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AAQuesada

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Posts posted by AAQuesada

    Butter Basting = Too Greasy?

    in Cooking

    Posted

    Are you doing this on top of the stove on the fire or in the oven? When I butter baste I either do all the way on top of the stove or before the protein goes in the oven. Once your in the oven I wouldn't touch it unless you didn't get a good sear going in.

    It's All About Pastry Chefs

    in Food Traditions & Culture

    Posted

    You can add Michel Richard to the list of creative pastry chefs gone over to the savory side. Interesting article, thanks for posting about it or I may not have seen it.

    There is a lot of truth to it of course it doesn't tell the whole story. Escoffier did some famous deserts but came from the savory side. I would say he was fairly revolutionary.

    Restaurant outs LA Times critic

    in Food Media & Arts

    Posted

    They aren't getting a lot of support. The GM worked for Michael Mina in the past, and MM was quoted as saying "what was he thinking?". All this apparently because SIV didn't like some of the chef's deserts at XIV Mina's trendy Hollywood place. Relationships are really important in this business you should think before you start burning bridges.

    Japanese curry

    in Japan: Cooking & Baking

    Posted

    I finally developed a recipe I like. There's nothing wrong with the boxed stuff, but I like to do things the hard way.

    Japanese Curry

    Yield: 10

    Ingredients: Amount: Notes:

    Beef Chuck 1 lb Cubed

    Onions 6 ea Julienned

    Garlic cloves 3 ea minced

    Ginger 1T Minced

    Chicken Stock 1 gal Hot

    Curry Pwdr 3 T Pref Japanese (S&B)

    Apple, red 2 ea

    Carrots 4 ea 1/2" Mire Poix

    Potato, AP 4 ea 1/2" Mire Poix

    Peas, frozen 6 oz

    sachet 1ea 1 star anise, 1 bay leaf

    Brown Roux 6 oz Add 2T curry pwdr to roux

    Methods:

    1) Sear meat, remove and reserve Key Points:

    1) Do not over crowd pan

    2) Caramelize Onions 2) Slow, med heat

    3) Add Ginger + Garlic 3) .

    4) Add hot stock and Sachet; Add meat 4) .

    5) Peel and grate Apples into pot 5) .

    6) Simmer until soft 6) .

    7) Add Carrots, Potatoes, curry powder 7) .

    8) Simmer until just cooked 8) .

    9) Add curry roux and simmer until thick 9) .

    10) Add frozen peas & serve 10) .

    Spaghetti Carbonara

    in Italy: Cooking & Baking

    Posted

    Should be fine, you did add the egg in the pan. So it should have been hot enough to cook through as long as you didn't let it sit out for more than an hour or two before refrigerating. If you did the Mario Batali recipe where you mix in the egg yolk later Id say chuck it.

    I want to study Japanese Cooking, In Japan

    in Japan: Cooking & Baking

    Posted

    That's great that you can speak the language.

    BUT:

    Do you have any professional cooking experience in your home country. Any knowledge on how to use the big 3 hocho: Yanagi-ba, Deba, Usuba. Can you do basic katsura muki? Japanese cooking may look easy on the plate, but that belies a lot of technical skill.

    It would be a lot to expect to get a job working in a restaurant in your home country with little experience or training, I don't know why you would expect to do it in Japan?

    If you really want to go through with it I would thing culinary school would be a good route. Here's one that even has an english web page. http://www.tec-tsuji.com/english/

    What do you guys think of using Deba knives?

    in Kitchen Consumer

    Posted

    One common way to sharpen a deba is to use a microbevel at the heel to reduce chipping and use the heel for cutting through bone

    Yup.

    It is explained pretty well here: http://www.foodieforums.com/vbulletin/archive/index.php?t-6840.html

    And if you want to master japanese knifes you really need to develop good sharpening habits. I would say minimum once a week in a working kitchen or daily depending on use. It becomes much easier if you don't wait until they get super dull. The egullet sharpening class is a great resource as well:

    They shouldn't be all that chippy if used properly.

    Making Tortillas at Home

    in Cooking

    Posted

    So, I went to the Western Regional food show/Comida Latina and I thought I'd share one of the purveyors. 'MINSA' is selling Organic and Non GMO corn flours from White, yellow, red and blue corn.

    http://www.minsa.com.mx/ingquienes.html

    AAQ, thank you for the link. I've not seen MINSA products in our local Mexican markets, but I suspect if I look hard enough I can find it easier than I think :wink:

    How was the food show, and especially Comida Latina. I wanted to go but was actually in Mexico so had to miss it this year. Other than the masa you cited above, any new and/or interesting items?

    I think it will be one of those things where we, the buying public, need to ask for. In mexico I think non-GMO and organic don't really figure much into buying decisions.

    There was someone importing good quality Mexican Vanilla based out of S.D..(PM me if you want the name). Chocolatera Moctezuma from Michoacan was there with some really high quality Mexican chocolate including 40% bittersweet tabla.. Some really nice Mezcal from http://premiummezcal.com/ who is fighting for shelf space.

    Those were the ones that interested me the most. There were quite a few beef and pork wholesalers, Mexican Cheese producers, Spice and Chile vendors. All sorts of prepared foods.

    Asparagus: thick or thin?

    in Kitchen Consumer

    Posted

    Out of season there doesn't seem to be much difference between med or thin. If they are a little old and limp you can revive them like cut flowers by trimming the bottom and putting them in water with an aspirin. You won't believe how they firm up!

    Personally in season I love the Jumbo Green or Purple Asparagus from the Sacramento delta. Thicker is more tender and doesn't need to be peeled in season IMO just trim dry or tough stalks and cut any scales from the side. I still remember my first in season farmers market Asparagus from Zuckerman farms. I couldn't believe the sweetness, it seems like a totally different vegetable.

    Pasta book

    in Cookbooks & References

    Posted

    Yep! I don't dis-agree with you I just wish I could see it done (you tube) or hear a report of someone who made with success, because it is so different. Don't get me wrong, I've made pasta a lot and know how it's supposed to be when made in the usual 100g per egg or high ratio yolk formula. I'd love to master his technique because his reputation is so solid.

    The formula is soo different it seemingly has to be genius or unworkable and I can't figure out which?!

    Pasta book

    in Cookbooks & References

    Posted

    Yes, Bugalli uses XL eggs, I calculated it out at 27 oz per dozen or 2.25 oz ea. I wanted a way to compare the recipes and converting to a bakers percentage seems the best way. Bugalli's ratio seems to be pretty standard. Bertolli's is very different and a lot lower hydration on both his whole egg and semolina recipes. His egg yolk heavy formula goes back to a higher hydration. I just am very curious if anyone has had success with it. My experience is that it yields a VERY dense dough that is difficult to work with.

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