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Posts by Pete

 While I whole-heartedly agree with this statement in general, I have to admit that I sometimes crave a thin "smashed" burger.  The key though is knowing how to do it properly so as to not press out all the juices. First, I start with a 75/25 mix (this is my preferred ratio for burgers no matter what style).  Form into a loosely packed 3-4 oz ball.  Place in a screaming hot cast iron skillet and smash the burger to about 1/4" thickness.  You must do this in the first...
Welcome Pete!!!!  You'll find a great community here focused on the world of food and cooking.  We have a massive database of forum topics so you can probably find information just about anything food related, and if you can't then just start a new thread.  Feel free to jump right in with comments on already started threads or ask your own questions by starting a new thread.  Welcome aboard.
Welcome Ninacooking!!!  We're glad to have you hear.  You'll find that this is a great resource for cooking not just in the US, but all around the world.  While we definitely skew towards cooking in the US we have a number of regular posters from other places in the world and we always welcome more as we can always use other perspectives on the world of food.
 While molasses would definitely work, I think it might just be a little to overwhelming a flavor for a pecan pie unless cut with another syrup or possibly sugar
How about either honey or maple syrup?
I noticed that the chart lists most cases where the alcohol is stirred into other things first, with the exception of flambeing which doesn't then take into account further reduction.  While taking the step of reducing the wine first, before adding the cream, the majority of the alcohol will be removed, especically if done at a rapid boil.  That isn't to say that there is not an residual alcohol left, but through proper sauce making techniques the amount of alcohol is...
From a safety standpoint I don't think there is a problem especially if you boil your marinade first, but I don't know that you will get the same flavor that you would from a new batch.  The mushrooms will have absorbed a considerable amount of the flavor of the marinade and in return added some of their flavor.  Just thinking that the flavors will end up being a little muddled by using the marinade twice.  Don't think it would be bad though so maybe worth a try.
Welcome Chef dude!!!  This is a great place to share stories.  You'll find a lot of great stories, from the professionals about life in restaurant kitchens, but you'll also find a lot of inspiration in all the forums.  You will want to especially check out the recipes in our monthly challenges and maybe will want to even contribute a recipe or two for a chance to win bragging rights!!!
A question for those that have suggested the use of egg in a vegetarian burger?  I know that egg is a great binder, and technically eggs are vegetarian, but, if you are going to all the trouble of making veggie burgers in a restaurant setting why use egg?  Wouldn't it make more sense to keep it completely vegan, killing 2 birds with 1 stone?
The problem with both oven and stove top smoking is the heat that is generated.  It's fine for hot smoking or if you don't mind partially cooking your food, but, generally, it is too hot for cold smoking or for smoking for extended lengths of time.
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