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How to crack the Benihana ginger salad dressing recipe?

You may be looking at the Ginger sauce recipe. The salad dressing link lists tomato paste as an ingredient.

Sep 06, 2010
frobe in Home Cooking

How to crack the Benihana ginger salad dressing recipe?

wow, thanks for that nsingapu. Always go straight to the source!

Sep 05, 2010
frobe in Home Cooking

favorite Indian vegetable side dish?

sprout, could I ask for this recipe please? Thanks!

Mar 08, 2010
frobe in Home Cooking

How to crack the Benihana ginger salad dressing recipe?

Appreciate it Torontojo but the recipe you linked to is exactly the same as the one I've been using.

Feb 20, 2010
frobe in Home Cooking

How to crack the Benihana ginger salad dressing recipe?

Thanks enbell. I'll give this one a try but I see this one uses tomato paste rather than ketchup. The Benihana guy told me for sure that they use ketchup.

Feb 20, 2010
frobe in Home Cooking

How to crack the Benihana ginger salad dressing recipe?

I've been trying for a while now to duplicate Benihana's ginger salad dressing and it just doesn't seem right. The recipe I've been working from is this one:

http://www.recipezaar.com/Benihana-Gi...

and whereas it's close, when I purchase some dressing from Benihana and compare the two side by side, there are very noticable differences but I just can't seem to put solve them.

For example, I find the actual Benihana dressing a bit thinner and lighter, a bit saltier and a less tart than the recipe. So, I tried adding a bit more water, reducing the amount of ketchup and sugar, reducing the lemon juice, etc. Still not right. Also, if this is perhaps a helpful clue, when I leave Benihana dressing in the fridge overnight, the next day it stays very thin and pourable but mine seems to thicken up to the point that it falls out of the jar rather than pours. What ingredient would do this? Have also tried reducing the onion, playing with the amount of ginger, soy, etc. but still not the same. Somehow, all of the Benihana ingredients seem to come together perfectly but I feel like I can sort of taste each individual ingredient in my concoction.

I found another recipe on the internet that claims to be the real one and uses tomato paste rather than ketchup and although I haven't tried that yet, I did take the opportunity to question the guy at Benihana the other day who confirmed that they use ketchup. However, when I pushed him a bit more he said that the kitchen has some secret ingredients and that even he has been unable to duplicate the recipe at home.

Any ideas on cracking this?

Thanks.

Feb 20, 2010
frobe in Home Cooking

Best Pickles

Rather than shop in the pickle aisle, I now tend to head to the int'l aisle at the supermarket and pick up a jar of Polish cucumbers in brine. Some are just brine but others have spices and garlic in them and to me, these are always much better than Vlassics, etc.

Dec 05, 2009
frobe in General Topics

Where to buy sushi grade fish in Madison/Chatham area?

Been searching the internet for a while now and it seems like the only place to buy sushi grade (flash frozen) fish in NJ is Mitsua. Does anyone know a place a bit closer to the Madison area?

Another question as well, mostly out of curiosity. Have just moved here from the UK and find it really strange that it's so difficult to buy sushi grade fish here. In London (as well as greater London) there was a great choice of local Japanese markets that sold high quality sushi grade fish. Why is it so much more difficult to find here in NJ?

I made sushi !!! [moved from General Chowhounding board]

Why is maki easier than nigiri? I make both and it seems to me that nigiri is much easier as there is no rolling involved.

Sep 08, 2009
frobe in Home Cooking

Why are non stick pans recommended for stir fry? Isn't the high heat a safety issue?

In this case though, they are not recommending a specific brand. They are simply comparing in general a non stick pan with a wok and a stainless steel skillet and they recommend using a non stick for stir fry.

I'm with Tanuki Soup in that I generally use my stainless steel pan. Just wondering why CI would advise a non stick.

Aug 07, 2009
frobe in Cookware

Why are non stick pans recommended for stir fry? Isn't the high heat a safety issue?

I'm reading the Cooks Illustrated Best Recipe book right now and it says the best pan to use for a stir fry is a non stick skillet. However, I thought that proper stir fry cooking meant extremely high heat but also that non stick skillets can become toxic with too much heat. Isn't there a bit of a conflict there?

