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ganesh7676's Profile

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Custard takes forever

Thanks for the responses. "Reduce" was the wrong word. I use a regular recipe with whole milk. All I want to do is thicken the custard as is normal. I heat it over a direct flame in a pot not in a bain marie. I am afraid to heat it above 170 because it is my understanding that the eggs curdle above that temp. When I read in recipes that it takes 10 - 15 minutes I can't believe it. How is that possible? I have not tried microwaving.

Jun 18, 2013
ganesh7676 in Home Cooking

Custard takes forever

When I make custard for ice cream it takes forever. I use 5 yolks, sugar, and 3 cups of milk. I heat them to about 165 and it takes 2 hours to reduce. If I go over 170 the eggs curdle. What can I do to speed the process?

Thanks.

Jun 18, 2013
ganesh7676 in Home Cooking

Best infrared thermometer for making caramel?

Is there really no one with knowledge of this subject?

Jan 31, 2013
ganesh7676 in Cookware

Best infrared thermometer for making caramel?

Hi,

I have read some infrared thermometers might not work on transparent fluids and so might not work for making caramel. Anyone care to share the model they own and use for this purpose?

Thanks

Jan 30, 2013
ganesh7676 in Cookware

Tough pork

So, what is it about loin that makes it inappropriate for a stew?

Jan 21, 2013
ganesh7676 in General Topics

Tough pork

Loin

Jan 21, 2013
ganesh7676 in General Topics

Tough pork

I made pork vindaloo today and after simmering everything for 50 mins the pork is tough. I have had this experience before. I often read recipes that say "simmer for an hour or until pork / beef / lamb is tender." But, I find that the meat is done after 30 mins or less and letting things cook longer just makes them tough. I browned the pork pieces before simmering. Please advise. Thanks.

Jan 21, 2013
ganesh7676 in General Topics

Travelling with flan

I will be driving for 3 hours by car for Christmas. I want to make two 9" flans 48 hours before they are to be served and take them with me in the car. Do you think they will diminish much physically or in taste?

Thank you.
Kevin

Dec 13, 2011
ganesh7676 in Home Cooking

Taco shop holding method for Carnitas

Hello,

Can someone tell me how taco shops in the US generally hold Carnitas and other hot nongrill items in advance of service? Do they hot hold a batch? Do they chill it then warm it somehow per order? If they chill and then rewarm per order how do they do it - in a pan, microwave?

Just curious.

Jun 09, 2011
ganesh7676 in General Topics