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MAKING BATTER STICK
3,853. 12. Joined May 26, 2001. Toss them in flour or some other starch and shake off the extra first, then dip them in the batter. Also, make sure your oil is at the right temperature. PURGING CLAMS, LETS STOP THE MADNESS I haven't tried this method yet but a few months ago I watched "50 celsius (122F) wash" method on a Japanese TV program. You prepare 48~52 celsius (118~125F) water then soak the clams for 2~3 minutes. The water temp cannot be lower thanFALLING CHEESECAKE
foodnfoto. 1) When you add your eggs to the cream cheese mixture, beat them up first and add them a bit at a time, beating on the lowest speed possible. Scrape the sides of the bowl to smooth out lumps and then add the remaining eggs. What you want to avoid here is beating air into the eggs, and hence the mixture. HAM HOCKS: BOUGHT UNSMOKED, NOT SURE WHAT TO DO WITH THEM 10. Joined Nov 19, 2007. Braised pork hocks, though not nice to look at, are one of the tastiest things you will ever eat. You can certainly use them for your soup, but yes, you will need to cook them for a while first, without the peas and make a pork stock. This will take a few hours, but it is absolutely worth it. MAUVIEL, DEMEYERE OR BOURGEAT? Joined Sep 5, 2008. Every Demeyere pan I've ever lifted was too heavy. I own both Bourgeat and Mauviel cookware, and love both. Here in the U.S. Bourgeat is a bit less expensive and works great. If you can go to a store and handle them both, you'll see which one feels morecomfortable.
HELP: CHEESE PLATTER FOR 40 GUESTS Looking for recommendations on the best way to present a cheese platter for 40 people a) let guests cut & serve themselves or b) have all cheese already cut into serving size slices. Also, I am thinking of serving a creamy Brie, a sharp Cheddar, sweet aged Manchego, creamy Camembert, and a smoked Gouda along with walnuts and grapes. CUPCAKES IN A CONVECTION OVEN 1. 10. Joined May 8, 2010. For the first time, I tried my hand at baking cupcakes in a convection oven. So frustrated! Baked at 325 degrees and seemed to work fine. Cupcakes baked through just fine and actually tasted pretty scrumptios, BUT the appearance is horrible! It appears as though the fan blew the tops of the cupcakes into "waves." CHICKEN CUTLETS...HOW FAR IN ADVANCE blueicus. 928. 14. Joined Mar 16, 2005. You can certainly bread cutlets a day or two before and retain good quality. Indeed, if you let the breading sit with your meat a bit you will reduce the chance that the breading will slip off when you're cutting into it (that, combined with good breading technique, of DIFFERENCE BETWEEN GANACHE AND GLAZE 11. Joined Jun 1, 2001. Methinks "glaze" refers more to consistency than to composition; after all, one can have "glazes" composed of icing sugar and lemon juice, or thinned currant jelly, or or or. So a glaze could in fact be a ganache, simply one whose proportions of chocolate to cream lent itself to glazing action. Aug 28, 2002. MOUSSAKA SIDE DISHES? Marinated vegetables: cauliflower, mushrooms, celery, olives, capers, peppers- you get the idea. Zucchini saute. Sauteed green beans with pine nuts. Horta (stewed field greens with leeks, but you could use any hearty greens) Feb 25, 2008.MAKING BATTER STICK
3,853. 12. Joined May 26, 2001. Toss them in flour or some other starch and shake off the extra first, then dip them in the batter. Also, make sure your oil is at the right temperature. PURGING CLAMS, LETS STOP THE MADNESS I haven't tried this method yet but a few months ago I watched "50 celsius (122F) wash" method on a Japanese TV program. You prepare 48~52 celsius (118~125F) water then soak the clams for 2~3 minutes. The water temp cannot be lower thanFALLING CHEESECAKE
foodnfoto. 1) When you add your eggs to the cream cheese mixture, beat them up first and add them a bit at a time, beating on the lowest speed possible. Scrape the sides of the bowl to smooth out lumps and then add the remaining eggs. What you want to avoid here is beating air into the eggs, and hence the mixture. HAM HOCKS: BOUGHT UNSMOKED, NOT SURE WHAT TO DO WITH THEM 10. Joined Nov 19, 2007. Braised pork hocks, though not nice to look at, are one of the tastiest things you will ever eat. You can certainly use them for your soup, but yes, you will need to cook them for a while first, without the peas and make a pork stock. This will take a few hours, but it is absolutely worth it. MAUVIEL, DEMEYERE OR BOURGEAT? Joined Sep 5, 2008. Every Demeyere pan I've ever lifted was too heavy. I own both Bourgeat and Mauviel cookware, and love both. Here in the U.S. Bourgeat is a bit less expensive and works great. If you can go to a store and handle them both, you'll see which one feels morecomfortable.