Aug 07, 2009
frobe in Cookware

Is this a good Bolognese Recipe?

I've done the simmering phase with a slow cooker and it was fine. My slow cooker temperature is actually lower than the lowest burner setting on my stove and with the slow cooker I can leave the house for an hour or two if I need to.

Aug 05, 2009
frobe in Home Cooking

Does pickled ginger go bad?

I buy mine at a local Japanese market and they told me it lasts for about a month once it's opened. Maybe you could stretch that a bit but if your ginger has been in there for months on end I'd probably toss it.

Jul 19, 2009
frobe in Home Cooking

How do you keep fried chicken crispy for a picnic?

Thanks all. Next time I'll try just foil and see what happens.

May 11, 2009
frobe in Home Cooking

How do you keep fried chicken crispy for a picnic?

Yesterday I made some fried chicken tenders that came out great. I needed to bring them to a picnic about 20 minutes after they were done so put them on a cooling rack for that time and then put them in a covered tupperware container. Unfortunately, on arrival my once crispy tenders were now soggy and greasy with no hint of crispiness left. What should I have done differently here to ensure they stayed crisp?

May 11, 2009
frobe in Home Cooking

Does putting butter directly in the food keep it from sticking?

I believe in the Nigella video I saw, she put melted butter into the pancake mix to keep them from sticking. Same principal as the eggs I guess but I would have thought that adding butter to the actual mix would change the taste of the pancakes more than simply greasing the pan with the butter would have.

Apr 16, 2009
frobe in Home Cooking

Does putting butter directly in the food keep it from sticking?

When frying foods such as scrambled eggs, pancakes, etc, I always put the butter in the hot pan before adding the food. However, I've noticed recently a few chefs saying that putting the butter directly in the mix helps to keep it from sticking. For example, was watching a Nigella programme the other night and she put a big slab of butter right into her pancake mix saying it would keep them from sticking. Gordon Ramsey does the same thing with scrambled eggs. Does this actually work? And do you still need butter in the pan as well?

Apr 15, 2009
frobe in Home Cooking

Scrambled Eggs and Salt?

For those in the US who make the Ramsey scrambled eggs, what do you use in place of creme fraiche?

Feb 10, 2009
frobe in Home Cooking

Slightly stinky chicken... Am I crazy or is it okay?

That can't be right anni. Most chicken I buy in my local supermarket has a "display until" date that is usually 2 or 3 days after the date I'm buying it and the "Use by" date is often another 2 to 3 days after that "display until" date. And those dates are usually conservative. That means properly refrigerated chicken can safely sit in the fridge for at least 4-5 days.

Dec 03, 2008
frobe in General Topics

Sitram Cookware?

I have a few pans from the catering line and was experiencing sticking when cooking various meats. I followed the advice of others i.e. let the pan get hot and then add the cold oil, etc. and it still wasn't working that well for me. I then watched a video on the Rouxbe website that showed me how to know when the pan was at the correct temperature to add the oil. I used to add it when a drop of water immediately evaporated when it hit the pan. Turns out this was too early and the pan still wasn't hot enough. The time to add the oil is when a few drops of water dropped into the pan essentially form a solid "water ball" and slide around the pan. When this happens, I ease off on the heat a bit, add the oil and when the oil shimmers and I see just a tiny bit of smoke rising, I add the food. Since I've learned this I have no more sticking problems.

Dec 03, 2008
frobe in Cookware
1

Sourdough pretzels in London?

Anyone know where to find American style Sourdough pretzels, preferably in the West London area? When Cullens was around they used to sell a brand (I think it was Hanovers) that I loved. Since the store is gone, haven't been able to find pretzels like this again. I know the supermarkets sell small pretzels but I'm looking for the large sourdough ones.

Thanks!

Nov 21, 2008
frobe in U.K./Ireland

Is it Bad Form...

I don't think it's bad form. You're not obligated to purchase from Williams-Sonoma just because you tried out a few knives there. If the price difference was minimal (subjective I know) then I would give them the benefit of the sale but if I could save a lot of money buying the same knives over the internet I certainly would.

