Cooking Techniques

Committment is key to any job you do. Overall it depends on what job you do. If you have fun doing a job you often do it better so maybe find friends at work to make it more relaxing, also it's pointless doing a job you hate so find a job that you know you will enjoy is key.

Hope this helps!

You may see a lot online about a million types of gelatin you can use to stabilize your foam. A lot of chefs also think the foaming world stops at the fancy isi canisters and other pressurized gasses.

Using the pressurized canisters works well; it will give you a stable foam from pretty much any liquid providing there is some fat or liquid solids (e.g. milk, caramel, fruit juice). For restaurant use, they are also good as they are very quick to use during service. But the resulting foam is very poor in quality and leaves a coating on the surface of your tongue (similar to the swirly cream you can get out of a can).

Using gelatin again gives you a nice stable foam. It is easier on the palate than the pressurized ones, but be careful not to over do it. It will either over thicken or split.

Using a stick blender and skimming the resulting foam will give a nice light texture to the foam but it won't last long and can sometimes split as it cools. For small portions such as canapes, it can be ideal.

You can make an egg white/lemon juice solution to add to your liquid. As your liquid comes to a simmer, drop a few drops of your solution in and hand whisk. DO NOT LET IT BOIL! It takes some trial and error because different sauces will need different ratios of the lemon juice and egg white. Get it right and you will have a flavorful, light, stable, colorful, perfect foam.

yes

They aren't separated in most cooking recipes, but they are often separated in baking. This is because chemically, the two parts of the egg are very different, and achieve different purposes. For example, egg whites can be beaten; whole eggs and egg whites cannot. In baking, egg whites provide protein for the recipe, they help provide structure, and leavening. Egg yolks provide fat, taste, mouth feel, and it also acts an emulsifier, helping water and oil combine in the recipe.

If there is water contained in a "grease bubble", as the grease is heated, the water evapourates and expands, causing the grease bubble to burst.

If you mean how to cook a poptart... Put it in the toaster.....

Squirty cream goes well with a lot of different things. It's a great idea to include it as part of an ice cream Sunday or with cake to make it look good as well as taste really nice.

Dr. Scott Rosen is one of the best instructors in the bay area. thanks for sending me that message

You'll need one big pot or several standard size pots.

you are teeeeeeeeeet for making fun of the name koura which is my thank you very much is my last name

Get a women in the kitchen

Boiling chips are made up of calcium carbonate or calcium sulfate. Calcium carbonate is typically not flammable, but it will burn when in contact with fluorine. Calcium sulfate in non-combustible.

No, but it takes a long time

And it is worth every minute.

I'm no expert, but I would assume you have to apply for a work visa prior to getting a job. You can learn more at www.us-immigration.com

i don't think so. just use regular sugar.

Yes. It adds a different flavor dimension as compared to onions or leeks.

People hide drugs in their freezer and it needs to be softened before its melted on a spoon.

Dry vermouth, but use a little less.

3

A hotel in Europe on Bed and breakfast basis only.

Yes one portion of cous cous counts toward your '5 a day'

I beg to differ. Cous cous is pasta based and certainly neither fruit nor vegetable!

Poach

to give shine to the products .the salt is added into eggwash

one of ech of the following:strawberry,flour,and vannila,you put that in the mix whizzard(if it says uhg that's not edible just try again)then bake it in the stove by selecting bake a mix. p.s.if you don't have good memory look around for the ninja the ninja sells the recipe on a piece of paper

Amoroso is an expensive very sweet dark sherry.