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  1. 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...
  2. azfireball56

    How do I make Tostada Shell Bowls.

    Can anyone tell me how to make large, crispy Tostada shell bowls like those served at El Polo Loco? El Polo Loco image.
  3. azfireball56

    Need help with Puff Pastry Cream Horn shell.

    I am using the following recipe to make some cone shaped Cream Horns but have some problems. Puff Pastry Ingredients 2 ⅓ cups (11 ½ oz/ 350g) plain flour 14 tablespoons (7 oz/210g) (butter, frozen over night) Pinch salt 8-10 tablespoons chilled water 1 tablespoon lemon juice I put all the...
  4. azfireball56

    Breading for Midwestern Pork Tenderloin sandwiches.

    Good day to all; I would like to make some Midwestern Breaded Pork Tenderloin sandwiches for my family. Need some ideas regarding the recipe for a killer breading to use. Anyone have a favorite recipe for breading pounded Pork Tenderloin? Thanks;
  5. azfireball56

    What makes the eggs to scramble when making pastry cream?

    What are the things that might cause the eggs to scramble when making pastry cream? This happens to me about every third time I make the following pastry cream. 80 g. egg yolks 100 g. sugar 30 g. cornstarch 400 g. whole milk 1 vanilla bean 30 g. butter Mix eggs, cornstarch and half of...
  6. azfireball56


    When I was young (1930 – 1940) my Mother would send me to the meat market to buy, what she called, “Barbeque”. The butcher would cut off thin slices from a roast size piece of meat tied up with string. My Mother would heat these slices in Barbeque sauce and serve it, (open face) on white...
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