HELP: CHEESE PLATTER FOR 40 GUESTS Looking for recommendations on the best way to present a cheese platter for 40 people a) let guests cut & serve themselves or b) have all cheese already cut into serving size slices. Also, I am thinking of serving a creamy Brie, a sharp Cheddar, sweet aged Manchego, creamy Camembert, and a smoked Gouda along with walnuts and grapes. CUPCAKES IN A CONVECTION OVEN 1. 10. Joined May 8, 2010. For the first time, I tried my hand at baking cupcakes in a convection oven. So frustrated! Baked at 325 degrees and seemed to work fine. Cupcakes baked through just fine and actually tasted pretty scrumptios, BUT the appearance is horrible! It appears as though the fan blew the tops of the cupcakes into "waves." CHICKEN CUTLETS...HOW FAR IN ADVANCE blueicus. 928. 14. Joined Mar 16, 2005. You can certainly bread cutlets a day or two before and retain good quality. Indeed, if you let the breading sit with your meat a bit you will reduce the chance that the breading will slip off when you're cutting into it (that, combined with good breading technique, of DIFFERENCE BETWEEN GANACHE AND GLAZE 11. Joined Jun 1, 2001. Methinks "glaze" refers more to consistency than to composition; after all, one can have "glazes" composed of icing sugar and lemon juice, or thinned currant jelly, or or or. So a glaze could in fact be a ganache, simply one whose proportions of chocolate to cream lent itself to glazing action. Aug 28, 2002. PURGING CLAMS, LETS STOP THE MADNESS I haven't tried this method yet but a few months ago I watched "50 celsius (122F) wash" method on a Japanese TV program. You prepare 48~52 celsius (118~125F) water then soak the clams for 2~3 minutes. The water temp cannot be lower than HENCKELS BEVEL ANGLE, ACTUAL Nj6964. 2. 0. Joined May 4, 2018. Long time lurker and first time poster here. We received a set of Henckels pro S a while back and I’ve sharpened a few blades once or twice with decent results but I never considered what the bevel angle really is. I see that Zwilling’s website says 12-15 deg/side for all blades and 10/sidefor santokus.
