Ask Me Anything (A pro's perspective)

[Tim]

Have you checked into local restaurant supply stores? We have one in my area and anyone off the street can walk in and buy anything you want. They have those bowls you are talking about... The prices are actually quite good as well. The store isn't very pretty, but it has a huge selection of stuff.

 

[Tangerine]

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

Couple of questions to help me fine tune answers:

1: Are you POSITIVE there is no tomato at all in the meat sauce, or is it just not a reddish colored-clearly tomato based sauce? I think I know what it is, but is it possible there may be a small amount of tomato paste in it, but it's cooked down so much it's not apparent?

2: Do the bowls HAVE to have handles? Could the vessels be something similar to a bowl? I have a couple options to show you.

 

[Guyzerr]

Have you checked into local restaurant supply stores? We have one in my area and anyone off the street can walk in and buy anything you want. They have those bowls you are talking about... The prices are actually quite good as well. The store isn't very pretty, but it has a huge selection of stuff.

I have checked with Canadian suppliers on line. They will sell to the public but not one at a time. You have to buy a case of them. That's why I said I don't need 50.. all I need is 6.

 

[Alien Allen]

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.

Get friendly with the staff and the manager.
Ask them when they have to order some to get you a few.

Don't forget the tip

 

[Guyzerr]

Couple of questions to help me fine tune answers:

1: Are you POSITIVE there is no tomato at all in the meat sauce, or is it just not a reddish colored-clearly tomato based sauce? I think I know what it is, but is it possible there may be a small amount of tomato paste in it, but it's cooked down so much it's not apparent?

Well I have two sources at the restaurant and both said there isn't any tomato's in it. On is a long time head waitress that I tricked into spilling some beans. I told her I was allergic to lots of different food items and whenever I eat there I fealt kinda funny after. I told her it was worth the after effects though and that's when she gave up some info. She has a great sense of humor and when I told her what I was up to I thought she was gunna pee herself she was laughing so hard. The second source is the delivery driver. I worked with him full time at my job and even though he didn't know the recipe he swore it was sans tomato.

2: Do the bowls HAVE to have handles? Could the vessels be something similar to a bowl? I have a couple options to show you.

The handles would be a plus but I can live without them. I can't believe I just said that.

 

[Guyzerr]

Get friendly with the staff and the manager.
Ask them when they have to order some to get you a few.

Don't forget the tip

I thought about that and didn't think it was a good idea. I don't want to be banned from the place but I think I will. In today's economy they need all the customers they can get and I'll reassure them I would still come as often as I do. Besides the food being excellent I'm in love with the head waitress and she knows it.

 

[Tangerine]

The handles would be a plus but I can live without them. I can't believe I just said that.

http://www.webstaurantstore.com/5-q...l-with-bottom-grip-non-slip-base/922MB05.html

Something like this?

 

[Alien Allen]

One could always concoct some kind of a handle themselves

I was thinking though Guy wanted a shallower bowl.

 

[Guyzerr]

http://www.webstaurantstore.com/5-q...l-with-bottom-grip-non-slip-base/922MB05.html

Something like this?

One could always concoct some kind of a handle themselves

I was thinking though Guy wanted a shallower bowl.

Percisly AA. If I could cut the top 2/3 off of the one Tang suggested and remove the non slip base it could work.

I'm looking for something that I can place the food in and then throw it in the oven so I can serve it as they would in a restaurant. I don't want to cook or bake it in a large dish, spoon it into a serving dish and then slap it on the table.

I've spent the last 45 minutes or so searching the web and can't find anything close. I have come up with ceramic ones from a dealer that's a few hundred miles away. I'm thinking of ordering six because I know they will work. I've had 'em served to me and the food is a close second to the stuff served in " my favorite bowl." I know it sounds stupid but it's true.

This is what I found so far but I'm not done searching.

Browne-Halco® 16oz Lasagna Baker

 

[Thornless]

Did you bake it in a water bath?

Ummmm no :24: recipe didn't say to.

We also used a spring pan... can you use water bath still with those?:unsure:

 

[Tim]

 

[Tim]

https://www.discountcooking.com/shop/product.php?productid=744&cat=363&page=1

 

[Alien Allen]

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

 

[Natasha]

They have them up to 20 oz, from what I remember. This is the 15 oz one.

http://www.thefind.com/kitchen/info-stainless-steel-ramekins#page=3

 

[Tangerine]

Got it now! Tim's are excellent, but I gather paying $150 for six of them is not what you want.

You are looking for stainless steel au gratin dishes, and they are about $30 for a dozen.

http://www.instawares.com/stainless...Y&srccode=cii_18492716&cpncode=23-124070321-2

 

[purpledove]

Are you familiar at all with Japanese foods?

I had been hunting for a good recipe of the salad dressing which Japanese restaurants use. It is a carrot and ginger salad dressing. I have tried commercial ones and nothing tastes as good as when carrots are freshly grated and all other ingredients freshly prepared. Thanks

 

[AUDRAA]

everytime I make brownies I end up with the edges being all hard and dried out and the middle being undercooked what am I doing wrong and how do you prevent this? I can bake everything else but always mess up brownies and dont know why.

 

[Tangerine]

Are you familiar at all with Japanese foods?

I had been hunting for a good recipe of the salad dressing which Japanese restaurants use. It is a carrot and ginger salad dressing. I have tried commercial ones and nothing tastes as good as when carrots are freshly grated and all other ingredients freshly prepared. Thanks

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.

 

[Tangerine]

everytime I make brownies I end up with the edges being all hard and dried out and the middle being undercooked what am I doing wrong and how do you prevent this? I can bake everything else but always mess up brownies and dont know why.

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.

 

[Azazel]