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1d
comment Why use citric acid and sodium hexametaphosphate in cheese sauce?
ChefTips don't generally have people talking in their videos. Just some background music and sharp editing. The videos are very short and direct to the point. I like them.
1d
asked Why use citric acid and sodium hexametaphosphate in cheese sauce?
2d
asked Hot Sauce: margarine versus butter
Jul
2
awarded  Curious
Jun
27
awarded  Famous Question
Jun
23
comment How to imitate commercial fried chicken?
Boiling would dry out the meat. I would suggest poaching the chicken, instead. Haven't actually tried this approach, but might be worth a try.
Jun
21
comment Alton Brown's Buffalo Wings
The video I linked to shows Alton refrigerating them before steaming them.
Jun
20
accepted Brine, then marinate?
Jun
20
comment Brine, then marinate?
Just curious: what is your source for "2-2.5 cm per 24 hours" and "2 mm"?
Jun
20
comment Alton Brown's Buffalo Wings
No, the purpose was to dry them out from my understanding. And that seems odd to me if you're going to steam them after.
Jun
20
comment Alton Brown's Buffalo Wings
No, the point of the initial refrigeration was not to defrost. As a matter of fact, the wings he used were not frozen.
Jun
20
asked Alton Brown's Buffalo Wings
Feb
8
comment How to make fried chicken tender and juicy?
Brine the chicken. Use 4 parts salt, 2 parts sugar, and 94 parts cold water. Mix mixture well until salt and sugar has dissolved. Put chicken and refrigerate. You can brine wings for 1-2 hours, whole chicken up to 24 hours. Rinse well, then cook.
Jan
10
asked Butcher/Cooking Twine - safe for BBQ?
Dec
31
asked Why use 2 types of flour in this Hooters Hot Wings copycat recipe?
Dec
31
asked Brine, then marinate?
Dec
31
accepted How to thicken bleu cheese dressing?
Dec
31
accepted Bread too dense
Dec
31
accepted Can you use baking powder in a breading?
Dec
30
comment Can you use baking powder in a breading?
Perhaps the eggplant has water that the baking powder can use?