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Search: Posts Made By: CStanford
Forum: Terms & Techniques 02-20-2018, 08:08 AM
Replies: 31
Views: 2,316
Posted By CStanford
Back to basics: Carrots...

Back to basics:

Carrots (http://www.cooksinfo.com/carrots)

(with a few quibbles but a decent summary in an overall sense)
Forum: Terms & Techniques 02-20-2018, 07:23 AM
Replies: 31
Views: 2,316
Posted By CStanford
A few won't hurt. I wouldn't flavor an entire...

A few won't hurt. I wouldn't flavor an entire pot of anything with nothing but old, woody carrots.

If you're blueprinting a saute', the garnish vegetables (the ones you'll eat) need to be the...
Forum: Terms & Techniques 02-20-2018, 07:05 AM
Replies: 31
Views: 2,316
Posted By CStanford
If you're cutting the big ones anyway, might core...

If you're cutting the big ones anyway, might core some or most of them. If it's in a ginormous pot of soup still probably not. That said, it's the little things that elevate any dish.

I...
Forum: Terms & Techniques 02-20-2018, 06:19 AM
Replies: 31
Views: 2,316
Posted By CStanford
No chip... ok. And I see you like the little...

No chip... ok. And I see you like the little smiley things too.
Forum: Terms & Techniques 02-20-2018, 06:18 AM
Replies: 31
Views: 2,316
Posted By CStanford
You wouldn't in a big pot of soup, but at the...

You wouldn't in a big pot of soup, but at the same time wouldn't want to use really large, older carrots that can almost be more core than carrot.
Forum: Terms & Techniques 02-20-2018, 06:01 AM
Replies: 31
Views: 2,316
Posted By CStanford
Sorry you have such a chip on your shoulder. ...

Sorry you have such a chip on your shoulder.

http://articles.latimes.com/1997/oct/01/food/fo-37898
Forum: Terms & Techniques 02-20-2018, 05:40 AM
Replies: 31
Views: 2,316
Posted By CStanford
Couple of things: Cutting the carrot into a...

Couple of things:

Cutting the carrot into a block before doing the julienne cuts lets you exclude the woody core of the carrot. Cutting on the bias will include the core, if there is one, and...
Forum: Terms & Techniques 02-19-2018, 03:46 PM
Replies: 31
Views: 2,316
Posted By CStanford
These wouldn't be technically correct to a French...

These wouldn't be technically correct to a French standard (where most if not all of these knife cuts were standardized, if it matters to you). The method you describe is usually recommended for...
Forum: Cookware 02-19-2018, 03:37 PM
Replies: 11
Views: 1,925
Posted By CStanford
Yup. You've seen the light.

Yup. You've seen the light.
Forum: Cookware 09-28-2015, 10:30 AM
Replies: 19
Views: 2,290
Posted By CStanford
CI is a brittle material as others have...

CI is a brittle material as others have mentioned. It probably got a little hairline crack from banging against another CI pan or a drop. Over time the heating and cooling worked on the crack until...
Forum: Eggs, Cheese & Dairy 09-26-2015, 10:17 AM
Replies: 28
Views: 7,634
Posted By CStanford
I like Creole cuisine too: Cuisine |...

I like Creole cuisine too:

Cuisine | Commanders Palace (http://www.commanderspalace.com/cuisine)

As refined as Parisian cuisine or as basic as quiche Lorraine. Like continental French...
Forum: International Cuisines and Ethnic Cookery 09-26-2015, 05:27 AM
Replies: 15
Views: 2,147
Posted By CStanford
Here's Julia Child's quiche Lorraine episode from...

Here's Julia Child's quiche Lorraine episode from 1963:

WGBH Food: Celebrating Julia: Quiche Lorraine (http://www.wgbh.org/articles/The-French-Chef-Quiche-Lorraine-7088)
Forum: International Cuisines and Ethnic Cookery 09-26-2015, 04:55 AM
Replies: 15
Views: 2,147
Posted By CStanford
I was somewhat less focused on an actual recipe...

