Recent content by wannabechef

thanks, will try tomorrow.

I want to make restaurant style chicken balls for sweet and sour but my balls are not turning out consistent and round. Any suggestions?

I am in need of a good batter mix to make deep fried chicken balls. Any help?

I need to make chicken balls for sweet ans sour chicken. What is best batter to use and what technique to keep them round and fluffy?

Thank you for ideas,seems we are split on which is best. I am making cream soups and will report back how flour roux holds up on staem table in broccoli soup.

Thank you, will flour stand up on a steam table?

Is flour best for cream soups? What about rice flour, potato starch etc. What have any others here used to make cream soups?

What is best for cream soups? Flour or another thickening agent ie. starch (potato, rice) etc. I want the soup to hold on a staem table 4 hours.

What is the final word on tin foil? Shiny on food or dull on food?

I need a recipe for Greek dressing. Any ideas?

Thank you, will look for the wrappers.

Recently had dim sum in Ottawa Canada. They served an opaque wrapper stuffed with a single large shrimp. The wrapper was staemed and very delicate. Do you know how it is made. Any other dim sum ideas are needed as well.

Ok, i have cooked many domestic turkeys so i will cook the same.

Can anyone tell me what to marinate wild turkey in to take away game flavor? Or even if i should marinate it before cooking.

Thank you to all. They were wonderful. Steamed them from thawed state for just a few minutes. They stayed firm and oh so sweet.