begpie
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Posts posted by begpie
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carpaccio is thinly sliced,while crudo when talking about fish isnt necessarily thinly sliced.
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then go to Comerç 24 located in ciutat vella,for more information go to http://www.comerc24.com/english/index.html
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the secret to get an even cap of burnt sugar is to spray with water before burning,we do this here in spain with great results
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i´m doing a research about bolognese sauce and would like to have some of your views and ideas.what do you use for the sofritto?what kind of meat?red or white wine?do you use milk?when do you add salt?do you use herbs?cooking time? lid or no lid?
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http://tinyurl.com/c26lpw
^^can you fine cooks and chefs tell me what these are for?
I have a huge pet peeve in watching cooking shows and seeing chefs/cooks use rubber spatulas to stir things in pots and pans. Rubber spatulas to ME are for scraping down bowls of batter or getting the last bits of mayo or peanut butter out of jars. They just seem awkward in stirring in pans, especially since the tip is so soft and wont get up crispy brown bits and things can burn.
Is it just me?
I don't have a problem if other people use rubber/silicone spatulas to stir with. I typically use them in the manner you describe, but if they have something on them from cleaning out a pot or can, then they do get dipped and stirred into whatever I'm making, ostensibly to clean them off.
here in spain its prohibited to use wooden things to stir with,thats why many chefs use plastic spoons and spatulas(especially when you have people watching you cook).Out of curiosity, why is there a prohibition on using wooden utensils (I'm guessing for public consumption) in Spain? This prohibition doesn't extend to home kitchens, does it?
Tracy
its more difficult to keep of bacteria from wood i guess,but nothing can beat a good wooden spoon when making risotto,now we work with metal spoons and my hand is all burnt.
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http://tinyurl.com/c26lpw
^^can you fine cooks and chefs tell me what these are for?
I have a huge pet peeve in watching cooking shows and seeing chefs/cooks use rubber spatulas to stir things in pots and pans. Rubber spatulas to ME are for scraping down bowls of batter or getting the last bits of mayo or peanut butter out of jars. They just seem awkward in stirring in pans, especially since the tip is so soft and wont get up crispy brown bits and things can burn.
Is it just me?
here in spain its prohibited to use wooden things to stir with,thats why many chefs use plastic spoons and spatulas(especially when you have people watching you cook).
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try using agar agar instead of the usual gelatin as it is heat resistant.
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the sound of thyme going in to hot oil
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gellan can take up to 90 celsius heating,why not try with metil.
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i have come across some recipes using mushrooms when making fish stock,especially french chefs,whats the reason for adding mushrooms to fish stock?
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what is your limit of serving bad food,whats the worse you have served or seen being served?
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general basic skills
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what professional skills do you think is needed or bemastered to call yourself a professional cook or to work in a star restaurant??
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ciao tutti.i wonder if anyone has tried to make gnocchi with beans (cannellini)instead of potato and if so how it turned out?
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we in sweden eat it with bechamel,bacon and petit pois,the bechamel we spice with jamaican pepper(kryddpeppar)you can read more here http://en.wikipedia.org/wiki/Lutefisk.god jul och gott nytt år!
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i think sous vide cooking might challenge mr maillard in the future
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i would have the base prepared and then just fold in the eggwhite "a la minute"
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does anyone know were moules frites comes from?is it belgium or france,we have quite a disussion at work so if you guys can help me out here please!
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this is the future http://www.cookingconcepts.com/ENG/clarimax.html
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I sympathize, ask myself much the same question whenever I step into the kitchen hungry.
There really ARE some good answers, and there really could, would, and should be some nicely developed principles and documentation, hopefully with good details and video clips, but I'm still looking for those.
Broadly can go
Classic French White
Classic Italian Red
Oriental
Other modern stuff of questionable quality
Can emphasize acid from citrus (lemon or orange) or vinegar, sugar, flavors in breading of the chicken, flavors in filling of the chicken, and more.
Don't ignore
Gray Kunz and Peter Kaminsky, 'The Elements of Taste', ISBN 0-316-60874-2, Little, Brown and Company, Boston, 2001.
