Aioli is a simple mayonnaise with plenty of garlic.Very easy to make it in your kitchen if you know how to make mayonnaise. It is wonderful on vegetables, meat, potatoes, toast, on just about anything--if you love garlic. You can vary...
Oven temperature should remain constant in a good oven. Yes, it may drop some when adding the dish but it should quickly come up to the dialed temp. Something is not right with your.
Siduri is right, the is a risk (though extremely small) in preserving anything in oil, thus anaerobic (no oxygen). What i do with extras is freeze dry that preserves most flavor and easy to use. After washing basil, chop it then air dry...
Yes, it does. As a culinary scientist, let me give you a guide: In fried eggs, e.g. when the whites are firm but yolks are still not, the eggs are safe. At that stage the eggs come to about 145 degrees, totally safe to eat. Besides, egg...
As a culinary scientist, I never heard of using hydrogen peroxide in foods. I wouldn't. The stuff sold in drug store is NOT food grade. There are many other ways of storing foods to extend shelf life. E.g., tomato paste you mentioned...
Your menu looks good but as a former professional caterer I feel it's too ambitious. Four kinds of entree type items definitely too much. Imagine a guest who wants to taste just three of them: he/she would end up totally stuffed even if...
Thanks for the recipes--this looks good. You are using 4 Tbsp butter for 4-5 serving, just the right amount giving nearly 1 Tbsp per serving. Not overly rich but with plenty of butter flavor. I also saute some minced garlic (half to 1...
