Recent content by stupidfab

Vegan Tempura Batter well i work at a Japanese restaurant and just recently the owner asked me to make the tempura batter we use vegan. so i started looking up recipes and i count find any that i liked, all of them used like baking powder, and with having 2 add flower already, idk it just...

i wana lean how to make mousses out of various things like squash, and like different things like that, but im finding it hard 2 find recipes like that. im looking 4 recipes that use more complex things then just like cooking the squash and mixing it with whiped heavy cream. that just seems to...

kk thanks, i just wasn't sure if their was a special name 4 it, bc it just seems so like different or like idk, u know what i mean. kk well thanks again

i dont use much, just like ummm 1/4 - 1/2 a cup of rum. and their is no defined recipe. its as simple as cooking up some chicken, sauté some onions and mushrooms, and when their almost done, you throw in some rum, i just take the bottle and pore some in, then let it do its whole flame thing...

but y not reducing? the main reason for me doing this is to get the taste of the rum on the mushrooms and onions. then mix it with some good old fashion BBQ sauce. and server it with some chicken or a steak, or just do w/e u want

but when i do it it does all three things, the point is that when this started all i wanted 2 know is if it was a different word for it. obviously their isn't, bc when i add the alcohol, it deglazes, it flambe's, and it reduces to a sauce that cotes the onions and mushrooms, or w/e im making...

k so what im doing is just a combination of a couple things, because im useing the achahol to caramelize the the edges of the onions, wile having it reduce down and add its flavor to the onions and mushrooms. so its a mix of flambeing, and deglazing. that answers my question, all i wanted 2 know...

this is my delima, it can be interchangeable. it can b considered deglazing because im adding alcohol, and this is getting rid of the fond from the bottom of the pan, i can b considered flambeing because it flames up, but it could also be considered a reduction, bc after i add it and it flames...

thanks, thats a much better explination :D

yeah, thats what im trying 2 say, its not as simple as a reduction, or a deglaze, bc those are trying to obtain two different things than what i am. calling what im doing deglazing is like calling a reduction, deglazing something just because it uses alcohol. this is y i asked bc the line isnt...

i mean, when u add the alcohol, i use rum, when i add it, the flam finished the onions and gives them a darker color, and a little bit of a crisp. you only need 2 put in about 1/2-1 cup of rum a the most, so its not like their simmering in the alcohol. and i know how to deglaze, i just wasn't...

i have used those before, i think their ok, but i love the culinar series. i just love how they feel, and how durable they are.

and also when i do it, like with another recipe, i use it 2 finish off the onions and mushrooms, its almost like putting them in a broiler 4 a little bit, it adds a little crisp to them.

you start off by cooking some sautéing some pineapple and cashews, then when its almost done you throw in come coconut rum, then you put that off 2 the side, next you cook up the chicken (you can use the same pan or a different 1, i like to use the same pan so i can get the flavor) then when the...

i live in upstate new york, i live in a town called gardiner, im about 2 hours from the city, and yeah, i dont just use it 2 deglaze. the flavor of the spiced rum itself gives the onions and mushrooms a flavor, just like in another recipe i made, i use coconut rum, and this gives it a good...