Rouxbe

It is amazing that a simple tomato can turn out to be an extra ordinary treat. I haven't decided what to do with them yet except to eat them for now.

I have a gnocchi padde and yesterday was my first time to use it. I felt the the cooked dough was a bit soft. I think I didn't add enough flour to it or I forgot to let it rest. I only used 1 egg yolk for the whole recipe. I had problems using the strainer to rice the potatoes at first, then I switched to different strainer and it worked just fine.

Is there a ratio for how many grams of potatoes per egg yolk?

I will make gnocchi again as this is one of my comfort foods. This is also a skill that I needed to add to my repertoire.

I am not Mexican but I agree with Tom. I can compare Molcajete with a Chinese tea pot, especially sand pottery ones. You only wash them with warm water after each use since you will want the molcajete to absorb only the flavors you like, not dishwashing liquid. It's the same thing with Chinese tea pots. It's a bad technique to wash them with dishwashing liquid, washing tables or even bleach, as the tea essence in the pot can be damaged.

I haven't made them but I appreciate that a simple grilled asparagus has its own video recipe.

The gnocchi is way much better. There' a bite to it but still light and soft. I had an easier time ricing the pototoes using the strainer and a wooden spoon, I think way much better than the ricer. This time, the potatoes are very tender. I ended up using more than a cup of flour. As far as I know, there's only type of potato in the Philippines But I'm happy with it.

Just wondering, how come other recipes doesn't contain any egg yolks?

The rosemary that I used is from our garden and I think they're a bit smaller or shorter than the ones grown in North America. So, adjust according to your personal taste just what Dawn did. Enjoy.

I made these pancakes twice and everyone loved it. I replaced the flour with whole wheat pastry flour. These are really fantastic pancakes.

My apologies for not specifying the type of soy sauce used. Japanese soy sauce was used in this recipe.

It's an unusual snack for some people and it is high in fat. It's a concentrated food. An average avocado has about 300 calories and 30 grams of fat, 12 grams of carbohydrates and 4-5 grams protein. But the creamy, soft, silky flesh is very satisfying with a little bit of lemon juice, salt and pepper. It's actually an anti-stress fruit because of it's high B-complex profile except B12. Plus 14 minerals including potassium, magnesium, iron and copper. But don't eat the whole fruit, it can add excess fat and weight.

Light soy sauce is used for seasoning but it also adds flavor. It does not affect the color of the dish. Light soy sauce is made from the first pressing of the soybeans and referred to as "first soy sauce" or premium light soy sauce. This type of soy sauce is sold as premium because the flavor of the first pressing is considered superior.

Dark soy sauce adds both flavor and color. It is aged longer and contains molasses to give its distinctive appearance. The flavor of this variety develops with heat so it is mainly used for cooking. It has a richer, slightly sweeter, less salty flavor.

In Chinese cooking, one of the two types, or a mixture of both, is used to achieve a particular flavor and color for the dish.

These are only two varieties of Chinese soy sauce. There are many other types and classifications of soy from other Asian countries such as Japan, Malaysia, Indonesia, Singapore, Korean, Taiwan, Vietnam, Philippines and even Hawaii.

1 gallon = 4 quarts = 3.84 liters = 8 pints = 16 cups = 128 ounces

1 quart = 4 cups = 32 ounces

Hope this helps.

Aside from releasing the flavor, you are also maximizing the phytonutrient compound called allicin when you crush, smash or slice the garlic. Set it aside for 10-15 minutes to allow its healing properties to develop.

We don't have tomatillos. What other options do I have in making these enchiladas? Would like to know more about it. Thanks.

The world is getting smaller and smaller, isn't it. I'm from the Philippines but I'm of Chinese descent. All of us have been waiting for this cooking school from different parts of the globe sharing recipes from different cuisines.

Although I went to cooking school years ago, I stop to cook professionally for many years. Chef Tony and Chef Christophe were my chef instructors at Dubrulle and they are again today onwards along with great culinary instructors from the team. I may have given up cooking but no matter what I do, I still want to cook. It's great to meet the other enrollees from Rouxbe. I want to experience that A-ha moment again. Right now, I want to learn how to sharpen my knives again through the stone. I just forgot how to do it properly. The knife is every cook's secret weapon.

Seared Scallops with butter for appetizers. My father's oyster cake and deep-fried crab with vermicelli for my main course. Dessert would be a chocolate cake or tiramisu. But then again, I also want Osso Buco and Risotto or pasta and pizza in Italy. Hmmm, that's a hard question because right now I also want some gelato in different flavors. Maybe I can have 4 meals for my last meal - breakfast, lunch, snack and dinner.

