hae young's Profile
Making your own vegetable broth
can i concentrate vegi sotck like commercial " knorr" stock pod for making pumpkin soup ?
can mason wide-mouth canning jar be suitable with the lid from other brand, such as bormioli when that of later has the same diameter?
can i substitue just lid from bormioli quatro canning jar?
because i cannt find yet only the lid form mason wide mouth canning.
Are baby artichokes and fresh basil leaves together good parings with tomato sauce which is goona be used in for seafood pasta?
could grown artichoke as usual for cooking be parrarell or amolst parrarell subsitute for babay artichoke in terms of the taste effect you mentioned?
what's the role of basil leaf or leaves, packed inside with good quallity tomatoes in canned dop whole tomatoes?
but i mean the basil leaf is already inside of the cans.
mario batali recommended to throw out the basil leaf before cooking the canned tomatoes inti sauce.
and in my "experince?" the fresh basil leaf lose its flavor quickly unless it is used in fresh manner.
what's the role of basil leaf or leaves, packed inside with good quallity tomatoes in canned dop whole tomatoes?
does anyone know why?
Are baby artichokes and fresh basil leaves together good parings with tomato sauce which is goona be used in for seafood pasta?
but with this californian tomatoes,i now think fresh rosmary and mint blend fabulously.
Are baby artichokes and fresh basil leaves together good parings with tomato sauce which is goona be used in for seafood pasta?
i recnetly changed canned tomatoes from non dop italian canned tomatoes to us californian canned tomatoes called stanislaus alta cucina.
although this californian wasnt from dop snamarzano brands. i was totally amazed by its flavor.
and i found i was biased about the herbs such as fresh rosmary and mint.
the time i i used those fresh herbs with the non dop italian canned tomatoes i thought the herbs wasnt rellay good with tomatoe sa
Inquiry about making tomato sauce for pasta??? should i simmer canned tomatoes a bit longer than 30mins???
i grind the tomatoes with hand blender before cooking in the pot.
Inquiry about making tomato sauce for pasta??? should i simmer canned tomatoes a bit longer than 30mins???
i use stainless-still 6 quart as-usual stock pot.
Inquiry about making tomato sauce for pasta??? should i simmer canned tomatoes a bit longer than 30mins???
hey!
i cook canned tomatoes according to recipe of mario batali.
in the recipe, mario uses 2 cans of tomatoes, each of which has 800 grams of raw tomatoes plus its juices.
but i normally buy much larger one, that weights 2.92 kilo grams IN TOTAL.
it consists of 85 % raw tomatoes plus 14% of its thin juices.
mario instruct to cook the canned tomatoes of1600 grams(1,6 kilo grams ) like this.
first bring the tomatoes in pot up to boiling point and then simmer gently about 30 minuits.
does this instruction still apply to much larger quanty of tomatoes like mine(2.92 kilo grams
Are baby artichokes and fresh basil leaves together good parings with tomato sauce which is goona be used in for seafood pasta?
thank for letting me know that.
and could you tell me how baby artichoke and just normally grown artichoke would impart diifrence in seafood pasta?
Are baby artichokes and fresh basil leaves together good parings with tomato sauce which is goona be used in for seafood pasta?
hi!
do you think baby artichokes and basil leaves in hot evoo as a marinade are good parings with tomato sauce for seafood pasta (like lobster and shrimp)
i saw batali's recipe.
his marinade of artichoke includes MINT leaves and crushed peppers.
i tend to think and feel that basil leaves significantly sweeten my tomato sauce but not mint leaves.
so i really obsess putting in lots of basil leaves(which are usually cut into chiffonade) in tomato sauce.
and tomato sauce per se, i tend to double the amount of the sauce than batali called for in the recipe.
how do you t
is AOC french unsalted butter superior to french unsalted butter w/o AOC mark??
hey! i recently bought elle et vire french unsalted butter.
but found out there is mark AOC to some french unsalted buttter.
is it considerbale when assesing quality of some french butter?
should i buy one with AOC mark next time?
is RECYCLING the jars of commercially sold tomato sauce is inferior to buying new MASON JARS for canning cooked tomato sauce?
how about the italian made BORMIOLI ROCCO FIDO ( ABOUT ONE LITER) with metal clamp, glass lid, and rubber gasket for storing newly cooked tomato sauce?
and can i sterilize this in boiling water?
is RECYCLING the jars of commercially sold tomato sauce is inferior to buying new MASON JARS for canning cooked tomato sauce?
should i buy new jars for storing hommade tomato sauce or recycle the old ones?