I was somewhat less focused on an actual recipe than I was the writer's observation about QL as found in one of her favorite Parisian restaurants. You're right, though. Anybody making the dish...
Forum: International Cuisines and Ethnic Cookery 09-25-2015, 06:20 PM
Replies: 15
Views: 2,147
Posted By CStanford
I do hope you enjoy it. Try to find the freshest...

I do hope you enjoy it. Try to find the freshest ingredients you can. It is only in this that you'll come close to the way they taste in France. There is a difference.
Forum: International Cuisines and Ethnic Cookery 09-25-2015, 03:38 PM
Replies: 15
Views: 2,147
Posted By CStanford
It's almost impossible to understand these dishes...

It's almost impossible to understand these dishes apart from the ingredients -- fresh cream or crème fraiche with no additives (stabilizers), eggs not more than a day old, real French type 55 (or 45)...
Forum: Eggs, Cheese & Dairy 09-25-2015, 08:04 AM
Replies: 28
Views: 7,634
Posted By CStanford
Nomenclature is important in French cuisine. ...

Nomenclature is important in French cuisine.

The books I listed reduced to a writing established tradition/recipes. I'm not suggesting that the "peasants" (???) read cookbooks to learn what their...
Forum: Eggs, Cheese & Dairy 09-25-2015, 07:11 AM
Replies: 28
Views: 7,634
Posted By CStanford
Larousse, Le Guide Culinaire, Cinq Mille Ans A...

Larousse, Le Guide Culinaire, Cinq Mille Ans A Table, Le Livre de Cuisine de Madame Saint-Ange, Les Plats Regionaux de France, L'art de Manger et son Histoire, Dissertations Gastronomiques.

I...
Forum: Eggs, Cheese & Dairy 09-25-2015, 05:11 AM
Replies: 28
Views: 7,634
Posted By CStanford
Classic QL has no cheese.

Classic QL has no cheese.
Forum: Food and Kitchen Safety 09-17-2015, 11:03 AM
Replies: 42
Views: 8,240
Posted By CStanford
Worth remembering for sure. IMO, one...

Worth remembering for sure.

IMO, one certainly wants to disturb the surface of a plain aluminum pan as little as possible.
Forum: Food and Kitchen Safety 09-17-2015, 09:46 AM
Replies: 42
Views: 8,240
Posted By CStanford
Yep. I think if I burned something hard and...

Yep.

I think if I burned something hard and fast onto a bare aluminum pan I'd just get rid of it. These things are available by the half dozen from restaurant supply houses for not a whole lot of...
Forum: Food and Kitchen Safety 09-17-2015, 07:21 AM
Replies: 42
Views: 8,240
Posted By CStanford
You're welcome.

You're welcome.
Forum: Food and Kitchen Safety 09-17-2015, 05:22 AM
Replies: 42
Views: 8,240
Posted By CStanford
This covers just about all the methods I've ever...

This covers just about all the methods I've ever heard of:

The 10 Best Ways To Clean Burnt On Food From Your Pots and Pans - One Good Thing by Jillee...
Forum: Cooking on the Grill 09-16-2015, 12:31 PM
Replies: 2
Views: 1,620
Posted By CStanford
Little too charred for my particular taste but I...

Little too charred for my particular taste but I bet they were still yummy.
Forum: Food Shows, News and Media 09-16-2015, 11:51 AM
Replies: 70
Views: 11,817
Posted By CStanford
I heard somebody mention that some of the old...

I heard somebody mention that some of the old Julia Child shows are on YouTube. I haven't looked, yet, but it's probably worth a look.
Forum: General Cooking 09-16-2015, 10:29 AM
Replies: 38
Views: 3,650
Posted By CStanford
To me, all of the additives seem to be a solution...

To me, all of the additives seem to be a solution in search of a problem, especially for the home cook who otherwise has a desire to serve fresh food made from fresh ingredients. I think this...
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