Recent content by chayati

Hi SuperIronChef, Rather than listing a recipe, how about I show you step-by-step how I prepare one of my all time favorite "hearty" soups; Clam Chowder!! Clam Chowder-I; Clam Chowder-I | myBrainshark Clam Chowder-II; Clam Chowder-II | myBrainshark Hope this helps..

Hi roadfix, You don't need to heat the butter as it will separate. The best way to make a compound butter is to let the butter sit out at room temperature until it is very soft. I like to put the butter in a kitchen aid bowl with the mixing paddle and fold the ingredient or ingredients into...

Hello cindylovesitaly, When we make a soup that is too salty or a sauce that is too sweet, many times the corrective measure is to add more to correct the issue. The problem with adding more is that a small amount of sauce turns into a huge amount that will end up getting frozen. In this...

Hello healthyeatingxyz, Is there a reason that you are using frozen vegetables? Fresh is much better tasting, has a better texture and is higher in nutrition. I recommend using only fresh when it comes to vegetables. There are a number of methods that you can use when preparing vegetables...

Hello Cindy4331, Brine the pork chops for 4-8 hours depending on the thickness (the thicker the chop, the longer time in brine) Basic recipe: 1 gallon water 3/4 cup red wine vinegar 3/4 cup kosher salt 2 each white onions, rough chop 2 stalks celery, rough chop 1 carrot, rough chop 1/4 cup...

I always bake mine in a water-bath (at least half-way up the side of the loaf pan) at 350 degrees. The water-bath will insure even heat distribution throughout the loaf. Another hint: always make sure to use some sort of panada, bread soaked in whole eggs and milk or heavy cream. This will...

I don't ever wash meats or poultry before freezing as it would add moisture content and increase the risk of freezer-burn. When freezing proteins I remove excess moisture by dabbing with a paper towel and removing as much air from the bag as possible.

I think that I got mine from a place in San Francisco in China town

Hi taxlady, here is a picture of skimmer(s) which I use at all times.

I'll attach a photo tonight, but for now I find that the small to med. size ones work the best.

I like to dust them with a little seasoned flour, brown them in a pot, add mirepoix vegetables, cover with veal stock and braise in the oven until the meat is tender and falls off the bone. You can use the meat for a nice harty pasta, or my favorite is to make an ox tail hash with yukon gold...

my skimmers are the most important thing in my bag of tricks. I bought them in San Francisco and use them to skim the scum off my stocks and sauces.