Lisa Shock

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About Lisa Shock

  • Birthday 03/04/1961

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    Phoenix, AZ

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  1. Rice freezes really well, don't worry about clumping. I freeze mine in small rectangular containers overnight, then, I pop the brick out and vacuum seal it then freeze for real. The initial freeze helps prevent the vacuum sealer from smashing the rice.
  2. There are some trade secrets which have never managed to be revealed. IIRC, the Dr. Pepper and Moxie formulas are still secret. I have never tasted Irn Bru, if I ever find some, I'll let you know what I think is in it. (I worked briefly for a US soft drink company developing flavors, and I am pretty good at replicating some newer drinks.)
  3. German choc cake filling

    Should be ok overnight, it's low liquid and sterile to start with. Remember, if you are ever worried about eggs, you can buy the pasteurized ones.
  4. Hard caramel in ice cream

    Freezer temperatures are not cold enough to stop the motion of diffusion. (you'd need to be storing your ice cream inside a dewar of liquid nitrogen to accomplish that) Sugar is very hygroscopic, the only way to be able to store chunks of it in ice cream for any period of time would be to coat the chunks in wax or fat like cocoa butter. Think about commercial ice creams, there are no hard candy type chunks in any commercial ice creams. Premium ice cream makers even enrobe nuts in chocolate to prevent sogginess.
  5. Greetings! My parents live between Williamsport and Boonsboro. What's for dinner?
  6. Prepping Ahead - Yea or Nay?

    I do it for big special meals, not so much for everyday meals. That said, there are things i enjoy using where I prep a quantity in advance and then freeze it. I make various vegetable stocks and freeze then vacuum seal in cup and quart sized bricks. I make spaghetti sauce and freeze it in 4oz and 8oz chunks. I make tomato soup and freeze it in 8 oz blocks. If I make rice for dinner, I make a couple of extra portions for the freezer. I make a large pot of onion confit and store it in smaller portions in both the fridge and freezer. I don't usually prep vegetables in advance unless I accidentally make too much for a dish and save it for later.
  7. Shallots

    I suspect part of the deal right now is freshness. As they get older, all of the alliums start to dry out, leaving papery skin on the outside. (and sometimes moldy/mushy decaying layers) Employees in supermarket produce departments spend time peeling down the onions and shallots to make them look good. But, a couple of layers of papery skin used to be a couple of plump layers of juicy flesh, so, the produce keeps shrinking as it dries gets peeled.
  8. Costco (Food) to Go

    I like the berry smoothie, it's reasonably priced and not too big. Summers are really hot here and this is a convenient way to not get too overheated and dehydrated. (plus, it probably has vitamins and fiber)
  9. Chocolate mold release marks

    Would those spots happen to correspond to the location of your hands/fingertips when moving the mold around? Make sure to just grab the edges, hot hands can leave untempered spots.
  10. Help with Olive Oil Ganache

    I had picked up a formula at an after-hours session at WPF years ago, and cannot find it. IIRC, it had some cream, I recall being disappointed because I was trying to please a vegan client at the time. My guess is that a little cream is helpful, as long as the temperature is kept low (under 135°) cream has some emulsification properties. HERE's a recipe, but, it's very vague about the type of chocolate and it is for a liquid ganache. No word on if the chocolate was kept in temper or not, something of regular debate with old-school ganache making. In a few days, I will also be experimenting with olive oil ganache, will let you know what happens.
  11. Peanut Butter and Jelly - The Sandwich

    I prefer a whole wheat pullman loaf for PB & J. I make my own peanut butter. I keep raw peanuts in the freezer and roast them until dark in a pan with a lid on the stovetop. I allow them to cool a bit then hit them with an immersion blender and a dash of salt. (I use a milkshake machine cup.) This only takes a few minutes, but makes really great tasting PB. I like many different jams and jellies, so, I change the type often. Sometimes, I will make ½ and ½ different flavors like apricot and cassis. I also enjoy PB & honey, with raw honey.
  12. Seafood stock help

    Shrimp shells will give you the cleanest tasting result. Other than that, I'd make a vegetable stock from whatever aromatic vegetables are featured in the dish. (onion maybe, or celery) I don't see clam and shrimp mixing that well.
  13. The issue for me is the bacteria hiding deep within the pores of the skin. A while back, a research study was done showing that paper towels were better for drying hands than blow dryers in that they left less bacteria on the skin. People often rub their hands under the blower and in doing so, push skin oils and bacteria up to the surface. " When hands were rubbed, bacteria on the hands increased significantly after 15 seconds of use." So, when people rub their hands or put other sorts of pressure on the skin, bacteria are forced up to the surface. This means that the more time spent between hand washings, like when prepping a huge amount of one type of food, the more bacteria is on a barehanded cook's hands. -And, much more is present than on a properly gloved person's hands. Just because one person put dirty gloves back into a box once does not mean that the entire food service industry should abandon glove use. Anything can be ruined by poorly trained, uncaring, or uneducated individuals not properly performing their jobs. It doesn't mean we should toss the rubric out the window, it means the teaching system needs to be re-evaluated. (and probably the HACCP plan as well) I was trying to point out that the one person using gloves was clearly trying to keep sauce off of his hands rather than protecting the raw food which did not require handling with gloves. (which appears to be a bit contrary to the usual concerns behind food safety procedures)
  14. whoa, cutting unwashed oranges with bare hands on a RED cutting board.... (three health code violations bundled into one activity) Lots of bare hands there -the only gloves were on the person tossing sauce on red meat. Also, watermelon on a blue board is also generally frowned upon. Looks like fun, but, I'd invest in more gloves and train staff about cross-contamination and the color-coded cutting board system.
  15. Those are easy, just apply the red cocoa butter with a fine tipped squirt bottle, then flick in white dots with a toothbrush, allow to set a bit then spray or carefully paint the blue.