For French white, the main ingredients are shallots, garlic, mushrooms, dry white Chardonnay wine, appropriate white stock, blond roux, milk, heavy cream, egg yolks, S&P, lemon juice, and finished with soft butter.
In this case, stay totally away from all cooking lessons of the last 30 years and go back to the old themes -- make cups of this stuff, before cooking the chicken, keep it warm, just before serving finish it with softened butter, and then drown the chicken with it. It's the top, center, crown jewel of 'finger lick'n good'.
Various cases are fantastic with scallops, chicken, and veal.
In the sauce can include fluted mushroom caps or morels.
If the chicken is split open, pounded flat, and rolled up with a filling, and lightly browned, then even better.
But this sauce makes nearly anything taste at least good and usually terrific.
This sauce isn't a 'pan sauce'; for the 'fond', wash it down the drain.
New? No. Terrific? Yes.
Your teachers may get a heart attack eating this stuff, but just no way on this planet can they say it's not good.
I have some favorite proportions:
5 T minced shallots
1 clove of garlic, minced
6 ounces of sliced, small to medium white button mushrooms, washed, trimmed
2 C French dry white Burgundy wine from Pinot Chardonnay grapes
a bouquet garni with bay leaf, thyme, and parsley
1 C appropriate stock
10 T all purpose flour
8 T butter (lightly salted or unsalted)
1 1/2 C hot milk
1 C whipping cream
4 egg yolks (USDA Grade A Large)
S&P to taste
juice of one lemon or to taste
additional soft butter, several T, to taste
Put first 6 ingredients in a 3 quart pot, reduce without scorching to 1 1/2 C.
If want to poach the chicken instead of frying it, then use this stock as the poaching liquid, remove the chicken, and continue with the sauce.
Remove and discard the bouquet garni.
In another 3 quart pot, make blond roux of flour and butter and heat with slow bubbling for 60 seconds, stirring constantly with wooden spatula.
Remove pot with roux from heat and add simmering stock to hot roux all at once. Whip thoroughly and return to heat, whipping constantly reaching all parts of pot. Mixture will be stiff.
Slowly blend in hot milk with constant whipping. Whip and bubble slowly till smooth and remove from heat.
Use whip to mix cream and yolks in a 1 qt bowl. With constant whipping, slowly add roughly 1/3 of hot sauce, by tablespoons at first, to cream and yolks. Add cream-yolk-sauce in 1 qt bowl back to main sauce in 3 qt pot and whip until uniform.
Add S&P to taste. Add lemon juice to taste.
Keep sauce warn.
Just before serving add a few T of softened butter 1 T at at time and whip to combine.
When the chicken is done, drown it with the sauce and serve.
einstein,not!
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hi amigos,i need to know what arrowroot is called in spanish,can someone help me please?
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Food that is sautéed is usually cooked for a relatively short period of time over high heat, with the goal of browning the food while preserving its color, moisture and flavor,so whats your problem...
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I am currently a culinary student and am going through cooking practicals, next week I have to do a sauteed chicken breast with a sauce, simple right? The problem is that the chefs really want us to step up and do some really good and different stuff as this is my next to last quarter. No more cooking out of ProChef, however we are very limited in our ingredients; basically we get the standards: potatoes, onions, garlic, celery carrots, parsnips, leeks, butter, salt, pepper, chicken stock, oils, cream, milk, and etc; we get no demi, or herbs. I have done a small amount of research my self and really have not seen anything that jumps out at me with these limited ingredients if anyone has any ideas i don't need recipes just some ideas that i can run with and expand upon.
open it up like an elephant ear fill it,roll it and wrap it with cling film,cook it slowly in liquid or in the oven then when u serve it you cut it in half so that u can see a little of the filling,try matching with colours for the filling,good luck!
Acid in Risotto
in Cooking
Posted
ciao,is it true that if you put wine in your risotto when making it ahead of time as an "mice an place" it goes sour more quickly,if so why?