Posts by MichaelGA

How did you get the diagonal cuts on the ends of the penne-rigate?    All of my home-made attempts have semi-squared off ends... as it's cut when being extruded?   Should I just make long tubes and cut on a...

The only griddle that comes any-where near to being even across the entire surface is the accu-temp griddle.   It uses a sealed steam chamber to heat the griddle from the underside.   Even using this technology (only...

Here is a good read on Mexican terms and cuts. http://www.mexconnect.com/articles/2398-choice-cut-or-mystery-meat-a-guide-to-mexican-butcher-shops-part-i-beef         More South American oriented

It really depends on what you want to cook, you might make do with the oven, but things are done in water baths for specific reasons.   For long cooked things - a circulator or exactly precise temps are much less mandatory....

Quote:  Kitchens are not classrooms- they are high functioning sociopaths that produce beautiful moments at dinner tables you never see, for people you never meet.   Copyright  it... and don't look back.

Quote: Originally Posted by Maker  Here is a recipe that has worked well for me:  http://www.cooking-mexican-recipes.com/white-cheese-dip.html   Of course you can add to it or leave out (most)...

Sodium Alginate forms weaker bonds (gel) in high acid foods - eventually it won't gel at all if the ph gets low enough. Raspberries are quite low ph ... here is a sheet with common food stuff and PH levels....

Cool thanks for the information.   Much appreciate the condensed version - hardly any time to read now that 'summer' has sorta started.

Cheap presto stainless PC's rock... got my 6qt for a mighty 17$ on sale on amazon... has a disk-bottom that is compatible with induction.   Great stuff.

Quote: Originally Posted by Mayhem  I'm sure most students feel that way.  Now, that's going to read like sarcasm, but it's not.  Ok, it is a little bit, but hear me out: it is not a chef's job to teach...