What did you learn about cooking today?

Morning Glory said:
I think the jury is still out! And I need to try to make a savoury zabaglione/sabayon with no butter before I can decide.

For anyone puzzled this exchange refers to another thread: Zabaione / Zabaglione / Sabayon (Sauce)
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I don't agree that the jury is still out. My whole reason for starting that thread was that I discovered references to creating sauce from zabaione/zabaglione/sabayon. Clearly it had been being done.
 
flyinglentris said:
I don't agree that the jury is still out. My whole reason for starting that thread was that I discovered references to creating sauce from zabaione/zabaglione/sabayon. Clearly it had been being done.
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Where has someone used a sweet custard dessert to make a savory sauce? There has been no sweet custards used to make savory sauces in any of the dialog of the thread, just a technique that is similar.
 
Curious how sweet flavours with savoury items cause rejection. I can remember the first time I ate sweet potato with marshmallows, or pancakes with bacon and maple syrup.:yuck::yuck: I can remember friends from the US and UK reacting (negatively) to Venezuelan cachapas - basically a sweetcorn pancake served with white cheese.:yuck::yuck:But it is what it is - millions enjoy it, millions hate it.
What did I learn today?
I learned that really, fresh fish just smells glorious. I bought a kilo of fresh cod loin at a market that´s only on the bridge every Saturday. It reminded me of walking along the beach. Simply wonderful.
 
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When making potatoes piece them with a metal skewer running through them. Potatoes turn out perfect every time. Probably a lot of people that know this but for those that don’t here it is
 
Took a cooking class in New Orleans. Learned how to make crepes. A lot easier than I thought. We made bananas foster crepes. The class was something we always talked about doing when we are there. Glad we did. Had a blast. Learned a few things and the food was delicious
 
pocofan said:
Took a cooking class in New Orleans. Learned how to make crepes. A lot easier than I thought. We made bananas foster crepes. The class was something we always talked about doing when we are there. Glad we did. Had a blast. Learned a few things and the food was delicious
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I cannot, for the life of me, get “the swirl” down and the resulting perfectly-circular crepe. I’ve tried literally thousands of times, and I always get crepes shaped like the ghosties from Pac-Man.
 
pocofan said:
Baking in the oven
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Got it! There was a simple device which I had back in the day. It certainly worked. I'm sure you can still buy it. Goes to search...

Here we go:

86977
 
I’ve sent on tv where they will batter seafood and put it in the refrigerator. It’s supposed to make the batter stick. I have learned that it works better to leave the seafood in the batter mix and refrigerate until your ready to fry. Works out way better.
 
pocofan said:
I’ve sent on tv where they will batter seafood and put it in the refrigerator. It’s supposed to make the batter stick. I have learned that it works better to leave the seafood in the batter mix and refrigerate until your ready to fry. Works out way better.
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I've never had a problem with batter sticking. It sounds logical and your confirmation seals the deal. :D
 
flyinglentris said:
It's not exactly a Snickers bar, is it?
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Being diabetic I have not had a Snickers bar in a long time. I’m not of a chocolate guy but a snickers bar, fresh out of the refrigerator is really good. Better frozen too.
 
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