JoNorvelleWalker
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A pictorial guide to Chinese cooking ingredients
JoNorvelleWalker replied to a topic in China: Cooking & Baking
I recently ordered some Indian ginseng. I haven't tried it. How is Asian ginseng different from US ginseng? -
Here is the brand of Koji I purchased... (eG-friendly Amazon.com link) That was seven years ago. I must have mentioned what I used it for somewhere on eGullet. But as I recall I liked whatever it was.
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I believe I've used some. I forget for what.
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I am confused? To the best of my knowledge I have never possessed nor used an enameled steel paella. Years ago when I would occasionally cook for company I made paella in a large stainless steel Cuisinart. Last time was possibly in 1999 or 2000. No problem with that Cuisinart pan other that I am not trying to feed eight people.
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Because I have a paella from Argentina. I've never been to Spain, although I've been close enough to see it. By Spain were you suggesting a paella of enameled steel?
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I gave up on my Darto. Paella invariably destroyed the seasoning. For paella I now use Falk.
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Kitchen Things I Can't Believe I Didn't Know About
JoNorvelleWalker replied to a topic in Kitchen Consumer
Last year I got this slider for my heavier KitchenAid (and yes, I have two KitchenAids)... (eG-friendly Amazon.com link) They really work well. -
Are you sure you and the oven are speaking the same temperature scale?
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I buy instant yeast by the pound. I store the opened packages in a sealed jar in the freezer door. Unopened, to my experience, the SAF yeast packages last forever at room temperature.
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Here, for example... https://shop.kingarthurbaking.com/items/saf-gold-instant-yeast SAF yeast is available almost everywhere.
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Absurdly, stupidly basic cooking questions (Part 2)
JoNorvelleWalker replied to a topic in Food Traditions & Culture
Sorbet in blast freezer. Final measured Brix was 30.9. -
Absurdly, stupidly basic cooking questions (Part 2)
JoNorvelleWalker replied to a topic in Food Traditions & Culture
Where X is the weight of preserves I believe the correct equation is: 28 = (16*420 + 65*X) / (420+X) I can rearrange that to: X = 2.32*X - 180 Is it possible to directly solve for X? -
The soup actually got made sometime later. As I recall it was OK. Not something that I would make again.
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Absurdly, stupidly basic cooking questions (Part 2)
JoNorvelleWalker replied to a topic in Food Traditions & Culture
Thank you, @Alex. This afternoon, swapping caffeine for rum and rearranging the problem was a bit more clear. -
That carrot soup recipe is quite memorable. In addition to the carrots I sliced off the tip of my index finger.
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Absurdly, stupidly basic cooking questions (Part 2)
JoNorvelleWalker replied to a topic in Food Traditions & Culture
I never was good at word problems... Jo has 420 grams of canned blueberries, at 16 Brix. And a jar of blueberry preserves at 65 Brix. What weight of blueberry preserves must Jo add to the 420 grams of canned blueberries to achieve a sorbet mixture of 28 Brix? Thanks for any help. Make fun of me if you like. -
Heavy too! I needed a volume from the big set this afternoon. It was under a pile of about sixty pounds of other books. I don't know about the At Home editions, but the full sets come with what they call a Kitchen Manual, small spiral bound waterproof books that have all the recipes. I refer to Kitchen Manuals frequently.
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Why second thoughts?
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Eight kitchen shears. Let's not get into scissors.
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I credit Anova.
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What is crumb? I had never heard that term before in the context of chocolate. Or is the definition just "milk, sugar and cocoa mass cooked together in a vacuum oven"? Now I want some!
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Remember Cadbury in the US is made by Hershey. Nothing at all like the English Cadbury.
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Modernist Bread indeed has an index. People overlook the index because the index is so large... https://forums.egullet.org/topic/148422-modernist-cuisine-the-art-and-science-of-bread/?do=findComment&comment=2199598 and following posts. I am making Modernist Bread's French Lean Bread recipe this afternoon. The ingredients are: Flour Water Salt Yeast
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Absurdly, stupidly basic cooking questions (Part 2)
JoNorvelleWalker replied to a topic in Food Traditions & Culture
I am probably the guilty party. I have been promoting the peppers after first having had them in a tin of Matiz wild sardines. I recently received another shipment from the folks at supermarketitaly.com The idea of using the liquid is new to me. I might try some in coleslaw.