Ask Me Anything (A pro's perspective)

[AUDRAA]

Do you use a metal or glass pan?

Try wrapping a wet dishtowel around the outside of the pan, especially if using metal. Roll it or fold it so it's the same size as the edges of the pan. You may need two to wrap completely around. It will insulate the pan and keep the side from transfering as much heat, and you should get more even baking.

how do I attach it to the pan? It wont burn the towel?

 

[Tangerine]

Thorny,

You could try the same wet towel technique with your cheesecake to see if that helps. Also, if you don't already, be sure to move the racks before baking so your cake (or brownies) so you are baking in the very center of the oven. Too close to the heat elements and you may get uneven heat from the bottom.

Alton Brown (one of the smartest and coolest food people I've ever had the pleasure of meeting) has a very good cheesecake recipe that I've made several times and it's always great. He's a little persnickity with his details, and I don't always follow all of them to a T, but it's a damn good recipe that works well. If you are interested here's a link:

http://www.foodnetwork.com/recipes/alton-brown/sour-cream-cheesecake-recipe/index.html

 

[Tangerine]

how do I attach it to the pan? It wont burn the towel?

Get it good and wet and then wring it out so it's pretty damp, but not soaking wet. It will pretty much cling to the outside of the pan - enough to do what you need.

It won't catch on fire or anything, but it might discolor it a little. Don't use your best ones. Grab a pack of el-cheapos at the grocery store for a couple dollars, or use ones that are old and you don't care about anymore.

 

[purpledove]

Actually had this in a file from a friend whose family owns a very good Thai restaurant, but they make the same dressing you are talking about. You may be surprised that I've never known that ginger dressing to have carrots in it, though apparently there are versions that do.

Try this one and see how it turns out. If it's not what you expect and you still think it must have carrot, let me know and we can modify it to make it work.

1/2 cup minced onion
2 tablespoons chopped fresh ginger root (skin it with a spoon first)
2 tablespoons minced celery (pull the strings off the back before you chop)
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt (kosher salt is best)
1/4 teaspoon ground black pepper

Puree everything together in a food processor, or a blender if you want it smoother.

:eek W0W!!! Thank you so much. I may try to add carrots in and will let you know

Now am sooooo excited to give this recipe a try

 

[freakofnature]

Thorny,

You could try the same wet towel technique with your cheesecake to see if that helps. Also, if you don't already, be sure to move the racks before baking so your cake (or brownies) so you are baking in the very center of the oven. Too close to the heat elements and you may get uneven heat from the bottom.

Alton Brown (one of the smartest and coolest food people I've ever had the pleasure of meeting) has a very good cheesecake recipe that I've made several times and it's always great. He's a little persnickity with his details, and I don't always follow all of them to a T, but it's a damn good recipe that works well. If you are interested here's a link:

http://www.foodnetwork.com/recipes/alton-brown/sour-cream-cheesecake-recipe/index.html

That's an awesome tip. I might try that sometime. When I make cheesecakes I tend to just decorate the top with whipped cream or other garnishings. It covers uip the cracks (unless you have the Grand Canyon...not much you can do about those, lol) and adds some flare. People like flare.

 

[cam elle toe]

Caramels...the chewy "rip out your fillings" kind....not the "fudge" kind

I used to have a recipe, and I can remember the ingredients, but not the amounts and method.

I know I used...

Glucose
brown sugar
condensed milk
butter
vanilla essence
Golden Syrup?

I have googled to no avail...I cant find one thats the same as this one.

I remember you had to stir it constantly for over 10 minutes over heat so it wouldnt stick too....

Can you help Chef Tang?

 

[purpledove]

Cake
4 eggs
1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
Icing
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

I LOVE carrot cakes too. I'll try this soon. Thanks Tang

 

[purpledove]

Any special tips to prevent drying of meats and fish during grilling?

Any good seasoning you can recommend for grilled veggies? thanks

I have tried few drops of balsamic vinegar b4 and some ground pepper/salt/oregano- it tasted good but am still looking for alternative seasoning- so it's not always that same taste

 

[Natasha]

Any special tips to prevent drying of meats and fish during grilling?

Any good seasoning you can recommend for grilled veggies? thanks

I have tried few drops of balsamic vinegar b4 and some ground pepper/salt/oregano- it tasted good but am still looking for alternative seasoning- so it's not always that same taste

I've never tried it, but I've been told it helps A LOT to brine the meats. Is that right, Chef Tang???

 

[Guyzerr]

looks like Tim hit a home run from what I can tell

That's more the thing I was looking for. The problem with Tims is they are 50 bucks a crack and they don't say how big they are. I sure appreciate his effort though.

Natasha has provided a link and I think that's gunna do the trick. I'm going to e-mail my sister and get her to order 6 for me. My mom is in Texas for 6 weeks so I'll get her to haul 'em back. Thanks Natasha

 

[Tuffdisc]

I LOVE carrot cakes too. I'll try this soon. Thanks Tang

I like them too, the local cake shop has a carrot icing on top of each slice

 

[mazHur]

Any idea as how to make Yakitori???

