[Vinaigrette Question]

whenever i make a vinegarette and i store it in the fridge the olive oil hardens.is there an ingredient to add or a way to prevent this?this never happens with commercially purchased dressing with no preservatives.

thanks

[Fish - Fresh or Frozen]

While we have some local fishmongers, I'm not sure what is truly fresh, and what has been previously frozen.  I decided to shop for some black cod (sablefish) that was packaged and quick frozen on the fishing boat, and was surprised to find that the prices (before shipping) are substantially higher than at the local fish market.  Once I add in the shipping charges, it's pretty hard to justify online shopping.  Anyone have any suggestions for online buying of black cod, and/or any idea why the prices are higher right off the boat?

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fresh is always better.but in your case since the fish was flash frozen after it was caught.the frozen one would probably be better.just don't rush the thawing process.

[Sushi Brining]

RedRum, (I get flash backs of The Shining), check if there are Asian markets in your area.  The little one by me has sushi grade tuna, salmon, tilapia, escolar, mackrel, and hamachi as well as octopus.  All frozen.  The tuna is nearly as good as what I get at local sushi restaurants.  Once I have gotten a piece of tuna that had more connective tissue than I wanted but usually it is very clean.  I have had the tuna, escolar and octopus and all were very good.  FDA requires all fish to be eaten raw to be frozen excpet tuna to kill parasites.

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you want to be careful with the escolar cause youll get diarreah if you eat to much

[Sushi Brining]

you can also dip mackerel(aji) in vinegar just before serving as sushi or sashimi

most of the fishes that are cured are shiny silvery fishes(hikarimono)

for salmon and bream you do not need to cure especially for bream.bream is a very delicate fish.you can sear the skin a little with a torch and eat it.a lot of people eat bream sushi with salt instead of soy sauce. a good thing to do to the salmon is to shockit or sear it.if you want to shock it dip the fish in boiling water and the immediately pull out and put it in ice water the pat to dry.you will see the white strands and impurities in the boiling water from the fish.

[Gumbo: Cook-Off 3]

i was making the roux and after 20 minutes it was pretty dark but not toasted after adding the trinity.after adding it,it had a roasted smell not a nutty one..so i didnt add it because it would probably ruin the soup. is this the way it should smell?

thanks

[Mushroom Preparation]

i remember watching an episode of dinner impossible and the guy was telling the people helping out to scrape out the gills but i cant remember the reason.

[About roux]

I would just use a 2:2:1 ratio.  That being:

2 parts flour/2 parts fat/1 cup liquid (your soup)

Sauces like bechemel are usually 1:1:1

Soups are usually 2:2:1

Superthink preparations are usually 3:3:1

Hope that helps.

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is 2parts about 2 tablespoons?

thanks

[Knife Skills Question]

http://youtube.com/watch?v=c-xkL9DbwJc

[About roux]

hello,

i was just wondering for a basic cream or potage type of soup.what is the ratio of roux for the liquids(milk,stock,etc). i do not want to use any heavy cream.

thanks