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Froggy said it right, but the most important thing to remember is that toxins are produced as a result of heating or oxigenating or freezing a bacteria colture like clostridium. So not only you will kill the bacteria, but you will promote toxines production especially if heating is slow...

depends Fish, custard cake, whatever has high proteins and is wet, I will suggest to toss and not freeze.

The diet of separating proteines to carb is a diet to reduce wheight without a hard limit in eating. The principle is that yto built back fat you need to get equal amount of carb and proteins but if you get them separated you will have too much of one and non of the other. So for reducing...

coldpressed grapeseed oil Yes there are, not the cheap ones. Here is something that could be found in organic shop or specialty shop and costs about the same if not more than olive oil, it might be different in the US.

Olive oil versus all other oils. I find interesting how some information on food is known only in the region where that information is positive and when is negative, it's not known. Here, probably because of pride (or sciovinism!) everyone considers the health of Olive coming, beside other...

canola and Mustard Could it be that Canola oil and Mustard oil are the same oil, just a different name?

Dry and wet I agree on all above, yes water can be "dry" when ipertonic (you said ipotonic but I believe you ment ipertonic). All what is important is the activity of water that is why salt reduces the activity and makes water becomes "dry". That's why salt is a preservative and in the old...

toxines exactly what I was trying to say....

vegetable oil please understand I am not trying to be offensive when relating to food and fat: oil is only vegetable. Liquid fat comes from the double bonds (unsaturated or desaturated) that are only coming from vegetable world. Double bonds allow the long carbon chain of fat to rotate and...

google ads Just notice that now ads disappeared, that leans to point 2. So nevermind.....

Thread rules and supervisor help Sugo finto recipe coming soon, do I have to post it here or open another thread? I have a question for supervisor. My post above as another one has google ads. Is this because of me or just random. In the first case I would like to avoid this in the...

Umami is primarily caused by Glutammic Acid. That comes from meat or meat broth. When we started our cooking class three years ago, we would have never realised that almost 50% of requests are for vegetarian classes. That is not only for people who are vegetarians, but also for knowing what to...

There is one reason to clean a CI pot. To remove foo residuals where bacteria can grow. There are basically no bacteria alive coming from the cooking process. Cooking in CI kills all bacteria. Reason to remove residuals (and soap helps because of water tension and making fat mini drops soluble...

No don't freeze the murshroom as you will loose most of it's texture. Believe or not, when we are out of porcini murshrooms, we use same exact receipe but replace mushroom with egglant, sliced and little toasted to dry it out and give a little flavour, then about 1:1 mixed with portobello fresh...

Rosemarin Similar to ours, We add rosmarin. Also marinating comes a little better if you take out from the fridge an hour before cooking. I belive you should say which king of oil. We use olive oil.. Also we don't reccomend alluminum foil but parchement paper because sometimes alluminum gives a...

black copper Does your fire burn completely? Perhaps the gas mixture is not well tuned. When you have free flame do you see black smoke ? If that is the case have your gas flame checked....

First, you need water anyway. Your water input comes from any water liquid. Whether it's tapwater, water from wine, water from soda, water from fruit When you check a water bottled label check for nitrates. Presence of nitrates means that the water was reached by organic matter or ferilisers...

We do vegetarian lasagna in our course. Not heavy using besciamel instead of cheese. Need a receipe? We also do a tiramisu without coffee and eggless pasta with pesto

Olive oil. That might be because we have it produced here of the best quality. When we use it fr frying to increase smoking point we add a nut of butter or lard.

Healthy The reason for grease of a cooked meat, like bakon, to be unhealthy it's the fact that it was cooked once already. The cholesterol is there, but the cooking process on a fat creates free radicals and breaks fat into smaller parts. So bakon grease is not like butter assomeone said, it...

Lambrusco Is it lambrusco?

The problem I see of using vermout is a little like using balsamic in excess (for those who loves it) or curry or nutmeg. It becomes something you will find on all your dishes. You might get addicted. Just like spicy food. It's important, to keep variety, not to have a herb always on your...

Yes sorry forgot the bitter and the umami (glutammic acid), being the sour what I called acid to relate to vinager. Anyway as far as perception, bitter and unami are not compensated by anything, what is bitter remains bitter. While the other three are changing in perception of proportion when...

No don't use vermout. If a recepy calls for wine, if you use a spiced spirit it would change what you are getting. In tuscany we use, depending on what we are aiming, primarily red wine, full body, and never a cheap wine. This for brasato and bolognese. If white meat, then we would use a white...

Yes sugar and salt fights acidity....but, balsamic is not a true vinager, one of the reason of its success is that there is already sugat inside. So you can't add sugar nor salt. There is a tendency to use too much balsamic when it should be drops only.