Posts by pgram

What was the final recipe you used? I have another recipe for coconut macaroons that I got from Ina Garten that are huge and fluffy that I like even better. But you said you were looking for almond macaroons. I like macaroons--use them...

What are you using the dish for? A side, sandwiches, salad? Depending on how you want to use it would dictate what kind of recipe would be appropriate.

Set up a test in your own kitchen. Get several types of salt, sugars, spices, olive oils, vinegars, etc. Taste each one (clean your palate with water before going to the next). Does idodized salt have the same taste as kosher salt or...

Got ta' say, I've truely learned a TON from watching the Food Network. I find value in almost every show that's aired. However, Sandra's show has a specific audience and seems to be geared for people who can't cook well or can't do much...

Use one capsule of ground up ascorbic acid (vitamin C) and it will perserve the color of green vegetables like asparagus, spinach, basil pesto, etc. ;)

Softer and chewier are okay. If you let them sit out a day without storing them in an air tight container, they will get harder on the outside, but still be chewy and soft on the inside. Then after a day out, put them in the air tight...

Macaroons really shouldn't spread at all. The recipe your using calls for a ton of eggs compared to the sugar/almond ratio. If you're going to stick with that recipe, cut back on the eggs one by one. (Ultimately I'm guessing with jumbo...

I have made this recipe which was from an issue of Gourmet Magazine and shown on Sara's Secrets on the Food Network. The ratio of sugar, almonds and egg whites is different than your recipe and makes for a moist/chewy inside to the...

What is in the marinade? How are you planning on presenting the Flank Steak (as a steak or in slices)? I have never had a dish where the "sauce" was just for looks. It needs to compliment what you are serving and tie together...

Considering you are a chef in China, your master of the english language is excellent. ;) I have a question about the use of corn starch in Chinese cooking. I know it is used as thickener in sauces, but isn't also used as a tenderizer...