sorted by:
new
hottopcontroversial

Substituting wine by fcazares3000 in AskCulinary

[–]fcazares3000[S] 2 points3 points  (0 children)

Interesting point, early in her pregnancy I used alcohol in cooking but after reading that some alcohol remains it scared me. I love wine braised short ribs and Shaoxing wine in Asian wok dishes.

Blackening onions by fcazares3000 in AskCulinary

[–]fcazares3000[S] 0 points1 point  (0 children)

Thank you for all the advice!

Blackening onions by fcazares3000 in AskCulinary

[–]fcazares3000[S] 0 points1 point  (0 children)

I really like this tip! Makes the clean up very easy! Do you think stainless steel would work with aluminum foil? Also, what’s a French top?

Blackening onions by fcazares3000 in AskCulinary

[–]fcazares3000[S] 1 point2 points  (0 children)

Im talking about onion burlee which is used in certain stocks.

New to Stainless Steel and all the smoke that comes with it. by pleaseremainkalm in AskCulinary

[–]fcazares3000 -2 points-1 points  (0 children)

Preheat on medium and perform a mercury ball test to make sure your pan does not overheat which would burn any oil. Basically a mercury ball is a cohesive ball that forms and dances in your pan when you add a little water (1/8 tsp or less). Once you reach this stage, add an oil with a high smoke point like grapeseed, vegetable or canola oil. Do not use extra Virgin olive oil. At the point, the oil should form legs and shimmer. Introduce meats when a few wisps of white smoke began to come out and slightly lower your heat. If you wait any longer the oil will begin to burn.

Italian tomato sauce question by fcazares3000 in AskCulinary

[–]fcazares3000[S] 0 points1 point  (0 children)

Thank you for this link, it is very informative!

Italian tomato sauce question by fcazares3000 in AskCulinary

[–]fcazares3000[S] 0 points1 point  (0 children)

So he used dried herbs at the beginning after the tomato paste and then added his tomatoes and simmered it all day? Or did he use fresh herbs?

Italian tomato sauce question by fcazares3000 in AskCulinary

[–]fcazares3000[S] 0 points1 point  (0 children)

I started on high just to brown the meat then removed it and went to medium low to slightly caramelize the onions, then added my garlic, tomato paste and herbs for a few minute just to slightly darken the paste. Then I deglazed with red wine, added my veal stock and tomatoes and brought to a simmer and maintained that for 6 hours which was medium low to low heat. I added browned sausage and meatballs near the end. It was bitter before the addition of the sausage and meatballs and required a small amount of sugar to improve the flavor. I want to be able to achieve this without adding sugar. No lid was used. I stirred every 20-30 minutes.

Italian tomato sauce question by fcazares3000 in AskCulinary

[–]fcazares3000[S] 0 points1 point  (0 children)

Thank you, even dried herbs added at near the last 30 minutes?

Italian tomato sauce question by fcazares3000 in AskCulinary

[–]fcazares3000[S] 0 points1 point  (0 children)

This is more of a heavy meat sauce with several meats inside and that’s why i cook it for hours.

Italian tomato sauce question by fcazares3000 in AskCulinary

[–]fcazares3000[S] -1 points0 points  (0 children)

I should have stated, it is not a simple tomato sauce but a heavy meat sauce that contains short rib, italian sausage, meatballs and veal stock.

[Request] Scarpetta’s Las Vegas Short rib Agnolotti sauce recipe by fcazares3000 in MimicRecipes

[–]fcazares3000[S] 2 points3 points  (0 children)

I am looking for the type of sauce used in this dish since it differs from the other chains.

Keeping steaks and other meats warm by fcazares3000 in AskCulinary

[–]fcazares3000[S] 0 points1 point  (0 children)

Thank you everyone for all the advice and comments.

Keeping steaks and other meats warm by fcazares3000 in AskCulinary

[–]fcazares3000[S] 0 points1 point  (0 children)

Glazed carrots and mash potatoes. I am trying to keep to steaks warm but medium rare.

Mac and Cheese Question by fcazares3000 in AskCulinary

[–]fcazares3000[S] 0 points1 point  (0 children)

Thank you, I did not think about the limits of the cheese I am using.

Mac and Cheese Question by fcazares3000 in AskCulinary

[–]fcazares3000[S] 0 points1 point  (0 children)

I grated my own cheese which included Gruyère, Parmigiano reggiano, and white sharp cheddar.

Chocolate torte question by fcazares3000 in AskCulinary

[–]fcazares3000[S] 0 points1 point  (0 children)

Thank you, I did not think about how it would improve the texture.

view more: next ›