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A couple of ideas...use roasted peppers in aioli on top of poached or sauteed fish...there is a great recipe for italian flank steak where you layer fontina cheese with basil and roasted pepper and roll it up...have fun

I wonder how much of the anxiety about mayo is the fact that home made mayo (like aioli) is made with raw eggs? Certainly there is a huge difference between Kraft mayo and the homemade verson in terms of pathogen growth (bacteria). Remember, one of the ways a microbiology lab grows viruses and...

I some simple questions. I was making cc cookies last night with a very similar recipe to the ones above. The two above differ in terms of cornstarch vs. milk. Why the differences. Also, a really dumb question. The bottoms started to brown before the upper parts were completely done. Does...

It is like the diffence between choice and prime beef. A good sushi bar would only serve bluefin as it is more tender and flavorful. Yellowfin could be used in rolls but is not as good seared or as sushi/sashimi.

Just found this recipe from Cook's Illustrated Use this sauce as a condiment for meats, fish, and vegetables, or spread it on sandwiches. If necessary, remove the green germ (or stem) in the garlic before pressing or grating it; the germ will give the aïoli a bitter, hot flavor. If you do not...

i used the same recipe that i have found in multiple locations: 2 egg yolks and 1 cup of EVOO. I think that i put the OO in too fast and that was my error...i also used a food processor and perhaps a standing mixer might have been better? I was going to try to mix in Wasabi instead of garlic...

I have tried to make Aioli a couple of times now and with little luck. I have read the techniques and it appears that drizzling in the oil is the secret. Is it best to use an upright mixer, food processor or a wisk? Any suggestions would be very much appreciated...

I have an old style ricer with i still find makes the best mashed potatoes. I will often put roast garlic in with the potatoes before i pass them thru the ricer as well. Depending on the potatoes one advantage of the ricer is that you can use it to remove skins from smaller potatoes that are...

I am new to the forum. I am a cardiologist in Dallas and a amateur chef. I have a backround in biochemistry and am fascinated by the science of cooking. I am lucky to be friends with a number of chefs here in town and one of my favorites evening activities is to have them over and cook with them.