Any kind of Asian noodles would do. Fresh egg noodles, rice noodles, soba noodles (Japanese or Korean). Stir-fry them with vegetables. At home, we use pork, dried Chinese mushrooms, Nappa cabbage, squid balls, seasoned with soy sauce. Sometimes, noodles alone with some broth, garnished with bokchoy and boiled egg. Cold soba noodles with chili sauce and soy sauce and some raw vegetables such as cucumber and asparagus and boiled egg or poached chicken. If there's no noodles, Three Cups Chicken with rice with do.

My late father used to cook tripe with beef, chorizos and tomatoes at home. But even though it's cooked to death until tender with lots of ginger, it still stinks. I don't like the texture either. Aside from tripe, I don't like other innards such as liver, etc. My father also cooks the intestine. He cuts them into pieces and tie it into knots and then simmer in pork soup. Yikes. I'm also not really fond of bitter melon. It's an Asian vegetable that has the length of an English cucumber. Although it's good for diabetes, it's very bitter.

Hi Beth. I don't have celiac and I'm not gluten sensitive but I do have a niece who is autistic and I know that they would do better with gluten- and casein-free diet. I am also a few months or just a few weeks away on becoming a registered holistic nutritionist so I'm glad to hear that you are eating well and you even lost 20 lbs. Congratulations. There's not much grain growing in the Philippines. Most of them are imports from the States such as millet, quinoa, buckwheat, spelt. It would be great to see the different varieties of it. I've heard of those grains that you've mentioned but don't know what it taste like. Maybe you can also share some of your recipes in the test kitchen.

I always actually referring to grain in general. I'm aware that spelt contains gluten. Great info, though. We'll be looking forward to some of your gluten-free recipes. I am sure that those people who are suffering from Celiac disease and even for some who are gluten-sensitive will have a much easier time with their lives. Thanks and hope to be hearing from you soon.

Based on my experience, I used whole wheat pastry flour. Whole wheat pastry flour is fine enough to produce a very smooth sauce and its low protein level will help prevent it from forming lumps and make the sauce heavy. You might want to reduce the amount of flour in the beginning and then just add more if it's necessary. Maybe you can sieve the flour first before using. I also used brown rice flour as well. Both flours will have a slightly different texture and also a little bit of color but it worked fine for me. I hope this helps.

Hello Lanna,

Maybe you can start by teaching them foods that they like to eat and apply the basics into the recipes. The gluten video might get their attention and you can start making pizza. When I attended a friend of mine about her teaching classes for kids, she emphasized on the importance of safety (holding and using a knife, how to cut, etc), cleanliness, organization, etc. Just a thought. Hope this helps

Gremolata is a chopped herb condiment made of parsley, garlic and lemon zest, which is traditionally served as an important finish to Osso Buco, an Italian dish of Braised Veal Shank.

In this recipe, I added oil and some lemon juice to make a dressing/vinaigrette. And since I don't have parsley, I used basil instead.

Most cooks alter the ingredients of gremolata. They replace parsley with mint or rosemary and lemon with orange depending on the flavor profile of the whole dish. Whoever invented gremolata is a genius. This sprightly mixture adds liveliness to a simple grilled steak, chicken, fish, and prawns or toss with potatoes and vegetables or sprinkle over soups, even with pasta and many others.

The ratio may be used in roughly equal parts, according to the dish or to your own taste.

I hope this helps.

Hello Swati,

I may have some recipes but I believe the dressing that you're looking for is more on the creamy side??? It's been a long time since I've been to a hibachi restaurant. But I was able to find a recipe through the web.

http://www.epicurious.com/recipes/member/views/GINGER-SALAD-DRESSING-1203480

If that's not the dressing you're looking for, you may also want to try some recipes from Rouxbe that might tickle your taste buds:

nac.rouxbe.com/recipes/67/text
nac.rouxbe.com/recipes/1023 (the dressing). You can definitely add some ginger and reduce the amount of sesame seeds.

I'm sure other members will be able to help you with this recipe as well. Let me know how it goes.

Rouxbe is a great website along with the online cooking school (although I am still 4 lessons behind). I've been to cooking school but there are some things that they don't teach you in the actual school itself that Rouxbe emphasizes. The cooking school is indispensible. You can watch the videos over and over again. You can't do that in culinary schools where there are many students but not enough instructors to go around. Although you can learn a lot of the techniques in a professional kitchen, Rouxbe is still one of the best things that happened in my life.

I wonder if there's a more printer-friendlier version of the recipe where I don't have to waste a lot of paper.