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What to do with too much pasta dough!
Just form a thick rounded disk, flatten it slightly, then wrape it in saran wrap and put it in a ziplock to freeze it. Then nextime you want to make fresh pasta leave it at room temp. until it defrosts and use it as desired. Ive done this many times and even used the left overs for my catering....people LOVE IT!
Can I Cook Risotto in Advance?
Ive made risotto many times in less than 30 minutes. If your doing it in large batches it will take a while but when I make mine and have everything preped then it only takes me about 20 minutes cooking time (serving 4-5) A risotto is suposed to be slightly aldante and not REALLY thick but thicker like a pancake batter.
What's the weirdest thing in your fridge?
A jar of cherry hot peppers stuffed with tuna and preserved in oil.
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Recent Comments | Response to Comments
Can I Cook Risotto in Advance?
THANK YOU mh330! seriuosly unless youre doing it for a restaurant size crowd it DOESNT take long just prep the ingredients.
What to do with too much pasta dough!
Just form a thick rounded disk, flatten it slightly, then wrape it in saran wrap and put it in a ziplock to freeze it. Then nextime you want to make fresh pasta leave it at room temp. until it defrosts and use it as desired. Ive done this many times and even used the left overs for my catering....people LOVE IT!
Can I Cook Risotto in Advance?
Ive made risotto many times in less than 30 minutes. If your doing it in large batches it will take a while but when I make mine and have everything preped then it only takes me about 20 minutes cooking time (serving 4-5) A risotto is suposed to be slightly aldante and not REALLY thick but thicker like a pancake batter.
What's the weirdest thing in your fridge?
A jar of cherry hot peppers stuffed with tuna and preserved in oil.
Guess Who's Coming To Dinner??
I would have to say Paula Dean because she reminds me of m \y grandma and I just can never get enough of her personality; Its great! I would talk with her about her career in the culinary arts and were I could go with mine. I would have to say I would be at Marie Calenders drinking pink lemonade ;)
Best dish you've had at a restaurant
Pan Seared Duck Breast with a smooth Blood Orange Reduction Sauce and sauted seasonal veggetables at Jaqu's restaurant (pernounced jacks) in Huntington Beach, CA
How could I go about making a food product line?
Thnxs Everyone
Soggy Coating...
I Dredged it just with seasoned flour and fried it at 375.
Cooks Block?
Thanks I feel much better, and @ dbcurrie yes I know that there are minimal chefs on htis blog but I tried to put the "Cooks Block" idea into an understandable context...I myself definately isnt considered a chef.
Would you buy this.....
@heartofglass- I guess I failed to explain clearly that this is my story the recipies in this book gradually grow out of homey style food into more elegant and gourmet foods. Each recipe is incoporated with stories from my life (how it came about and my thoughts ect.) And thanks for the great Idea I just might have to incorporate some entertaining skills in it!
Would you buy this.....
@dbcurrie- The recipe and ingredients I have used are things that would be appealing to kids but at the same time things that make adults go "WOW". I have catered for several parties and recieve feedback like - " I recently went to a Hotel Restaurant and had the chefs wine pairing coaurse, let me tell you that your food was just as good and even better"- They love the colors presentaiton and flavors but I have used ingredients kids wouldnt go eewww (except maby mushrooms) to. The book isnt completelly angled towards captivating young audiences. It is just written in a style that would rather...attract them.
Would you buy this.....
The recipes inthis book are original and are on par with restaurant quality dishes.
Food Network... Let's give them a hand!
I think they should keep giada, alton, ina, bobby, some of paula (not her party), tyler, and the newest "big daddy" dude. I also think that they should have a new show that draws the attention of the youth. Mabey star and older teenager in a show who invites younger teens to cook or have some type of "throwndown".
What would you order?
I would order the one I have never had before just to try new htings. Who knows mabey its your next favorite thing to order!
Grill It with Bobby Flay
The show has been on I tried out for it but never got any form of response. All the people that have "lived out their culinay fantasy" so far I havent seen on the web page with all the contestants. So I dont really know.
What to do with too much pasta dough!
@BangieB Deep fry or pan fry?
Can I Cook Risotto in Advance?
ya i have to agree w.those who are saying it takes max 30mins to cook a risotto on the spot. (and if you do your mise en place in advance and have good organization, it's guaranteed 30mins max) i would personally highly NOT recommend making risotto in advance... but if you really have no choice, like some have mentionned above- cook like 3/4 through and continue the 1/4 process next day and keep broth on hand. the broth is key IMO. even when im cooking on the spot, if i dont serve the risotto immediately then it can dry up, so i always always always count in some extra broth to ensure that it has the good texture with no drying up.
or what you could do is prepare your mise en place the day before- prepare absolutely everything, so that the next day all you have to do is stir in the ingredients. you'll save a lot of time this way.
Can I Cook Risotto in Advance?
...and in the end, I didn't make it at all. My lovely, fat, butternut squash was pale yellow, watery, and tasteless.... so the whole idea was shot.
The reason I didn't want to take the (let's be honest) hour to stand over it and cook it, was because the house was going to be full of friends (but also squealing 2 and 3 year old friends.) I wanted to be able to keep the children from putting forks in the outlets and still be able to cook and enjoy the company. We had a heavy duty pasta puttanesca instead. Kids ate the olives and capers with glee.
