Hi, Nick from Southern California. Just had a culinary II final and my sauce didn't thicken at all after reducing like 3/4. It was a sweet red wine/ fish head...
Thanks for the warning Chefedb.
I think next time I'd skin the fillet just to be on the safe side (the recipe said not to remove the skin and the skin side was far less salinized).
I'm a cooking newb and this info is sabroso. my first curing experiment is yet to come, but i think ill get some salmon and cure it in the fridge this week.
Im gonna try a french recipe with 6 hour curing with salt sugar...
Excellent guys. Your knowlege exceeds the www. I do have faith in the standard methods, I just like to understand the cooking processes in detail and have found it difficult to find info on this particular matter. Thanks for the...
dorky student here. Nowheres to goes after work most times so I read dual language book Don Quijote de la Mancha to bone up on spanish golden age literature and espanol por la cucina.
All of the above actually. Just for these non-heat treated meat dishes; carpaccio, seviche, salt cured, sugar cured, and any others. more specifically; 1. does drying the meat (aided by salt or sugar at correct temp/humidity)...
I'm just a pizza boy but Foodie & Food Crazy seem to epitomize a mad burger jockey. This is where art meets engineering people. *No offence to food crazies and foodies out there. (does anyone consider themselves a foodie?)
That makes sense because bacteria cannot multiply in anaerobic conditions. The botulism probably feeds off something in the food -- would it be because the food wasn't properly packaged or sterilized?. Salmonilla multiplies to...
