if you are a chef, then you better answer these questions i got. thanks! =)?

Question

1) difference between:

bittersweet and semisweet chocolates?
chocolate mousse with and without egg whites?
baking soda and baking powder?
prosciutto, pancetta and bacon?

2) is the consistency...texture....etc. of using granulated sugar and powdered sugar different?

3) why is it that when i boil chicken and some veggies like for three hours or more, it still doesnt taste like chicken broth? it's not that flavorful? what can i do with it?

4) when i make carbonara, the egg crumbles, like when the dish is done, there are like little crumbs and bits of the egg. why is it like that? what can i do with it?

5) how can i make whipped cream like those in cans and they are really fluffy and soft somethin like that because of course the texture is different from the ones sold in boxes and bottles.?

6) what are the right herbs in making chiken noodle soup?


hope you can answer all my questions. =)

Answer 1

bittersweet and semisweet chocolates? BITTERSWEET IS A HIGHER % OF CHOCOLATE.

chocolate mousse with and without egg whites? YOUR CHOICE, DEPENDS ON THE RECIPE.
baking soda and baking powder? WAY DIFFERENT, USED FOR DIFFERENT REASONS, FOLLOW THE RECIPE.

prosciutto, pancetta and bacon? ALL DIFFERENT TYPES OF CURING, THE COMMON USED IN THE UNITED STATES IS BACON, PROSCIUTTO AND PANCETTA ARE FOUND IN A SPECIALTY DELI .

2) is the consistency...texture....etc. of using granulated sugar and powdered sugar different? SURE IS, GRANULATED SUGAR IS JUST AS IT SAYS GRANULATED (LIKE SALT) AND POWDERED IS LIKE IT SAYS (LIKE FLOUR) EACH ARE USED DIFFERENTLY.

3) why is it that when i boil chicken and some veggies like for three hours or more, it still doesn't taste like chicken broth? it's not that flavorful? what can i do with it? FIRST YOU MUST START WITH A FLAVORFUL CHICKEN, WHICH IS HARD TO FIND. ADDING CONCENTRATED BROTH ADDS FLAVOR.

4) when i make carbonara, the egg crumbles, like when the dish is done, there are like little crumbs and bits of the egg. why is it like that? what can i do with it? YOU DID NOT TEMPER THE EGG BEFORE ADDING IT TO THE SAUCE. TEMPER IS TO ADD A LITTLE OF THE HOT SAUCE TO THE BEATEN EGG MIXING THOROUGHLY AND THEN ADD THAT MIXTURE TO THE BIG PAN OF SAUCE.

5) how can i make whipped cream like those in cans and they are really fluffy and soft something like that because of course the texture is different from the ones sold in boxes and bottles.? WHIPPED CREAM BEGINS WITH 'WHIPPING CREAM' AND IS WHIPPED WITH A LITTLE CREAM OF TARTER TO ADD STABLITY THEN ADD A LITTLE SUGAR (TASTE) WHEN IT MAKES STIFF PEAKS IT IS READY TO USE.

6) what are the right herbs in making chicken noodle soup?

I USE: 4 sprigs of fresh parsley
3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper

HOPE THIS ANSWERS ALL YOUR QUESTIONS. :) HAVE A GOOD DAY!

Answer 2

1) a - cocoa content
b - egg content. Texture, a little.
c - baking powder is a mix of things (baking soda and cornstarch? I think.) Soda is a single chemical.
d - cut and curing method. Usually you can sub prosciutto and pancetta for each other, but bacon usually is much thicker cut and has more fat.

2) Powdered sugar is VERY different from granulated. Powdered is fine milled sugar mixed with cornstarch.

3) Are you boiling bones? Meat stock is usually made with the bones still in the chicken.

4) It sounds like the dish is too hot when you're adding the egg, but I'm not quite sure.

5) Heaving whipping cream and a mixer (either a stand mixer or a handheld) will turn out a whipped cream that is only a little heavier than the kind in cans, which usually has a lower dairy content. Boxes and such should be avoided like the plague.

6) Depends who you ask. Most people swear by no herbs at all.

If you're interested in things like these, I recommend Cook's Illustrated Magazine.

Answer 3

1a) Bittersweet will have a higher percentage of chocolate but they are often used interchangeably
1b)egg whites are proteins.In cooking ,proteins act as physical structures-see angel food cake & gluten- therefore a mousse w / egg whites will be stiffer
1c) Baking Soda is Sodium Bicarbonate -
Baking Powder is Sodium Bicarbonate +an acid usually in the form of cream of tartar
1d)Proscuitto is a lean dry cured ham . It is extremely intense in flavor It comes from a pig's thigh
Pancetta and bacon are similiar.
They both come from a pigs belly but usually pancetta is not smoked and bacon is.
2) C'mon cooking is tactile, listen to your fingers .Powdered is physically smaller which means it will dissolve easier but more importantly more thoroughly.
3) Remove all the solids
Reduce the volume and then on your clean disposable tasting spoon add a wee bit of salt and see if the flavor comes up. keep reducing until you get it right. Do not add salt to the stock !!!
Further cooking of the solids is useless. there is only so much flavor that can be extracted from any product.
4)Learn how to temper an egg mixture
5)If you can use pasturerized as opposed to ultra pasturized whipping cream , pasturized will loft better. Use manufacturing cream -35-40 % butterfat
Use a Kitchen -Aid mixer
6)The right herbs are things like dill , thyme italian parsley, sage ,maybe rosemary
The wrong herbs would be things like cilantro, basil ,oregano.

Answer 4

I'll do my best w/ some...
Powder sugar should be used if you want good whip cream,
In carbonara try adding the eggs at the very end w/ the pan off the heat, with the chicken broth make sure you have a whole chicken and definatly start w/ cold water..many people start w/ hot water whick will not work...also try sweating your veggies first which means cook on low heat in some oil.

Answer 5

I wasnt going to answer any but decided to be nice.
No. 3 You wont end up with broth, you will end up with a chicken stock, but you also dont want to boil it, you want to just barely simmer it, and go for 6 hours. If you want a chicken broth, then you take that stock that you just made and clarify it and reduce it. Use mirepoix, chicken breast meat, egg whites, tomato concasse and an onion brule, mixed all together and added to cold stock then bring up to a slow simmer while you skim the liquid after making a whole in the raft and baste the raft, add a sachet depice and let it simmer for an hour.

Answer 6

One question to a customer smarty pants.

There are no "right" herbs for making chicken noodle soup.

Use heavy whipping cream and beat it with a mixer then add powdered sugar at the end to sweeten - that is how you make whipped cream

Too many questions, babe.

Answer 7

bittersweet chocolate contains at least 35% chocolate liquor. Semisweet chocolate can have up to 35%, so sometimes, they can be virtually identical.
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Volume
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ammonium bicarbonate or ammonium carbonate VS.
potassium acid tartrate and tartaric acid
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curing process
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dissolving point
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flavor comes from bones, evaporation= concentration
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to much heat and scrambled eggs, tempering
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add cream of Tater
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just like the song, sage, rosemary, thyme
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Can I go now?