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  1. zydrus

    Roux sticking to pot

    When I make a roux it tends to stick to the bottom of pan I'm cooking it in.   I'm not sure if this is ratio issue or what I'm doing wrong.   I should clarify this is after I've added my liquids, not actually the roux stage itself.  So as I'm cooking it down to get the flour taste out.  I stir...
  2. zydrus

    Fresh vs Frozen meat

    I live in an area where I have a few supermarkets with pretty decent "butchers" in them.  So I've always been one that goes to the store several times a week depending on what I decide I want to eat each day and buy as fresh as I can.  The only protein I buy frozen is seafood because where I...
  3. zydrus

    Keeping food warm

    When cooking for a big group of people (well big to me anyway) about 8-10 people how do you go about keeping the food warm?  Keep in mind this isn't a catering deal where you have warmers and stuff just cooking family dinner for Easter for example at home.  I did rack of lamb, mashed potatoes...
  4. zydrus

    Broccoli Cheese Soup problem

    I made some broccoli cheese soup last night and the soup itself is kind of grainy.  I seem to have this problem when I make cheese sauces and was hoping maybe I could get some advice.  I realize you can't see it but I wonder if this is a product of me not making the roux correctly or if maybe...
  5. zydrus

    Seafood

    I live in the midwest and recently read a few articles on buying shrimp.  They all basically said unless you are on a coast somewhere to buy frozen shrimp as it is all flash frozen and what you see in the case is previously frozen shrimp that has been thawed out and sold as fresh.  Frozen is...
  6. zydrus

    Home cook with random questions

    I'm a home cook who just started cooking a few years ago. Since then I've become pretty interested in the food industry. I'd like to see how a professional kitchen is run although I don't know that I'd like to pursue that as a career. Just something I'm curious about. I have some questions and...
  7. zydrus

    Professional Kitchen documentary

    As a home cook I've often wondered how a professional kitchen works.  How they put out food as fast as they do, what they prep ahead of time, how they go about ordering food, etc.   I think I have an idea how some of this stuff is done but I was wondering if there was a documentary of sorts on...
  8. zydrus

    Thermapen

    After having problems with several cheaper meat thermometer I did some research and finally broke down and bought a Thermapen.  I'm pretty good at touch temping steaks, pork chops, chicken breast, etc but needed a thermometer for bigger pieces of meat.  Last night I was grilling a couple...
  9. zydrus

    Looking for a chef knife

    Hey all, I'm new to this site and this is my first post. Let me say first that I hate this site!! I stumbled across it doing research on knives and after about 5 hours of searching and reading I'm more confused now than I was when I started! There are some people on this site that know way more...
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