Lisa Shock

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About Lisa Shock

  • Birthday 03/04/1961

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    Phoenix, AZ

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  1. Very sharp is the correct answer..... That said, I prefer a blunt nosed slicing knife -the sort used for cakes as well as large roasts or hams.
  2. I have found that visiting $1 stores or the equivalent (100 yen shop) can be very useful.
  3. Name that mold!

    I think it's half of THIS quenelle mold.
  4. However, this is precisely where lightbulb efficiency would be important... (in my current fridge the original bulb was just a bit smaller than a regular old lightbulb and used 20 watts of electricity, I put in an LED to improve performance)
  5. I had an incredibly lucky day at the local Goodwill! For the sum of one dollar, I got one of the finest cookbooks ever created, Les diners de Gala by Salvador Dali. Yes, there's a recently published reprint, but, no, no, this is the 1973 hardbound first edition, complete with dustjacket! (and worth at least 115 times what I paid for it!) Yes, there's some edge wear on the dustjacket, but, the book is clean and the pages are bright. It's also an amazing book overall. There are plenty of illustrations, photographs, and the recipes appear to fine dining classics.
  6. My mango banana cake

    Yes, it looks like the cracks are happening because the oven is too hot. The top and sides are firming up while the center is still cold, then as the center heats up and rises, it pushes upwards causing doming and cracks. There's also a chance that there is too much batter in the pans. It's difficult to tell from the photo.
  7. Hash Brown

    A Breville toaster oven will take days to provide the 400 portions he needs to serve... From his other posts, it doesn't sound like they have much if any oven space. The big issue with serving hash browns as opposed to other types of potato (where the potato is thicker) is that they brown best when spread out very thinly -which means a really large griddle surface. The setup recommended to you in another thread, to find a setup like 'mongolian barbeques' use here in the US, a large round griddle surface, might be very useful for making these, if you decide to continue to serve them to your guests. The big trick to getting them to stick together is to mix salt in with the shredded potatoes, place them in a thin layer in the hot, oiled pan, and allow them to just cook for a while, undisturbed. If a cook keeps turning them, they will take longer to brown and will not cling together as well as potatoes left on the griddle for 5+ minutes and flipped just once, then left alone again. Still, I am not certain this is the potato dish I would choose to serve for a Sunday evening dinner. Are the guests eating with silverware, or scooping the food up with their bread? How they eat their food will obviously affect what types of recipes you make, whether that is oven roasted potatoes, deep fried french fries, or boiled potatoes with butter and herbs.
  8. Hash Brown

    I prefer to make hash browns with potatoes which have been previously boiled, cooled, then grated. You don't lose as much volume this way. Generally the deep fryer is a bad idea. The commercial patties one sees fats food places deep frying are specially made, and compressed in a special pan to mold the shape, to work in a deep fryer. The only way to deep fry them is to mold grated potato under pressure, cook to form a brown crust, then deep fry. (generally not worth it)
  9. Stretching a Margarita

    Living in Arizona, I know a bit about warm weather, and my advice is to serve glasses of water with your drink. Maybe with a twist of lime, but still, simply water. Dehydration can be life threatening more quickly than people realize.
  10. Asparagus soup raw flavor

    I think what she is saying that, whether in soup or any other dish, many children simply do not like asparagus. For transport and handling food, the basic rule is that food should not be in the 'danger zone', which is 4° - 60°C or 39 -140°F, for more than 4 hours. -Less time if possible. If a soup is to be reheated, places I have worked at have chilled it as quickly as possible, and transported it cold. To chill, we place pots of hot liquid inside of larger pots with ice in them. We also use ice wands, HERE is a large wand. The guideline we use is the FDA food code. It is huge, but searchable. Most answers about food handling can be found there. I have found that cream type soups can be difficult for some people to re-heat. The soup needs to be gently heated and some people try to put it on high heat and burn it. Soups made with a vegetable stock, or tomato, base seem to work better for me if they will be reheated. I also avoid noodles. I hope this helps!
  11. Thomas' English Muffins

    Well, that depends on how you feel about additives in your baked goods. Back in the day, cans were lined with compound which contained pork lard to prevent rusting through. Then, in the 1980s, there was a worldwide push to make cans suitable for everyone to eat from. (lard being a no-no for vegetarians, and pork being off limits for several religions) Nowadays, cans have a plastic lining, components of which can leach out and affect foods -most notably BPA leaching into acidic foods. Cans vary from manufacturer to manufacturer, but, almost all nowadays use some sort of plastic on the insides. I don't think anyone has done extensive tests on what happens to these linings if the cans are used as baking pans.
  12. Thank you for posting the videos, they were very helpful. The bread does appear to be very tasty. I think you could save time by making larger amounts of dough, and doing the folding with oil as if you were making croissants. That is, make ten pounds of dough instead of one serving at a time. Croissants use butter, and yeast dough, so it's a lot more difficult to handle. Since you use oil, you will not have to chill between folding the 'turns. You could cut the thick layered dough into small squares, then roll out with a rolling pin to the final shape. HERE is a video showing one type of 'lock-in' don't worry about the language, just watch his hands. HERE is a video of the traditional French method which makes more dough. Don't worry so much about keeping the dough cold and stiff, they only do that because they work with butter. Essentially, each person needs to make 134 per hour. That's a lot. Is the dough alright if you make it a day in advance (with or without folding)? Can you invite students from a local culinary school to come help for free as some sort of job training event, or as a way for them to contribute to your charity?
  13. Can you tell us in detail what is wrong or lacking in taste with the machine that can make tens of thousands of units? There is a chance that you could change the formula so that the product tastes better when made in that machine. (adding malt, using a preferment, etc.) And, welcome to the forums!
  14. Help! Wrinkled/hollow macarons!

    Could be: overbeaten egg whites, resting too long, oven temp too high. Do you have an oven thermometer inside the oven?
  15. Use the expensive masking tape (yellow or green) and cut out a triangle, place it in the center of the mold, leaving some tape sticking up out of the mold to use later as a tab to grab. Paint uncovered sides with tempered blue cocoa butter and allow to set. Carefully peel up tab and discard. (This can also be done with carefully places acetate sheets.) Splatter with black tempered cocoa butter, allow to set. Paint center with pink tempered cocoa butter, allow to set. Fill and cap per usual.