Ask me anything.
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shojikun wrote...
Can give me recipe and method of making basic sauce? :)I'm more to pasta base :D rofl!
like, tomato sauce? or an alfredo/cheese sauce?
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hi, obviously im new to this forum, but im really surprised there is a section for culinary arts here!
in either case, i made sambal chicken before. but im wondering if you would know how to make the sauce from scratch rather than just buying it.
also, would you have any tips on decorating a cake using the tips? i tried using them, but i can never make a leaf.
in either case, i made sambal chicken before. but im wondering if you would know how to make the sauce from scratch rather than just buying it.
also, would you have any tips on decorating a cake using the tips? i tried using them, but i can never make a leaf.
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dorky24 wrote...
hi, obviously im new to this forum, but im really surprised there is a section for culinary arts here!in either case, i made sambal chicken before. but im wondering if you would know how to make the sauce from scratch rather than just buying it.
also, would you have any tips on decorating a cake using the tips? i tried using them, but i can never make a leaf.
Not sure on the chicken's sauce, but for cake decorating, you can always just search for it on youtube, looks like there are quite a few instructional videos when you search "cake decorating"
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ravenfrost123 wrote...
This is not related to cheesecake, but I had a general question.What happens when you make a dish that requires milk without the milk?
Say some basic french toast: eggs, a little salt+sugar, and a cup of milk, mix that together and dip the bread in. Does this produce much worse results without milk? I don't seem to understand the reasons why milk is added to a lot of mixes.
Well the milk serves as a good blend ingredient which melds all the flavors together... u can't get that with just water... and milk has it's own flavor which adds tremendously to most recipes... also unlike water...
Milk is just awesome!
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Nikon
FAKKU Old Guard
Chuu !! wrote...
hello chefffff~~can u tell me how to make a Ramen?
PM me pleaseee... -- desu
=3
I take it out of the package, put it in boiling water, and cook it until it's done!! :D
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Nikon
FAKKU Old Guard
dorky24 wrote...
hi, obviously im new to this forum, but im really surprised there is a section for culinary arts here!in either case, i made sambal chicken before. but im wondering if you would know how to make the sauce from scratch rather than just buying it.
also, would you have any tips on decorating a cake using the tips? i tried using them, but i can never make a leaf.
Sambal is one of the things that's best purchased. It's probably a lot cheaper, too.
And cake decorating is something I've never been good at. If you want shapes for cakes, I wouldn't use frosting, but marzipan instead. Stuff's made for shapes and junk.
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I have a simple question, Seeing as it is the summer time in the Northern Hemisphere, and it is the season for grilling, what would you recommend as a good marinade for a sirloin steak? I ask this because I am getting tired of my old standby of meat tenderizer mixed with seasoned salt, which I will say adds a decent flavor to a steak frilled over a hickory wood fire.
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Angelus Lapsus wrote...
I have a simple question, Seeing as it is the summer time in the Northern Hemisphere, and it is the season for grilling, what would you recommend as a good marinade for a sirloin steak? I ask this because I am getting tired of my old standby of meat tenderizer mixed with seasoned salt, which I will say adds a decent flavor to a steak frilled over a hickory wood fire.semen
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The Jesus wrote...
Angelus Lapsus wrote...
I have a simple question, Seeing as it is the summer time in the Northern Hemisphere, and it is the season for grilling, what would you recommend as a good marinade for a sirloin steak? I ask this because I am getting tired of my old standby of meat tenderizer mixed with seasoned salt, which I will say adds a decent flavor to a steak frilled over a hickory wood fire.semen
You're horrible...
For your steak... i believe your problem isn't in the seasoning but the quality of meat and preparation... most people just defrost the steak the same day they put it on the grill... which is acceptable but it doesn't bring out the full potential of the meat... you have to let it marinate in a seasoning for a week before you even consider enjoying a tender steak... actually that may be a little extreme...
The best thing to do is go get acquainted with the nearest butcher and ask him for his best piece of meat and ask him what to do with it... make sure you go at a time where he/she won't be busy! Butchers usually know the best little tidbits of info that could really help...
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Nomad wrote...
The Jesus wrote...
Angelus Lapsus wrote...
I have a simple question, Seeing as it is the summer time in the Northern Hemisphere, and it is the season for grilling, what would you recommend as a good marinade for a sirloin steak? I ask this because I am getting tired of my old standby of meat tenderizer mixed with seasoned salt, which I will say adds a decent flavor to a steak frilled over a hickory wood fire.semen
You're horrible...