Nov 13, 2008
frobe in Cookware

Cooking beef stew and it tastes awful! Help me fix this.

Hi Waver,

No, I unfortunately did not brown the beef or onions. I was on the fence about that but in a rush and wanted to get the whole thing going. Next time. I'm also leaving out the peas. My kids are not big fans of those.

It has thickened up and I also added an Oxo cube so not too bad. Potatoes haven't softened enough though. Time to buy a dutch oven I think!

Nov 05, 2008
frobe in Home Cooking

Cooking beef stew and it tastes awful! Help me fix this.

Thanks. Although the recipe called for broth, I did use stock as that was all I had. I thought it was strange to use chicken stock as well rather than beef but that's what the recipe called for. The Bittman book also says you can use either so can't be too bad an idea.

As for onions, I used yellow onions. Unfortunately don't have Worcestershire or beef bullion although I do have beef Oxo cubes (I'm in the UK). Might give that a shot but wondering if it will conflict with the other flavors.

Nov 05, 2008
frobe in Home Cooking

Cooking beef stew and it tastes awful! Help me fix this.

With the top of the crockpot on or off? I assume taking the top off will enhance the flavor while it thickens?

Nov 05, 2008
frobe in Home Cooking

Cooking beef stew and it tastes awful! Help me fix this.

I got a beef stew recipe from Cooks Illustrated and rather than follow the steps in order, I decided to just throw all of the ingredients into a crockpot and see what happens. The ingredients are:

3 pounds chuck-eye roast , cut into 1 1/2-inch cubes
1 1/2 teaspoons table salt
1 teaspoon ground black pepper
2 medium onions , chopped coarse (about 2 cups)
3 medium cloves garlic , minced
3 tablespoons unbleached all-purpose flour
1 cup red wine (preferably full-bodied)
2 cups low-sodium chicken broth
2 bay leaves
1 teaspoon dried thyme
6 small boiling potatoes , peeled and halved
4 large carrots , peeled and sliced 1/4-inch thick
1 cup frozen peas (6 ounces), thawed
1/4 cup minced fresh parsley leaves

It's only been in the crockpot for about 3 hours on high (I started it late) but just took a taste and it tastes like a thin watery nothing of a stew. I have about three more hours before I have to serve it to finicky kids and wondering if I should do anything else to it at this point. Maybe take the top off and let it reduce and thicken? Or will continuing the slow cook sort it all out on its own?

Thanks!

Nov 05, 2008
frobe in Home Cooking

Cleaning my Sitram frying pan is a nightmare

Just an update, the soaking didn't really work. I realize as well that the staining is not really from sticking food but rather the hot oil mixing with food. For example, was following a Cooks Illustrated recipe this week that said heat vegetable oil until it was just smoking and then add the marinated chicken. Well, as soon as I add it, the smoke from the oil and food hits the inside of the pan and just covers it in black. I soaked it for overnight and then use Bar Keepers Friend and it just wasn't coming off.

In the end, I used Brillo and that worked. Might scratch my pan up but guess I can live with that..

Nov 05, 2008
frobe in Cookware

Cleaning my Sitram frying pan is a nightmare

I should have clarified that I am trying to clean the sides on the inside of the pan and not the outside. I prefer not to just leave it as I'm sure the buildup will just get much worse. Trying the soaking method tonight!

Nov 01, 2008
frobe in Cookware

Cleaning my Sitram frying pan is a nightmare

I haven't tried soaking as I thought that was bad for the pan. Maybe I'm mixing that up with cast iron. Will give it a shot!

Oct 30, 2008
frobe in Cookware

Cleaning my Sitram frying pan is a nightmare

I have a Sitram Catering line frying pan and although it cooks wonderful overall, the gap between the copper plate on the bottom and the side of the pan results in a major cleaning problem. For example, tonight I made a stir fry in it and although cleaning the bottom of the pan was easy, it took me a half half and half a can of Bar Keepers Friend to get the sides clean. This was with some serious scrubbing and it's still not 100% clean.

Can I use Brillo on this or will that ruin the pan? Anyone else with Sitram cookware have this problem?

Oct 29, 2008
frobe in Cookware