how about italian made bormioli canning fidos with glass lids and rubber gasket?
could the italian ones be bad choice for storing the tomato sauce in refrigeration?
anyone tried organic unsalted cultured butter from organic valley?
thans for the answer.
i heard that the cultured butters are from the cows that was grass fed.
is it also same for those plain unsalted butters from company anchor?
anyone tried organic unsalted cultured butter from organic valley?
hey! i found some online shop, in my region, selling this cultured butter from company or union organic valley.
i have never tasted cultured butter. is it diffrent in taste either in raw or in baked form?
untill now,i usually used unsalted butter from company anchor in new zealand. and later found it has slight amount of transfat.
this cultured butter from organic valley claims the butter contains no trans fat.
and if i purchas this cultured one, can i freeze it?
i am not heavy butter eater so itend to use it only for the occasions of baking.
why my hommade pure vanilla extract is not as sugary sweet?
sweetness thing aside, how intense a teaspoon of pure vanilla extract mixed with a cup of cold fresh milk should be?
i defintely taste vanillin and alchole but a teasoppn of it in the a bit more than 8 oz of milk not as intense as i thought previoulsly.
why my hommade pure vanilla extract is not as sugary sweet?
if so, is pure vanilla extract not supposed to have same or similar effect as is typical commercial vanilla syrup ?
why my hommade pure vanilla extract is not as sugary sweet?
i made this with madagaskar bourbon vanilla beans plus vodka a bit short of 2 months ago.
i tried put in about a teaspoon of the extract into 1 cup of cold fresh low fat milk. and then tasted it.
ok! i can taste this vanilla and alchole. i had, however, expected the milk confused with this hommade extract would be very or extreemly sweet. and i think i become a little dizzy because of alchole?
is one teaspoon of pure vanilla extract supposed to be very or extremely sweet?
does it need a bunch of additional sugar or much less cold milk than one cup?
does chunky tomato sauce make noddle such as spghetti dificult to be coated reddishily than finely pureed tomato sauce does???
i moved from cooking lobster. i instead find the medium or big shirimp more tasty and umami when seasoned properly.
i think lobster taste a bit "gamey" for me. but, LOL, i have never had any game untill now for real.
does chunky tomato sauce make noddle such as spghetti dificult to be coated reddishily than finely pureed tomato sauce does???
hey! would hand-blendered tomato sauce make the pasta to be coated brightly reddish?
i use stanislaus alta cucina whole tomato #10.
i think the pasta surface was very brightly coated when cooked in the past.
but this time i made the sauce a bit chunkier.
what do you think?
is red onion other than spanish onion or white onion better for tomato sauce to use with pasta???
hey! i cook tomato sauce according to batali's recipe.
he recommend spanish onions for the sauce. but he seems to use red onions for his jarred sauce on sale. would there be any taste or nutritional difference when finished?
ISO WAFFLE HELP
what difference the yeast brings into this pancake or waffle batter?
which alcohl is more preferred between rum and vodka for making pure vanilla bean extract ??
hey! i found this site.
http://www.rodellekitchen.com/vanilla-101/faq
this site's writer seems to suggest that vanilla beans made with vodka or any alchole in home may not be the real vanilla beans. is that real?
he or she said it's not that simple.
which alcohl is more preferred between rum and vodka for making pure vanilla bean extract ??
hey! how do you store them in terms of both finished and un finished pure vanilla extract? i mean refrigerator or cool dark place?
and how about summer season?
which alcohl is more preferred between rum and vodka for making pure vanilla bean extract ??
and as soon as vanilla beans get into a bottle of vodka or rum as a fresh start, should i put them in refrigerater, which is cool or cold, just in case that weather at that time is getting warmer and warmer ?
and how many vanilla beans, cut in lengthwise, should i put in into about a cup of the rum or vodka?
some say about 6 beans or so while others say about 3.5 or so per a cup..
has anyone ever heard that there are european approved organic vanilla beans form FIJI island?
thanks for letting me know.
which alcohl is more preferred between rum and vodka for making pure vanilla bean extract ??
hey!
which alcohl is more preferred between rum and vodka for making pure vanilla bean extract ???
and can anyone suggest some authentic recipe of that PVBE?
has anyone ever heard that there are european approved organic vanilla beans form FIJI island?
hey!
has anyone ever heard that there are european approved organic vanilla beans form FIJI island?
i need vanilla beans. what is availble from some of online sellers are from fiji and france? and indo?
and some say france vanilla beans from madagasca? can i trust those from the diffreent regions?