FALLING CHEESECAKE
foodnfoto. 1) When you add your eggs to the cream cheese mixture, beat them up first and add them a bit at a time, beating on the lowest speed possible. Scrape the sides of the bowl to smooth out lumps and then add the remaining eggs. What you want to avoid here is beating air into the eggs, and hence the mixture. OVEN RACK PLACEMENT AND ITS EFFECTS ON PIE PASTRY The amount of heat directed to the bottom of the pan is exponentially more when placed on the bottom shelf of an oven rather than the upper shelves. Just think about the difference between broiling a steak on the top shelf and then trying to broil it on the 2nd shelf from the top. Another huge factor in this equation is the pie pan material. CORNINGWARE AND OTHER COOKWARE UNSAFE IF SCRATCHED Start with a good heavy skillet, preferably cast iron, that either doesn't have corners or has soft enough ones that you can dig into them with your whisk. Heat the oil over high heat until it just starts to smoke. Start whisking quickly and shake in 1/3 of the flour. When smooth, add another 1/3. TROUBLESHOOTING WITH ITALIAN MERINGUE BUTTERCREAM Follow the recipe in the link. Clean bowl, and attachment (whisk) Boil sugar water to 240 F. Whip the egg meringue. Add sugar water to egg meringue mixture slowly this time. (This maybe another one of the causes, I rush the pouring of the sugar water) After meringue has risen to stiff peaks, check bowl temperature. CHICKEN CUTLETS...HOW FAR IN ADVANCE blueicus. 928. 14. Joined Mar 16, 2005. You can certainly bread cutlets a day or two before and retain good quality. Indeed, if you let the breading sit with your meat a bit you will reduce the chance that the breading will slip off when you're cutting into it (that, combined with good breading technique, of FLATTENING WARPED PANS You (yes, you!) can flatten warped pans. The technique is to heat them up, put a 2x4 long enough to go from edge to edge of the pan on to the crowned side, and beat the heck out of it -- all over it's entire length, while revolving it so the entire pan surface gets its share of whacking. If the pan is warped so the crown is on the outside, you DIFFERENCE BETWEEN GANACHE AND GLAZE 11. Joined Jun 1, 2001. Methinks "glaze" refers more to consistency than to composition; after all, one can have "glazes" composed of icing sugar and lemon juice, or thinned currant jelly, or or or. So a glaze could in fact be a ganache, simply one whose proportions of chocolate to cream lent itself to glazing action. Aug 28, 2002. QUESTION ABOUT HEAVY CREAM POWDER Powdered milk tends to be one cup to three cups water to make three cups milk. Don't know if the cream product's the same way, but if it's 72% and you want a standard 40% heavy cream, seems to me you should add 1.8 X water to it. Three years later I'm guessing you figured itout though.
CHICKEN CUTLETS...HOW FAR IN ADVANCE blueicus. 928. 14. Joined Mar 16, 2005. You can certainly bread cutlets a day or two before and retain good quality. Indeed, if you let the breading sit with your meat a bit you will reduce the chance that the breading will slip off when you're cutting into it (that, combined with good breading technique, of MOUSSAKA SIDE DISHES? Marinated vegetables: cauliflower, mushrooms, celery, olives, capers, peppers- you get the idea. Zucchini saute. Sauteed green beans with pine nuts. Horta (stewed field greens with leeks, but you could use any hearty greens) Feb 25, 2008. CAN YOU FREEZE OPEN CANNED MEAT 2,619. 230. Joined Mar 21, 2008. Vacuum bagging it would prevent the freezer burn but it will suffer texture wise. If the canning process was raw pack it might be okay, if it was hot pack (already cooked then canned and pasteurized) then I would expect it to get mushy. Aug 20,2016. #5.
VOLLRATH TRIBUTE VS. ALL-CLAD VS. CUISINART MULTICLADVOLLRATH TRIBUTE VS ALL CLADVOLLRATH TRIBUTE FRY PAN It looks like the Cuisinart is at least 1/2 the cost of the All-clad (even less in some cases), and the Vollrath is perhaps 20 or 30% less than All-clad. I'm guessing the Cuisinart performance is a little bit less than the All-clad, but not enough to justify the pricedifference.
SIDE DISH FOR EGGS BENEDICT? There's absolutely nothing wrong with offering an "enhanced Eggs Benedict", if that is what you want to do, but WHY? Instead, offer the "side (s)" as an add-on, give the customer a choice. Asparagus, green beans, zucchini, peas, hash browns, toast, whatever. Otherwise, create a "new name", "Eggs Benedict Cajun Style" or "Eggs Benedict a la OVEN RACK PLACEMENT AND ITS EFFECTS ON PIE PASTRY The amount of heat directed to the bottom of the pan is exponentially more when placed on the bottom shelf of an oven rather than the upper shelves. Just think about the difference between broiling a steak on the top shelf and then trying to broil it on the 2nd shelf from the top. Another huge factor in this equation is the pie pan material. ZUCCHINI BREAD PROBLEM 1 t salt. 3 t cinnamon. 1 c walnuts. Beat eggs lightly in as large bowl ( I use an electric mixer) Stir in oil, sugar, zucchini, and vanilla. In small bowl mix flour, baking soda, powder, salt, and cinnamon ( I use a whisk) Add powder mix gradually to egg, oil, etc.and stir in
WHAT WATCH DO YOU WEAR IN THE PROFESSIONAL KITCHEN? Staff member. 4,314. 352. Joined Oct 5, 2001. Man I must of been the only jewelry big watch wearing Greek in the kitchen. . Seriously I always had a watch and never had issues with keeping it clean. Generally I wear a seiko but in my single days I wore a casio. Mar 28,2013.
