Brawnfire
Assistant Cook
Hello, I'm Geoffrey. I'm nineteen, and since early teenagerhood I have had an interest in cooking, without the disposable income to do anything more intriguing than inventing dry-rubs. Now that I have my own personal income, I have been attempting to make dishes that are more fit for consumption in a classy air. I'm glad that I found this forum, where I have already found several interesting tips, tricks, and inspirations for future dishes. I now come to you with a couple of questions that have been troubling me in my pursuit of certain dishes. I will be much in your debt if you can answer them!
Firstly, I am a great fan of risotto, and greatly desire to make as many variants as I can. HOWEVER. I have noted that my arborio only cooks completely when cooked over a gas range. My parents, to whose kitchen I am half the time restricted, (especially when I am cooking for them) is an electric range, and every time I am cooking on it my arborio remains frustratingly crunchy. I have several times had to create irritatingly large amounts of stock in order to cook the risotto long enough. It's been suggested that I try a double-boiler, but I'm not sure how that would help. Would it? Does anyone else have any advice about how to properly cook my risotto with the shackles of an electric range?
And my second question; is there a possible way to create something requiring a springform pan if you do not have one? I am considering a chocolate mousse torte after the success of my other baked goods, but find that often an eight-inch springfrom pan is called for. I am unable to provide this; are there ways around this requirement? Perhaps a way to lift the mousse whole from out a conventional baking tin? Please advise!
I'm happy to be a member of this community, and look forward to contributing to any future posts in which I can! Adieu!
Firstly, I am a great fan of risotto, and greatly desire to make as many variants as I can. HOWEVER. I have noted that my arborio only cooks completely when cooked over a gas range. My parents, to whose kitchen I am half the time restricted, (especially when I am cooking for them) is an electric range, and every time I am cooking on it my arborio remains frustratingly crunchy. I have several times had to create irritatingly large amounts of stock in order to cook the risotto long enough. It's been suggested that I try a double-boiler, but I'm not sure how that would help. Would it? Does anyone else have any advice about how to properly cook my risotto with the shackles of an electric range?
And my second question; is there a possible way to create something requiring a springform pan if you do not have one? I am considering a chocolate mousse torte after the success of my other baked goods, but find that often an eight-inch springfrom pan is called for. I am unable to provide this; are there ways around this requirement? Perhaps a way to lift the mousse whole from out a conventional baking tin? Please advise!
I'm happy to be a member of this community, and look forward to contributing to any future posts in which I can! Adieu!