 

[Tim]

That's more the thing I was looking for. The problem with Tims is they are 50 bucks a crack and they don't say how big they are. I sure appreciate his effort though.

Natasha has provided a link and I think that's gunna do the trick. I'm going to e-mail my sister and get her to order 6 for me. My mom is in Texas for 6 weeks so I'll get her to haul 'em back. Thanks Natasha

$49 for two and they are the standard 7" oval, same size as the ones Natasha posted. I know they are more money, but they had handles and were stainless steel clad aluminum for better heat conduction. :dunno

 

[Guyzerr]

$49 for two and they are the standard 7" oval, same size as the ones Natasha posted. I know they are more money, but they had handles and were stainless steel clad aluminum for better heat conduction. :dunno

It was early in the morning when I looked at 'em and I missed the part where it said " a pair ". 7" isn't very big and I wished they would have put the oz. volume info in as well as the depth and width. At least that would give me a better idea if they are man sized servings or kiddies. Maybe a phone call would be in order.

I know the ones Natasha posted would be big enough if I got the 20 oz. models and they are cheap enough to take a chance on.

This is a good example of why I don't like buying of the net. At least in a retail setting a person can actually pick the bloody things up and decide if they will work or not.

 

[Tangerine]

It was early in the morning when I looked at 'em and I missed the part where it said " a pair ". 7" isn't very big and I wished they would have put the oz. volume info in as well as the depth and width. At least that would give me a better idea if they are man sized servings or kiddies. Maybe a phone call would be in order.

I know the ones Natasha posted would be big enough if I got the 20 oz. models and they are cheap enough to take a chance on.

This is a good example of why I don't like buying of the net. At least in a retail setting a person can actually pick the bloody things up and decide if they will work or not.

Did you see the link I posted?

 

[cam elle toe]

Bump for the other questions

 

[Guyzerr]

Did you see the link I posted?

Not until now. Aren't those the same as what Natasha posted? Fairly close I think except yours are 8 oz and her's go up to twenty. Besides, with hers I can buy one or six. I don't intend on using 12 and that seems to be the minimum on yours.

 

[Tangerine]

Not until now. Aren't those the same as what Natasha posted? Fairly close I think except yours are 8 oz and her's go up to twenty. Besides, with hers I can buy one or six. I don't intend on using 12 and that seems to be the minimum on yours.

From that source I can get any size I imagine. What I'm thinking of is whether the others are oven-safe. They are listed as a "ramekin" which is generally used only to serve things in, while an "au gratin" is designed to be put into an oven and cooked in.

I'm not suggesting you buy from any particular place either. Just be sure to check to make sure what you get is oven safe. I'm sure you can google and find better deals on your own, now that you have a better idea what to search for.


On to the other part of your question:

Sounds like they are making a bolognese sauce sans tomato. I'd bet money there is milk in it, and then beef or veal stock used as the main liquid instead of tomato sauce. And the cinnamon and probably allspice components you taste are probably accurate. They are often found in the seasoned meat that is cooked for Pastitsio - a Greek version of lasagna. (Which happens to be one of my two or three favorite foods on Earth.)

You seem like you are handy enough to where you don't need an exact recipe, so I will tell you how I would go about making your sauce, and hopefully you can do it too.

I would use a mix of ground beef and ground pork, probably 60/40 beef or 50/50. Brown that and drain the fat. In the same pan, lightly brown some small-diced onion and a little minced garlic. Return the meat to the pan, add enough milk to just barely cover it, add your spices, and simmer it on low heat until the milk is entirely gone and only the dry milk solids remain. Then add beef or veal stock (you can buy in most grocery stores now, if not use beef broth) and maybe a touch of red wine - enough to just cover the meat again. Simmer that for hours, until it's nice and thick in the consistency you are looking for. Finish seasoning with salt and pepper and maybe some fresh herbs - but AFTER you've done all the sauce reducing, so as not to concentrate the saltiness.

Go for it!

 

[Alien Allen]

Thanks to Tang for this thread

I hope it stays active as I look forward to the input


My question is probably a tough one Tang

I grew up hating vegetables. I have been advised that maybe it had a good part due to how they were cooked.

So you have any ideas to give me something to try?

 

[Tangerine]

Caramels...the chewy "rip out your fillings" kind....not the "fudge" kind

I used to have a recipe, and I can remember the ingredients, but not the amounts and method.

I know I used...

Glucose
brown sugar
condensed milk
butter
vanilla essence
Golden Syrup?

I have googled to no avail...I cant find one thats the same as this one.

I remember you had to stir it constantly for over 10 minutes over heat so it wouldnt stick too....

Can you help Chef Tang?

Haven't forgotten you, just need time to research a little more. I have to dig out my notes from culinary school. Desserts/sweets/baking etc are not my forte at all, but because of that I do LOTS of homework and research to try and learn and grow. I know we did a lot of work with caramel in school, but I can't remember it all.