Matthew C. (Q&A ID 2659)
Matthew C. (Q&A ID 2659)
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- Matthew C. (Q&A ID 2659)
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I think the flavor profile is different between sherry and Madeira and I would try to stick with Madeira if you can find it. a dry Marsala is a better bet than sherry if you need a sub.
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There are a number of vegan fish sauces on the market that can certainly fill in for the real deal. Its also possible to use soy sauce or soy in combination with shiitake mushrooms (sliced or ground to powder in a spice grinder). I love the idea of …
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Yes, they can be made ahead. I would layer them between parchment paper or kitchen towels and store in the refrigerator. They can then be reheated in a hot, dry skillet.
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Hi, I use this combo or a variety of different dishes, including steak, seafood, chicken and grilled vegetables. There are real proportions other than a pat of butter and a squirt each of soy and lime juice. I add the mix hot--say on top of a rest…
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Here you go. I always keep a pot of in the refrigerator. Money in the bank for quick meals. Use a bit of the oil to fry eggs! Or a fat spoonful on toasted for instant garlic bread. Garlic Confit Start to finish: 20 minutes Makes ½ cup 1 large head…
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Bittersweet chocolate ranges from 54% up to 80% cacao. Obviously the higher the percentage, the more intense the flavor will be--at the risk of bitterness. So to a certain extent, it's a matter of personal taste--how strong you like it. I feel like …
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In her fantastic Zuni Cafe cookbook, Judy Rodgers writes of learning how to salt meats in advance from the Troisgros brothers, arguably some of France's best chefs of the past century. They salted everything ahead, including fish. Rodgers speaks of …
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I like the pickled mustard seeds in grilled cheese, especially with Swiss like Gruyere or Comte. Or trying stirring into corned beef hash at the last minutes (or any other hash--I make smoked trout hash frequently). Mix into softened butter with som…
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I'd recommend a smaller amount of good-quality aged sherry vinegar.
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I think we ultimately found the parsley wasn't necessary and we always aim to streamline our recipes. If you like, feel free to add!
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The simple solution is Camelia oil! Used by Japanese cooks to keep their carbon blades rust free, wipe it on. and wipe dry with a paper towel. For rust spots, use a little coarse salt and neutral oil to scrub the blade clean.
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What kind of baking sheet are you using? I have the best luck baking these on parchment paper or Silpat silicone mats. A dark, unlined pan could lead to burning.
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Hi Mitchell, The reduction in oil and fat from the chicken thighs does impact how the spices are perceived. The fat will mellow out the spices. I'd suggest in the future reducing by a quarter if swapping out white meat for the thighs.
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It is a Kitchenaid model. I'll have to check in with the kitchen for the exact model.
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I'd probably begin checking at 1 hour and 45 minutes.
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Western cooking's dependence on pepper is a complicated story tracing back hundreds of years, trading routes and European colonialism. Pepper's punch adds accent to dishes and a mild spiciness, which helps define a dish's flavor. However, there are …
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Pom Molasses generally isn't an even swap for regular molasses. Its made by reducing down pomegranate juice to a sticky syrup and doesn't have quite the same viscosity or sweetness as conventional molasses. If regular molasses doesnt gut it for you,…
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That's a great tip for bold bay flavor without having to pick out bay leaves. You could add peppercorns, thyme, chili peppers, etc for a more complex blend. I use bay leaves by the handful in roasted vegetables to add aroma and flavor. My family is …
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Steamed chocolate cake! https://www.177milkstreet.com/recipes/stovetop-chocolate-cake Gussy up with whipped cream with a touch of brown sugar, vanilla and sour cream for a tangy accent. A few berries would be great too.