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cteavin

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Topics posted by cteavin

  1.  

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

    By cteavin, in Kitchen Consumer

    • 20 replies
    • 2,874 views
  2.  

    A simple yet elegant Japanese rice dish, Takikomi

    By cteavin, in RecipeGullet

      
    • 3 replies
    • 1,753 views
  3.  

    Dashi and Osumono, recipe and video

    By cteavin, in Japan: Cooking & Baking

      
    • 0 replies
    • 1,140 views
  4.  

    ISO invert sugar recipe 1 2

    By cteavin, in Pastry & Baking

    • 41 replies
    • 27,125 views
  5.  

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

    By cteavin, in Japan: Cooking & Baking

    • 9 replies
    • 4,224 views
  6.  

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

    By cteavin, in Cooking

    • 2 replies
    • 1,375 views
  7.  

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

    By cteavin, in Spirits & Cocktails

    • 4 replies
    • 7,103 views
  8.  

    Sous Vide stocks, how much water?

    By cteavin, in Cooking

    • 9 replies
    • 4,211 views
  9.  

    Sous vide and egg whites in custards

    By cteavin, in Cooking

    • 4 replies
    • 3,403 views
  10.  

    New oven in Japan, ideas or suggestions?

    By cteavin, in Japan: Cooking & Baking

    • 5 replies
    • 7,877 views
  11.  

    Methylcellulose F50, genoise, and structure

    By cteavin, in Pastry & Baking

    • 2 replies
    • 2,990 views
  12.  

    The mystery of white chocolate milk in cooking

    By cteavin, in Pastry & Baking

    • 3 replies
    • 2,790 views
  13.  

    What alcohols would be good to infuse chocolate essence into?

    By cteavin, in Spirits & Cocktails

    • 5 replies
    • 1,937 views
  14.  

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

    By cteavin, in Pastry & Baking

    • 5 replies
    • 2,325 views
  15.  

    Japanese knives

    By cteavin, in Kitchen Consumer

    • 18 replies
    • 4,522 views
  16.  

    Portuguese crab with red wine -- looking for a recipe

    By cteavin, in Spain & Portugal: Cooking & Baking

    • 4 replies
    • 5,305 views
  17.  

    Cooking/Food Museums?

    By cteavin, in Food Media & Arts

    • 3 replies
    • 2,107 views
  18.  

    Candied citrus peel, leftover syrup 1 2

    By cteavin, in Pastry & Baking

    • 30 replies
    • 17,577 views
  19.  

    Different flour types in Japan

    By cteavin, in Japan: Cooking & Baking

    • 4 replies
    • 6,686 views
  20.  

    Bread from the bacteria in idli

    By cteavin, in India: Cooking & Baking

    • 2 replies
    • 5,929 views
  21.  

    Sarson ka saag

    By cteavin, in India: Cooking & Baking

    • 9 replies
    • 8,295 views
  22.  

    What are we skimming off stock?

    By cteavin, in Cooking

    • 6 replies
    • 3,073 views
  23.  

    What to do with this stock/essence?

    By cteavin, in Cooking

    • 7 replies
    • 1,870 views
  24.  

    Bamix voltage/watt question

    By cteavin, in Kitchen Consumer

    • 6 replies
    • 3,999 views
  25.  

    How to make an extra crispy breading for deep frying

    By cteavin, in Cooking

    • 23 replies
    • 17,419 views
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