Recent content by AmineF

I did a simple cheese. I drained and pressed th curd i got, seasoned with salt, herbs and garlic, and the result was quiet good. Family said taste like Boursin (a brand of cheese). For the moment i can only work with pasteurized milk (the only kind available, eccept UHT and skimmed, wich i heard...

Thanks for your help and advices. Where i live is really hard to get bacteria cultures, so will be helpfull to use other cheeses.

Im really new to this, and i look something wich doesnt need some advanced products. I have pasteurized milk, vinegar or lemon juice. Thats all. And i dlike to see what i can do with that. I it possible to use bacterias from another cheese?

Today i am gonna try to curdle milk. I want to try to make a cheese or anything like that with it. So i would like some proposition for a first time try. What kind of cheese i can make (preference hard cheese) for a first try, easy to do and not really complicated?

Hello everybody. Im a great fan of japanese food, and like to learn and try more about it. I live in a country where most of the fish commonly used in japanese cooking are not available or are imported, making them really expansive. But here, bonito its a very common and popular fish, with a...

Thanks all for your answers. I will give her all those advices and ask her to experiment witht them and see how it goes.

Hello everybody. I want to ask a question. I like cooking, but inexperienced in bakery. My mom like to make bakery, yet everything she does have the same problem: its crumbly. The breads, cakes, croisssants, buns anything like she make always end up crumbly (nobody want a bread to fall appart in...

Hi, today i made my very first mirror glaze ever. The cake ended well, but i had some issues. -I left the cake overnight to freez, yet the mousse remained a bit smoth. Is it normal? -After pouring th glaze, the heat melted a bit of the mousse and made a bif of mess on the edges, should i let the...

Thanx JustJoel for your complete answer. I always thaught miso was miso till i use this one and discover there are many. An in internet i never found enough informations about it. Now i know how to use it properly

Yes, i used it to make ramen, or simple miso soup. Im asking becaus i found the beery taste odd, and realy strong. And become stronger with ingredents containing starch (like rice or noodles) making the dish taste like solid beer. I wanted to know if actually the problem was from the brand or...

Hello everybody. Fan of asian coocking, i wanted to try dishes with miso. Hard to find some where i live, i got the chance to get a jar of national made miso. Actually red miso. I never tryed red miso before, so i really have no clue how it taste. But this one have a beery like flavour. It can...