Posts by cooknguy

Keep in mind, if you put a commercial range in your home, your homeowner's insurance will not cover fires or damage caused by it.

Yeah, it's not as easy as it may seem. I finally got the crud out of the pan. It never soften. It merely lifted at the edges, a little at a time. It would then chip off in hard flakes. It took about 6 hours. Anywho...I'm ready to run...

Well, I figured it out. Tonight I made several batches of roux with different flours. I checked a couple with the candy therm. It looks like I was working between 350 and 375.

Well, Suzanne, I thought about that, but since the roux mix isn't but about 3/8 -1/2" deep, I'm not sure how I can get that fat little bulb in there deep enough, without touching the bottom. I guess I can do a test, not...

Well, I'm not eating fudge any time soon, unless I buy it. Most of the fudge recipes I find on the internet say after everything is melted, turn the heat up high and bring it to a boil and go to about 230-240°. Maybe I used too...

Thanks for the replies, but I guess I asked the question wrong. I am an accomplished roux maker. Hi temp, med temp, low temp. And yes, taste changes accordingly. I was just wondering how hot it gets. Yes, cape chef, I was...

Has anyone measured the temp of the oil/roux while the roux is being made in the skillet? I'm talking about a dark gumbo roux. I know the temp will vary, depending on whether med or hi temp is used. Just curious.

Yes, I just meant it was fresh out of the ground. I think I will plant a couple of pieces and see what happens.

A friend gave me a bunch of ginger root she pulled up to get rid of the plants. Do I need to let it dry for a period or can I use it "green"?

Thanks, Suzanne, that may be my next step.