Search results

V-slicer is a mandolin with a V-shaped blade. Every V-slicer is a mandolin, but not every mandolin is a V-slicer ;)

b. flour would be either bread flour or bleached flour I think that's right, - is teaspoon and + it tablespoon More recipes would indeed help ;)

And what is it for?

Ramsay's recipe is also very good. Curious thing, he was schooled by the older guy in the video I have posted ;)

You would need to buy cocoa butter. But making your own chocolate is very hard and nearly impossible with home equipment (if you want it done properly). Some premium chocolates have 70-90% cocoa content. There is very little sweetness in those.

The only solution would be to freeze it very fast, but it is impossible without special equipment. The taste does not suffer, so you can grate it while still frozen into the dish.

Michel Jnr & Alain Roux - Beef en Croute with Sauce Bearnaise - YouTube This is a nice video with very useful tips.

Can you post a recipe that includes both the + and - signs? Then we could be more sure ;)

Slice medallions, dust with flour, dip in egg and breadcrumbs. Fry (they should stay a tiny bit pink in the middle) and serve with nice mushroom sauce and potatoes, spinach with garlic on the side. Easy and fast ;)

I would bet it is cup - spoon so 6- water is 6 cups water 16-8 clear flour is 16 cups 8 spoons -2 sugar is 2 spoons sugar at least with that the proportions stay correct

With the one I have recommended the finger guard is useful. You should use it always, but if you are extra careful it is not essential. But when processing large amounts it is quite comfortable. They also sell special bowls, at least in Europe, in which the slicer docks comfortably...

Can you post a whole recipe? Best one would be for something not obscure ;) It will be much easier to decode. I think cooking with timers is a little bit unreliable. You buy different meat and it behaves differently on the pan or in the oven each time. Cakes are more constant, but there is...

If I were you, I would go for Boerner brand mandolins. My mother has one for about 15 years now and it is still as good as new. Great stuff. Something like this: Swissmar Borner V-1001 V-Slicer Plus Mandoline 6 Piece Set: Amazon.com: Kitchen & Dining

I cook for one-two people most of the time. What I use most often: I have stainless steel pans with non-stick coating (20 and 24cm). I don't really use pans without the non-stick surface, I do not see any advantage. I am using a very small sauce pan with straight walls (I think is about 1...

Stainelss steel pans and pots are very good. Also those non-stick coated. I wouldn't go for some fancy brand. I usually get mid-range stuff from restaurant supply stores. It's durable, good stuff and here in Europe is about 4-5 times cheaper than the stuff of similar quality and exctly the same...

Sous-vide method is foolproof and I have done it many many times. 1 hour at 60 degrees (or 56, but rare duck is an acquired taste), then take it out of the bag and put on a non-stick pan without fat, skin side down. Brown and crisp up the skin and render some fat and it's ready. For cheap...

To me, it looks like the top of the cupcake sets before the bottom does and then the liquid bottom leaks to the top through a crack. Maybe put it on a lower shelf in the oven?

Oh, that's a bump :) The other one looks nice ;) What is the recipe? I see that there is something inside the cupcake?

It might be a curvature that every cake has. Can you make a photo, or something? :)

I did lemon curd from a Michel Roux's book "eggs". It was perfect. It does not use egg whites (lemon curd traditionally does not contain them - they increase the probability of lumps or grains occurring) and the texture is as it should be - very smooth and uniform. It is also incredibly rich -...

Of course. But the bacterium that makes botox neurotoxin (Clostridium botulinum) is unfortunately the one that can develop in canned meat, if it was not sterilized properly. This is very dangerous. A small amount of ingested botox will paralyze you completely and you can die from suffocation...

I'm glad to help. Just mind what is written in my next post: But yes. There is no magic there, but science happening ;). And because of that with given parameters you get a given result - but to choose the parameters to be correct, you need to have an in-depth knowledge on food safety and...

Yes, if you are not an expert, you should always follow the recipe from a trustworthy source. I was just trying to explain the mechanics a little bit. But it is true, you can get really sick or even die because of eating not properly canned food.

I don't think mixing vegetables with meat is a problem when you sterilize it in a pressure canner. It's just the matter of keeping it hot enough for long enough (the precise times and temperatures should be taken from a trusted source) to kill all the bacteria - pasteurizing does not kill them...

For a very loose dough/batter (like spongecake) you can just use a whipping cream dispenser (like the one on the picture). Then you can even cook it in the microwave. Also, this might be interesting: http://en.wikipedia.org/wiki/Aerated_Bread_Company