food and recipe Questions and answer forum.

[Hard-Core-Cook]

quote:Originally posted by friday

what does squid ink taste like?

smells like the sea and has a neutral    flavor

[Hard-Core-Cook]

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[wyk]

Hello?  No one knows a trick or two to keep those wonton wrappers from peeling open in boiling water when making ravioli?

[Hard-Core-Cook]

quote:Originally posted by wyk

Hello?  No one knows a trick or two to keep those wonton wrappers from peeling open in boiling water when making ravioli?

the trick is simple water can stick them together cup the rav in the palm of your hand and press also simple flour and water paste works

[Lise]

Julia Child says:

Chefs leakproof these palm-size vehicles by pinching the wrappers around the smooth interiors and sealing them tightly to avoid airholes and gaps, sometimes with the help of a mechanical ravioli or wonton press or otherwise with the tines of a household fork. Careful eyes and exacting hands help to prevent fillings from spilling out during the cooking process.

http://www.pbs.org/juliachild/eaters/pockets.html

[Hard-Core-Cook]

quote:Originally posted by Lise

Julia Child says:

Chefs leakproof these palm-size vehicles by pinching the wrappers around the smooth interiors and sealing them tightly to avoid airholes and gaps, sometimes with the help of a mechanical ravioli or wonton press or otherwise with the tines of a household fork. Careful eyes and exacting hands help to prevent fillings from spilling out during the cooking process.

http://www.pbs.org/juliachild/eaters/pockets.html that is a great quote lise thanks,   cooking is very hands on and it's all about practice the more you do it the better

[wyk]

Hmm, that might explain it, I just slap them shut.  I'll try the fork pinch along with extra water around the edges.  Thanks Lise and HCC.

[Lise]

BTW, if anyone is interested. You can purchase a lot of the ingredients like Japanese mayo, sushi rice & vinegar, pickled ginger, wasabi, nori seaweed sheets at a good cheap price from the Crystal Mall, ground level. They're the cheapest I've seen anywhere. The store (can't remember the name) is located opposite the fruit & veggie market, beside the meat shop.

[Hard-Core-Cook]

buffalo bocconcini and heirloom tomato salad

[Lise]

Yummy! Buffalo... only "buffalo" I had is "bufflo wings".

Hey Cook, are you a professional chef?

[Hard-Core-Cook]

why yes I am lise

[Hard-Core-Cook]

Pan seared salmon with artichoke mash

[Lise]

Oooh, Cook! A professional chef, how quaint. No wonder you're so creative. Good pictures, thanks for posting them. I'm always amazed at ppl who can cook professionally. Kewl!

Do you own your own restaurant? What little tidbits can you give me on how to feed fussy toddlers...

[Hard-Core-Cook]

ice-cream with chocolate raisins

[jitterbug]

ok so went for a dip in the ocean  , the ribs have been cooking for 3 and a half hours going to take them out reduce the liquid (bbq sauce white wine onions and water then turn on the bbq slap the ribs on cook the corn open a beer and sit in the hot tub how about ya all?