Posts by Chefross

Quote: Originally Posted by phatch  Cook's Illustrated espouses an occasional stir.   I'm a fan of the pressure cooker method for risotto. Very fast and no stirring. Good results. Funny you...

I have a solution to your problem Brisket. It is something I did when I was faced with the exact same problem. Manglement refused to address the no hot water situation, so I called my friendly neighborhood health department lady...

I use Carnarolli and stir from beginning to end. I always stir when fist sauteeing then when adding the wine and then the stock. I was under the impression that not stirring will cause some of the kernels not to cook all the way through

Yup.....the very same...Eric Undiks his name and he does a great job. We are very pleased with his quality work

Quote: Originally Posted by KMR54  Thanks for the replies.    I have been using BKF for years on my French copper/stainless interior.  I also have several French copper/tin interior pots...

whipping in some softened gelatin (like Knox) will help with that.

Quote: Originally Posted by Simone Metalli  I have seen the website, it's horrible...it isn't italian kitchen...it's only a strange mixture of food... Hence my tongue in cheek question.......Their commercials...

I use BKF on my French tin lined copper. It is not an abrasive but an anti-oxidant. It only attacks the carbon and leaves the copper shiny and new. I use a plastic scrub pad on the tin lining to get off hard stuck on food.

How about that....I lived in Flushing Meadows for the first 13 years of my life. It truly IS a small world.

I don't know your recipe, but when I make mine I allow the eggs to come to room temperature first. I start to beat them well before adding the sugar and allow the mixture to double in bulk. Sometimes it takes longer then the recipe...