Preserver
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Posts posted by Preserver
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cooking is an art and baking is a science .. so i agree with some of you that i measure if its a new recipe in a savory dish and wing it later when i am comfortable with the recipe and i measure everything when its pastry whether its the first time or the 100th time..
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The trick i learned from one of the farmer is called "dry farming". They pull back on the watering of the plant when the fruit start to turn color.. this will concentrate the sugars in the fruit itself... i tried their early girl tomato and it was sweet as candy....
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well alton brown did it with moving boxes... for smoking his salmon show... he also did another one which is called scrap iron chef which he used old gym lockers to make a cold smoker. let me know if you need more info.. too much to type here..
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i have made vanilla ice cream with it before then i chopped up some Newman O's into it... mmm best ice cream i ever made....
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MMMM i love the Jaques Torres recipe. I have made it a bunch of times and alway's had rave reviews on it. just make damn sure that the oven has consistent heat and also "DO NOT OPEN THE OVEN"..... hehehe, and the corn syrup makes the difference
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maybe it's just my pure dumb luck so far... but the stone i got from japan town were for japanese knives, so there is no oil involved, just water...
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i agree with country cook.. i was looking for a whet stone as well and it can range anywhere from 20-100 dollars.... so if you are living in a big city or close to one look for an asian store... i found mine in japan town.... forgot what grit it was but i think mine was 5000... and it was way cheaper then sur la table or william sonoma....hope this helps...
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pastrami is actually corned beef which at first it is boiled then to make pastrami they will spice it with black pepper then smoke it.. steaming it is a great idea
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'compote" according to the food lover's companion.. it is a chilled dish of fresh or dried fruit that has been slow cooked in a syrup.which also may contain liquer or liquor and sometimes spices.slow cooking is important to maintain shape
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i refer to multiple books and almost none of it are recipe books.. i agree with kpzachary about the "food lovers companion", i like afew others too like "on food and cooking" by harold mcgee, "meat buyer's guide", "herb and spices", and my most recent purchase is "charcuterie". might have a few others but have to go through my collection... oh i have "the book of ingredient's" too....
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as an experienced marmalade maker... you might want to slice out most of the white pith.. i have made it with full pith and it came out "REALLY" bitter... but don't eliminate all of the pith cos of the pectin content in it...
Tin lining in copper pots
in Kitchen Consumer
Posted
i personally think that it's ok. as long as there is no copper showing. you dont want to let it sit in the pot for too long either and wash immediately after using..