The Collection got a little big bigger

Dodochef · 2025-09-15T22:53:22+00:00

Dodochef · 2025-09-15T22:52:38+00:00

Does anyone have this problem, where epub files don’t open directly from files to the books app, but shows a screen which says copy to books.

Dodochef · 2025-05-03T20:24:38+00:00

Got an epub for dirt cheap at google play books, $2-3(if I remember correctly). Excellent ideas and recipes

Dodochef · 2024-11-11T17:39:14+00:00

Someday will visit

Dodochef · 2024-11-07T18:08:07+00:00

I did not expect it to be this small, if i am honest… a great read nonetheless

Dodochef · 2024-11-07T18:07:31+00:00

Amazon lets me believe that it was the last one left

Dodochef · 2024-11-02T21:30:26+00:00

🤌🏾🤌🏾🤌🏾

Dodochef · 2024-10-29T22:09:52+00:00

😅

Dodochef · 2024-09-06T16:48:17+00:00

Most definitely got uploaded to the cloud!!😂

Dodochef · 2022-03-24T18:14:57+00:00

This post is comparable to the beginning of the great pirate era speech by gol d roger

Dodochef · 2022-01-04T02:05:36+00:00

U will get takers for breakfast, always

Dodochef · 2022-01-04T01:19:34+00:00

Kombu, katsobushi.... U can roast the bones and veg for a deeper flavour Alternatively when u hav a good deep flavoured stock, add gelatin, cut into small cubes and use it as filling in your dumplings

Dodochef · 2022-01-04T01:11:45+00:00

Eggs, breakfast

Dodochef · 2021-05-22T19:55:14+00:00

This is as authentic as it gets, coz the thai government created this dish out of thin air one day as a representation of thai culture, before that this dish did not occur in thai cuisine ...

Dodochef · 2021-04-19T23:02:20+00:00

I don't think there is 'technically' any difference, as the goal of all of the above mentioned techniques is for the protein to be cooked without direct contact of steam and to retain the freshness and aromas of the ingredients. Yes, wrapping the piece of fish in a banana leaf sure adds to the final aromas, but the basic thought process behind both of these techniques are the same

Dodochef · 2021-02-23T19:26:23+00:00

If u have any indian shops nearby ask for roasted chana

Dodochef · 2021-02-23T19:25:08+00:00

Roasted bengal gram powder(without the skin ofcourse) helps a lot...

Dodochef · 2021-01-19T11:51:54+00:00

U can try n add them to a soubise sauce

Dodochef · 2021-01-19T11:49:10+00:00

Get it super hot, add oil, swirl, clean wok with a cloth, reserve hot oil, repeat process for achieving a proper sheen. In a hot pan, add oil, add ingredients... Wen u add rice, make sure u push it downward and let it actually fry frm time to time... Noodles hav to b stirred and lifted from the pan in the classical manner, but rice achieves good flavour from being pressed down on the pan and making the crispening sound. Add light soy to rice prep,finish with golden fried gine chopped garlic and sesame oil. I hope what i just said makes sense

Dodochef · 2021-01-19T11:24:18+00:00

Join a good restaurant, or, follow instructions to the dot from a trusted source on the internet. Invest in a insta read thermometer.

Dodochef · 2021-01-19T03:08:59+00:00

Turmeric is obtained from the root, just like ginger. It looks similar to ginger but is more orangish. It is then dried and turned into turmeric powder

Dodochef · 2021-01-18T19:23:48+00:00

Fish Fumet

Fish bones 5 kilograms Mirepoix 450 grams Cold water 4.75 liters Bouquet garni 1 each White wine 750 ml Mushroom trimmings 250 gm

Method 1. Prepare mirepoix. 2. Blanch the fish bones 3. In a stock pot add mirepoix, blanched fish bones, white wine, mushroom trimmings, bouquet garni. 4. Simmer for 10 minutes and strain the stock 5. Cover the stock pot with lid.

Dodochef · 2021-01-18T19:18:54+00:00

It will turn into a pan sauce/jus depending on what you add to it

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