Posts by SomethingTasty

As someone who has spent a lot more time eating in restaurants than actually cooking, I agree with you totally. And although the prices of restaurants are generally much lower than those abroad, I still am all for smaller portions....

Having considered your latest comments, I have a last question.. If 25 - 30 degrees Celsius isn't a dangerous temperature for eggs, that is. Do you as professionals and experienced cooks use raw eggs in your cooking at home (excluding...

Yeah, the chances are very small for home users, but what about the fact that no supermarket in my country refrigerates eggs? Count on it that whatever I use them for, they have been kept at around 25 degrees Celsius, even if more in...

Yeah phyllo.. I'm not sure about the butter, I've seen recipes recommend it, but I will be putting a decent amount between each phyllo sheet anyway.. thanks anyway, I'll rethink the butter :)

I guess that canola is better than the rest of the oils, especially olive oil which has the lowest smoke point. A tip that I have heard (but not tried) is to put some raw beans in it in order to extend the smoke point (I'm not sure if...

Okay, thank you.   Do you think I should slowly transfer the whole milk - semolina mixture to the eggs then return the custard to the pot, or just a couple of tablespoons and then put the temper eggs in the rest of the...

Also, the ratio of milk to semolina is something like 8:1, so it shouldn't get too thick, but I am asking how thick would it get, can I add this "thick" mixture in a stream in order to temper the eggs? Semolina is like flour, so that's...

Hi,   I am planning to make a Greek custard pie (Bougatsa) next week.. the recipe for the custard filling states that I should heat the milk, add semolina and stir, then add eggs mixed with sugar to this mixture.. Knowing how...

Cream cheese is pretty delicate and doesn't last very long, but a week or so isn't that big amount of time.. I think it would definitely last in the freezer, although about the fridge I'm not sure.

I never put it in a double boiler, hot water, microwave blah blah and it's always perfect.. Just don't leave it in the fridge and you will be fine, it'll be perfectly spreadable.. if you do use the fridge take it out 2 hours before you...