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Posts by Pete

I don't know about the rice flour thing so I let cheflayne continue to answer your questions on that.  To expand on what Iceman was saying about cornstarch.  You want to first dissolve the cornstarch in cool, or room temperature water.  If you add straight cornstarch to a hot liquid you will just end up with a lot of little lumps.  I usually lower whatever I am going to thicken with cornstarch down to a simmer add my cornstarch slurry and bring back to a boil.  Once your...
 This is very good point.  Sometimes restaurants get too percentage happy.  You can't look at just the percentages alone-its a good way to get a quick snapshot of how a place is running but it doesn't tell the whole story.  You will have some items that are a much higher food cost, but sometimes those items also bring in the greatest dollar amount-example I serve a chicken dish for $15.00 at a 33% and a Steak at $30 at a 50%.  While the chicken has a better cost...
Love Tuna Fish sandwiches and dont make then often enough. For me its well drained tuna, mayo-sorry no mustard of any kind-just enough mayo to bind. Nothing worse than a runny tuna sandwich. Add to that some hot sauce, finely diced onion, celery, dill pickle and fresh cucumber. Mix and season with salt and pepper. Slather on soft white bread with iceberg lettuce-for crunch factor. Only make enough to eat in 1 day, 2 days max. After that the veggies lose their crunch, and...
This has been discussed here many times before. As you said, fusion cuisine is nothing new. As long as humans have been migrating from 1 area to another there as been fusion cuisine as they adapt their familar dishes to new, local foodstuffs or marry their cuisines with those of the people already living there. Or bring new foodstuffs back to their native lands to be incorporated into their home foods. Today, with the world at our fingertips, chefs have the ability to...
Joy of Cooking is an all all around great cookbook for beginners and we've had numerous discussions about it on here. My suggestion would be to try and find earlier editions as I, personally, find them to be better than later editions but they are all great books to have. Another classic that I still think is a great book for a home cook just learning to cook is the old Better Homes and Gardens cookbook. I'm talking the old one that was bound in a 3 ring binder. Lots of...
While I can't say for certain about European nations, to open a business, any business doesn't really require any type of diploma that I know of, at least here in the US.  Now the people you have working in those businesses is a whole other matter.  Now, if you are also going to be a manager in that place you may need some sort of certification.  Here in the US, most  areas require that at least 1 person is on premise during all operating hours who has a non-expired...
 Chris, crab apples may be enzymatic, but as with many enzymatic foods chances are those enzymes are destroyed during cooking.  I have found a number of recipes for Crap Apple Jam all over the internet, and while you can't always trust what you read on the internet some of those recipes come from places that I trust. The reason why they have you strain the liquid off of the pulp is that jelly, by its definition, is just the jelled juice of the fruit, and thus should not...
I almost always turn to the gas grill for quick, last minute cooking, no matter what time of year or what the weather.  Roll it under the Gazebo or just inside the garage door if it is raining or snowing and I'm good to go.  Depending on whose coming over you can throw salmon on grill, pork chops on the grill, steaks or burgers on the grill or even veggie kababs on the grill.  Pair it with a salad, baked potato or oven roasted, rosemary scented, new potatoes and you can't...
 MK is right, even if you cook it until crispy once you add it back into the chili and let it cook a while it will soften up.  One of the reasons you might want to cook until it is, at least, pretty crispy is the fact that by doing so you will be rending most of the fat out of it.  If you don't do it in the initial frying of the bacon then a lot of that fat will render out in your chili which will mean a lot of skimming, for you, to remove the fat that renders out into...
In general, it really doesn't matter what kind of white wine you use to cook with, other than the overall rule of, "if you wouldn't drink it don't cook with it."  And even to that statement I would add-"unless you are a wine snob."  All but the crappiest wines are fine for cooking, IMHO.  Of course there are exceptions to that rule when you will want to splurge a little, but generally, an inexpensive bottle of whatever is fine.  At most of my places, we would use unoaked...
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