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Random Food Questions Thread - Page 341

post #5101 of 7132
Quote:
Originally Posted by edinatlanta View Post

So, question... how come Mexican food is popular, ingredients aren't that difficult to come by, and techniques are easy enough yet the food isn't found outside of Mexico/The U.S.? Seems like it would be easily translatable.

I agree and have thought about this as well.
post #5102 of 7132
Does anybody have a recommendation on a manual can opener that wont end up in the garbage in 3 months?
post #5103 of 7132
Quote:
Originally Posted by patrickBOOTH View Post

Does anybody have a recommendation on a manual can opener that wont end up in the garbage in 3 months?

Kitchenaid.
post #5104 of 7132
I don't know, I have purchased a lot of relatively expensive can openers and they pretty much all end up getting stripped.
post #5105 of 7132
post #5106 of 7132
Had this one for around six years - Oxo can opener that locks once you squeeze the handles together.

200
post #5107 of 7132
Thread Starter 
Weird and possibly even stupid question, but would a roux made with higher gluten content flour be able to thicken a liquid more than one made with all purpose?
post #5108 of 7132
Hai, Kyle. Good to see you.
post #5109 of 7132
Thread Starter 
Oh hai!
post #5110 of 7132
Quote:
Originally Posted by kwilkinson View Post

Weird and possibly even stupid question, but would a roux made with higher gluten content flour be able to thicken a liquid more than one made with all purpose?

Not to any appreciable level, no.
post #5111 of 7132
Quote:
Originally Posted by StephenHero View Post

Phaidon doesn't disappoint.
I thought their cookbook Creole was disappointing, tho it has a beautiful cover. I enjoy I Can Cook seems like an French version of The Joy of Cooking, I have cooked out of Pork and Sons with rather spectacular results, I also own The Art of French Baking but haven't had a chance to use it
post #5112 of 7132
How are Australian winter truffles?
post #5113 of 7132
Quote:
Originally Posted by jpeirpont View Post

I thought their cookbook Creole was disappointing, tho it has a beautiful cover. I enjoy I Can Cook seems like an French version of The Joy of Cooking, I have cooked out of Pork and Sons with rather spectacular results, I also own The Art of French Baking but haven't had a chance to use it
i think most of their books are somewhat disappointing, i'm afraid. they're all really good ideas, but when you actually try to use them, they come up a bit short.
post #5114 of 7132
So I'm thinking about cooking some rockfish in a salt dome/crust thing as some on here have recommended for various dishes.

Any words of advice? I'll be cooking at least 4 rock as I've got a fairly decent sized crowd. Wondering if the extra fish will require extra oven time... I'm thinking not likely much but what do I know? Also, how the heck do you know when it's done? You only get one crack at it, you know?

Lastly, any disadvantages to doing the salt dome prep ahead of time (e.g. a few hours before the party)? Will that have a "dry brining" effect that might lead to oversalted fish?
post #5115 of 7132
i've done a little work on this ... so i can answer some of the questions. first, there are all kinds of salt crusts. the one i prefer is a simple one -- kosher salt moistened with just enough water to make it like slushy snow. other people, such as my honorable friend mr. colicchio, prefer egg whites. (FU Edina) i don't think it matters to the fish. the extra fish will have a minimal effect on baking time. i'd plan on a little longer, maybe 3-5 minutes, but maybe not even that much. there are two ways to tell when done -- use an instant-read thermometer (the fish will be done at about 125 degrees). or you can brush away the salt near the fin and the fish will be done when you can pull a fin bone out. i might prepare the salt in advance, but i wouldn't prepare the dish until just before. i don't KNOW that it would salt it, but it might. and since it takes about 45 seconds to put the thing together, why risk it?
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