network profile
| bio | website | |
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| location | ||
| age | ||
| visits | member for | 1 year, 4 months |
| seen | Apr 17 at 5:58 | |
| stats | profile views | 57 |
The name refers to my past work experience as a certified chef.
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Mar 1 |
answered | Why does a white sauce (bechamel,veloute) sometimes turn grey? |
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Feb 29 |
comment |
I have difficulty finding “ANGOSTURA” bitters, is there any substitute? Go to your local Pub and ask the manager if you can buy a bottle or two. At the very least he'll tell you where he gets it from. Typical in BC is the grocery store like you already know about. Usually next to the Lime Cordial and other mixes. |
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Feb 22 |
comment |
What's the difference between broccoli from China and broccoli from Australia? For non-perishables, yes. |
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Feb 22 |
comment |
What should I cover bread dough with while it's rising? Towels have given way to plastic wrap for ease of clean-up. Typically we just put the dough into a metal bowl, give it a lite brush with veg oil and cover the bowl with plastic wrap so nothing falls in. As it's sealed AND has a coating of oil it doesn't dry out and life is good. When it's done proofing we grab a paper towl and blot off the extra oil before moving on to the next steps. |
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Feb 21 |
comment |
Should I include egg shells in my stock? Good on you for keeping your scraps and making stock yourself. However as long as you are freezing the items chances are you will always get a cloudier stock than if you had used fresh. The freezing breaks down the cell membranes and will cause smaller particles to float about. Of course you also get more flavour so it's a give take thing. Egg shells are just old school "I refuse to throw anything out!" French thinking. As you could use them in a raft as stated from others, and the stock should only simmer (90-100F) that means salmonella issues from the shells. Salmonella dies at 140F+ |
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Feb 21 |
answered | What's the difference between broccoli from China and broccoli from Australia? |
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Feb 21 |
comment |
Why does meat in the crockpot always end up dry? ANY meat cooked for hours at low temperature will loose all it's juices to the broth around it. The "moist" meats which you have had, are a reflection on the connective tissue content of the meat being cooked. Slow cooking methods allow for it to disolve and be eddible as opposed to tough string like bands of yuk. Get a lamb shank and cook it at 250F for 4 hours and it's great. Get a tenderloin and do the same it "tastes" dry and yuk but it's as tender or more so than the shank. The shank has just so much more connective tissue and it doesn't leach out so makes it taste moister. |
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Feb 15 |
comment |
Why doesn't my conventional-oven Naan bread taste authentic? You don't have a tandoor oven at home. Cook it on your BBQ grill with some serious heat and light brush of ghee being careful not to burn it badly. It'll cook really fast. |
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Feb 15 |
answered | Replace the mouthfeel of consommé in vegetarian soup? |
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Feb 15 |
comment |
What are those cakes called which don't have an icing on them? Coffee cakes typically are non-iced as well as many bundt cakes which I suppose you could argue are one in the same. Pound cakes, Twinkies (which have the icing in the middle instead and are a form of sponge cake), fruit cakes etc etc etc. all void of icing yet with distinct names of their own. The list really could be quite long if we do enough research. |
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Feb 15 |
awarded | Commentator |
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Feb 15 |
comment |
What are those cakes called which don't have an icing on them? +1 for hitting the nail on the head. |
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Feb 15 |
awarded | Editor |
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Feb 15 |
revised |
How do I know if my meat thermometer is ovenproof? Clarification of point. |
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Feb 14 |
answered | How to steam clams? |
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Feb 14 |
comment |
What's the purpose of nutmeg in mashed potatoes and white sauce? First answer: Traditional French flavouring that has been carried forward for those traditional French recipes. Kinda like Olive oil being used in Med cooking, dried fruits in desert cooking, fish sauce in Asian. Second Answer: Rounds out the flavours by giving it some depth. Pototo can have a thin watery taste and the nutmeg gives it a low note. Bechamel, if done poorly, will have an uncooked flour taste and the nutmeg covers that up quite nicely. |
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Feb 14 |
answered | How do I know if my meat thermometer is ovenproof? |
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Feb 11 |
comment |
Equivalence between fresh coconut and coconut cream? We used a full block(it was about the size of 2 decks of cards) for the base of a Thai curry we did which came out to about 3 litres of finished sauce. As far as how much to use in place of your recipe??? I'd go by taste rather than try to get a solid number. Start with 1/4 and work your way up. |
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Feb 11 |
comment |
Some tahini tastes very salty, other tahini does not. Why? The label on the side with the nutritional facts is an accumulated listing of nuitrients based upon the standardized recipe of the maker. The maker won't send out items they purchase for testing, they would use industry certified lab reports. With industry norm numbers and based upon the recipe, they calculate the nutrition label. The amount of sodium listed would be based on the avg amount of sodium in a sesame seed + whatever the recipe called for. Those labels are meant for an average guideline of nutritional contents. |
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Feb 10 |
comment |
Equivalence between fresh coconut and coconut cream? thanks for the clarification. It was 20 years ago that I used the stuff. |