MAUVIEL, DEMEYERE OR BOURGEAT? 516. Joined Sep 5, 2008. Every Demeyere pan I've ever lifted was too heavy. I own both Bourgeat and Mauviel cookware, and love both. Here in the U.S. Bourgeat is a bit less expensive and works great. If you can go to a store and handle them both, you'll see which one feelsmore comfortable.
CALVES LIVER VS BEEF LIVER WHAT'S THE DIFFERENCE? 929. 18. Joined Jul 28, 2006. Mature beef liver has a stronger flavor, which many people find unpleasant. In addition, the texture of older liver can be kind of "mushy" (for lack of a better description). Baby beef or calf's liver tastes "clean", since fewer toxins have been filtered through this organ in the younger animals. CHICKEN CUTLETS...HOW FAR IN ADVANCE blueicus. 928. 14. Joined Mar 16, 2005. You can certainly bread cutlets a day or two before and retain good quality. Indeed, if you let the breading sit with your meat a bit you will reduce the chance that the breading will slip off when you're cutting into it (that, combined with good breading technique, of MOUSSAKA SIDE DISHES? Marinated vegetables: cauliflower, mushrooms, celery, olives, capers, peppers- you get the idea. Zucchini saute. Sauteed green beans with pine nuts. Horta (stewed field greens with leeks, but you could use any hearty greens) Feb 25, 2008. CAN YOU FREEZE OPEN CANNED MEAT 2,619. 230. Joined Mar 21, 2008. Vacuum bagging it would prevent the freezer burn but it will suffer texture wise. If the canning process was raw pack it might be okay, if it was hot pack (already cooked then canned and pasteurized) then I would expect it to get mushy. Aug 20,2016. #5.
VOLLRATH TRIBUTE VS. ALL-CLAD VS. CUISINART MULTICLADVOLLRATH TRIBUTE VS ALL CLADVOLLRATH TRIBUTE FRY PAN It looks like the Cuisinart is at least 1/2 the cost of the All-clad (even less in some cases), and the Vollrath is perhaps 20 or 30% less than All-clad. I'm guessing the Cuisinart performance is a little bit less than the All-clad, but not enough to justify the pricedifference.
SIDE DISH FOR EGGS BENEDICT? There's absolutely nothing wrong with offering an "enhanced Eggs Benedict", if that is what you want to do, but WHY? Instead, offer the "side (s)" as an add-on, give the customer a choice. Asparagus, green beans, zucchini, peas, hash browns, toast, whatever. Otherwise, create a "new name", "Eggs Benedict Cajun Style" or "Eggs Benedict a la OVEN RACK PLACEMENT AND ITS EFFECTS ON PIE PASTRY The amount of heat directed to the bottom of the pan is exponentially more when placed on the bottom shelf of an oven rather than the upper shelves. Just think about the difference between broiling a steak on the top shelf and then trying to broil it on the 2nd shelf from the top. Another huge factor in this equation is the pie pan material. ZUCCHINI BREAD PROBLEM 1 t salt. 3 t cinnamon. 1 c walnuts. Beat eggs lightly in as large bowl ( I use an electric mixer) Stir in oil, sugar, zucchini, and vanilla. In small bowl mix flour, baking soda, powder, salt, and cinnamon ( I use a whisk) Add powder mix gradually to egg, oil, etc.and stir in
WHAT WATCH DO YOU WEAR IN THE PROFESSIONAL KITCHEN? Staff member. 4,314. 352. Joined Oct 5, 2001. Man I must of been the only jewelry big watch wearing Greek in the kitchen. . Seriously I always had a watch and never had issues with keeping it clean. Generally I wear a seiko but in my single days I wore a casio. Mar 28,2013.
