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Live Maine lobsters are loaded into a high pressure processing machine, which uses pressure at or above 40,000 psi (pounds per inch) to kill the lobsters almost instantaneously. This process also separates the meat from the shell inside the lobster, … Read More »
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My favorite application for fresh porcini mushrooms is probably simply grilling them and then finishing them with a spritz of lemon juice. Slice them and put them over pasta or risotto with parmigiano reggiano cheese – heaven! Of course, you … Read More »
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…and still maintain their potency? We’ve experimented with drying szechuan buttons in a dehydrator, and they do indeed keep their tingling effects! Our best results probably came from dehydrating at 120°F for four hours, but we also experimented with dehydrating … Read More »
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According to wikipedia, chizliks/chislics are a specific dish native to South Dakota rather than a specific cut: cubes of grilled or fried meat on skewers or toothpicks. It looks like chizliks can be made from beef, lamb, mutton or game … Read More »
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…I’m hoping to infuse them into water to flavor it and want to save money. We really wouldn’t recommend it. We’re not experts on how florist roses are grown, but we suspect they’re fed things as well as sprayed with … Read More »
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Certified Maine Lobsters have been caught in Maine. Because “Maine lobster” is the name of the species (which is found up & down the East coast of the US & Canada), not all Maine lobsters are actually caught in Maine. … Read More »
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Don’t let the name intimidate you, Oleo Saccharum isn’t some sort of chemical laden preservative or artificial colorant. It’s a classic (and classy) bartending ingredient/technique with a highfalutin’ Latin name (which translates to a less intimidating “sugared oil”). Oleo Saccharum … Read More »
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…what should we do with the leftovers? What a delicious problem to have! We would recommend a) dehydrating them (here’s how) or b) par cooking & freezing them (here’s how). I recommend dehydrating of the two. Rehydrating dried morels is … Read More »
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…without mixing in gelatin? We don’t regularly freeze pastry here at Marx Foods, but assuming I remember my pastry classes correctly, that’s not a good idea. It’s likely that the cream will separate (at least partially), damaging its texture and … Read More »
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There’s a fair amount of conflicting info on this. We think you’ll better preserve their quality by freezing the mussel meats out of their shells and generally recommend doing that instead. They’ll freeze faster, have less contact with air during … Read More »
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While you can pickle or freeze chilies, with a small, very hot pepper like the piri piri, we’d recommend drying/dehydrating. A dehydrator will probably give you the best results (drying without cooking as an oven would). While you can dehydrate … Read More »
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Our chilies‘ hotness is measured in average scoville units, meaning that their hotness has been calculated using the scoville organoleptic test (a somewhat subjective test where levels of necessary dilution to avoid a spicy flavor are measured). By comparing scoville … Read More »
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Beurre meuniere (“miller’s butter” or “miller’s wife’s butter”) is an evolution of beurre noisette (browned butter) – a sauce of browned butter with lemon juice (and often parsley) added. It’s often served with fish, frog’s legs, or scallops cooked “a … Read More »
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…What happened to Fancy & Grade B maple syrups? If you’re used to buying Vermont maple syrup, you’re probably used to seeing things like “Grade A: Fancy” and “Grade B” on the packaging of your favorite brand. Now they’re gone. … Read More »
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…is there a special tray I should use? If so, what’s it called? We’ve never heard of a special tray for thawing pasta. Though we sell frozen ravioli on the webstore, we haven’t experimented much with freezing & thawing pasta … Read More »
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