Thanks everybody!
Can I Cook Risotto in Advance?
Simon - dude, chill. Cooking time is still relevant to the discussion. Many have answered yes to the question, but others have said no. Cooking time, volume, texture, etc are all factors explaining why people gave the answer they gave.
Can I Cook Risotto in Advance?
Normally, I try not to feed the trolls. But for some reason I am so annoyed that I feel I should respond. The question was, can risotto be made ahead of time, not how long does it take you to make your risotto. The answer to the OP is a resounding yes. If for some reason this is irksome to you, feel free to start your own thread, or stfu.
Can I Cook Risotto in Advance?
ewe! make it and eat it, ALL of it!
Can I Cook Risotto in Advance?
It takes me about 40 minutes for 2 cups of rice (not exactly for a restaurant size crowd, but not for 1-2 people either), with all ingredients prepped in advance. I'm not saying it's a big deal, I'm just saying it doesn't have to be that much to take more than 20 minutes...
Can I Cook Risotto in Advance?
all i'm saying is, it takes me 20 minutes to make a risotto on the stove, MAYBE 25. What's the big deal making it the day of?
Can I Cook Risotto in Advance?
Beano and the others got it right - if you cook it thoroughly then try to reheat, you end up with a gluey glob. Partial cooking beforehand has worked for me.
Can I Cook Risotto in Advance?
You definitely can and should be able to do it. Start your risotto ahead and cook it 75 - 85% doneness, like what beano said, just spread them on a baking sheet or wide pans to release the heat and stop the heat from continuously cooking the grains, you still want to serve them al dente. In this case you are not "re-heating" your risotto, you are simply finishing it during service.
Can I Cook Risotto in Advance?
in culinary school we were taught to bring risotto "to wine" which is just under, cool it quickly and to order, about 10 minutes out, bring it back on stove to al dente, as beano said
Can I Cook Risotto in Advance?
We pre cook it where I work, just cool it and use broth to finish cooking it when guests arrive.
Can I Cook Risotto in Advance?
I worked for years in a three star restaurant, doing 250-300 covers a night. We would precook many items-risotto, pasta, a few of the ingredients that would be added to the pastas later, etc. I think the key is to under cook to the proper degree and cool the product quickly. We would spread the ingredients on sheet pans, so there was a lot of surface area. Most itemswould cool in the walk-ins. We found pasta stayed al dente longer if left to cool at room temp and we never used an ice bath. Most residual water would be removed in the form of steam; oiled lightly, we were able to have al dente pasta three or four hours later.
Can I Cook Risotto in Advance?
"Re-heated risotto is a gloppy mess"
It's not about re-heating risotto, it's about partially cooking it. Big difference.
Can I Cook Risotto in Advance?
Don't do it. Just serve cocktails to everyone while you hover over the pot and stir. Re-heated risotto is a gloppy mess. And as a server, I can say the good restaurants make it to order.
What to do with too much pasta dough!
Stuffed pasta...mmm...especially since something labor-intensive like that is good to do in large batches, not so often...
Best dish you've had at a restaurant
Waterfall Beef at Mykha's in Glen Ellyn, Illinois. Ethereal.
Best dish you've had at a restaurant
took a cruise to canada a few years ago and during a pub crawl in nova scotia, we were hungry and had the best mussel's i have ever experienced.
Best dish you've had at a restaurant
Long Island Duck with orange sauce at Le Soir Restaurant in Bayport New York.
What's the weirdest thing in your fridge?
How about a Georgian (the country, not the state) sauce made from sour green plums? I'd tell you the name, but it is in a cyrillic script! Pretty good but I haven't had an inspiration yet for what to do with it.
What's the weirdest thing in your fridge?
And ladies and gentlemen, we have a winner!
What's the weirdest thing in your fridge?
****warning really gross*****
We had a placenta in the freezer...... my crunchy granola step sister heard that the "afterbirth" makes great fertilizer and that it is traditional to bury it under a tree. When she heard that there is a new tree in the backyard she sent it over to be planted under the tree. eeew
What's the weirdest thing in your fridge?
Nate, according to this site deer brains are indeed edible. I'll stick to the rest of the deer, thank you.
What's the weirdest thing in your fridge?
as I am a poor college student, my shared mini-fridge has two things of mine in it: a bag of green onions (for to make ramen more better) and some smoked gouda cheese.
my roommates additions are miller light, and cookie dough, to be consumed raw.
guess which one of us is a culinary major, and which one is an engineering major? lol
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How could I go about making a food product line?
Posted by cooked7, October 8, 2008 at 10:36 AM
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About cooked7
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About: Im currently 14 years old am a 4.0 student and am hoping to one day become a world renown chef/ restauranteur. I have never had any formal training and I am currently trying to work on a cook book so any ideas you have to share bring them on!
Favorite foods: What kind of question is that? I love any food!
Last bite on earth: what does that mean?
THANK YOU mh330! seriuosly unless youre doing it for a restaurant size crowd it DOESNT take long just prep the ingredients.