Recent content by cowhead

sausage-eggplant

I'd go the arrowroot route.. (try to say that a few times fast :) ) for clearer sauces. unless you have the option to just cook it down a bit. you could also use gelatian (sp? sorry too early for me to remember how to spell yet) if you have an option to cool said sauce and re-heat before service.

another thing that might help is using egg crates (? not sure what they are actually called.. the cardboard things that hold eggs in industrial sized egg cases) or porous cardboard at any rate.. since paper/cardboard won't combust 'til 451 degrees, it works really well for pulling humidity out...

thanks.. I'll try my best to be helpful. and southern recipes.. yeah I've got a few.. they've been Yankee-fied (or so my fiancee` ~a die hard southerner~ says :)) ) but yuppers. if you need something, I'll try to get it.

santoku knives seem to be good for slicing (the fat/blood grooves in the blade make them great for that) and fine cutting like chiffanod cutting.. I like using mine for cutting fresh herbs and more delicate cutting that needs something bigger than a paring/utility knife but smaller than a chef...

it said I ought to post a quick hello and a bit about myself. so here goes. I am a food service mercenary, french and italian trained (proffesionally), currently in the employ of a steak-house. currently in georgia, although I have lived and worked in quite a few places, trying to understand...

curried chicken satay with pineapple/pepper rice and a peanut/soy dipping sauce.

what I have found that works the best. (atleast in a proffesional setting) is to ideally cook your eggs in a steamer (one could do this with a conventional stove-top set up I suppose) or to drop them directly into boiling water (yes, this doesn't go with conventional wisdom.. however if you are...

hello, just kinda skimmed this thread.. but I was wondering if perhaps you used too much or too little in the way of an emulcifying agent? aoli gets a little fussy about that sort of thing.