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1/2 a cup of evap milk = 1 cup of regular whole milk

Sounds like a great menu. When camping, I try to get as much cutting and mixing and measuring done at home. For example, for pancakes, I'll make a mixture at home, and at the camp, just add milk. Or I will make the mix if I'm just camping for a couple of days. Sometimes, I'll parboil...

I've used this knife in the past (not the Santoku version). The handle is really nice. I own more Wustoffs than I can admit and they are great in the kitchen. I used on of these briefly (borrowed) and the feel on your hands is great. When you are cutting all day, it makes a big difference...

Kitkit What is your thesis about? The food or the cookware or all? Are you just concentrating on Asian food? The cookware and serveware by themselves, in Asian cooking, are really interesting. The Asians thought it was BARBARIC for normal people (we are talking Asian aristocracy here) to...

I don't own one but around here and where I do some private cooking, people have nice Viking or Garland stoves. I prefer the Garlands. School has really nice Viking stoves and convection ovens. I would look into those 2.

Kitkit, I'll be teaching a class at the school called "Cooking for Singles". Recipes are from "Cooking for Singles" book by Tom DiPaulo. I haven't seen any recipes yet but I can update you on the recipes when I get them. PM me for more information. As far as cookware, I wouldn't get small...

Oh man. That was a while ago. I can get in touch with a friend of mine back in NYC. He designs kitchens for hotels and restaurants. This particular oven, I remember, had about 12 rows on each side with flames coming out of it. Try working all night next to it with a huge grill next to...

You can make creme brulee ahead of time. Lasts a couple of days in the fridge. You can't put it in the fridge after you put sugar and carmelize it. You have to save it in the fridge as a custard. Take it out when you need it, add your sugar, and carmelize. You can get a brulee torch to...

All true. With that in mind, the culinary school used to have an indoor grill. It was small and narrow and didn't get hot enough. Other teachers complained that it splattered food alot (they aren't very ingenious). With that said, my favorite pan is a square, cast iron grill that goes on the...

We must be related. I'm afraid of those things too. I need a 12 step program to re-introduce myself to one.

"Everthing I learned about cooking I learned in 6th grade" :smile: (I'll begin a new topic one of these with it and I can go over a bunch of very basic science principles that we forget as adults) That's how I always begin the beginners cooking classes at school. Remeber in 6th grade, we...

I try to save all my cooking water. If I don't have the room, I'll reduce it and save it. For variations of just plain H20, try using wine or apple cider or juice to cook the shrimp in. Then save that. I used to cook mussels in (don't know if you have this over where you are) Martinellis...

Lime is my fav too. Ketchup?! What acid do they use when using ketchup. Interesting.

Niiiicee. Shrimp USED to be my favorite food in the whole world.....until, one day, I was working in a restaurant, and making some Indian inspired grilled shrimp. And bam! I suddenly, without notice or a notorized mail, I was allergic to it. I did some research, and it turns out, that if you...

I replied to a different thread last week regarding the 3 most expensive spices Saffron is now #2 1. Vanilla 2. Saffron 3. Cardamom There is no substitute for cardamom

I actually got one for xmas the other year. Didn't last very long. Its much harder to clean up and stuff. There's a built-in spigot. It was actually a lot easier to make smoothies in my old 2 speed blender.

I have to admin, sometimes I have a big craving and my local grocery store (Trader Joe's and Alberson's) have Pot Pies for $1.00. Better than a .99c burger at McD's

If I was to get just ONE, I'll use iron or cast iron. You should check out (if they have at your library or peruse it at the bookstore) "On Food and Cooking". In the back of the book somewhere, McGee (I just found out this was a pen name), writes what material is good for which method of cooking.

This is an interesting recipe. Do the meat pies from England also use soy sauce or do you guys think this is something only in Australia/NZ? So basically, the recipe is braised beef/chicken/whatever thickened with flour with pastry dough on bottom and puff on top. I'll have to try this out...

I've seen one and worked with one. I don't know if they make them for home use though. The one I used got a lot, lot hotter than the regular 500 degree oven.

Kyles, That is NOT cheating. That is the proper method taught in every culinary school. Cook egg mixture, chill, put in ICM. One of the most important thing in the kitchen is an ice maker.

It really depends on what you are making. Its like someone asking what kind of car to get but some people drive off road, some people drive on sand, some people drive in mud, some people drive only on highways, some people need to drive 5 people, some people drive solo. For saute and getting...

Oouch, that's bad. "Ummmm, where's the rabbit and what are we having for dinner?" :sad:

Vegetable no beef no rice ohhh, I can't decide either. I'm leaning towards beef though. Because when eating stuffed bell peppers, I don't think of "gee, this pepper is the best part of this dish". The bell peppers is more of a holding container for the beef. You can easily put...

I don't bake as much as I want to. What's a cake lifter? #2. I like those too. 3. Got have a microplane 4. Correct, offset [fill_in_blank_tool] Also, I like my spoon. I have a spoon that is very strong, doesn't bend. I use it for a lot of stuff. And my 8" Whustoff.