Posts by gus20

Hello, how are u? Its Gustavo again. I finished to study culinary arts at lcb-Peru. I have to take my degree test in december probably. Now i´m taking a break. Well i have been thinking if i really want to cook all the rest of my...

Thanks, now i get it better.. Kidn regards Gus

Hello, i would like to know in what caes i should apply temperatures in meat,, i understand temperature tells me oif meat is ready, like chicken 70 C ,, but in other meats i cant apply , for example in shanks i think it gets higher than...

Hello, i have an earthquake in my mind? im confused about temperatures,,,all the books say apply temperatures for getting the right cooked type: m, mr or how much time it takes... BUt i dont undestand ,temperatures are applyed to all...

Hello, how are u? I have been checking recipes of tiramisu everywhere; I have checked some recipes when u just whip the yolk with sugar till blanch,,, but i could get other one where says whip in bain mary cuz u have to cook it a...

Hi, sorry when im saying shank, im saying ARM, i mean the forward leg,, i mean that , the leg next to the shoulder, i mean that, thanks. Gus

Hello friend what i had to do was a "lamb foreshank braised", that was the recipe. So i have been reading the "professional chef" i read about what braise is ,, it says the meat should be cooked FULLY cuz this...

:eek: im wondering,, if the braise method is using for meats that need long time for being cooked cuz we have to break the connective tissue, why do we braise vegetables?????????like romain lettuces?? why is its so soft? how do i...

Hey Dano, thanks so much, thanks for being patient and help me, u answered most of my doubts,,, Kuan, thanks,, it was a piece of meat very smal,, abut my hand size(big hand) but it has connective tissue, thanks. I asked this cuz when...

Hello, how are u, please i need help with something. I had to braise the lamb's arm . So as i know the technique for braising is saute the meat and the vegetables, after put them in a source with a little stock, cover it and after cook...