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French & Japanese Chefs Meat Cookery Question

You would achieve the same results in your oven on the lowest setting, without as much fussing.

Literally no reason to do a start/stop method at home.

In a professional kitchen is different. Ovens are constantly in use in a professional kitchen. wall ovens might not work for this purpose: even if one oven is off, ambient heat from an "on" oven will still make the off one too hot.

Dec 18, 2014
jaykayen in Home Cooking

Help me plan an impressive and romantic dinner menu featuring California Spiny Lobster?

lobster risotto. http://www.foodnetwork.com/recipes/ma...

Maybe a quince tarte tatin for dessert. Apple is always good, too.

Dec 12, 2014
jaykayen in Home Cooking

Cheese fondue- I want it to be perfect, not grainy

Corn starch.

Hard to give proportions since it depends on the cheese you are using, and how you like your fondue. I like the cheese to be smooth and flowy.

Last week, I used all really young, cheap cheese (leftover Costco cheese platter.) This was what gave me the texture I was looking for:

.75 C white wine
.5 lbs cheese
2 tsp corn starch.

Dec 05, 2014
jaykayen in Home Cooking

sous vide eggs in advance, then reheating

There are a lot of pictures on the Internet. I would consider 64 to be the beginning of a solid yolk. BTW length of time in the bath does matter.

Dec 05, 2014
jaykayen in Home Cooking

One dinner, seven months of planning.

Vesper in Cosmopolitan for cocktails.

Dec 05, 2014
jaykayen in Las Vegas

John Boos 30 x 23" cutting board - too big?

Sink size for cleaning was my limiting factor.

Dec 05, 2014
jaykayen in Cookware

Same wine, totally different taste?

The wine: Chateau Doisy Vedrines, Sauternes 2007

Last year: Half bottle bought in 2009, stored at "room temperature" in SoCal which can get up 85 in the summer, and spent a few months in the fridge. Long finish, so delightful that I ended up buying...

This year: 750 bottle, bought from retailer a few weeks ago, at that time it was stored in a temperature controlled case. Reminded of a full-bodied moscato, "apple juice." No lingering finish. Improved a little as it warmed up to room temp, but I was disappointed.

Is it one of those things where the first time I experience something wonderful, it is the best, and it will never be as wonderful again?

Dec 02, 2014
jaykayen in Wine

Taco Maria, a la Carte. What to order?

Thanks for the traffic tip, much appreciated.

Dec 02, 2014
jaykayen in Los Angeles Area

Taco Maria, a la Carte. What to order?

Anything not to be missed? Going on a Tuesday, no prix fixe.

OR should we just go somewhere else in OC? I have tickets to Disney on Ice in Anaheim at 7:30. Pizzeria Ortica is another favorite, but the food is traditional, and we prefer something a little more creative.

Dec 02, 2014
jaykayen in Los Angeles Area

Truffle Dinner at Taco Maria

How are their desserts?

Nov 23, 2014
jaykayen in Los Angeles Area

Other than the burger (and beer) what else do you like at Father's Office?

Sweet potato and shoestring fries are excellent.

Any of the salads.

Nov 21, 2014
jaykayen in Los Angeles Area

Menu Advice - Mushroom and Pea Risotto as the Main

I don't make sides for risotto.

Nov 20, 2014
jaykayen in General Topics

Yogurt in potatoes?

Full fat Greek yogurt is pretty high in fat. And it is a lot more sour, it isn't a 1-1 substitution. I'd rather go reduced fat sour cream.

Nov 20, 2014
jaykayen in Home Cooking

why's my broth faintly tart

Has it started to go bad?

Nov 20, 2014
jaykayen in Home Cooking

The plus side of cheap ground beef

Butter is about the same price as the fattiest ground beef for me.

Nov 16, 2014
jaykayen in General Topics

Whiskey

Lagavulin 16 is on sale at CA Costco for about $55.

Nov 16, 2014
jaykayen in Spirits

On the Topic of Finishing with Lemon Juice

$48 is a good price for Guiraud 2005. I wish I could get that kind of pricing.

Nov 16, 2014
jaykayen in Home Cooking

store bought premade pie dough

Pillsbury makes better pie dough than I have ever made at home.

French Press Coffee Maker

French press cleanup is not very fun. I suggest the Aeropress.

Nov 14, 2014
jaykayen in Cookware

Kaffir Lime Leaves in Fish Cakes: Will they Soften

No, they don't.

Nov 13, 2014
jaykayen in Home Cooking

Recommendations for great Japanese food & sake tasting for party of 12-14 in Los Angeles or North Orange County

Honda-Ya in Fullerton will be able to be able to have larger groups.

Nov 12, 2014
jaykayen in Los Angeles Area

Stovetop/Oven Frittata in Tri-Ply Stainless Steel

I use nonstick or cast iron.

Nov 10, 2014
jaykayen in Home Cooking
1

Going through Every Grain of Rice -- some beginner questions

1. Yes, yes.

2/3. Yes, you can get small pieces of pork sparerib from 99 Ranch. Strip the meat from the bone first and then cut it into pieces!

4. It doesn't make a difference in the taste, but bone-in is cheaper than boneless.

5. Your knife is not sharp enough.

Nov 10, 2014
jaykayen in Home Cooking

Browned/Burnt/Overcooked Eggs - yum?

Is egg foo young puffy?

Nov 07, 2014
jaykayen in General Topics

jim beam egg nog?

Check the ingredients. Are there any gums/thickeners/emulsifiers? If there are, how close are they to the top of the list?

Nov 07, 2014
jaykayen in Spirits
1

Browned/Burnt/Overcooked Eggs - yum?

I now brown my omelettes. I used to do it the traditional way, until my boyfriend's family showed me how they make Thai omelettes. They are basically deep fried. They come out browned and puffy.

I add a some water/milk to the whisked egg. Get a nonstick pan quite hot with a liberal amount of oil. That will make the egg puff up and brown. The omelette stays tender.

Nov 07, 2014
jaykayen in General Topics

Bottom-heavy pan recommendations, please.

Do you use gas or electric? If you use electric, I'd get this one. http://www.amazon.com/Cuisinart-725-3...

Nov 06, 2014
jaykayen in Cookware

Muffins undercooked on the inside, overdone on the outside

Too hot, lower the temperature.

Former King of Spain opens new tasting rooms at Marques de Murrieta

Is this good or bad for the popular opinion of the royal family?>

Nov 06, 2014
jaykayen in Wine

Korbel "12" brandy, anyone try this yet?

Age declaration of 12 years, saw it at BevMo for $40.

Nov 03, 2014
jaykayen in Spirits