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For how long can I keep scallops alive if I keep them in a big box of salt water at 2-3-4 degrees Celius?

Hi all. I am thinking of making a fudgy brownie (not with fudge, but fudgy consistency) and I want to avoid getting a flaky top, as I'm glazing the brownie. Any ideas for how to avoid flaky top? Should I place a baking sheet on top of the brownie as it cooks? And also, if I'm making a...

Budget: $1800 +/-

1. Beetroot powder (really nice, even though it takes a lot of time to make). - Make beetroot crisps/chips -> blend 2. Pickled beets (golden and stripes; don't pickle together). - Pickling: -- Reduced apple juice -- Star anise -- Salt -- Sugar -- White wine vinegar 3. Smoked red beets - Boiled...

Hia. I am planning on making a raw asparagus salad; peeled asparagus, sage, arugula, roasted pine nuts and dressing. I was thinking about adding a bit of anchovies to the dressing (= orange juice, roasted garlic, black pepper and honey). I'm not used to anchovies, so I would appreciate if...

Hi all. I am making some sort of a deconstructed sushi dish, and I was wondering if anyone here has tried making a "praline" from spring roll pastry, sesame oil and sesamy seeds -> oven until it's crispy. I guess praline is the wrong term, but I can't remember the correct term. If so, what...

Hi all! I am thinking about making raspberry powder (by oven dehydrating raspberries and using a food processer to powder it). After thinking about the procedure for a while, I am questioning if I should dehydrate the raspberries and then powder, or if I should smash the raspberries, extract...