt ¾ to 1 cup of water (depending on how tender the corn is) ¾ cup of sugar Mix all the ingredients in a blender. The mix should become thick and heavy. If not, add more corn. Shape the mix like pancakes approximately 1-2 inch thick. Let them cook on medium heat for about one minute on each side, or until small bubbles form on the top. Cachapas should be served hot, and may be accompanied with cheese.
  14. inespm


    The picture look more of what we call in Venezuela "cachapa", that is diferent from the arepa. Is a corn pancake filled with cheese (whe use "queso de mano") The cachapa is tender corn with some milk, sugar, some times eggs and salt
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