Wow, muslin...! I think I like that even better than old polo shirts, for some things anyway. The notion I just got was to make muslin cone filters to use in conjunction with a chinois. I have a fine-mesh chinois (or "china cap"...

the stems can sometimes be denser than the the cap, removing the stems prevents overcooking of the mushroom caps.

Try China Islamic. If it’s not on the menu, the chef can probably accommodate your request. China Islamic Restaurant, 7727 E. Garvey Ave., Rosemead, (626) 288-4246, open daily except Wed until 9:30 pm.

, is unremarkable – except that they specialize in the types of dishes that were characteristic of Cultural Revolution days in northeast China to further the goal of allowing older Chinese to reminisce. Any visitor to...

were big and done perfectly as all of us were greedily licking our fingers afterwards. we said goodbye to ChinaTown and rolled our fat arses over to Drink where Ben did his usual outstanding job of capping off our night with...

I bought a box of Cap'n Crunch today. It’s a taste I’ve never quite outgrown. I picked it up specifically to use in a recipe, but admit I broke open into the box on the way home from the supermarket just to eat a...

Kim Son’s Salt Baked Lobster, Crab, Shrimp and Scallops Mr. B’s Gumbo YaYa Galatoire’s Oysters Rock, Crabmeat au Gratin, and Stuffed Eggplant Patois' Mussels and Rabbit Tenderloin Kim Anh’s Pho China...

For pureed soups, a tamis, or drum sieve, will give you a luxurious, smooth, texture. Think bisque. Or try a chinois, or chinese colander (also called a china cap), also gives a very fine texture. If that’s not the texture...

Yes! China Merchandise Int’l Supermrket 120 Cambridge St. Burlington 01803 tel. 781-273-0400 fax. 781- 229- 6886

Sachet 12 peppercorns 12 cloves 12 Allspice berries Equiptment Dry and wet measuring cup 5Q sauce pan wood spoon china cap or food mill OPTIONAL: Canning equiptment. Method: Combine ingredients

thats pretty much my recipe too. But i add some garlic and some basil.....The other thing is i like a really smooth tomato soup so I wand mine and then pass it thru a china cap. sometimes i leave it chunky like yours though...

a china cap and began to reduce the resulting liquid. While the broth reduced, pulled the beef apart into fine shreds, about 1/8" pieces. When the liquid had reduced to a syrupy consistancy, I pulled it off the heat and reserved...

quickly- maybe 45 minutes to an hour and a half. Skim frequently while simmering. When doen, pour through a fine china cap with layers of cheesecloth. Chill it out in small batches, keeps in the fridge for 3-4 days (bring it to a...

lost my chinois so had to use a coarser China cap. the stock was clear enough for sauce making, but always had some sediment. I like to simmer my stocks for at least 8 hours, too- I use the largest meatiest bones I can get my...

If you’re crazy, you can squish your potatoes through a sieve, a colander, or a china cap. It is a ROYAL PAIN IN THE BUTT! YOu can mash soft potatoes with a heavy-duty whisk; it does incorporate a little more air then just...