Posts by Coulis-o

^ ok BDL maybe you're right, the whole pan will heat up over a long enough time and even the handle too ... but not enough to create a convection type atmosphere within a pan with a lid on... maybe it would help in cooking some stews and...

you did the right thing french fries, always in any situation safety comes first. and i bet no doubt that if you did what the chef had told you to do and caused an accident i bet highly likely that you would have got the blame for it too...

an amateur chef is an inexperienced/practicing chef or cooka 'Chef' will be experienced and most probably qualified also.thus a professional cook is a chef, and an amateur is the opposite = non-professional. 

got these types of stoves at work and to answer your questions:1) yes, only the bottom of the pan will heat up.2) no, the induction stove would not mimic the effect of a convection oven.personally i dislike cooking on electrical stove...

may i suggest using 'bread flour' instead of all-purpose.when making the dough, best results will be from a dough that is as moist as possible, but not sticky to touch.always add the salt LAST to the mixture.just a few tips that i always...

talcum powder.

BDL i am against the idea of roasting eggs on principle that it would make the oven inside to look like cooked egg-popcorn!

Quote:Originally Posted by boar_d_laze I don't understand the technique behind your description, but would like to.  Are you saying you make the confit itself with the mirepoix, etc? You cook oranges in the fat?  But...

Wendy, quiche/tart cases can be bought already prepared in boxes containing individual cases, all you would have to do then is to make the filling, fill, and then bake appropriately

this looks an interesting recipe, i would be tempted to leave the prosciutto in the soup and make a muslin-bouquet garni instead with bay leaves, parsley stalks, and fresh thyme... i would also fancy incorporating some sun dried tomatoes...