I bought a bottle of wine and it tasted like I licked the walls of my basement!!! This is not the first time that this has happened to me and I feel bad taking it back. What should I do to prevent this from happening again, and what causes this?
Stan
Dear Stan,
Well the first thing we need to say is Do Not feel Bad! The reason that you should not feel bad taking it back because it does not hurt the wine store. All they would do is tell the company that sold it to them and they will take it back. Most of the time it is just one bottle but in a few cases it can be a case of wine. What happens is the bottle [mostly reds] are in a bad temperature and they turn.
To prevent this from happening again just stop buying wine or you just have to look at wine like it is a living, breathing organism. Some times it is a shot in the dark, or just find a better store if you have received wines from one store that this has happened to you before.
For your own wines at home you have to take care of it like your children especially if you buy high cost wines. Put the wine in a good temperature say 50 degrees F to 58 degrees F for reds and 38 degrees F to 50 degrees F for whites. If you like a colder white that is up to you but in some good wine you will miss some of the fruity flavors.
We hope this helps and if you have any other questions on this please let us know.
Sincerely,
Chef Chat Cafe
Monday, August 20, 2007
Friday, August 17, 2007
Crust on fish
I love a great sauteed piece of fish. I eat out a lot to say the least. I want to make the same dishes. When I try to recreate the crust on the fish it will come out way under cooked or over cooked. What am I doing wrong?
Cindy
Dear Cindy,
The first place to start is what type of fish are you using? If you use a thin piece of like flounder, the best way to create a crust is to coat the fish with seasoned flour, corn starch, or corn flour. Start sauteing in hot oil and cook the fish on one side for 90% of the way. You will need to lower the heat a little so you do not burn the fish. If you are using a thick piece of fish like halibut, just season the fish and sear it in HOT oil. Then do the same. To make it easier you can sear the fish until the crust forms and then flip it over and place it in a 350 degree F oven for about 10 minutes. For an even tastier crust you can shred some potatoes, season and add a little flour and create a crust the same way. It does sound easier said then done, but after a few times you will be a pro.
If you have any other questions on this, please let us know.
Sincerely,
Chef Chat Cafe
Cindy
Dear Cindy,
The first place to start is what type of fish are you using? If you use a thin piece of like flounder, the best way to create a crust is to coat the fish with seasoned flour, corn starch, or corn flour. Start sauteing in hot oil and cook the fish on one side for 90% of the way. You will need to lower the heat a little so you do not burn the fish. If you are using a thick piece of fish like halibut, just season the fish and sear it in HOT oil. Then do the same. To make it easier you can sear the fish until the crust forms and then flip it over and place it in a 350 degree F oven for about 10 minutes. For an even tastier crust you can shred some potatoes, season and add a little flour and create a crust the same way. It does sound easier said then done, but after a few times you will be a pro.
If you have any other questions on this, please let us know.
Sincerely,
Chef Chat Cafe
Tuesday, August 14, 2007
Cooking instruction book
My daughter has entered a culinary program in her high school and she is so excited. I have researched the book they will give her and it is very basic and gives no direction in becoming a chef. Can you suggest and good one that I can buy?
Sincerely,
Kim
Dear Kim,
Yes we can. Our answer may be one sided though. We suggest The Professional Chef, 8Th Edition from CIA. It will inform your daughter with what ever she wants to know. If that is to advanced for her you can try Becoming a Chef:by Karen Page. This book will help her decide if this is what she wants to do. It will give her some of the tools to advance in the class she is taking in high school. It is hard to give a multitude of suggestions because there are so many out there these days, but we are sure any one you pick up will help her.
Let us know if you have any other questions on this.
Sincerely,
Chef Chat Cafe
Sincerely,
Kim
Dear Kim,
Yes we can. Our answer may be one sided though. We suggest The Professional Chef, 8Th Edition from CIA. It will inform your daughter with what ever she wants to know. If that is to advanced for her you can try Becoming a Chef:by Karen Page. This book will help her decide if this is what she wants to do. It will give her some of the tools to advance in the class she is taking in high school. It is hard to give a multitude of suggestions because there are so many out there these days, but we are sure any one you pick up will help her.
Let us know if you have any other questions on this.
Sincerely,
Chef Chat Cafe
Help with soup!!!
I need some major help! I was making a clam chowder and I do not like to use a roux. So I use corn starch. Well when I was making the soup and it came time for the corn starch I grabbed the baking soda instead. When I added it to the soup it fizzed a little and was just cloudy. I added the corn starch after that and It tasted fine. I guess my questions is " will I die or get sick"?
Sincerely,
Y
Dear Y,
You will be just fine. The reason that it fizzed is all you did was activate it. What baking soda does is it creates gas to make your baked goods rise. For the small amount you used in the soup it will be just fine. Just one suggestion, we know some baked goods call for corn starch in them but try to keep your baking products away from you everyday ones. That will prevent this from happening again.
Let us know if you have any other questions on this.
Sincerely,
Chef Chet Cafe
Sincerely,
Y
Dear Y,
You will be just fine. The reason that it fizzed is all you did was activate it. What baking soda does is it creates gas to make your baked goods rise. For the small amount you used in the soup it will be just fine. Just one suggestion, we know some baked goods call for corn starch in them but try to keep your baking products away from you everyday ones. That will prevent this from happening again.
Let us know if you have any other questions on this.
Sincerely,
Chef Chet Cafe
Monday, August 13, 2007
How to buy wine?
I have a Problem. I love wine but do not know how to buy a good one. I go to the store or read magazines ant try what they say to try. When I do I am not impressed or I feel I have paid to much. Can you HELP?
