Posts by gNnairdA

I've never had this happen to me before since my first time to attempt ever in making bread. When I was kneading the dough I noticed it was really stiff . I've used this same formula for a whole year every week without a...

 I found a store that carries both these series and the Chef series seems to be on average 2/3 of the price compared to Mac Pro.What are the major differences between the 2 series?Is the metal on the Pro stronger?one holds an edge...

 dried shitakes are a lot stronger than fresh .It may even over powering most of the ingredients(toppings) .  I would use 1-2 shitake per person when making a broth for it. but thats to your own taste.A simple udon broth is...

 I'd replace the "low sodium soy sauce" with regular light soy sauce. its more salty  compared to dark soy sauce while dark soy sauce has a more deep flavour .Personally, I don't like dark soy in my soup noodles.I...

 Cast irons do work well on induction and most stainless steels  .Carbon steel should work aswell. You can test it by putting a magnet on it, if it sticks well it works. This is just info I got from reading and not actual...

a shot of rum mixed with half a lemon , honey in some hot water  really hits the spot and clears the mucous.

 So just to make sure I'm getting the procedure right.first start cooking with hot oilthen dump in cold oil till its barely sizzlingas explained herehttp://www.gourmet.com/food/2008/06/coldfryingPerhaps you can have 2 pots 1...

 Well  its not just folding since the repetitive  slamming part does serve a function similar to creating gluten structure. Probably not as much pressure compared to normal kneading but you can notice a  nice...

 I find french folding easier and less stressful on the hands then regular kneading  . It works best with a wet dough . http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough

sorry I didn't phrase that right, but what I meant was when making a stock/ broth with parts that has a lower levels of collagen but still with lots of flavor and adding the gelatin to give it its "body".