Posts by justfryit

I've found that people usually cook with too much heat. Some things can be "boiled" but many times boiling and high heat extracts bitter flavors and ruins food. Boiling wrenches proteins and squeezes moisture from the...

OK guys. There has to be a good trick to getting crispy delicious chicken skin and not have the meat be shoe leather. I've eaten it before so I know it's possible. What's the secret. Is it done by s l o w l y roasting the chicken at a...

Chalk me up as one of those people. I can definitely taste a strange taste when frying with canola. I can't stand it.

What is the debate? That fresh, small batch handmade stocks are better than bases? Of course they are. The issue at hand is BUSINESS. Obviously if it was financially feasible we'd all prefer to use fresh made stock. It would be...

Arrowroot is a starch. I'm pretty sure the creamcheese is not. :D :p I found an interesting page about starch thickeners. http://www.foodsubs.com/ThickenStarch.html

How about cornstarch for your raspberry sauce? As far as adding the trinity to your roux, there isn't any certain temperature. Just remove from heat and add it shortly beofre the roux reaches the desired color. The cold vegetables...

Yes, I'm getting one. Top round seems to be what the consensus is. Now. What's the difference between a regular top round and an INSIDE top round? Or is there a difference at all?

Hi guys. I'm going to start offering a lean "roast beef" cold cut sandwich. I'm considering roasting our own instead of buying the pre-cooked lean roast beef. Which cut of beef would you roast to make lean, medium cooked...

I was wondering if anyone has a great source for herbs & spices? Good prices and good quality. Thanks.

Scratch that. I meant cottonseed oil. Sorry. http://www.fertileheart.com/articles...ottonseed.html