Recent content by d.luffy

Thank you for your reply. I will take note of it.

Hi, Yourmontage87 , sometimes i feel that when people ask questions, you will also know more about it, and can learn more as well. And the questions, also may never occur to me until my classmates ask the instructors. This makes my class know more and makes the instructor and student more engaging. 

Dear people, I would like to ask you, all along i have left chorizo sausage in the "FREEZER". Until  today i found out that it has expired for 1 month? Do you think that i throw it away or can cook to eat it? Thank you. Regards D.luffy

Thank you for answering my question. What if i bought the quahogs in the morning and want to cook it at night? How should i store it to ensure it has a good quality, should i freeze it ? And if i need to defrost, is it soak in the salt water .

Sorry for late reply. It is chowder clams. I soaked it on salt water for around 25 minutes and change the salt water every 3 times as to ensure sand free. From what i know when cooking calms if the calm is closed ,need to discard it. The thing is that while...

I bought clams on the market and i have ensure that the clams are tightly close before i buy. However i went home and soak the clams in water , some of the clams open and i push to close it, they still wont close but it still open . Is the clam open means dead already?

how about fish and chip with beer batter serve with lemon butter sauce? Do you like that GrandMasterD?

ok thanks guys. :lips:

hi, i would like to ask, when clarified butter, there will be white foam which is the milk soild. We need to get rid the milk soild. Can the milk solid still can be used for other purposes? Regards D.

I have the On cooking textbook 4th edition by Sarah R. Labensky, but i did not purchase the CD. Is it recommended to buy the CD? Any suggestions?? :D