MAUVIEL, DEMEYERE OR BOURGEAT? 516. Joined Sep 5, 2008. Every Demeyere pan I've ever lifted was too heavy. I own both Bourgeat and Mauviel cookware, and love both. Here in the U.S. Bourgeat is a bit less expensive and works great. If you can go to a store and handle them both, you'll see which one feelsmore comfortable.
CALVES LIVER VS BEEF LIVER WHAT'S THE DIFFERENCE? 929. 18. Joined Jul 28, 2006. Mature beef liver has a stronger flavor, which many people find unpleasant. In addition, the texture of older liver can be kind of "mushy" (for lack of a better description). Baby beef or calf's liver tastes "clean", since fewer toxins have been filtered through this organ in the younger animals. MY EXPERIENCE WITH CHROMA TYPE 301 KNIVES I have varied set of kitchen knives, from a natural patina, old high carbon steel butcher's knife, to circa 1974 Chicago Cutlery Stain Resistant knives, and my Chroma Type 301, 10" Chef's knife. My favorites are the high carbon butcher's knife, and the Chroma. Trying to put an objective spin IF YOU LIKE SUPER-HOT SALSA HI all. If you love ridiculously spicy-hot foods, then I have a salsa for you. I have created a full bodied, wonderful tasting, and super-hot salsa that I call Raging Bull Salsa. I used to sell it for $7 per half pint at my work place, and in my home town. One person who bought it stated to me WHAT IS YOUR FAVORITE CUISINE TO COOK? Just a random opinion question but since moving down South I've found a new love for cooking lots of Southern/soul food and take inspiration when I try new restaurants in my area (Charleston). I just went to one called Braised in the South andHOMEMADE PASTA
622. 417. Joined Apr 25, 2011. Try using more yolk and less egg white in your dough. I use 1 whole egg 2 yolks 10oz flour. Spray bottle water as needed. I don't think over kneading is as much a problem with pasta as it is with pizza dough or bread. That's why you BEST WAY TO SERVE QUICHE IN A CAFE Hello all, I wanted some professional advice on serving individual baked quiches in a cafe. I created these 12cm diameter “mini” quiches for the four cafes to sell. Obviously this must function like a catering service so I bake in large amounts and then they are taken by our team to each cafe FREEZING BURGERS MADE WITH EGGS use fresh meat, Keep eggs and meat cold, mix quickly and form burgers quickly to avoid letting them warm up. Freeze in one layer on separate cookie sheets (metal ideally) as soon as you finish. Ideally, do not defrost but cook frozen on the grill. short time combine with cold temperatures is the way to control bacterial growth hence making food OVEN RACK PLACEMENT AND ITS EFFECTS ON PIE PASTRY The amount of heat directed to the bottom of the pan is exponentially more when placed on the bottom shelf of an oven rather than the upper shelves. Just think about the difference between broiling a steak on the top shelf and then trying to broil it on the 2nd shelf from the top. Another huge factor in this equation is the pie pan material. HI. I'M CHIEF LONGWIND OF THE NORTH HI. I go by the handle of Chief Longwind of the North. I hail from Michigan’s Eastern Upper Peninsula, home to some of the best hunting, fishing, and wild edible gathering in the world, including mushrooms. Unfortunately, it is made up of a lot of wetlands, and produces hordes of biting bugs BAKING WITH MUSCOVADO SUGAR VS. BROWN SUGAR Muscovado sugar is less refined than white sugar, but not molasses. Muscovado tastes a lot like brown sugar -- so much so that there's little need to use muscavado for almost any baking purpose. Muscovado is also somewhat difficult to work with because it's so coarse, lumpy and sticky. It's true that muscavado has more nutritional value than WHAT WATCH DO YOU WEAR IN THE PROFESSIONAL KITCHEN? Staff member. 4,314. 352. Joined Oct 5, 2001. Man I must of been the only jewelry big watch wearing Greek in the kitchen. . Seriously I always had a watch and never had issues with keeping it clean. Generally I wear a seiko but in my single days I wore a casio. Mar 28,2013.
