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  1. Thanks for the feedback Lisa! I guess what I imagine our website to be is a collection of recipest from various sources (including those that you mention) which can be presented in a single page for the reader. Similar to how kayak allows its users to compare flight offerings from different airlines, the site I am planning to work on allows users to compare recipes from different websites. For eg, if you search for chocolate chip cookies, you will be able to see a list of recipes say 1) Bon Appetit's Recipe, 5 comments were found on the actual site, vegan 2) Food & Wine Recipe, 4 comments were found on the actual site, non-vegan 3) NYTimes Recipe, 14 comments were found on the actual site, vegan I won't be able to provide the entire recipe since it is their copyright, but I can list down the title and main ingredients though, which I believe will still be useful.
  2. Hi guys, I am a programmer who loves food a lot and I am thinking of working on a food recipe website. My idea is to create a website which indexes and categorizes recipes from the Internet. I want to provide better recipe search results and recommendations based on users’ preferences (I use Google currently but I feel there is much room for improvement.) I would like to know what you guys think about the idea and whether it is something you would like. And do you have any features that you always wanted in a recipe website? Thanks again! P.S. When I get something going, is anyone interested in beta testing for me?
  3. Hi guys, I am sure most of you are aware of the technique of double frying (lower temperature and then frying at a higher temperature). I have been watching a number of food shows which pointed out to me that by double frying, the food in question will become less oily. The explanation being something about the oil absorbed in the first round of frying being purged out in the second round of frying. I am extremely tempted to dismiss it as pure rubbish but I feel I need to ask whether any one out there actually knows that it is actually healthier and can supply me with a bit of science for that.
  4. Hi guys, I read about some bakers (most notably Japanese ones) who don't use additives in their baking. I have heard of cases where baking soda, baking powder, gelatin and artificial flavorings are avoided. Just want to know what you guys think about it and whether it is something which is commonly practiced by other pastry chefs.
  5. Hi guys, I have been searching high and low for ascorbic acid for use in desserts. Can someone take a look for me and tell me whether this GNC vitamin tablet is made of ascorbic acid - Amazon GNC
  6. Hi guys, while looking through Thomas Keller's Ad Hoc At Home, I noticed that he advocates resting fish/meat in the kitchen till it reaches room temperature. Is that going to be a hygiene concern? I am usually taught to unthaw a piece of protein overnight in the fridge or if in a rush, put it under cold tap water and then use the fish immediately. Nobody ever mentioned anything about letting the fish rest out in the open till it reaches room temperature.
  7. I was reading slkinsey's tutorial on stovetop cookware and i saw this line - "One word about seasoning and high heat cooking: if the pan gets too hot, it will burn the seasoning and damage it." Does anyone have any idea what is the high heat temperature that he is talking about? More than 400F? (Which i consider really high for browning) Secondly, I am considering purchasing a cast iron skillet. But I understand it will take a while to heat up the vessel. And I understand that vessels should not be empty for too long else you will damage the cookware. So what do you guys usually do to solve the problem. Put in oil right from the start and then throw in the steak when the oil starts smoking. Or is it the normal searing method where you heat the vessel, wait a few minutes, throw in the oil, wait for it to smoke then throw in the meat. Thanks!
  8. I read that it won't. That the pan will be at the low heat temperature irregardless of how long you heat it. Is that true?
  9. Hi guys, I am interested in buying a variety of eggs from my local supermarket and test them to find out which is the best gourmet egg. Any suggestions on what is the best objective way to gauge which is the best? Two ideas I have come up with include cracking them open to look at the egg yolk color. I am also going to cook the eggs using sous-vide at a temperature of 64.5 degree celsius and conduct a taste test.
  10. Hi guys, I am planning an investment in a copper Mauviel pan. I managed to chance upon this website which give copper pans at pretty good prices - http://www.doublehappiness.com.sg/merchants_olgift.asp?merid=220. I am slightly confused by the difference between a sauteing and a frying pan. I would like to use the pan mainly for browning meat, cooking vegetables and frying fish. It is going to be a replacement for my current non-stick pan because I am pretty worried about the effects of high heat on the Teflon coating. Which one - frying or sauteing pan should I be looking at?
  11. Hi, I roasted a whole chicken today and I can't seem to finish it. It is nightime now and I was thinking about refrigerating it. And that got me thinking. I remember the last time I did that, the chicken became spoilt. There was a distinct bad smell. But on the other hand, I do remember it is always possible to refrigerate KFC chicken pieces overnight. So can a cooked piece of chicken be refrigerated over night or is KFC an exception because of the preservatives they put into their chicken? Any one have any experiences? I may have to finish the whole chicken tonight if it can't be.
  12. I love them too. But really difficult to get around here. That is why I try to buy a couple and store them for future use. What about thawing them. Just take them out and thaw them in the fridge overnight?
  13. Hi guys, my local store just started selling some imported blood oranges. Since those fruits don't come around very often (once in a blue moon), I am interested in buying a whole bunch and storing them in the freezer. I am kinda new to this and from what I read online, I have to peel the off the skins, membranes and remove the seeds. Then I am suppose to pack them in 40 percent syrup / fruit juice. I was just wondering whether it is possible to just freeze the fruit entirely without using any syrup. Would I need any extra equipments such as a freeze drying machine or a vacuum sealer. Will a Ziploc freezer bag do instead?
  14. So you would recommend that I have a candy thermometer and try to look observe the temperature? Turn up the heat if it is dropping too much and switch off the stove at a slightly higher temperature? Oh, just another question, do electric deep-fryers allow me to fry at a consistent temperature then?
  15. I am new to deep-frying and having just obtained my Thermapen, I have been trying to work with a pot of oil, the Thermapen and some potatoes. I was just wondering, when a recipe states that the potatoes should be deep fried at a temperature of 350 degrees, do I wait until the oil has reached 350 degrees and stop the stove, or do I let the temperature continue to rise? I am supposed to cook the potatoes for six minutes and I was afraid that letting the temperature rise with the stove on may overcook the potatoes. Secondly, does anyone have experience with consistently using a Thermpen to deep-fry stuff? Mine is new and it was getting pretty hot from the oil smoke and I was pretty afraid it would be dead after a few tries.
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