For your steak... i believe your problem isn't in the seasoning but the quality of meat and preparation... most people just defrost the steak the same day they put it on the grill... which is acceptable but it doesn't bring out the full potential of the meat... you have to let it marinate in a seasoning for a week before you even consider enjoying a tender steak... actually that may be a little extreme...
The best thing to do is go get acquainted with the nearest butcher and ask him for his best piece of meat and ask him what to do with it... make sure you go at a time where he/she won't be busy! Butchers usually know the best little tidbits of info that could really help...
Thanks for the tips, I normally buy the steaks from work(I work in a Grocery store tat has a butcher in it) a day or so before I cook them, and I never freeze them. I also Always try to buy free range Black Angus steaks, from the Butcher, and I buy Sirloin because I like a big steak.
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Noutakun wrote...
xtia wrote...
nikon is a chef??o_o Yes...
new member Kyle cut people slack sometimes.
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i acknowledge your great skills as a chef Nikon..
now please..
[size=20]Teach me how to a cook a friggin "sunny-side-up"..[/h]
i always screw at this.. most of the time the egg sticks to the pan, and when i try to remove it, the yolk breaks and i always end up messing the whole thing.. what i commonly get as a result is a semi-burnt scrambled egg, instead of a sunny side up.. ~scew you eggs!
now please..
[size=20]Teach me how to a cook a friggin "sunny-side-up"..[/h]
i always screw at this.. most of the time the egg sticks to the pan, and when i try to remove it, the yolk breaks and i always end up messing the whole thing.. what i commonly get as a result is a semi-burnt scrambled egg, instead of a sunny side up.. ~scew you eggs!
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xtia wrote...
i acknowledge your great skills as a chef Nikon..now please..
[size=20]Teach me how to a cook a friggin "sunny-side-up"..[/h]
i always screw at this.. most of the time the egg sticks to the pan, and when i try to remove it, the yolk breaks and i always end up messing the whole thing.. what i commonly get as a result is a semi-burnt scrambled egg, instead of a sunny side up.. ~scew you eggs!
I'm not a chef, but I do fry eggs "sunny-side-up" quite often. The problem you're having is probably to do with the amount of heat you're applying and the way you're "sealing" the top.
To get the bottom to cook and not burn, you'll need a non-stick frying pan with quite a bit of oil in it. I use between a couple of teaspoons and a tablespoon of oil in a medium-sized pan. You want to heat the oil over a medium-high heat until it is really runny and starting to shimmer a bit, but not smoking. If the oil starts to smoke, it's too hot and the egg will turn to charcoal on the bottom!
Break the egg into the middle of the pan (in the puddle of oil) and leave it to cook until the very edges can be poked with a spatula without falling apart. If you've got the heat right, after a short while you should be able to nudge the egg around the pan - it should slide around the pan on the oil.
At this point the top will still be pretty raw, so now you'll need to cook that. There are two ways to cook the top - the pan-lid method (favoured by my housemate) and the basting method (which I use).
The pan-lid method involves finding a saucepan lid that's pretty deep and putting it in the frying pan, over the egg to cover it. This gives the egg its own little oven which will seal the top for you. You'll need to turn down the heat to medium and put the lid on for 20-30 secs at a time and keep checking to see whether the top is sealed. It's done when the top begins to look cloudy.
The basting method involves shoving the egg to one side of the pan (but don't push it against the side - it'll probably stick if you do), then gently tilting the pan so that the oil runs into a puddle. Center the puddle over the heat, get it nice and hot, then use a metal spoon to ladle the hot oil over the top of the egg. You'll need to keep basting until the top of the egg seals (turns slightly cloudy, as above) - remember to baste the white as well! Note that this method usually needs more oil to work well - a couple of tablespoons for best effect.
Wow. That was overkill. Still, I hope it helps :P
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Nikon wrote...
dorky24 wrote...
hi, obviously im new to this forum, but im really surprised there is a section for culinary arts here!in either case, i made sambal chicken before. but im wondering if you would know how to make the sauce from scratch rather than just buying it.
also, would you have any tips on decorating a cake using the tips? i tried using them, but i can never make a leaf.
Sambal is one of the things that's best purchased. It's probably a lot cheaper, too.
And cake decorating is something I've never been good at. If you want shapes for cakes, I wouldn't use frosting, but marzipan instead. Stuff's made for shapes and junk.
hmm sambal chicken eh. im an indonesian and indonesian make the best sambal in the world.basically sambal is just 7:3:1 part of hot burning indonesian rawit chili, garlic and shrimp paste.dissolve it with a bit of water, add salt and there you go!authentic and simple indonesian sambal.there is actually more types of sambal but i'll only tell you the basic sambal this time.