Dan
Dear Dan,
Don't feel bad! This is a problem that even the best wine enthusiast has. The best way to buy wine is to buy what you like. What we mean by that is just because some guy or girl says "buy this you will love it" doesn't mean you will. With our experience with the wine world it can be a hit or miss some times. You can buy a red wine from wine maker A and it is great but buy a white and you would not serve it to the dog. Some people ask us if it is OK to buy wines buy the color of the label? Well if that helps you find what you like then that's what you do. One of our best suggestions is to pick a grape or a style of wine you like and try different ones from around the world. Find the one you like and move on to the next type. Just do your self a favor do not buy just on price. You can find a good wine for under $15. Save those high $$$$ ones for a special occasion, or if you have the $ and love to splurge go right ahead. But always remember to drink them, or you will wait forever to enjoy that bottle.
Always remember it's what you like not what everyone else like.
Let us know if you have any other questions on this.
Sincerely,
Chef Chat Cafe
Dan
Dear Dan,
Don't feel bad! This is a problem that even the best wine enthusiast has. The best way to buy wine is to buy what you like. What we mean by that is just because some guy or girl says "buy this you will love it" doesn't mean you will. With our experience with the wine world it can be a hit or miss some times. You can buy a red wine from wine maker A and it is great but buy a white and you would not serve it to the dog. Some people ask us if it is OK to buy wines buy the color of the label? Well if that helps you find what you like then that's what you do. One of our best suggestions is to pick a grape or a style of wine you like and try different ones from around the world. Find the one you like and move on to the next type. Just do your self a favor do not buy just on price. You can find a good wine for under $15. Save those high $$$$ ones for a special occasion, or if you have the $ and love to splurge go right ahead. But always remember to drink them, or you will wait forever to enjoy that bottle.
Always remember it's what you like not what everyone else like.
Let us know if you have any other questions on this.
Sincerely,
Chef Chat Cafe
Good food Magazines?
I am looking for a good cooking magazine. I am having a problem deciding on what to buy.
Can you Help?
Jodi
Dear Jodi,
We Can help you with that decision. Please visit our Product Review page to find out more.
Sincerely,
Chef Chat Cafe
Can you Help?
Jodi
Dear Jodi,
We Can help you with that decision. Please visit our Product Review page to find out more.
Sincerely,
Chef Chat Cafe
Thursday, August 2, 2007
What is Blind Baking
I have a recipe that calls for me to blind bake the crust. What does that mean?
Tammy
Dear Tammy,
To blind bake a crust means basically to bake the crust with no filling. What you would do is place some foil or wax paper in the bottom with some weight in it like dried beans [to prevent the rise of the crust]. This bakes the crust to a golden brown without burning your filling. What that will do is allow you to add just about anything that does not need to be baked in the crust ie: a lemon curd or a pudding pie. Be careful though, you may need to remove the beans and fork the bottom and bake for 5 more minutes.
If you have any other questions on this please let us know.
Sincerely,
Chef Chat Cafe
Tammy
Dear Tammy,
To blind bake a crust means basically to bake the crust with no filling. What you would do is place some foil or wax paper in the bottom with some weight in it like dried beans [to prevent the rise of the crust]. This bakes the crust to a golden brown without burning your filling. What that will do is allow you to add just about anything that does not need to be baked in the crust ie: a lemon curd or a pudding pie. Be careful though, you may need to remove the beans and fork the bottom and bake for 5 more minutes.
If you have any other questions on this please let us know.
Sincerely,
Chef Chat Cafe
Grilled Tuna
We love to eat out!! Our favorite dish is a grilled yellow fin tuna. Can you give me a good recipe with some type of fresh summer sauce to go with it?
Thanks,
Tim and Laura
Dear Tim & Laura,
We would be glad to give you a recipe for this. Please visit our Recipe page for this.
If you need anything else on this please let us know.
Sincerely,
Chef Chat Cafe
Thanks,
Tim and Laura
Dear Tim & Laura,
We would be glad to give you a recipe for this. Please visit our Recipe page for this.
If you need anything else on this please let us know.
Sincerely,
Chef Chat Cafe
Wednesday, August 1, 2007
Dry Grilled Chicken
I have trouble with grilled chicken. It always seems to come out dry on the inside and leathery on the outside. I just put salt, pepper, and some other seasonings on it. Can you tell me what I am doing wrong?
Gina
Dear Gina,
That is a question That seems most people have. If you are just using what you say you are, all you need to do is just add one more. That is OIL. Just as you would add some type of oil to a frying pan just before you saute, you need to do the same when you grill. Not just to the grill but to the food also. Use good oils on you food though, like olive oil or what ever you use to saute with. The reason is you need a medium. Something between the grill grates and your food to prevent that leather crust on the outside. You should really do this with all of your food that you grill. It will also help prevent sticking too.
For the dry inside! Our best suggestion is to not over cook it. We know that sounds easier said then done but if you time the chicken or just use a thermometer and cook the chicken to 165 degrees F you will be fine. When you do both after a while you will know just by time, sight, and touch that your chicken is done.
If you have any other questions on this please let us know.
Sincerely,
Chef Chat Cafe
Gina
Dear Gina,
That is a question That seems most people have. If you are just using what you say you are, all you need to do is just add one more. That is OIL. Just as you would add some type of oil to a frying pan just before you saute, you need to do the same when you grill. Not just to the grill but to the food also. Use good oils on you food though, like olive oil or what ever you use to saute with. The reason is you need a medium. Something between the grill grates and your food to prevent that leather crust on the outside. You should really do this with all of your food that you grill. It will also help prevent sticking too.
For the dry inside! Our best suggestion is to not over cook it. We know that sounds easier said then done but if you time the chicken or just use a thermometer and cook the chicken to 165 degrees F you will be fine. When you do both after a while you will know just by time, sight, and touch that your chicken is done.
If you have any other questions on this please let us know.
Sincerely,
Chef Chat Cafe