MOUSSAKA SIDE DISHES? 'Here' is the UK, and the price of produce tends to depend on location. I can often get bargains in ethnic food shops or markets irrespective of season, but forget supermarkets. VOLLRATH TRIBUTE VS. ALL-CLAD VS. CUISINART MULTICLADVOLLRATH TRIBUTE VS ALL CLADVOLLRATH TRIBUTE FRY PAN First, let me introduce myself to the forum. My name is Rob and I greatly enjoy cooking for my wife, family, friends and neighbors. Not a gourmet chef by any stretch, but good enough to keep myself and my "beneficiaries" happy. More than anything I enjoy the creativity and the tangible results CHICKEN CUTLETS...HOW FAR IN ADVANCE I wouldn't cook them breaded and hold them in the refrigerator though the breading will get soggy and mushy. I've re-cooked unbreaded chicken cutlets and veal cutlets and refrigerated them for a day, then gently reheated them in lemon sauce (piccata) or marsala sauce. SIDE DISH FOR EGGS BENEDICT? A Cajun twist on Eggs Benedict is what I'm thinking for mother's day and I am having a hard time coming up with a good side. I was thinking asparagus, that was what popped into my head, but what other classicsides do you enjoy?
CAN YOU FREEZE OPEN CANNED MEAT If I opened, drained, and used some meat from, say, a can of turkey meat, can I store the leftover meat in a freezer safe container andfreeze them?
MAUVIEL, DEMEYERE OR BOURGEAT? I'm looking to upgrade my current crappy cookware, and have been doing a lot of reading on the subject. I'm not an overly accomplished cook, but I'm working on it and I do appreciate getting the best, I'd much rather shell out a bit more to get something that will please me for years to come than buying something that's just good enough and willleave me wondering.
OVEN RACK PLACEMENT AND ITS EFFECTS ON PIE PASTRY Sorry-- I don't know WHY this post wasn't answered last time. I agree with Scott123's answer, and want to add one thing: With double crust pies, where pre-baking isn't an option, I usually roll the bottom crust slightly thinner than the top, and put a sheetpan on the rack above the pies, keeping them on the bottom rack. ZUCCHINI BREAD PROBLEM The last year or so, I have been having a problem with zucchini bread caving in in the middle. I'm using the same recipe that has worked for me for the last 30 years. I'm baking at 5800 ft altitude in a gas oven. The problem is that the bread will rise properly at the beginning of the bake time CALVES LIVER VS BEEF LIVER WHAT'S THE DIFFERENCE? Mature beef liver has a stronger flavor, which many people find unpleasant. In addition, the texture of older liver can be kind of "mushy" (for lack of a better description). Baby beef or calf's liver tastes "clean", since fewer toxins have been filtered through this organ in the younger animals. Many youngsters do not care for liver, not only because of the taste, but also because the texture WHAT WATCH DO YOU WEAR IN THE PROFESSIONAL KITCHEN? I am watch guy and I always used to have some pretty tough watches when working in the kitchen. It has been many years and I was wondering what kind of watches all the chefs, cooks etc are wearing these days. What do you like and what do you find stands up to the harsh environment best? MOUSSAKA SIDE DISHES? 'Here' is the UK, and the price of produce tends to depend on location. I can often get bargains in ethnic food shops or markets irrespective of season, but forget supermarkets. VOLLRATH TRIBUTE VS. ALL-CLAD VS. CUISINART MULTICLADVOLLRATH TRIBUTE VS ALL CLADVOLLRATH TRIBUTE FRY PAN First, let me introduce myself to the forum. My name is Rob and I greatly enjoy cooking for my wife, family, friends and neighbors. Not a gourmet chef by any stretch, but good enough to keep myself and my "beneficiaries" happy. More than anything I enjoy the creativity and the tangible results CHICKEN CUTLETS...HOW FAR IN ADVANCE I wouldn't cook them breaded and hold them in the refrigerator though the breading will get soggy and mushy. I've re-cooked unbreaded chicken cutlets and veal cutlets and refrigerated them for a day, then gently reheated them in lemon sauce (piccata) or marsala sauce. SIDE DISH FOR EGGS BENEDICT? A Cajun twist on Eggs Benedict is what I'm thinking for mother's day and I am having a hard time coming up with a good side. I was thinking asparagus, that was what popped into my head, but what other classicsides do you enjoy?
