cteavin

If anyone knows the actual name for this, let me know. I think of it as "fried gratin potatoes."

By cteavin, May 24, 2021 in RecipeGullet

• Recipe

How much plastic packaging do your area's grocery stores and supermarkets use?

By cteavin, May 12, 2021 in Kitchen Consumer

A simple yet elegant Japanese rice dish, Takikomi

By cteavin, May 15, 2021 in RecipeGullet

• Recipe

Dashi and Osumono, recipe and video

By cteavin, April 19, 2021 in Japan: Cooking & Baking

• Reference

ISO invert sugar recipe 1 2

By cteavin, November 14, 2009 in Pastry & Baking

Why cook black beans for 8 hours and what does cooking them in sugar do?

By cteavin, January 26, 2016 in Japan: Cooking & Baking

Non-fried croquettes, how to add texture and crunch?

By cteavin, April 26, 2016 in Cooking

How long will a drink with eggs and or milk really keep?

By cteavin, January 2, 2015 in Spirits & Cocktails

Sous Vide stocks, how much water?

By cteavin, May 25, 2014 in Cooking

Sous vide and egg whites in custards

By cteavin, March 4, 2014 in Cooking

New oven in Japan, ideas or suggestions?

By cteavin, February 9, 2014 in Japan: Cooking & Baking

Methylcellulose F50, genoise, and structure

By cteavin, February 24, 2014 in Pastry & Baking

The mystery of white chocolate milk in cooking

By cteavin, February 2, 2014 in Pastry & Baking

What alcohols would be good to infuse chocolate essence into?

By cteavin, January 22, 2014 in Spirits & Cocktails

Why did the sugars in my rum crystallize and fall out?

By cteavin, December 18, 2013 in Pastry & Baking

Portuguese crab with red wine -- looking for a recipe

By cteavin, January 4, 2013 in Spain & Portugal: Cooking & Baking

Cooking/Food Museums?

By cteavin, June 30, 2012 in Food Media & Arts

Candied citrus peel, leftover syrup 1 2

By cteavin, March 29, 2010 in Pastry & Baking

Different flour types in Japan

By cteavin, March 30, 2012 in Japan: Cooking & Baking

Bread from the bacteria in idli

By cteavin, March 28, 2012 in India: Cooking & Baking

Sarson ka saag

By cteavin, March 24, 2012 in India: Cooking & Baking

What are we skimming off stock?

By cteavin, February 20, 2012 in Cooking

What to do with this stock/essence?

By cteavin, February 19, 2012 in Cooking

How to make an extra crispy breading for deep frying

By cteavin, June 23, 2011 in Cooking

Making soy milk

By cteavin, June 12, 2011 in Cooking