Comments on: Tea Time: Cooking Issues as Art http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/#comment-32341 Fri, 20 May 2011 16:39:18 +0000 http://www.cookingissues.com/?p=5288#comment-32341 Hello Stephano,
My guess (and it is only a guess) is that your heat conduction is poor through the tomato sauce because it limits convection. Water isn’t going to transmit heat as fast as the pan –especially if it can’t move around.

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By: davearnold http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/#comment-32338 Fri, 20 May 2011 16:36:22 +0000 http://www.cookingissues.com/?p=5288#comment-32338 He is pretty cool. We actually have 2 tea gurus, Roy Fong and Mike Harney –very different approaches.

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By: davearnold http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/#comment-32336 Fri, 20 May 2011 16:35:27 +0000 http://www.cookingissues.com/?p=5288#comment-32336 Hey Peter, Sorry, Just saw this. darnold.fci@gmail.com

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By: stephano F http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/#comment-28470 Sat, 14 May 2011 12:23:34 +0000 http://www.cookingissues.com/?p=5288#comment-28470 please excuse my posting here.. but i really have to ask this :

why do eggs when i “fry” them in a pan of tomato sauce take so much longer to set ?
if i fry them normally the yolks will set in 2-3 minutes.. when in the sauce, the whites set but the yolk remains wobly for much longer..

thanks !

Stef

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By: John http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/#comment-27894 Fri, 13 May 2011 17:54:43 +0000 http://www.cookingissues.com/?p=5288#comment-27894 One can see the early manifestations of the artistic curiosity that would eventually lead you to ike jime.

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By: Cynthia Gold http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/#comment-27811 Fri, 13 May 2011 14:20:23 +0000 http://www.cookingissues.com/?p=5288#comment-27811 So pleased that you’re delving into tea. And you can’t get a better introduction than Roy Fong!

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By: Peter http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/#comment-27630 Fri, 13 May 2011 03:52:24 +0000 http://www.cookingissues.com/?p=5288#comment-27630 Hi Dave-

One MFA to another, would you be available to chat for a few minutes for an article I’m writing about DIY kitchen hacks as economical alternatives to expensive gadgetry? I don’t see an email for you on the site, so I’m leaving this as a comment.

Cheers

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By: davearnold http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/#comment-24991 Tue, 10 May 2011 02:59:45 +0000 http://www.cookingissues.com/?p=5288#comment-24991 I don’t have any scans Seth. It was the photo-only days!

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By: John http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/#comment-24718 Mon, 09 May 2011 21:08:01 +0000 http://www.cookingissues.com/?p=5288#comment-24718 You’ve obviously never read “Dining in Grand Style” by Elizabeth Schneider (http://www.amazon.com/Dining-Grand-Style-Elizabeth-Schneider/dp/0722510039).

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By: cookingandselling.com http://www.cookingissues.com/2011/05/03/tea-time-cooking-issues-as-art/#comment-24669 Mon, 09 May 2011 19:29:47 +0000 http://www.cookingissues.com/?p=5288#comment-24669 I don’t consider what I do to be art…Why? as I’ve know art is a self expression of yourself and your work. Cooking is for most of professional chefs is a self expression of how they fill at the time. Food is also moody. It can make you happy and take you to the pass also. If your looking for some new recipes fill free to visit.

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