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Dec
9
comment restaurants terms
The message received by the kitchen (which used to be torn from the wait staff's notebook of course) is usually referred to as a check or ticket. I'm not sure there's a specific term for 2. I would refer to them as notes, literally something the chef should taken note of/notice.
Dec
8
comment What causes butter to make risotto shiny?
It's not just risotto this happens with. Sauces are 'mounted' with butter for richness and glossiness. I suspect it's simply the addition of fat that lends the glossiness, but as I don't know for sure I won't attempt an answer.
Nov
26
comment How will the taste of black tea change when I infuse it with water colder than 90-100 degrees Celsius?
'Taste worse' is subjective. There's only one way to find out if it tastes good to you or not...
Nov
25
comment What is the term for simmering something in sauce?
I think you're referring to braising.
Nov
24
comment How much minced garlic is one clove?
So my 1tsp/2 cloves is about right. It's almost like I know what I'm talking about :)
Nov
24
comment How can I effectively time a short thawing and brining of a a turkey?
Related: cooking.stackexchange.com/questions/40048/…
Nov
20
comment Crackling sound and a thin layer of something on the surface before water boils
What kind of pot is it? The cracking is probably just the metal expanding as it heats up.
Nov
18
comment How to use meat thermometers with big needles for thinner meat pieces?
Just to be clear, what are you referring to when you say 'meat thermometer'?
Nov
18
comment Why does my Victoria sandwich have a hole in the base?
Are you sure there have been no changes? You're using the same tin lined the same way in the same oven?
Nov
17
comment Questions about shaoxing wine
@Joe such problems are not insurmountable.
Nov
17
comment Spatchcock Turkey Breast
Don't cook meat by time per pound, cook it until it reaches a safe temperature and stop. Get a digital probe thermometer - they cost next to nothing and are ridiculously useful. Cook the breast until the centre reaches 75°C/170°F, et voila.
Nov
17
comment Questions about shaoxing wine
@Joe I would just order it online. It's 2015!
Nov
17
comment How to cook 1.5+ inch veal steak to medium?
+1, but I would forego an oven or meat thermometer in favour of a quick-read digital probe thermometer. Much more accurate, much faster, much easier.
Nov
17
comment Questions about shaoxing wine
If you are worried about salted wine ruining the seasoning, then it would seem the obvious answer is to buy one without any salt...
Nov
12
comment Cooking and storing rice for a whole week
Also, consider getting a new job. Work to live, not live to work!
Nov
8
comment Why should I bake baking soda for making ramen noodles?
Baking it removes the water. Here's a good breakdown: curiouscook.com/site/2010/09/…
Nov
7
comment What can I use as a replacement for Curry Powder?
@blankip you miss the point. There is no such thing as one 'curry powder', so you should research one you like. We do not post recipes here in any case.
Nov
4
comment Can I cook in this stainless steel balti dish?
I have seen these dishes in the metal: they are not cooking vessels.
Oct
28
comment Pizza dough texture and workability
The fact that it's better in the winter reinforces Jay's point: dough left at room temperature that long will almost certainly be over proved.
Oct
27
comment Combining melted chocolate with eggs
@stephie's answer gives you the answer to that. As you can see, the melting point of chocolate is well below the temperature necessary to start cooking an egg.