They are different in shapes. Is there any other "known/visible" difference?
The varieties of the 2 eggplants shown in the pictures are not actually given, but to me the long variety looks like the Japanese/Chinese eggplant and the round variety looks like The Indian eggplant. By the way, there are many different eggplants out there. If you want to have a look, check out this: website.
The Chinese eggplant has a thinner skin, more delicate flavour (I think sweeter) and less bitter seeds, although most modern varieties have bred these out anyway.
The Japanese eggplant is very similar and again has a thin delicate skin and sweet flavour.
The Indian eggplant is similar to the American eggplant with a thicker skin, more seeds and a stronger flavour.
Can someone please help me with tips to make chocolate cups with swirly designs. Something like this. I've tried painting the inside of a cup with white chocolate first and letting it set. Once set, I tried painting it with dark chocolate. But somehow, they end up getting mixed and it just comes up as a normal dark chocolate cup.
I have two Pyrex measuring jugs (this type) that have got jammed together, one inside the other, I'm looking for suggestions on how to separate them again. I've already tried washing-up liquid around the edge putting ice water in the upper jug, then dipping the bottom jug in hot water but neither of these has worked. What else can I do to separate them?
I want to prepare kotlet de volaille. It'a a bit like Cordon Bleu, but using the natural pocket in chicken breast, and inside is just butter and fresh herbs. I thought about tying the meat with a thread, like a roulade, but I've never done this before, so I don't know what kind of thread to use. Is there a special kind of thread of will my polyester sewing thread be enough? It took me some time, but I found the name of the dish in English - Chicken Kiev.
I am currently travelling in Romania and have been enjoying a breakfast each morning of "omletă ţărănească", which can be translated to English as "peasant omelette". What I'm wondering is whether it has a standard fixed list of ingredients or is it one of those dishes where you throw in "whatever is laying about" (or at least typical Romanian ingredients laying about). The one I just ate seemed to contain at least tomato, mushroom, bits of bacon, and those pale green bell peppers common in the Balkans. There doesn't seem to be an article on it in Wikipedia and I've seen it on the menu
) are closed for dinner. I tend to think that, being ceviche mainly raw seafood, this is just a myth coming from times when fridges were not available, but locals were very assertive about... on the Pacific Rim? Is it really a myth? If the previous was affirmative ... Is it reasonable to store the day's catch outside a fridge (but in a shadowy and fresh place) to be eaten raw at dinner? (I like
So, I'm on a brownie kick, and am currently playing around with baking batches of brownies in 9"x13" pans. I want each batch to yield 15 brownies (so I'm aiming for brownies that are around 3"x2.5") and I'd like them to look as presentable as possible (e.g. like these guys). So far, I've read suggestions like: use a warm blade, wiping it down after every cut let the brownies cool in the pan until room temperature (~ 2 hours), chill in the fridge or freezer, then cut use a plastic knife forgo the entire process and bake in muffin tins. Do any of the experts here have any time-tested
The other day someone delighted me to a Stuffed Gougere. Mind you, I've made these delicacies at least 50 times, I've never figured out a way to stuff them without either ruining the crust, the puff, ...
I recently watched this video and instantly fell in love with the shown teapot. As you can see, the strainer is movable and integrated in the handle very cleverly. I tried searching for it with the little info that I have, but nothing came out. It looks like Bodum, but it's not. All search variations for "teapot with integrated strainer" return very interesting results, but none is the one I search for. So if someone has any idea what brand it is I will be very grateful.
I've read numerous times that when sauteing, the pan used usually has curved sides to allow one to toss the food. However, whenever I look at pans on shopping websites and such, the pan labeled "saute pan" has straight vertical sides and a lid. The lid is even more confusing when one thinks about it, since a lid would cause steaming--the exact opposite of the goal of sauteing. So what's up with this confusing naming? edit: As requested, here's a "link" to many pans labeled "saute"... Google shopping