Rouxbe

Is it possible to back the cake on batches or do I have to back them on the same time ? my problem is that I only have one baking dish .

Hi......

I always had a problem with fresh herbs , they are really expensive and lose their freshness after a short period of time , so I always have to buy fresh one's almost weekly .
Does any one know a good way to keep them fresh for a significant amount of time ?

Thank you ...

Hi.....

I don't think that any of the western knives is even comparable to Japanese one' s , those thing's are SHARP !! although takes a lot of time to sharpen on the water stone .
Thanks to this site I saw the Kasumi knife start reading about Japanese knives and finally made the decision and got one and it's greaaaaaaaat .

Hi,,,,

I also think that garlic press is the most useless thing in the kitchen .

Celery is one of the most disgusting thing's I ever ate , it has this weird smell and taste that I cant' stand .

Thank you all for your help ....

Dawn :
do you put the jug in the fridge or do you keep it outside ?

I love cheesecakes and I make them alot although I never actually tried this recipe yet , as the recipe says the best way to bake a cheesecake is in a water bath this will insure a smooth texture and a crack free cake .

Last week I was making a cheesecake and the aluminum foil teared up and started leaking water ,the cheese cake looked good but when I sliced it it was actually wet in the middle and the crust wasn't that crispy as usual , so I started searching the internet for a waterproof spring form and I found one made by a company called Kaiser Bakeware I bought it and it's on it's way I will try it and I hope that I never face any more similar problem's .

Hi...

I love that rice and it's actually pretty easy , this is a recipe that you should try and I hope that it's what you'r looking for :

In a pot or in a rice cooker take 3 cups of long grain rice ( it have to be long grain rice ) add enough water and some saffron threads along with some cardamom a cloves and a bay leaf ( don't use alot of spices just a little bit ) .

Now in another pot cook another batch with the same amount of rice but this time without the saffron ( this step is really optional but when you mix the two colors you will have a reaaallly beautiful result ) .

Now in a small frying pan over high heat add some vegetable oil along with some thinly sliced onions until it starts to crisp up , reduce the heat then add some pine nuts or sliced almonds or both and some currant or raisins .

mix the two rices then garnish with the onion and pine nuts .

I actually loved the recipe ,but I think it's too cheesy especially when using processed cheese I think next time I will reduce the amount of cheese and maybe try it with another variety of cheese also I think some garlic powder will be great with it .

I actually loved the recipe ,but I think it's too cheesy especially when using processed cheese I think next time I will reduce the amount of cheese and maybe try it with another variety of cheese also I think some garlic powder will be great with it .

OK I can't take it anymore , I tried different recipes for it but non of them seems to be good , every time something wrong happens , today I ended up with a funny looking result , the outside was firm and brown but the inside was thick and almost empty , it actually looked like a big empty balloon inside a ramekin :D .

I always make chocolate souffle and they usually turn up pretty good but I wanted to try a savory souffle this time and couldn't get it right !?

I used 2Tb of butter to make a bechmel sauce I flavored the sauce with paprika and nutmeg , I added 1C of Swiss Gruyere mixture then of the heat added 2 egg youlks for richnes and 4 wipped egg whites (of course) ?

You know maybe you are right !! the recipe actually called for a Tb of water , I thought that this is unnecessary and that it will ruin my souffle .

do you think this maybe the problem ?

Hi....

Yes you can do it in the bbq and in this case you need to soak the cedar for about 4 hours and then grill it using the indirect heat method.

You don't need to soak the wood in this recipe and the oil coating is just to prevent it from sticking, don't be afraid the wood won't burn, actually there won't be any smoke in the oven just the sweet aroma from the cedar .

Hi....

I always wanted to learn about food presentation and the more I read the more I started to realize that there is no rules to it !! , yes there is guidelines but there is no rules !! it's something you get from experience I think .

this is a good guide that mention some of the guidelines you should know :
http://forums.egullet.org/index.php?showtopic=63947

Hi....

I always wanted to learn about food presentation and the more I read the more I started to realize that there is no rules to it !! , yes there is guidelines but there is no rules !! it's something you get from experience I think .

this is a good guide that mention some of the guidelines you should know :
http://forums.egullet.org/index.php?showtopic=63947

I think rouxbe is the best when it comes to cooking but the only thing that I think is bad about it is that it's toooooo slow ... I don't mean that the website is slow what I meant is that you add only 1 video recipe each week I would be reallllllt happy if you can add more .

I'm using a wood fiber board it's something between wood and plastic , it's dishwasher safe , knife friendly, heat resistance, and ( if you care ) eco friendly . They say that it's actually used in professional kitchen's .

I used to use wood and plastic cutting board's but I hated wood because it can break or bent easily, and plastic is just not comfortable like wood , wood will also need some special care as you need to use oil from time to time. The wood fiber board has another side that you can use for carving which is actually a great thing.

Hi....

I always make this recipe, it's reaaaaaaaaaaaaaly good, although I don't know if this is what you are looking for !

http://www.foodnetwork.com/recipes/tyler-florence/baked-lobster-with-garlic-butter-panko-recipe/index.html

Hi...

I read that the problem with ceramic knives is that it's really hard to sharpen, I never thought that knives have anything to do with lettuce ?! sometimes you buy lettuce and it's already brown on the sides ?!

I heard that many professional chefs like to use carbon knives although it's really needs alot of maintenance .