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About Marko

Member Since January 31, 2009
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Answers


A:

Do you wash fresh herbs?

Depending on meaning of fresh, where did you get them? Window box, garden, mega-mart? Just brush away visible dirt while dry and wrap loosly in damp paper towel and store in the lowest drawer in ...
Submitted by Marko 9 months ago
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A:

Fresh monk fish

As all chefs will agree, extremely fresh fish should not smell fishy at all. If you are refering to a whole fish, with head on, another good tip is to check the eyeballs to make sure they are clear ...
Submitted by Marko 9 months ago
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A:

Survey for Cooks - What is the one kitchen tool you cannot do without?

I think every chef would agree about the importance and necessity of possessing good quality knives. I could give up quite a few tools within my grasp, but would be hard pressed to do without at least ...
Submitted by Marko 9 months ago
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A:

What is sashimi? http://www.denverpost.com ...

With the focus on simplicity as well as the natural flavors of each of the foods, in Japanese cuisine, only absolutely fresh food products are acceptable. These principles become apparent in foods ...
Submitted by Marko 9 months ago
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A:

What country is taboule from?

Could you mean TABOULI ? It is Bulghur Salad...consisting of Bulghar (boiled & dried cracked wheat) with mint, parsley, lemon juice, onion, garlic & tomatoes. And is associated with Middle Eastern ...
Submitted by Marko 9 months ago
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A:

What is the process called mixing meat pan ...

Hey Steffy ! Actually, you were partialy correct since after you add the wine, stock or water, you can cook the mixture until it thickens, or reduces, then you have a reduction ! - CHEERS
Submitted by Marko 10 months ago
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A:

Chinese recipe

You can cool it as you would any other type of food, just let it sit for a few minutes before you eat it.
Submitted by Marko 10 months ago
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A:

I'm going to the takeaway

Please order me, "Won Wel Hung Yung Gai Gy"
Submitted by Marko 10 months ago
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