keepquiet's Posts

I'm a college kid. I have no coffee making equipment , not even filter paper. Can I make cold brewed coffee -since it doesn't involve any coffee specific equipment- then heat it up for a hot coffee? How would the flavor profile be affected?
I am a recent coffee convert since starting college.

1

Home Cooking

Fish Preserving

Preserving/curing/pickling already frozen fish

by keepquiet 9 years ago

I have alot( like 5++kilos) of frozen fish. I have no more storage space in my freezer. How can i preserve these frozen fish in a way that would not require refrigerating them?

I was thinking of smoking but then smoked fish needs to be refrigerated. Anyone has any preservation method or recipes for frozen fish?

oh, and fish is hoki fish. I think its also called hake. The type of fish in your filet o fish.

Home Cooking

Pies

Alternative crusts for pumpkin pie

by Thanks4Food 9 years ago

k

keepquiet commented 9 years ago

Could try a Yeasted crust, I think nytimes has one, (basically a deep dish pizza, but sweet and with pumpkin)
or rise krispies crust ,
Or filo /puff pastry crust
Or make a crust w granola

General Discussion

Fava Beans

broad /fava beans confusion

by keepquiet 9 years ago

What's the difference between mature and immature broad beans? Do they look any different? i've got a bag of dried broad beans and a bag frozen broad beans. They look the same to me, but i checked out the mutrtional information and there is a huge difference between mature and immature.

I tried to google pictuues of the mature and immature ones they all look the same. is there anyway to tell them apart? thanks all.

2

General Discussion

No dairy products in Asia?

by mucho gordo 9 years ago

k

keepquiet commented 9 years ago

Wanted to add,aside fr thier sweets, u can find dairy In Indian savory dishes as well. Paneer , a indian cottage cheese-like thing, is commonly used . Example dishes are Palak paneer and saag paneer. Yogurt n cream are also used for thickening for certain type of curries.

Japanese cheesecake uses dairy. Unlike the rich and creamy American cheesecake, it s a lot lighter and not so sweet. Think of it as a dense soufflé or angel cakes, eggs need to be separated
and the whites peaked. It also has no crust. It's one of my favourite sweet treats.

Wanted to add,aside fr thier sweets, u can find dairy In Indian savory dishes as well. Paneer , a indian cottage cheese-like thing, is commonly used . Example dishes are Palak paneer and saag paneer. Yogurt n cream are also used for thickening for certain type of curries.

Japanese cheesecak...

General Discussion

No dairy products in Asia?

by mucho gordo 9 years ago

k

keepquiet commented 9 years ago

Fried milk - a sweet dim sum dish
Lots of Indian desserts use milk products like rasgulla, gulab jamun etc.
In Singapore, we have fish soup at hawker centres that hawkers sometimes add condense milk, it's optional and up to patrons liking

Food Media

Masterchef Australia vs Masterchef US

by cresyd 10 years ago

k

keepquiet commented 9 years ago

I've watched both the USA and Australia masterchef (all the seasons). I much much prefer the Aussie one. It feels more honest and more about the cooking. With the USA one, the contestants kinda cook in fear of being blasted by Ramsay or Joe.
Gary and Greg (aussie judges) are mentors + judges. They do not scream and shout or ridicule the contestants ( which I feel happens on the USA version). Plus, there are the masterclasses episodes, where the judges and accomplished chefs teach the contestants and home viewers new recipes and techniques. I actually learn quite abit from the master classes.

Also, I see much more growth in cooking abilities of contestants in the Aussie one. And it's cool to see contestants apply stuff taught during masterclasses. Aside from the experience, I wonder if the USA contestants saw improvements in their cooking. Take Whitney from the 1st season, from beginning to end, its pretty one note. I don't see evolvement for improments to take cooking above a brilliant homecook level...

I've watched both the USA and Australia masterchef (all the seasons). I much much prefer the Aussie one. It feels more honest and more about the cooking. With the USA one, the contestants kinda cook in fear of being blasted by Ramsay or Joe.
Gary and Greg (aussie judges) are mentors + judges. T...