CAN YOU FREEZE OPEN CANNED MEAT If I opened, drained, and used some meat from, say, a can of turkey meat, can I store the leftover meat in a freezer safe container andfreeze them?
MAUVIEL, DEMEYERE OR BOURGEAT? I'm looking to upgrade my current crappy cookware, and have been doing a lot of reading on the subject. I'm not an overly accomplished cook, but I'm working on it and I do appreciate getting the best, I'd much rather shell out a bit more to get something that will please me for years to come than buying something that's just good enough and willleave me wondering.
OVEN RACK PLACEMENT AND ITS EFFECTS ON PIE PASTRY Sorry-- I don't know WHY this post wasn't answered last time. I agree with Scott123's answer, and want to add one thing: With double crust pies, where pre-baking isn't an option, I usually roll the bottom crust slightly thinner than the top, and put a sheetpan on the rack above the pies, keeping them on the bottom rack. ZUCCHINI BREAD PROBLEM The last year or so, I have been having a problem with zucchini bread caving in in the middle. I'm using the same recipe that has worked for me for the last 30 years. I'm baking at 5800 ft altitude in a gas oven. The problem is that the bread will rise properly at the beginning of the bake time CALVES LIVER VS BEEF LIVER WHAT'S THE DIFFERENCE? Mature beef liver has a stronger flavor, which many people find unpleasant. In addition, the texture of older liver can be kind of "mushy" (for lack of a better description). Baby beef or calf's liver tastes "clean", since fewer toxins have been filtered through this organ in the younger animals. Many youngsters do not care for liver, not only because of the taste, but also because the texture WHAT WATCH DO YOU WEAR IN THE PROFESSIONAL KITCHEN? I am watch guy and I always used to have some pretty tough watches when working in the kitchen. It has been many years and I was wondering what kind of watches all the chefs, cooks etc are wearing these days. What do you like and what do you find stands up to the harsh environment best? MY EXPERIENCE WITH CHROMA TYPE 301 KNIVES I have varied set of kitchen knives, from a natural patina, old high carbon steel butcher's knife, to circa 1974 Chicago Cutlery Stain Resistant knives, and my Chroma Type 301, 10" Chef's knife. My favorites are the high carbon butcher's knife, and the Chroma. Trying to put an objective spin WHAT IS YOUR FAVORITE CUISINE TO COOK? Just a random opinion question but since moving down South I've found a new love for cooking lots of Southern/soul food and take inspiration when I try new restaurants in my area (Charleston). I just went to one called Braised in the South and HI. I'M CHIEF LONGWIND OF THE NORTH HI. I go by the handle of Chief Longwind of the North. I hail from Michigan’s Eastern Upper Peninsula, home to some of the best hunting, fishing, and wild edible gathering in the world, including mushrooms. Unfortunately, it is made up of a lot of wetlands, and produces hordes of biting bugs JUNE 2021 COOKING THEME/CHALLENGE: FLOUR! Chicken liver pörkölt with homemade tarhonya pasta Had this inBudapest. Lovely!
