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visits member for 2 years, 8 months
seen Aug 27 at 2:55

The name refers to my past work experience as a certified chef.


Sep
24
awarded  Autobiographer
Jan
18
awarded  Yearling
Apr
17
awarded  Cleanup
Apr
17
revised How can I grind coffee without a coffee grinder?
rolled back to a previous revision
Apr
14
awarded  Announcer
Mar
9
answered Why would IQF shrimp say “do not force thaw under running water”?
Feb
19
awarded  Caucus
Feb
1
answered Mystery “organ” on the underside of chicken thighs?
Jan
18
awarded  Yearling
Dec
8
answered How much bones can be used in an 11 liter stock pot?
Dec
8
answered What is the effect of poaching fish in milk?
Dec
8
comment How can I grind coffee without a coffee grinder?
Evan seems to have poor precognitive abilities but he's correct about grind-to-serve. While not answering the question about what can be done right now without buying a new gizmo, he has however, given the OP knowledge about inexpensive methods of grinding beans. I can only hope that the OP didn't realize that they could be had for so cheap hence their lack of ownsership. Maybe we should take up a collection and buy the OP a grinder for xmas?! ;-) The poor soul is drinking pre-ground and needs our help desperately...
Dec
8
answered How can I grind coffee without a coffee grinder?
Sep
21
answered How do restaurants chop up garlic?
Sep
14
comment What does al dente really mean?
You cook to al dente when working with FRESH pasta. If working with dry then you need to take it further than the white ring picture showes above. The reasoning is that fresh pasta is soft to begin with and the change from al dente to mush happens very quickly. The majority of the classic Italian recipes I've worked with have assumed the use of fresh pasta, not to say that dried pasta is bad, in fact it is quite good in many cases. Just keep in mind that cooking dried penne takes about 12-15 minutes while cooking fresh penne takes about 3-5 minutes.
Aug
10
comment Melting sugar on creme brulee with blow torch
Never had much luck with those types of torches. Go buy yourself a torch with a flexible hose that attaches to the propane bottle and seperate hand unit-plumbers carry them on their belts. It allows you to keep the bottle upright but the hose lets you twist and turn the flame as you like without hassle. Also, not too much sugar on top. I like to cover the top and pour excess off then add a 1/4 tsp back again. You get a coating of sugar everywhere and the extra bit will melt fast so you can then let it flow around the top to even things up.
Aug
10
comment Are there any scientific advantages to using a cork to stop a wine bottle?
Deep subject and very polarizing too. My experience with synthetic corks/caps/Tetra boxes have shown no real difference in the quality of the wine to my taste buds. That said, those wines were not of extreme high quality but of the low to mid price range. Producers of this range love the new sealing methods because they have much LESS spoilage as when they used natural cork. Lower cost wine means lower cost cork being used so you get more spoilage from defects in the cork. As far as high end wine goes, I don't dare say a word as I couldn't tell you if the cork makes a difference or not.
Aug
10
comment What's this “pucker” style hole on my cheese grater for?
Old trick that works great is to cover that side with cling-film plastic before you zest. When you rub the lemon/lime over it the plastic gets pushed down around the metal bits and rests in the valleys where the zest hides on you. When you are done zesting you pull the plastic off and can easily slide the zest off the plastic without any hassles. No, you don't get any plastic in your zest. Been doing it for years. I prefer microplanes over the box grater any day but if its all you got...
Aug
3
comment What cost-effective things can I do to help my knives stay sharp longer?
+1 for hitting all the good 'points' (hahaha). I can say from experience that Victorinox knives rock. I was given a Chef knife and a pairing knife in 1991 when I was just starting out in the kitchen. Still have them and still use them on a regular basis. Ya, they're not as thick as Trident/Henckels but once sharpened were like a razor. Also, buy yourself a sharpening stone and learn to use it. Saves you lots of money i the long run. PLus its very Zen.
Aug
3
comment Why does my cocoa syrup overflow?
+1 for a good answer. Basicaly though it's poor designing from Ghirardelli. Send off a few well worded letters to your supplier and Ghirardelli directly asking for credit vouchers for all the waste. Point out the actual real world cost of their syrup after loss is factored in. Ask about alternative packaging that allows for portion control. Don't be nasty about it, just give them facts and ask for some sort of credit to make up for the losses. They might not even know about this issue and will welcome your feedback so they can improve the end user experience. They'll be keen to help.