MasterOnion Profile - (187201405)

cook's profile


Home Town:
Living In:
Member Since: Dec. 2012
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Italian, Middle Eastern, Mediterranean
Hobbies: Gardening, Reading Books, Music
Recipe Box 0 recipes
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About this Cook
I'm a college student, but I don't think I have to eat like one. I'm a huge fan of world cuisines, and baking. I've recently gotten turned onto classic French cuisine and began covering things like omelets and quiches.
My favorite things to cook
Glass Noodles Quiche Chili Cookies Ratatouille Meatballs Potstickers Pizzas Italian Bread
My favorite family cooking traditions
My family moved around the world for much of my childhood, so it sometimes feels like our only tradition is trying new things. If a new restaurant opens with cuisine from an area of the world we've not had yet, we make a point to get there as soon was we can.
My cooking triumphs
One of my roommates called my Quiche "life-changing". I was flattered to say the least. Mostly I take pride in the fact that my roommates get excited whenever I'm cooking. I was really proud when I successfully made hard candy. For Christmas dinner with my roommates this year, I made meatballs that even I was surprised by. Gosh, this isn't exactly the humility section is it?
My cooking tragedies
Beef Wellington. Complete disaster, even the store-bought puff pastry didn't rise. What I was hoping would be a log of deliciousness turned into soggy raw pastry falling off of the loin, leaving my mushroom duxelles (which had gone well) to fall onto the pan and burn. At least I got to eat the dry tough sirloin.
Recipe Reviews 1 review
Authentic French Meringues
At first, I had a similar problem to one of the other reviewers, my mixture was goopy and fell the minute I tried to pipe it onto a tray. I got much better results when I made sure the eggs were a nice pillowy foam before adding sugar. Then, when the sugar was being added, to whip on a higher speed than the recipe recommends. I also found that using just a pinch of salt (the grains help to create more bubbles) and cream of tartar for its lecithin.

0 users found this review helpful
Reviewed On: Dec. 28, 2012

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