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About AAQuesada

  • Birthday 05/31/1971

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  1. Or maybe dip the marshmallow in white choc then sprinkle as a garnish on the outside. In any case I thought I'd put it out there as it's an interesting product.
  2. Fresh Origins the microgreen company makes some great herb crystals that I think would work perfectly for this application! http://www.freshorigins.com/our-products/crystals
  3. Cuts and scrapes

    Working too many hours opening a new restaurant in I was shaving large bunches of chives and as I always keep my Japanese knives super sharp (sharper than my mind at the time lol) let my thumb stick out a bit and took off a good nickle sized piece. Didn't really feel it at first -just saw it on the side of my knife and thought 'oh, that's not sanitary and flicked it in the trash bin. Luckily the Chef Consultant was more on it than I was and by the time I figured out what was going on the thumb was wrapped up (she really was bad ass). I refused to go to the hospital (sigh). It took a good month and a half to heal and every time I bumped it wrong.....
  4. Silky Smooth Chicken Breast

    Why do you think it needs to be pasteurized to be safe? Why do you think sous vide is better / safer than the way it is done traditionally? Do you think maybe there is a reason you aren't allowed to use sous vide for food service with out a HAACP plan?
  5. That's what I'm saying by candying the ginger. Raw ginger like raw garlic is just too 'hot' If you don't want to go through the trouble of candying the ginger I would at least triple blanch in cold water to get rid of the heat .
  6. My instinct would be to try candying the ginger first then infusing that into your base liquor by whatever method.
  7. Perfecting Sous Vide Hainan Chicken Rice

    Duvel, correct me if i'm wrong but i'm guessing the regular quality HK chicken available to restaurants is a freshly killed chicken. Wearas here in the states the generally available chicken is a factory farmed bird -my experience is that they cook differently. Freshly killed chicken have a bit more assertive flavor and a firmer texture to the meat.
  8. KFC's 11 not-so-secret herbs and spices

    If that's the recipe it's the original home version the restaurant version was based on. Which makes sense if it was meant only for a direct family member.
  9. Classic French Clafoutis

    Love David! just wanted to share my goto recipe from Fanny Zannoti's old website foodbeam. Really excellent, This time of year plums are good in clafoutis, been getting some excellent ones this year. http://www.foodbeam.com/2008/03/26/hoping-for-happy-accidents-le-clafoutis-de-ma-grand-mere/
  10. Southern African Cookbooks

    That e-book looks great! thanks for sharing!
  11. Tomato leaves

    I think a few leaves really do perk up a tomato sauce but I'm not quite ready to make a tomato leaf pesto
  12. I learned soo much from Richard Bertinet books with accompanying videos. I went from knowing hardly anything to having the confidence to make very large batched of brioche with out a mixer to make slider buns for work. Demonstating the technique along side the book was huge for me.
  13. I don't think i've ever used whole dry milk before? I would think the fat would cause it to go rancid faster if not kept refrigerated.
  14. Coconut Italian Meringue

    I did see a product called desiccated coconut that was a not too fine powder next to the regular dried coconut in the korean market. I suppose I could run it through the vita prep and add this at the end
  15. Transforming foods. NEED HELP PLEASE!!!

    That is a sad story! Serve it with some buttered egg noodles, minced parsley and add a heavy dose of update your resume and look for a new place to work