I enjoy eating octopus does anyone have some good instruction, how to make tender Octopus. I have boiled it and steamed it, I have had decent results, but I have noticed when I have eaten at restaurants it more tender. I was thinking possibly to pressure-cook it but don't know how to Gage time...
Has anyone graduated, from the above mentioned culinary school? Did you think it was a good move, would you repeat it again ?
Do you think you would be able, to handle a restaurant of say 100 seating capacity? As a chef owner, with obviously hired help.
Or do you think? that would be too...
Does any one have a starting ratio, on making Gnocchi ?
Like 1 LBS Potatoes = 1 egg yolk = 3/4 cup AP Flour .
Or even what is your minimal starting amount, for 1 LBS of Potato = 1/2 Cup Starting , and see were it goes ?
BTW What type of flour do you prefer ?
I will be making pasta tomorrow, I am a beginner ? Once your ingredients are incorporated, how long do you need your dough ?
Some say 3 minutes some say 8 and some say 10 no straight answers.
What ratio of flour to eggs, do you like to use ? Some say 1 cup of flour, per 1 large egg . Some say...
When making tomato sauce, how could you eliminate acidity ? I have heard about adding vinegar,
which I don't believe . That sounds like adding more acidity , also some say minute amounts of
sugar brown or white . Any Ideas would be great .
Also how can you thicken sauce, out side of reduction ?
I have only used flour as a thickening agent, in Roux I cook it with whole butter . I believe it should be done with clarified butter , but both work well .
I have observed in some written recipes , they say to introduce the Flour right in to the dish.
Which for me is some thing new, tried it...
As we all now, wine is common in allot of cooking . I see some putting wine ,directly into cooking liquid . I never did it that way , I was always under the impression, that wine had to be added to a
hot pan . And be reduced buy half or more ,or the dish would taste like just that ,wine !
Just curious why do most recipes , call for Kosher salt ? I remember say a decade ago, not so popular, why such a move away from the Iodized salt ? When I was a youngster , there was no call for course salt . Now it is like a staple, in every cooking show ,and written recipe !
I am trying to recreate a dish, my grandmother use to make on the Christmas Holidays.
Unfortunately, I was old enough to eat and love it, but not learn how to do it .
I have a good Idea of the ingredients ,and have a good plan of attack . Essentially
it was a pizza rustica , the filling was not...
How do you like to sauté your garlic ? Do you let your oil reach temperature, before adding it in.
Or do you combine your oil and garlic in the pan cold, and let it reach temperature ? Or does not make any difference either way ?
After you have your ingredients incorporated, how long do you knead your dough ??
Some say until it is smooth and elastic and stop . Than I saw another method , it said knead the dough eight minutes, to build gluten. The test is to put a thumb indent into the dough and if it bounces back its...
Was looking at this product, I want to us it out side for frying and braising . Thing like veal shanks ,tender loin, short ribs . Any one have experience, do you thing it has that type of power ?
Or not a good Idea , or is there another that could ?
When making fresh chicken stock ,is a good idea to remove all skin from the chicken ? Prior to cooking,
or do you lose flavor ?? I know you have skim all of it out, as it raise's to the top. Just thinking, it can save some work.