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Search: Posts Made By: FincaPerlitas
Forum: Yeast Breads, Rolls & Braids 01-10-2013, 12:06 PM
Replies: 131
Views: 18,641
Posted By FincaPerlitas
Try this: Rye Bread Improver - 16 oz....

Try this: Rye Bread Improver - 16 oz. (https://www.kingarthurflour.com/shop/items/rye-bread-improver-16-oz)

You'll be amazed at how much better your rye bread will come out. It's one of my...
Forum: Chicken, Turkey & other Fowl 01-10-2013, 11:57 AM
Replies: 33
Views: 4,375
Posted By FincaPerlitas
Smoking chicken with a water pan will almost...

Smoking chicken with a water pan will almost always give you rubbery skin. Try a higher temperature, 225 to 235 degrees, with no water pan. Baste once or twice with oil or butter.
...
Forum: Fish & Seafood 01-10-2013, 11:47 AM
Replies: 27
Views: 3,865
Posted By FincaPerlitas
Those fortunate to live near the coast or with...

Those fortunate to live near the coast or with access to reputable fishmongers who offer quality fresh seafood are among the minority. For the rest of us, selecting good quality fish and shellfish...
Forum: Cookware and Accessories 01-10-2013, 11:35 AM
Replies: 44
Views: 7,933
Posted By FincaPerlitas
Be patient. The oven cleaner and plastic bag...

Be patient. The oven cleaner and plastic bag method should work. Reapply oven cleaner every day or so. It may take a week or ten days for it to eat through all the gunk. More info can be found...
Forum: General Cooking 01-10-2013, 11:11 AM
Replies: 8
Views: 3,114
Posted By FincaPerlitas
I'm with GLC on this one. I only use fresh...

I'm with GLC on this one. I only use fresh thyme, never dried, because it's an herb I always have on hand from my garden but generally use it for simmered or braised dishes and in fact don't usually...
Forum: General Cooking 01-10-2013, 11:05 AM
Replies: 0
Views: 1,431
Posted By FincaPerlitas
The Sensory Aspects of Food

For beginning and intermediate cooks, here's a quick tip to help you become a better cook.

The enjoyment of food involves five primary sensory aspects - taste, texture, aroma, temperature and...
Forum: Sauces 01-10-2013, 10:32 AM
Replies: 36
Views: 6,292
Posted By FincaPerlitas
I use three different recipes, one during...

I use three different recipes, one during cooking, a second for final glazing and presentation, and a third as a table sauce. These are professional recipes which I've never shared previously but I...
Forum: General Cooking 01-10-2013, 10:11 AM
Replies: 27
Views: 4,197
Posted By FincaPerlitas
Tupelo honey is good but in my opinion there's no...

Tupelo honey is good but in my opinion there's no other honey that compares with sourwood honey from the Appalachian region of the US. If you ever get a chance to try it, don't pass it up.
Forum: General Cooking 01-15-2012, 09:55 AM
Replies: 3
Views: 1,401
Posted By FincaPerlitas
Actually, marinades work well with fish so long...

Actually, marinades work well with fish so long as you don't leave them in the marinade very long. Soy sauce, ginger, vinaigrettes, etc., are frequently used as a base for fish and seafood marinades....
Forum: Cookware 03-10-2011, 11:56 AM
Replies: 37
Views: 5,836
Posted By FincaPerlitas
I use my pressure cooker mostly for braising -...

I use my pressure cooker mostly for braising - pot roast, beef ribs, lamb shanks, etc., and for cooking beans. All of these types of foods actually are better after a day or two of aging so I...
Forum: Cookware 03-10-2011, 08:51 AM
Replies: 37
Views: 5,836
Posted By FincaPerlitas
I've had the Fagor set for about 2 years and use...

I've had the Fagor set for about 2 years and use it frequently. I'm completely satisfied with it although I almost never use the smaller pot.

Incidentally, you cannot pressure fry in either of...
Forum: Food and Kitchen Safety 03-07-2011, 10:08 AM
Replies: 7
Views: 5,585
Posted By FincaPerlitas
It sounds to me like the sugar may have...

It sounds to me like the sugar may have crystalized. If so, it's completely harrmless and heating it in a water bath will dissolve the crystals. This happens frequently with products such as maple...
Forum: General Cooking 03-07-2011, 10:02 AM
Replies: 30
Views: 4,464
Posted By FincaPerlitas
Kathleen, Picadillos are sauteed so you...

