Posts by 9hundred

Thanks anyway.

I put cheese in the middle with shaved ham and sage without crumbing it, after browning in the pan, I deglase with marsala port wine. The veal is sometime tough because of the sinew stips through it. So, if I were to soak it in...

Sometimes Veal can be a bit tough. I am making saltimbocca. Is it a good idea to marinate it and what should it soak in? Also, is it true that cooked pasta will keep longer when coated in oil?

Cheearz!

Thanyou for your detailed replies. I wish to smoke Kangaroo and slice it paper thin for a Carpaccio-type dish. Is it necessary to prepare it first, such as puting it in a brine, or drawing out the moisture (curing), or using...

Does smoking food help to preserve the food? Also, does spiced food last longer? Can I sear a piece of meat and then freeze it to carve it thin?

Do mussels only open when they are alive? In an asian store I saw frozen mussels. Can I feeze my fesh ones? If so, will they still be look and taste fresh when steamed after having been frozen? Cheearz!

Thankyou the site has a lot of usefull information excatly what i was after. Cheears!

I don't believe they are ripe because the color is dull and the seeds are a little white in the middle.

I bought some unripe pomegranates. I found a page on the internet that says pomegrantes will not ripen further by leaving them out like other fruit. What should I do? Also, I want to know if I can freeze yougurt? Is there any type...