Recent content by BradTheDog

are you sifting the flour before and after measuring? if not that is likely one of your problems. Traditional recipes are written for 4 ounce cups of flour, which is what a sifted cup weighs, a cup of flour out of the bag off the shelf from the grocery will wegh between 4.75 and 6 ounces per...

if it is in the store they will get it on the website eventually. Sometimes it does take them a while though.

knives personally knives aren't really that expensive either, if you follow the same kinds of guidelines you did for the pans. Commercial knives are wonderful for home use too and cost much less than comparable brand names. Commercial knives won't look pretty, but when you considder you will...

the stainless from tramontina is equal to all-clad, they don't make every pan that all clad does, but those can be found elsewhere from other makers who are also equal in quality to all-clad. The one thing to remember when you are considdering all clad is 90% of their operating budget goes to...

Glen> it all depends on what your style is as to what you you should considder getting. If you could tell me a little more about what you cook and what you would like to be able to cook it would help in reccomendations

i have 3 of them a $700 bosch which is industrial strength with a very long shaft. This was bought for professional reasons, but I found that unless the pot is quite deep, i am better off with the $20 models i have. one is a proctor silex, and the other is a hamilton beach.

i will too emulsify, it just won't be as thick. Adding whole eggs instead of just yolks is the secret to lower calorie mayo. Not only does it spread thinner causing you to need less of it for coverage, it is also ligherter in calories per teaspoon.

Geraldine also 4 hours on the counter or 12 hours in the firdge the acidity from vinegar will kill almost any food borne organism.

you have a few problems here. First is the getting the primary emulsification going. It is possible they are not using eggs, but it complicates your situation if they are not or you don't. dry mustard could be your emulsifying ingredient but they are using more than a simple pinch of it. To...

the reason these are seen on all the food tv shows is duofold, one they are great mixers and secondly there is a placement contract between kitchen aid and food tv. you will never see a bosc, which is a great mixer for most things but the newer ones with the plastic whip bowls are a bad choice...

I have a large Vitamin Juicer, as an average chef, it would have never been worth the $80.00 retail price tag, but has been worth every penny of the $2.00 garage sale price I paid. As a cater & home brewer of beer, wine and mead, the $80 price would have been well worth it. If i were only...

you should store them in the fridge after they have been cooked. For an exact amount of time there are websites that give arbitrary government figures about how long you should keep food, but as a general rule of thumb throw it out if it looks, tastes or smells bad in comparison to when you...

the cost for those who haven't either the time or desire to really clean their kitchen a commercial dishwasher is worth every penny you pay for them. Sure the installed cost is about $3000 ($2500 for the washer and $500 to have it installed by professionals who know what they are doing) but...

The general public can not get fresh double cream in the US or as far as I know even in canada. I know a few small dary farmers who produce it (not really and easy or cheap process), but good luck getting any of them to sell it to anyone but a select group of customers. You can however buy som...

the reason cold and frozen food works better for frying is two fold, the fact that it is frozen or very cold means it is going to take longer for the center to come up to temp which allows the outside time to get crispy and the inside to fully cook, many items if they were done fresh out of the...