Recent content by azfireball56

  1. azfireball56

    question on ice cream and la lechera

    I have found caramel is hard to freeze due to its high sugar content. I made some caramel using the method of slow heating a can of sweetened condensed milk. Tried to roll it into small balls to freeze and cover with chocolate. When I put the balls of caramel in the freezer they never got...
  2. azfireball56

    Lid corrosion after preserving lemons

    If you are apprehensive about using these rings, place a layer of plastic wrap over the lid portion before you apply the ring portion. That should eliminate any problem the corrosion might cause to the food contained in the jar.
  3. azfireball56

    Battered Fish Advice

    I don’t know about fish but, when I want a batter or crumbs to stick to something, like chicken or pork, I apply a layer of corn starch first. This can be done by dredging the moist item directly in corn starch powder or applying a solution of water and corn starch with a brush or by dipping...
  4. azfireball56

    Sarku Japan: Chicken Teriyaki?

    Used the recipe provided by Sargon back on 8/7/09. With some mods in procedures, here’s what I got.(See images) I did SousVide at 150 F for 3 hours after the marinade, then browned the chicken on a charcoal grill with some wood smoke. Brushed on the Brown Sauce while grilling, and at the...
  5. Sarku Japan: Chicken Teriyaki?

    Sarku Japan: Chicken Teriyaki?

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  10. azfireball56

    Old pastry called "Chop Suey"

    panini: Thanks for a wonderful story!
  11. azfireball56

    My Inexpensive Sous Vide

    I thought I would show my simplistic set-up for home Sous Vide. As can be seen in the images I use a large pot to hold the water, a cheap digital thermometer and a clamp. The pot is heated using one burner of a two burner hot plate with infinitely variable temperature settings. The temp. is...
  12. IMy nexpensive Sous Vide

    IMy nexpensive Sous Vide

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