So I've been reading up on induction cook tops and the gist of it is the magnetic doo-hicky makes the the the heat release directly from the pot instead of the having heat transferring from outside of the pot to inside which...
Anyone know the actual temperature of the metal for an average stir fry?I'm thinking of getting an induction burner which have some models that can go up to 440F for the 200$ models and 390F for the 100$ models. then have a...
Quote:Originally Posted by benway The twice fry method is extremely inconvenient for the home cook who is heating oil in a stockpot on the stove top. If I were at the restaurant to make fries I'd cut the potatoes soak...
Hi all,When I ask someone if I can volunteer at their restaurant do I tell them that I will work for free for the sake of getting kitchen experience? Should I bring a resume? Would it matter if I include my First...
spring roll skin sticked onto nori ,cut into bite size chips and deep fried has the taste of the sea with a big crunch. Beet chips that is slowly dehydrated in the oven.
all I can think of is that they got low ash content which is suppose to be good quality, though I don't understand what it means myself,maybe less impurities. Other than ash content I don't know how one would define which flour is...
Question.I'm thinking of buying a flat bottom carbon steel wok but somewhere on youtube I saw some posts mentioning that after a year it "warps" ( i don't know what that means) and they toss it away. does it really last a year?...
I can't really think of a good reason what flipping the dough would have to do with half the side being undercooked but it may have more to do with the cold spots in your oven. Did you have a water pan on the bottom rack...
Just a quick question about cooking with wines. I know that when you first open it you need to let it oxidize a bit to help it develop it's full flavour. When cooking with it is it necessary for that or can it be used immediately
