So, I'm not a chef and there are few foods I'm good at cooking. Grilled sandwiches, however, I would say are one of these few. Of course, for such sandwiches, with grilled or toasted bread, the ...
Anyone has any idea how to make petals open when sauce is poured onto the plate like pictured in this video? I realize it requires a lot of artistic skills to do it on this level, but what is the ...
So, how do I do it? It's delicious and adds a bit of class. Any suggestions as to what I should compose it out of?
My grandmother-in-law left us a very large collection of carnival glass. This has led to a mild debate over whether it is safe to use. Are there foods that shouldn't be served on carnival glass? What ...
I live in Italy and I love ramen, but I can't seem to identify the characteristics that make for a good Japanese hot noodle serving bowl. What's a good capacity? Is there a well-known substitute that ...
How do I roll or wrap up pasta into a log-like shape for presentation? Example 1, Example 2, Example 3 Do they use some kind of tool to wrap the pasta around?
I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it ...
I realize that serving on warmed dishes is preferable to serving on cold/room temp dishes, so as not to leach the heat out of your freshly-cooked food. How can I warm my plates? I have two kinds ...