Posts by mgchef

 Thomas keller cookbook, tomato powderTake 1/2 a cup of tomato pulp(from seeded and peeled tomato) and put into two layers of cheesecloth( I made this yesterday and used towel) and squeeze to remove excess moisture. Put parchment...

 French fries is right, i've done a blind tasting, just here at my house. I had volcanic salt and maldon sea salt which is what I usually have. Also, size of grain can matter in the amount of juices it will pull out of meat, or how...

 Also, might sound obvious, but make sure to salt after cooking when you add it to the sauce, or else it can dry out much faster than usual.

Making "crisps" is not a new concept, but hasn't really been explored that much. I know that many restaurants use parmesan crisps, as you said just grated parmesan broiled for about two minutes, but for example I've never...

 sorry JustJim, wasn't trying to be unclear.Mozzarellas that are found in stores tend to be fake, and processed. However, as I said before, I'm sure that a chef like you has access to some good cheeses. Again, cheddar at grocery...

 Just Jim, all the cheeses up there are fake. Cheddar is fake, American cheese is fake, theres no such thing as "swiss cheese", theres just different types of cheeses from switzerland, but U.S just makes some processed...

i own a cheese store in florida and get get stracchino on a preorder basis. it would be in - totally fresh and this is crucial with this cheese - about three weeks after you order. i then could overnight it up to providence. you can...

i know this sounds really weird but if you make a liquorice fluid gel it goes really good with salmon and some vegetables like beans and asparagus. If not try making a mushroom vinagriette(sorry for bad spelling). What i do is cook...

ive been cooking for about 4 months now and im 14 years old. So i have no idea what a wing fest is can anyone tell me? Thanks

Yea, i read about that in the book Anatomy of a dish. Semolina flour is used for pastas to make them stretchy. Things like croissants and pie crusts use soft flour because it makes them flaky and breads usually have hard flours so the...