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Deviled Eggs with Tarragon

@ jounipesonen

That's not pasta; that is the filling that was piped into the white using a pastry bag and tip.

Feb 06, 2014
ChefARA in Recipes

Is there Potato Nik ANYWHERE in Manhatten?

Agreed. When I was a child, my parents would take me to Yonah Schimmel's on the LES near Katz's and they made a Potato Nik. When I got married and moved to DC, we would stop there on the way back to bring some home with us. That was over 30 years ago, though. Maybe they still make them?

Nov 24, 2013
ChefARA in Manhattan

Poll: Do you refrigerate eggs?

I always refrigerate my eggs in the carton they came in...and remove those I will use for baking. I bring those to room temp in 1 hour.

In the USA there is an Egg Safety organization with a website (http://www.eggsafety.org/consumers/co...

)

From their site:
"Why should eggs be refrigerated?

Temperature fluctuation is critical to egg safety. Eggs are required by FDA to be refrigerated as soon as possible. After eggs are refrigerated, it is important to keep them that way. A cold egg left out at room temperature can sweat, facilitating the growth of bacteria that could contaminate the egg. Refrigerated eggs should not be left out more than two hours."

Jan 04, 2013
ChefARA in General Topics

Slow-Roasted Prime Rib au Jus

@pmelvoin...If you cook a lovely prime rib -- or even a well-marbled choice cut -- to 145 degrees, you might as well make a stew of it. You will have ruined the beef as a roast beyond repair. Save the bones for stock? I don't think so; they are a fabulously delicious part of the whole prime rib experience!

@ChristinaMason and @santacruzfoodie...using this procedure, you have already rested the meat for 30-60 minutes after the cooking process, so no need to rest again after the short browning phase. The meat will not cook any further during this last time, so no need to let it rest again; you'll only end up with cold meat.

@Sal Vanilla...you cut the meat from the bones and retie so that the meat is roasted on the bone for maximum flavor and the meat is more easily carved without the bones.
This method rocks!

Jan 03, 2013
ChefARA in Recipes

NEW LADUREE' OPENING IN N.Y!?

Jet, for what it's worth, I, too have been waiting for a Laduree shop to open in NY -- or anywhere in the states, for that matter. I, too, am hopelessly addicted to their wonderful Macarons and tea.

This article was recently posted on NYEater.com -- and I think it has hope for us in July, 2011 -- check it out:

http://ny.eater.com/archives/2011/05/...

-----
Laduree
864 Madison Ave, New York, NY 10021

May 20, 2011
ChefARA in Manhattan

Fresh Ravioli Sheets?

I'm not in LA adn don't have an answer for you, but perhaps my question might open a possibility for you...Is it possible to roll out commercially made pasta sheets to be thinner using a hand crank machine? Or, are they too "set", having been manufactured much earlier? Thanks and hope an answer comes soon to help both of us!

Jun 07, 2010
ChefARA in Los Angeles Area

ISO Mostarda Bolognese di frutta recipe

Father, I kniow this is a very old thread, but...in my own search for Mostarda recipes, I have come accross several for Mostarda Bolognese (in Italian, of course!)...On the offchance you are still interested (or someone else certainly may be)...here they are:

http://www.ilgiornaledelcibo.it/ricet...
OR
http://www.cookaround.com/yabbse1/arc...
OR
http://giorgiam.blogspot.com/2009/10/...
and
http://www.cooker.net/doc/431364F5895...

Buon Appetito!

Jun 07, 2010
ChefARA in Home Cooking