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Hello guys, I was very pleased with the lamination process until I rolled the dough out to cut the triangle shapes. The bottom layer, as I was rolling, tore in the center. (not the entire layer was torn off) Are my croissaints ruined? :( Will they be completely dense or have a little bit of...

I was planning on making a dish of crispy black sea bass filet w/ skin on, would it work well with a non-stick pan? if not, with a normal pan, how would I make sure that the skin doesn't get stuck on the pan and end up being impossible to remove...?:ermm: -Kevin

I was researching and found out that meat such as roast b eef would be med-rare at 125 in the thickest part of the center, and others say 130-135. I'm confused. I do understand that letting the meat rest would allow for proper distribution of juices but I also heard that it would continue to...

Don't you think it depends on the amount of the juice I use? I also am going to add other ingrediants to the mixture injected. Thanks for all the comments! guess i'll inject into a variety of areas then

Hey. I was wondering how injecting meat with syringes work. Do you inject directly in the center? Would you need to inject all over the place for the flavor to distribute? Are there cons to it? Would you need to let it rest with those flavors inside before cooking? (Like for example, letting...

missing a phrase in a recipe sheet that would ultimately end up ruining the entire meal....

No, but should I? (By the way, thanks to everyone for the helpful replies! confidence is slowly seeping back inside of me! :*)

How long should I simmer the stock/egg white mixture? Because one recipe calls for 30 minutes, and the consommes for like beef are calling for 1-1/2 hours long. Is there a specific reason why they are different? I remember reading somewhere lobster broth can become bitter. Can anyone clarify...

What about putting in a pan and frying it? A nonstick one?

The following below is from Emeril's FRIED duck confit recipe. This is the "duck confit" portion that does not involve the frying instructions. Now, instead of deep frying it, I'd like to only crisp the skin portion of the duck leg. How would I be able to do this efficiently? Also, I do not...

But I thought that chilean sea bass was a nicely firm fish? If you are correct, at what temp/time should I finish it in the oven

Alright, i'll try! Thanks

However, if it changes color on the exterior would it mean that the interior would be cooked? Many recipe give timesfor fishes..

How would using a grill to grill Chilean sea bass work? Say 1 and a half inch thick filets at high heat on the grill (Medium cooked)? Would I wait for the flesh to turn chalky white on the side and then flip? Any estimations?

FYI to people, the recipe was using foodwishes method x (you MUST bring the rib to room temp before roasting), so I couldn't skip that out by compensating with oven temp.. plus the water bath worked!

For many, "Prime rib" is the name for standing rib roast.. it's a very popular term.. EDIT: To quicken the process of bringing the meat to temperature, would it help if I double bagged it in glad zip lock bags, squeeze out excess air, and put it in warm (not boiling)water?

Listen to these nice folks here or you'll end up like me.. and my poor unfortunate carpet.. It was 2 years ago, and my cousins and I ended up tossing tempura shrimp like a frisbee across the kitchen because we were too afraid to put the shrimp in the oil.. the oil in the pan would EXPLODE.. :*(

Thanks man!:rolleyes:

Hi, yes I know it's technically not called prime rib but you know what I mean, but anyway, I havea 5.47 lb piece of this, and how long do you think wouild it take to become room temp? I bought it from wegmans butchery place where it was displayed..how many hours?:angel:

You know, I've always wondered why banana was often a flavor neglected in many of my favorite dessert esque- treats... like ice cream or maybe some banana filling instead of a rasberry one in a piece of chocolate... i adore banana :) Please do me a favor and tell me if you've found the "soft"...

Medium rare.

Thanks for the tip! Say I wanted to sear it though on both sides before adding the chicken stock, and the steak is 1 and a half inches thick, any estimates if frying in olive oil on medium-high heat?

I enjoy lobster steamed and served with butter and freshly sweezed lemon juice. I also like shrimp cocktail and crawfish boils.. :) Scallops are good too when panfried with nothing added it to it..except maybe with some salsa :)

http://www.youtube.com/watch?v=3FH7tqdlHFY Here's the URL to the recipe, and it doesn't have any cooking times.. does anyone know or can anyone estimate? Thanks.

I just made it, and it was fine for some reason. I'm not sure why though because as usual, I let it steep for 10-15 minutes. But I think it's because I used a different oven this time? Same temp though (350)