Archive for January 2017
Hey bakers! Any insight into sourcing baking supplies, both edible and non-edible (tools, packaging, decorating supplies, etc) would be greatly appreciated. I just recently moved to Toronto and left behind all my supplies because I had way too much to bring over, and I wasn't expecting having such a...Read more
What does dried shrimp add to som tam (green papaya salad)?">What does dried shrimp add to som tam (green papaya salad)?
If yours are whole you should be crushing them in a pestle and mortar. They add a fishy savoury flavour that really works for the whole salty, sour, sweet profile of Thai food. Reading More May Cause Envy...Read more
I just came across this. I'm excited to test my recipes with sautéed onions and garlic instead. A total aha moment. Reading More May Cause Envy...Read more
what is the purpose of tamarind water (naam makham) in Thai cooking?">what is the purpose of tamarind water (naam makham) in Thai cooking?
Why do Thai recipes call for Tamarind water? It comes up a lot especially in green papaya salad. To me it tastes like a light vinegar, could I not just add vinegar instead of making Tamarind water. I'm just trying to figure out how to skirt the line between...Read more
What does dried shrimp add to som tam (green papaya salad)">What does dried shrimp add to som tam (green papaya salad)
A lot of the recipes I see call for dried shrimp in som tam (green papaya salad). What flavors does this add. I can't really taste this shrimp for the most part. The stay whole, even if I do crisp them up before hand, so that they aren't really adding...Read more
How do you do that? I.e., what do you set slow cooker on--warm? And how long does that take to heat to temp to keep food warm? I am making 2 kinds of stew and would like to be able to use slow cookers as chaffing dishes....Read more
Hello cooks. While most of us know that there is a difference between fine table salt and kosher in regards to volume and "saltiness" and ease of use (see link), do you find any taste difference between the various kinds of salt? For example, French fleur de sel vs. kosher...Read more
I used an old seal a meal to boil leftover egg yolks after making meringue. Used them for deviled eggs. Reading More May Cause Envy...Read more
I strongly disagree with many of these answers. Soupy italian meringue buttercream can be fixed. I experimented with a small batch of buttercream with too much simple syrup. It became soup. I transferred the mixture to a blender, which separated the butter solids from the extraneous...Read more
One of my culinary resolutions is to make homemade marshmallows (probably because I love the way they look and the challenge seems like fun--I don't actually eat marshmallows!) Anyway, I've been perusing various recipes, all basically variations on the same theme. That said, some of these are adamant that I...Read more