Posts by jpofsiny

Thank you all so much for your input. I think I'm going to try the method that you suggested chefedb. One question about the chinoise method - is the chinoise itself necessary? I have other large funnels and collanders and sieves on...

Quote: Originally Posted by chefedb  Army style  boil 6 qts water put coffee in chinoise with cheesecloth, pou boiling water over groundsin large pot. mix once disgard drounds. and keep hot on gas...

Hello, I am cooking for a group of 30 people where the kitchen cannot use any electric appliances that have heating elements as the electricity is generated for photovoltaic (solar) panels and the way a heating element works does not...

thanks for the input...how do you mean - hold up?  sogginess?

Hi All, Any recommendations for keeping whole wheat pasta in good serving condition (and safe) for about 12 hours from prep time to serving time?  This is for a VERY low-scale venue so it does not need to be gourmet quality to...

...and is there a way to import a pricelist from Excel to MasterCook?

I have noticed that MasterCook does not scale up measurements units when you are upscaling the servings on a recipe...for example: 15 TSP of cayenne pepper, remains in TSP rather than auto-converting to TBSP or convert cups to liters,...

i like weebly

Hello, I have started some catering work and am interested if anyone can share any information regarding a couple of topics which I am interested in making more efficient.  So far, I have used Excel to upscale recipes and to...