Homemade Mexican corn chips in a small restaurant - Tips!
2017年1月18日 · We cut the stack of corn tortillas in 1/4's and separated a bit so they don't stick together in the fryer. When the corn 1/4's go in the fryer you can move them around with a long tong to help separate and make them not look so uniformed. I would caution, when you put a large portion of raw corn tortillas in a fryer the oil will raise up ...
Authentic Mexican tacos question - Chef Forum
2009年3月29日 · Not a genuine Mexican like ElChivito, but I've lived in Oaxaca for almost 12 years, on the border before that, and have traveled all over Mexico. There is a certain essential Mexican-ness that can be tasted in all authentic tacos. I think one basic thing to remember is to slightly over-salt the filling, as it's going to be offset by the tortilla.
Authentic Mexican Food - Chef Forum
2021年5月18日 · Authentic Mexican tacos are made using small, soft corn tortillas and are typically filled with grilled meat and topped with cilantro and onion. We refer to them sometimes as "street tacos", as they are often sold from taco venders from trucks. Salsa - Salsa simply means sauce in Spanish.
Need New Buffet Ideas - Chef Forum
2012年10月4日 · As far as pasta goes, cooking to order in front of customers limits throwing away whole pans of pasta when it gets dry. a shrimp saute station, you can cook 3-4 batches at one time....try to fill the line with cheap foods that people like. baked potato bar, elote for Mexican night (corn mixed with mayo,parm and garnish with cayenne or paprika ...
Corn groats - Chef Forum
1 post · Joined 2012. #1 · Nov 3, 2012. I was in an ethnic foods store in San Francisco and bought a bag of corn groats because they corn was so yellow and wholesome looking. I didn't know what to do with them but used them to make polenta by basically boiling them in salted water. The result was far superior to the finer grind of corn for ...
What is the difference between masa para tortillas and...
2005年10月26日 · 5391 posts · Joined 2001. #6 · Oct 27, 2005. Liv4fud, the difference between masa for tortillas and the masa for tamales is like Kuan said, tamale masa contains added liquid and lard and is then beaten to lighten it. You could use a coarser grind for the tamales, but often it is the same. Abefroman, unfortunately unless you have large metal ...
tortillas - refrigerate or not? - Chef Forum
2012年5月31日 · 962 posts · Joined 2012. #2 · May 31, 2012. I always refrigerate but it takes me several days to eat a whole package of tortillas. I put them in a plastic or ziplock bag first. They do dry out a little but are easily revived by steaming or frying them.
Arroz con Pollo - Chef Forum
2008年4月7日 · Mix and set aside. Heat a heavy 12" saute pan, chicken fryer, rondeau, dutch oven, or similar. Add enough olive oil and corn oil, mixed 50/50, so there's 3/8" of oil in the pan. Bring the oil to frying temperature (350F to 375F). If using, add the optional sausage to …
Easy dinner for 14 people. - Chef Forum
2018年10月29日 · On the day, buy a couple of loaves of "Italian bread," split and spread generously with the butter, wrap in foil and bake for 30-60 minutes in a medium-hot oven, and you've got good garlic bread. Pot roast is another cold-weather crowd-pleaser that is cheap, filling, and best made a day in advance and reheated.
preparing tofu | Chef Forum
2008年3月5日 · If you have a smoker, you can smoke it yourself at an as low as possible temperature for a relatively short time. Mesquite would be killer. You could even use hard tofu for this, which has a texture a lot like cheese. This might be a stretch for corn salad, but I'm wondering whether you might not deep fry some. It's very much a to-order thing.