Posts by mgchef

No, I would say using a centrifuge and finding out how much the starch content is. But, say you got potatos boiled them to make them soft blended and got potato puree, putit in  a centrifuge you could get an estimate of how much...

Well, since it really is based on your opinion in the end, the only way to do it is test your recipe with all beef bones, and again with beef and veal bones.

No thats not true. The starch will get in the way of steam getting out. This means that fat wont be pushed away. Putting it in cold oil will make it soggier. And, i don't really see how the twice fry method is inconvinient for the home...

 It's a really good movie, and I hope it teaches people something. I buy organic meat only, unfortunately I don't know anyone here that sells fish, so i have to buy it at the store.

 thats tough, but i'd have to say tell her. It would help her out because if they're that bad no one will buy them. Plus, i'm sure that she's found out they don't taste good at one point she must've tried them.But then again,...

Yeah, don't let them get brown on the first fry. And try lower starting temperature, i use 320. Also, let them rest on a baking rack to drain the oil so they're not soggy. Don't drain on paper towels. It work for me.

Braise them, I love braised duck. Thats how I first made duck, and it turned out really good.

Put wedges in a bows l of cold water overnight. This remove starch.The starch blocks steam getting out, and the steam pushes the fat away, so they don't become soggy. Also, they can become gummy from mix of water and starch trapped in fries

Thank you Charron. I didn't mean every American eats McDonalds, and other bad foods. I'm not saying EVERYBODY in the U.S has no culture, just less people than in other countrys and more obesity. I know lots of people that...

You're right, I was thinking about serving the soup in a nice fancy mug, but if you serve it in a bowl, it's pretty useless. I usually serve my soup in a mug.