Kathleen,


Picadillos are sauteed so you do need some sort of fat, usually butter or oil. Here's a link to a basic recipe: Picadillo de Chayote y Maiz (mirliton and corn)...
Forum: General Cooking 03-05-2011, 10:07 AM
Replies: 30
Views: 4,464
Posted By FincaPerlitas
Chayote is one of our most common vegetables in...

Chayote is one of our most common vegetables in Costa Rica. One favorite method of preparation is in a picadillo, a sort of vegetable hash, which may also include ground or shredded beef or pork,...
Forum: Special Events Planning & Holiday Cooking 03-05-2011, 09:25 AM
Replies: 38
Views: 13,471
Posted By FincaPerlitas
For a group of this size, I'd be thinking of...

For a group of this size, I'd be thinking of either some sort of custard-based dessert such as a trifle, parfait or bread pudding or perhaps a tiramisu or tres leches. All of these can be prepared...
Forum: General Cooking 03-01-2011, 08:17 AM
Replies: 7
Views: 1,338
Posted By FincaPerlitas
My recipe is adapted from Marcella Hazan's...

My recipe is adapted from Marcella Hazan's "Classic Italian Cookbook" (1973). There are several versions and adaptations of her recipe already posted on the internet so I won't go to the trouble of...
Forum: General Cooking 02-28-2011, 09:54 PM
Replies: 22
Views: 4,309
Posted By FincaPerlitas
First, a quick Spanish lession. The singular is...

First, a quick Spanish lession. The singular is tamal. The plural is tamales. There is no such word as tamale in Spanish.

As to your question about the amount of filling, Central American tamales...
Forum: Sandwiches & Wraps 02-28-2011, 07:00 AM
Replies: 91
Views: 22,166
Posted By FincaPerlitas
Without knowing how well equipped your restaurant...

Without knowing how well equipped your restaurant is, here are a few ideas that will work well for a small short order restaurant with limited space and equipment:

Kentucky Hot Brown Sandwich...
Forum: General Cooking 02-25-2011, 07:22 AM
Replies: 7
Views: 1,847
Posted By FincaPerlitas
I owned a seafood restaurant for many years in...

I owned a seafood restaurant for many years in Florida and used this sauce and preparation technique for both fish and shellfish, always with great results. I think that once you try it, it will...
Forum: General Cooking 02-23-2011, 12:14 PM
Replies: 22
Views: 5,727
Posted By FincaPerlitas
Sometimes cilantro can have an unpleasantly...

Sometimes cilantro can have an unpleasantly bitter taste, particularly when cooked. My guess would be too much cilantro and/or overcooking it. I always add cilantro at or near the end of the...
Forum: Beef, Pork, Lamb & Venison 02-23-2011, 12:02 PM
Replies: 13
Views: 4,229
Posted By FincaPerlitas
I also prefer Gravymaster or my favorite, Bovril,...

I also prefer Gravymaster or my favorite, Bovril, but both are a bit hard to find. Kitchen Bouquet is okay so long as you don't use too much of it. It will give you the desired brown color but...
Forum: Beef, Pork, Lamb & Venison 02-23-2011, 11:04 AM
Replies: 13
Views: 4,229
Posted By FincaPerlitas
A little more on the subject of making roux. It...

A little more on the subject of making roux. It is an art that any aspiring cook should master but, again, is entirely unnecessary for thickening most gravies. Why bother with such a time-consuming...
Forum: Beef, Pork, Lamb & Venison 02-23-2011, 09:38 AM
Replies: 13
Views: 4,229
Posted By FincaPerlitas
As Jennyema suggests, browning the meat before...

As Jennyema suggests, browning the meat before cooking will certainly help with both flavor and color. However, the most important advice is to use less liquid. You want the flavor to be more...
Forum: Quick Breads, Muffins & Biscuits 02-23-2011, 08:43 AM
Replies: 30
Views: 6,077
Posted By FincaPerlitas
I agree with most of Selkie's advice, with a...

I agree with most of Selkie's advice, with a couple of exceptions. Baking at 375F isn't nearly hot enough. You should bake at 425F to 450F. Also, although lard is traditional, very few people keep...
Forum: General Cooking 02-15-2011, 10:28 PM
Replies: 4
Views: 1,217
Posted By FincaPerlitas
Oops, I didn't mean to say you should disregard...

Oops, I didn't mean to say you should disregard the aromatics. I left out a step. I remove them while I'm browning the rice (to prevent browning them, or even worse, burning them), then add them back...
Showing results 1 to 25 of 285

 
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