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Posts by kuan

I would suggest not cooking stuff that requires thickening.  I know it's not what you wanted to hear.  For sauces you can use simple reduction sauces, for soups make broth soups, etc.
I just looked and they are now twice the price!  Well, six years worth of vanilla for 30 bucks was a good run.  :)
I tossed pizza in the late 80's.  I was quite good too.     Guess I was a pizzareur?   heh.. 
The display cases are humidity controlled.
Always make sure the item is stable before cutting.  
Seam side down.  :)  Gather all the seams, oil your pan, and put the seam side down on the pan.   The other thing is you need to monitor your dough temperature.     http://www.kingarthurflour.com/professional/dough-temperatures.html
That's pretty awesome.  :)  
 The dredging and resting step is so important. So in a skillet?  How far up does the oil come?
It's the fluffing part that's intriguing to me.  Is the fluff used or discarded?
Also there will be probably be more than roasties at the party so you don't really have to make thirty full portions do you?
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