Ask Me Anything (A pro's perspective)

[Tangerine]

There has been a plethora of these types of threads in the GenPop forum, mostly just for mindless fun. Why shouldn't I do my spin on it and turn it into an educational and fun advice thread at the same time?

So ask away... anything about food or ingredients, inside info about the restaurant biz, cooking tips or techniques, etc. I certainly don't claim to know everything, but I will do the best I can!

Fire away...

 

[Natasha]

Okay, I've got a question.

I'm not a big fish lover. Matter of fact, I don't like fish at all. Is there any particular fish that you would recommend starting off w/ to try to get a taste for fish??? I did try Swai and didn't mind it too awful much.

 

[Dana]

fish sticks :24: Sorry Tang...

 

[Tangerine]

Okay, I've got a question.

I'm not a big fish lover. Matter of fact, I don't like fish at all. Is there any particular fish that you would recommend starting off w/ to try to get a taste for fish??? I did try Swai and didn't mind it too awful much.

One of the mildest and best fish that comes from the Gulf - and so should be available and fresh in GA is grouper. Red grouper is milder than black. You'll usually see it prepared pretty simply, with something like a lemon-butter sauce. Probably a good "entry-level" fish.

 

[Natasha]

One of the mildest and best fish that comes from the Gulf - and so should be available and fresh in GA is grouper. Red grouper is milder than black. You'll usually see it prepared pretty simply, with something like a lemon-butter sauce. Probably a good "entry-level" fish.

Thanks!!! I tried something...ummmmm...Snapper or Salmon, I can't remember which...and I spit it out. LMFAO

Way too strong for me.

 

[Peter Parka]

We're always being told we need to eat or drink 5 portions of fruit or veg a day for a healthy diet. Why dosen't chips and cider count?

 

[Zorak]

If you've got some meat that perhaps as tender as it could be, what's a good way to tenderise it?

I have a hard time believing kicking the shit out of it is the best way lol

 

[Tangerine]

We're always being told we need to eat or drink 5 portions of fruit or veg a day for a healthy diet. Why dosen't chips and cider count?

Potatos are usually considered a starch, more than a vegetable. While they do have a little nutrient content, like Vitamin C, they are primarily only a carbohydrate, which means your body uses them as a fuel instead of a nutrient source. Plus when you dunk them in fat for a while, nutritionists get all pissy and decide they aren't very healthy anymore.

Cider is good for getting you drunk. I guess nutritionists haven't figured out how important that is yet. Maybe there should be a booze layer added to the food pyramid?

 

[Tangerine]

If you've got some meat that perhaps as tender as it could be, what's a good way to tenderise it?

I have a hard time believing kicking the shit out of it is the best way lol

That depends a lot of what kind of meat, and how you plan to serve it. If it's a chop or a steak, then yeah, beating the crap out of it actually works pretty well. You often see things like pork cutlets that have been pounded with a mallet to make them thinner and more tender. It literally rips up the muscle tissue a bit and make it more tender.

If it's a big hunk of roast or a tougher cut of meat and you have time and patience, you can braise it to tenderize it. Season it well, sear it all over to get a nice brown, then barely cover it with a flavorful liquid (stock, broth, wine, beer, some combo of those) and some vegetables. Use low heat and cook it for several hours until the meat is tender and almost falling apart. A crock pot works great for this, but you can also do it in the oven in a foil covered pan at like 275-300 degrees.

Last option, marinade it. The key to tenderizing this way is acid. You need to use a liquid that has some vinegar, wine, or a citrus juice. The acid will break down some of the muscle and connective tissue in the meat. Only problem is, for this method, it needs to marinate a minimum of 24 hours. When I do ribs, I leave them in the marinade for at least 3 days.

 

[mazHur]

There has been a plethora of these types of threads in the GenPop forum, mostly just for mindless fun. Why shouldn't I do my spin on it and turn it into an educational and fun advice thread at the same time?

So ask away... anything about food or ingredients, inside info about the restaurant biz, cooking tips or techniques, etc. I certainly don't claim to know everything, but I will do the best I can!

Fire away...

1.
Wow! A great thread about a useful topic!! Could you plz tell me how to make foll on commercial scale..

1. Fish nuggets
2 Fish balls
3 Fish sticks or fish fingers
4 fish cakes

Which fish do you recommend for above or can we do with blending different fish meat..?
Which E nbr would be required as additive as a binder and anti-oxidant??
Do I need to freeze them after battering and breading or just battering or pack them raw??
What small scale production equipment would be required and where can I get it?? How much will it cost??