General Discussion

Empanadas

Traditional authentic empanadas, should the dough contain yeast?

by keepquiet 9 years ago

k

keepquiet commented 9 years ago

As in, how are empanadas traditionally made in Mexico? Are you saying that some region in Mexico use yeast while other regions do not? I know very little about Mexican cuisine.

General Discussion

Empanadas

Traditional authentic empanadas, should the dough contain yeast?

by keepquiet 9 years ago

Just curious on this since I have seen recipe for both.

13

Home Cooking

shortbread, butter cookie, sugar cookie - what is the difference?

by keepquiet 10 years ago

should i expect differences in dough consistency, taste or whatnot?

has anyone tried comparing the recipes of the cookies to notice any differences?
thanks!

4

Home Cooking

Bread

Bread bakers: adjusting poofing time when scaling down a recipe

by keepquiet 10 years ago

Is it nessasry to decrease poofing time when scaling down a recipe???
Thanks

2

Home Cooking

Recipe for Yeasted Potato Pancakes?

by keepquiet 10 years ago

There are lots of yeasted pancake recipes but not for yeasted potato ones. Does anyone have one? Not looking for potato bread/loaf recipes which would be more floury and bready than pancakes...
Thanks

2

Home Cooking

Japanese Cheesecake

Japanese cotton soft cheesecake, confused...

by keepquiet 10 years ago

k

keepquiet commented 10 years ago

Buttertart, Do you mind sharing the reicpe u use?

Home Cooking

Japanese Cheesecake

Japanese cotton soft cheesecake, confused...

by keepquiet 10 years ago

k

keepquiet commented 10 years ago

Buttertart: Cool, thanks. I will do as u did.

Hotoynoodle: try it!, it's quite different from the typical American style. And let me know how it when it you did make it!

Home Cooking

Japanese Cheesecake

Japanese cotton soft cheesecake, confused...

by keepquiet 10 years ago

k

keepquiet commented 10 years ago

Hi buttertart , So you remove the cheesecake immediately once it's done baking?, do u unmould the immediately or allow it to sit in the pan?

Home Cooking

Japanese Cheesecake

Japanese cotton soft cheesecake, confused...

by keepquiet 10 years ago

k

keepquiet commented 10 years ago

Checked out the links, but they don't exactly answer my question. Sigh...

Both cooling method sounds logical ...

Home Cooking

Japanese Cheesecake

Japanese cotton soft cheesecake, confused...

by keepquiet 10 years ago

k

keepquiet commented 10 years ago

Do u have the links to buttertart's method, buttertart has a lot of post so kinda hard to find where it was posted exactly . Thanks

Home Cooking

Japanese Cheesecake

Japanese cotton soft cheesecake, confused...

by keepquiet 10 years ago

Hi guys n gals,
I'm confused as to what is the method to cool a Japanese soufflé cottonsoft cheesecake?, some recipe calls for the cake to be:
1) cool in the oven for like an hour ( rationale: drastic decrease in temperature will cause the cake to collapse) Eg: http://www.thecookbookchronicles.com/..., http://lilyng2000.blogspot.com/2005/1...

while others call fr the cake to be

2) removed immediately (rationale: allowing the cake to sit in mould will Cause the cake to sink) eg: http://wendyinkk.blogspot.com/2010/05..., http://mybakingcottage.blogspot.com/2...

...so which is the right way to it??? Love love love Japanese style cheesecake so would totally love to be able to make it right.
Thanks all

Hi guys n gals,
I'm confused as to what is the method to cool a Japanese soufflé cottonsoft cheesecake?, some recipe calls for the cake to be:
1) cool in the oven for like an hour ( rationale: drastic decrease in temperature will cause the cake to collapse) Eg: http://www.thecookbookchronicles....

20

Home Cooking

Homemade twinkies...

by keepquiet 10 years ago

k

keepquiet commented 10 years ago

Yea, that's what I meant

I try to keep most baked goods in the fridge, since the weather does tend to make baked stuff soft quickly , even the those commercial kinds with added stabalisers.

Home Cooking

Homemade twinkies...

by keepquiet 10 years ago

So I want to bake some homemade twinkies, since they are not sold in Singapore. Question; is the filling suppose to be castardy or marshmallowy ???

6

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