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  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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  17. azfireball56

    Who I am..

    LAUREN: Are there any videos available showing how you manufacture your Fillo?
  18. azfireball56

    Old pastry called "Chop Suey"

    Does anyone have a picture of these? I would like to see what they look like. Is it a common practice to 're-purpose' leftover bakery goods? (That is, use them as the basic ingredient in making a different bakery item.) Is this safe?  I note two of the grocery chains here in Phoenix do this...
  19. azfireball56

    Please help me identify the dishes in these recipes

    Wow!  Chocolate on  chocolate ! That sounds good! 
  20. azfireball56

    Please help me identify the dishes in these recipes

    Adding nuts/coconut is a great idea! Thanks. 
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