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Latest Posts See all new posts
  1. Professional Chefs
    Hello. I need to grate/grind a large quantity of nutmeg and was wondering if anyone knows of any equipment that can do that? I know there are large machines that can do it but I don't wnat to spend $1000. So far what I have done is place a bunch of the whole nuts in a rag a cover it and pound...
  2. Hello, I hope this is the correct place for this question. I’ve always wanted an induction cooktop so when I found one for sale on a local auction site, I had to buy it. I was very excited to get it home and try it out when I found something strange. As I went to plug it in, I found it has a...
  3. When making simple egg pasta (whole eggs and flour) what proportion of eggs to flour is best? When it comes to home-made pasta I'm a disciple of Marcella Hazan. I've been hand-rolling for years thanks to the instructions and diagrams in The Classic Italian Cookbook. However, I've just...
  4. Hello Everyone, I have heard and read that one should always heat the pan first before adding cooking oil. I don't know why one should do this as compared to adding room temp oil to a room temp pan, and then turning on the heat until the oil is hot enough to cook in. Does anyone know why we...
  5. Food & Cooking
    Can someone advise me how to do this correctly ? My main questions are as follows. What is your preferred frying temperature ? I see a YouTube video that said 300 degrees F which to me sounds cold? Then some recipes call for self rising flour some don't. Some say Beer some say milk some say egg...
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