Search results

  1. sgsvirgil

    Why cook ground beef until it sputters?

    "Sfrigola" means sizzle. However, the recipe says "facendola rosolare finché non “sfrigola”." That means "making it brown until it sizzles." I take this to mean the meat should be heated until it just begins to sizzle but, not actually brown the meat. @brianshaw is correct.
  2. sgsvirgil

    Carbonara and making the egg runny

    Most don't get it right the first time. That's the point.
  3. sgsvirgil

    Buttercream troubles

    It will take quite a while for you to warm up ice water. Try wearing gloves or wrapping the piping bag with a towel to insulate it from your hands.
  4. sgsvirgil

    Carbonara and making the egg runny

    Carbonara is a technique, not a recipe. Its all about timing. The only way to do it right is to keep doing it until you get it right. There is no magic bullet that will grant someone new and inexperienced the ability to magically make Carbonara perfectly every time. Watch videos. There are...
  5. sgsvirgil

    Buttercream troubles

    Try wearing gloves or dipping your hands in ice water.
  6. sgsvirgil

    Wedding reception advice needed

    Wow. Ummm....well, where to start? I suppose first things, first. Welcome to Chef Talk. :) Do you have any sort of experience in cooking on this sort of scale? If not, then, I strongly recommend you seriously consider figuring out a way to have this professionally catered. This is not...
  7. sgsvirgil

    What happens if I freeze already frozen salmon?

    You don't need a band saw. A good bread knife will do the trick very nicely. :-)
  8. sgsvirgil

    Repairing frying pans

    That went downhill rather fast....lol
  9. sgsvirgil

    Repairing frying pans

    Nope. These sprays are not intended or designed for cookware or contact with food. There are some misinformed folks out there who have created websites or have written articles that say non-stick pans can be repaired with "Teflon sprays" found in hardware or home improvement stores. They are...
  10. sgsvirgil

    Hand cut French fries

    Soaking them for an hour is the problem. As soon as they're cut, par cook them and place them in the walk-in. Then increase the temperature of your oil about 25'f or so higher than normal. Fry as usual. Cheers. :-)
  11. sgsvirgil

    Repairing frying pans

    You can't repair teflon coated pans. Once the teflon is compromised, the pan needs to be thrown away.
  12. sgsvirgil

    Bloomberg Oven Taking too Long to Preheat

    I don't have any experience with Bloomberg products. But, if the oven is electric, it should have two heating elements: one on the floor of the oven compartment and the other ceiling. One of those elements may be burned out and needs to be replaced. If its a gas oven, I would suggest you...
  13. sgsvirgil

    Repairing frying pans

    What type of pan(s) are you talking about?
  14. sgsvirgil

    Sous Vide Question

    Let's hope so. But, is sous vide really the best solution for poaching eggs? Back in the day when I used to do brunches, we would push through on average 250 to 300 poached eggs per brunch. That's during a brunch that lasted from 11am to 1:30pm. We did it by keeping it simple. A poached...
  15. sgsvirgil

    Sous Vide Question

    Back in my day, sous vide eggs were called either "poached" (no shell) or "boiled" (in shell). :cool::p
  16. sgsvirgil

    Why does Gumbo spoil so quickly? On top of the stove!

    Yes. What the OP is probably talking about is using whole crabs that probably haven't been cleaned and prepped properly. When a crab dies, it often releases a foul chemical that can get into the gumbo and ruin it. This is probably what happened here. This is why when crab is used, it has to...
  17. sgsvirgil

    How to cook pasta at home

    Let us know how your marinara turns out. :-) We would love it if you would share some of your Asian recipes with us in a another thread.
  18. sgsvirgil

    Why does Gumbo spoil so quickly? On top of the stove!

    Because there is something wrong with their process. Are you using whole crabs by any chance? Provide more details and we can give you a better answer. Thanks.
  19. sgsvirgil

    i have a question about knife skill

    Don't you know that's logical and makes complete sense? What's wrong with you, man? Come to your senses! :)
  20. sgsvirgil

    i have a question about knife skill

    Here's a good video that pretty much explains everything you need to know to get started.
Top Bottom