HOMEMADE PASTA
Hello fellow foodies I've recently decided that i want to master the pefect home made egg pasta. I followed what i believe to be a good recipe (1 egg to 100gm '00' flour and a pinch of salt) though the result was not perfect. The flavous was lovely, but the texture was quite firm, rubbery andBACON TO CURE RATIO
o. m. g. Big success, imho. I took the large belly pieces out of the brine and made lots of slices to freeze for bacon and eggs, etc. The trimmings will hide themselves in various concoctions of beans, sauerkraut, stews, etc. HENCKELS BEVEL ANGLE, ACTUAL Long time lurker and first time poster here. We received a set of Henckels pro S a while back and I’ve sharpened a few blades once or twice with decent results but I never considered what the bevel angle really is. I see that Zwilling’s website says 12-15 deg/side for all blades and 10/side for FAR FAR INDIAN SNACKS if you look at this video This chef makes prawn crackers But he has a steamer and I dont! But he also add bitumat or something that I could not understand what he was sayingBITTER STEW???
I've got a guiness and lamb stew on the stove right now. When I taste the broth it has a slight bitter taste. Kinda hits in the back of the palate. What could be causing this? And how can I fix it? Right now I've just got the meat in the broth which is beef stock (from a box)and 2 cans of
MEATBALL ROLLING EQUIPMENT Hello, Our meatballs have become pretty popular, and we're spending a lot of time rolling them. Does anyone have experience or advice on small-scale meatballs rolling/forming equipment? We're going through 500-1000 a week, which is too much to do by hand, but not enough towarrant a $10,000
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August 2019 Cooking Challenge: Sauce (on something) Ok folks! I looked back and aside from one month with @teamfat 's Feburary 2016 Challenge: Three Part Harmony. Filling, wrapper, and a sauce. I don't think this has been done before. It can be sweet, savory, rich, silky, creamy, or anything else you desire. Put a sauce, gravy, dressing, topping, etc. on something. Anything! (anything edible that is. lol) Be creative. Be bold. Have fun!! The Rules: The challenge begins on the 1st of every month. The last entry must bemade by the...
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August 2019 Cooking Challenge: Sauce (on something) Ok folks! I looked back and aside from one month with @teamfat 's Feburary 2016 Challenge: Three Part Harmony. Filling, wrapper, and a sauce. I don't think this has been done before. It can be sweet, savory, rich, silky, creamy, or anything else you desire. Put a sauce, gravy, dressing, topping, etc. on something. Anything! (anything edible that is. lol) Be creative. Be bold. Have fun!! The Rules: The challenge begins on the 1st of every month. The last entry must bemade by the...
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August 2019 Cooking Challenge: Sauce (on something) Ok folks! I looked back and aside from one month with @teamfat 's Feburary 2016 Challenge: Three Part Harmony. Filling, wrapper, and a sauce. I don't think this has been done before. It can be sweet, savory, rich, silky, creamy, or anything else you desire. Put a sauce, gravy, dressing, topping, etc. on something. Anything! (anything edible that is. lol) Be creative. Be bold. Have fun!! The Rules: The challenge begins on the 1st of every month. The last entry must bemade by the...
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AUGUST 2019 COOKING CHALLENGE: SAUCE (ON SOMETHING) Ok folks! I looked back and aside from one month with @teamfat 's Feburary 2016 Challenge: Three Part Harmony. Filling, wrapper, and a sauce. I don't think this has been done before. It can be sweet, savory, rich, silky, creamy, or anything else you desire. Put a sauce, gravy, dressing, topping, etc. on something. Anything! (anything edible that is. lol) Be creative. Bebold. Have fun!!
The Rules:
The challenge begins on the 1st of every month. The last entry must be made by the last day of the month. You may post multiple entries. All entries must be cooked during the month of the challenge. If you use a documented recipe, please cite your source. Entries should include the name of your dish and a picture of the final product. Sharing personal recipes and pictures of the process are not mandatory but extremely helpful. The winner is chosen by the person who posted the challenge, and is announced after the last day of submissions. The decision is... planethoff Aug 1, 2019 Views: 1,963 Likes: 0 Replies: 46*
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