Bjs229

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!

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.

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.

IMHO it depends on the type of restaurant and the service involved.

http://www.illinoistimes.com/Springfield/article-4978-scallions-vs-green-onions.html Scallions and green onions are the same.

Scallions

The batter is made with cold water and is a little thinner than pancake batter

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

A pastry bag works well.

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.

Is this a fact? Sent from my Nexus 7 using Tapatalk HD

Snook. Sent from my Nexus 7 using Tapatalk HD

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

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

Kidneys and most liver. Sent from my Nexus 7 using Tapatalk HD

Too low of heat for the job. Wrong pan for the job. Unseasoned pan. Dirty pan. Sent from my Nexus 7 using Tapatalk 2

IMHO chicken skin infuses a ton of flavor. I prefer non roasted. I saw it mentioned earlier, I love using the feet as well. As far as intensity, you can always use water to dilute. Sent from my Nexus 7 using Tapatalk 2

I agree kidney. I really don't like calves liver either. I used to clean several a week in the kitchen and just the smell is enough for me to say no thanks. Sent from my Nexus 7 using Tapatalk 2

Cooked shells are tougher to extract flavor from. You will need more bodies than if using raw to get a nice rich stock.I agree the meat sometimes being off as well. I would just heat the meat up to temp into the finished soup at the end.

Thanks for the link. I think its deader than El Bulli. Lol

Lovely! Thanks, the crust on the fish was fabulous. A few months back I changed my technique for sauteeing fish. No dusting of Wondra flour, (an Eric Ripert trick), no non-stick or cast iron pans, (only a stainless pan), only salt and pepper, (no more Cajun seasoning), and a mix of olive oil and clarified butter. It has to be clarified butter. Then basting the fish with the butter/oil throughout sauteeing and roasting. Incredible. Hot pan, oil, dry fish salt and pepper. Whole butter at end to help bast and add flavor. Sent from my Nexus 7 using Tapatalk 2

Great recipe I do however use some tomato product and fennel. Sent from my Nexus 7 using Tapatalk 2

I cook mine just as I would be serving ala minute except for cheese. . Get it creamy.. Just take it off about three quarters done on a sheet tray so it cools and still will have bite when brought back. Sent from my Nexus 7 using Tapatalk 2

Yes. The urea in the blood is released thru the skin. That is why most shark has that ammonia flavor. I believe that there are a few species that are more tasty like the Mako. You still need to bleed them quickly so the urea doesn't turn to ammonia. Sent from my Nexus 7 using Tapatalk 2