Originally Posted by NeedsPaprika
For advising me on tomato sauce please skip to the bar. For general advice, kindly read on.
Experience: 8 semesters in High School (every day for four years) of...
Originally Posted by Cat Man
yes you should...the remainder of the ingredients should basically be milk solids.
Think of it like butter when you clarify it and let it settle.
Milk solids/moisture on...
Originally Posted by CinnamonGirl
I've been making fresh pasta for over a year, but have never used it for lasagna or another baked Italian dish.
My question is do I need to boil the freshly made pasta...
Originally Posted by deltadoc
I just got done making a balsamic vinagrette using 2 TBSP EVOO (Carapelli) and 2 TBSP of Balsamic (just says Balsamic Vinegar of Modena from Gaeta imports), 2 TBSP of dark Brown...
Originally Posted by BenRias
This may seem an odd question, but I am interested....
As a chef, do you feel your overall health is hindered or assisted by the chef lifestyle? Is the constant motion enough to...