Posts by Chef Kaiser

hi Jock, I do live today in a sugar producing country and did put some effort into the subject to understand the sugar refining process, which basically has 2 stages. When i saw raw sugar lying on the floor in one of this wear houses,...

hi, i think it would be a nice idea, to also talk with suppliers here on this site, for them to truley understand chefs too. We just had a photo shoot and made a pasta, and at the very end we added some Arugula. When the...

hi Cakerookie, No issue with me, there are greater problem out there we as chef should be concerned with, then a small disagreement or misunderstanding on this site. Eventually in live well that is a dream today, i hope all chefs one...

ok, lets all relax and go on, just some observations and points of view, and all points and answers well taken. i am defenetly not angry at any one. some times the kitchen gets hot and that is all the fun to be a chef. regards

hi, out here they are selling cheap forms of shortening for frying , and when you use them for frying it bubbles like when adding liquid soap into water. I have done some tests on it and the live span is nearly have of regular frying...

hi, good point, why you dont try powder sugar, maybe it goes faster! regards

Stefan i think that should be your real name in live, if you expose a potato in the skin to direct heat, the shell of that vegetable will burn and develop an very unpleasant burned taste, as anything which is burned and tasts...

pete, right the oil they sell soo cheap this days and it bubles like ****. Well we kicked it out of the kitchen and we use an old traditional oil with a high smoking point and respect the rules, when the deep fat fryer is not in use...

stephen, same principal with starch related ingredients. first the cold water will get warm, so therefore slowly the starch with 40 degreegs celsious can absorb the heat and over 60 D C will swell and when 80 D C it is bound....

cold water, you sing right but before enjoying potatoes right in your mouth do you put then in to cold or boiling water? that was the question and maybe why? well the general public just could learn here by the way! regards