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  1. Can someone suggest an easy accessible cleaning agent for the Paco Jet in the US. The ones suggested in the manual seem to be from Europe. Thanks in advance!
  2. I have cooked on some weak gas stoves before. I think if you allow the wok or pan to get hot enough to sear and don't overload.. Authentic stir fry is attainable. IMHO More btu = speedier heating , easier control.
  3. Bjs229

    The Fresh Pasta Topic

    If holding pasta a thin coat of oil worked gently thru it helps keeping it from sticking together. IMHO fresh pasta should be cooked , added to the sauce and served immediately.
  4. IMHO it depends on the type of restaurant and the service involved.
  5. Bjs229


    http://www.illinoistimes.com/Springfield/article-4978-scallions-vs-green-onions.html Scallions and green onions are the same.
  6. The batter is made with cold water and is a little thinner than pancake batter
  7. I make a basic marinade ginger ,soy, garlic, sugar and some Asian curry powder. I then fry the marinated wings that have been battered in flour , cornstarch, garlic powder ,turmeric salt and pepper
  8. Soften the butter and add fold in your flavor agent and seasonings herbs etc..place on parchment and roll into logs with plastic wrap and freeze.
  9. Is this a fact? Sent from my Nexus 7 using Tapatalk HD
  10. Snook. Sent from my Nexus 7 using Tapatalk HD
  11. Boiling, poaching, braising in a flavorful liquid absolutely penetrates into the product. IMHO Salting water properly is one of the most important steps in cooking. In most cases Salting food after the fact is too late. The salt just rides the outside and doesn't bring out optimum flavor. When I hard boil eggs I heavily salt the water. The shell is porous and the egg actually takes in the salt. When blanching vegetables salted water is crucial! Sent from my Nexus 7 using Tapatalk HD
  12. Bjs229

    Dried shrimp

    I have seen them used mostly in Asian cuisine. Ground with mortar and pestle for condiments Sent from my Nexus 7 using Tapatalk HD
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