Potato Gratin Question?When cooking potato gratin, usually we use mixture of milk and cream. But I never know what does milk and cream do here? So I just want to ask what is milk and cream function here? Thanks.
Making Hollandaise Sauce?Sorry for bad picture. So I have tried to make hollandaise many times, but they always have that pale white colour. I want them to have yellow colour, but don't know how. Any advice?
Making Fried Rice with Eggs?I recently just learned that when you make egg fried rice, you must add the egg first then the rice, anyone know why?
Frying Fish?Why do you have to pour hot oil on the fish before you deep fry it? What is the benefit of that? (The fish already has a coating.)
HollandaiseWhen making hollandaise, you have to whisk the egg in heat, I have done many times but don't really know why. I did ask around and they said it's emulsifier but I don't understand at all. So can anyone tell me why we have to whisk the egg in heat so when we pour butter in, it's not gonna break?
Buying a Chef's Knife?I'm about to buy my first chef knife, just one chef knife not a whole set. I'm just a beginner cook (just about 1 year experience) and my budget is around 110$. So I really need some advice to help me pick the one that suits me the most. (I want a light one, that can cut multiple things.)
Making Balsamic Vinaigrette?What the different between balsamic vinaigrette and balsamic vinegar? And why do we have to add olive oil into the balsamic to make vinaigrette, why not just use the balsamic?
Cooking SteakI'm still new to cooking steak, especially beef. My co-worker in the kitchen said you have to cook it more often to get better at this, I know that but, is there any way someone can help me with this? I would like how to know when it is rare/medium/welldone ? I appreciate all the help and advice I can get, thanks you guys.
Cleaning a Rusty Knife?I just bought a couple old knives. The edge and tip is still in good condition, but the sides of the blade look old and a little bit rusty. I want to ask, is there a way to clean the sides but not damage the knives?
Making Hollandaise Sauce?When I make hollandaise sauce, why is it that the sauce's color doesn't become golden yellow, instead it becomes more like white yellow. Anyone know why and how to fix it?
Finding a Book About Cooking Steak?I want to buy a book to help me improve my knowledge about how to cook steak. I do some research online and there is so many books out there. So I just want to ask can you guys give me some recommend that what book should I buy? Thanks a lot.