2. I want to cut dried dates into small pieces...say into small cubes, how can i do it on a mass scale?? I would prefer semi or complete automation system. Mind it dried dates are very unctuous...and 'dates' contain a seed or stone inside!!

3. How can I precisely cut mixed-size almond seeds transversally into two almost equal halves....on mass scale??

Thanks in advance!!
3. Apart from conventional shrimp peeling machines, is there any new system or equipment available for peeling and deveining mixed size shrimp?

 

[Tangerine]

1.
Wow! A great thread about a useful topic!! Could you plz tell me how to make foll on commercial scale..

1. Fish nuggets
2 Fish balls
3 Fish sticks or fish fingers
4 fish cakes

Which fish do you recommend for above or can we do with blending different fish meat..?
Which E nbr would be required as additive as a binder and anti-oxidant??
Do I need to freeze them after battering and breading or just battering or pack them raw??
What small scale production equipment would be required and where can I get it?? How much will it cost??

2. I want to cut dried dates into small pieces...say into small cubes, how can i do it on a mass scale?? I would prefer semi or complete automation system. Mind it dried dates are very unctuous...and 'dates' contain a seed or stone inside!!

3. How can I precisely cut mixed-size almond seeds transversally into two almost equal halves....on mass scale??

Thanks in advance!!
3. Apart from conventional shrimp peeling machines, is there any new system or equipment available for peeling and deveining mixed size shrimp?

Hire some Mexicans.

 

[Tuffdisc]

How do I make a carrot cake?

 

[mazHur]

hire some mexicans.

:24::24::24::24::24::24:

 

[Tangerine]

How do I make a carrot cake?

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.

 

[RedRyder]

I love carrot cake. I'm gonna give that recipe a try, Tang.

Thankz.

 

[Thornless]

We just made a cheese cake from scratch,for next time, now can we ensure the center doesn't split/crack open so it looks as pretty as the ones in restaurants?

 

[Tangerine]

Did you bake it in a water bath?

 

[Guyzerr]

Ok I have a few questions for the master.

I like cooking a lot and am quite good at it. Over the years I've been able to duplicate quite a few restaurant items that grab my attention but one is causing me no end of misery. It's a meat sauce for Lasagna. About once a month I go to my favorite Italian joint and their sauce is to die for. It contains absolutely no tomatoes what so ever... strictly meat. It's not runny nor is it for lack of a better term firm or sticky. The consistency is perfect in every respect. You know the kind... it clings to the noodles without dripping off or becoming a cling-on. It's more like a thickened meat gravy. In a sneaky way I've been able to uncover that they use nutmeg and cinnamon sticks when they are preparing it and that's one of the reasons for it's unique flavor. There's also quite a bit of pepper in it which I believe to be chili peppers, the kind that come in a shaker at a pizza joint. My problem is.... how do they make a meat sauce without tomatoes. Surely they can't be using just the fat off the cooked hamburger.

Part two is more of a rant than a question. When I make my lasagna I would like to do it in individual bowls just like my favorite joint does. That way I can add just the right amount of sauce, cheese and meatballs according to the taste of the individual. The problem is I can't find the bowls anywhere in Canada unless I deal with a restaurant supply company and I don't need 50 of 'em. 6 is all I need but they gotta be just right. They have to be made of stainless steel and must be round with little handles on the sides so I can pick 'em up and have a flattened bottom so they don't roll of the table. I've been looking for years and can't get my mitts on 'em. Should I break into the joint at night and grab a couple or just keep looking? Grrrrrrrrrrrrr

 

[Alien Allen]

why stainless??

how about these?

http://www.calibex.com/individual-lasagna-dish/zzcalibex2zB1z0--search-html

 

[Guyzerr]

why stainless??

how about these?

http://www.calibex.com/individual-lasagna-dish/zzcalibex2zB1z0--search-html

I have a thing for stainless. When I go to my fav joint they have two types. Stainless and ceramic. I got the grub in the ceramic ones once when the place was busy and I swear it didn't taste the same as when it's in stainless. They know my preference and it hasn't happened twice. I'ma like dem a lot.