Posts by logose

I ordered white glutinous rice for one of my classes and the pirurutong was ordered instead. It was special ordered and will not be sent back. I would like to use it in my class. The recipes I have heard of is the sweet dish that is made...

I use cellaphane noodles as well for my chap chae. I also marinade the beef for at least 2 hours if not longer. I think the potato noodles that you are referring to are yam noodles from Japan that look very similar to the cellaphane...

I read alot of my mags from work. But I do subscribe to Art Culinaire (The best!). I read Cook's Illustrated,Chocolatier,Culinary Trends, Bon Appetit, and Gourmet to name a few. I have a problem with Martha Stewart's recipes. Of the...

At home, I use Colavita Extra Virgin Olive Oil for everyday. It is a good all purpose olive oil for a reasonable price, but not your regular supermarket cheap olive oil. Then I purchase more expensive oils, maybe one every 6 weeks or so....

Quite possibly. That might explain why most fresh water fish is not used as sushi or sashimi. Salmon though is an ocean fish that actually returns to fresh water to spawn.I think many times wild salmon is caught in fresh water streams...

Kokopuffs,thank you for trying to answer this question. But, I know the very basic information of where salmonella comes from. That still doesn't answer my question of is wild salmon ever considered sushi grade? I have had two...

I have conflicting info on sushi grade salmon. I know that some of it is odorless smoked while others that are free of the dark fatty meat and very fresh of course can be used as sushi grade. Are parasites prevelant in wild salmon that...

Since Professional Baking is used as a text and most people take it after they have had one or two professional cooking classes, I think the text doesn't cover some of the really basic info for baking. It assumes you get that from your...

That is the book that my school uses for our text in Pastry and Confectionery Class and one of the books used as an information source for certification. It is very concise and an in depth source of general information about baking from...

I have been teaching cooking since I was 18 and took over my mother's class when she had the flu. I now teach at a local college. My area is Gourmet International and Ethnic cuisine and home cooking. I specialize in Asian cuisine. I...