Rouxbe User Photo
Rouxbe Staff

Kimberley S

Vancouver
British Columbia
Canada

About Kimberley

Member since Sep 12, 2007

I love traveling and all things chocolate. My favorite cuisine is Italian and I’ll enjoy a cold Belgian beer or a delicious Shiraz any time. I get a kick out of reality TV, love watching movies, and have a soft spot for Boston Terriers.

Tomatovine

User Recipes (contributed by Kimberley)

Success Rating: 100% (1 rating)

Borscht Soup

by Kimberley S

Flavored with dill and a hint of bacon, this delicious and healthy version of borscht is full of beets and vegetables.

Active Time: 45 minsComments: 1
Total Time: 1 hr 30 minsViews: 76
Success Rating: 100% (2 ratings)

Steak Diane with Sauteed Potatoes and Peas

by Kimberley S

Inspired by Gordon Ramsay's Cookalong Live, this variation of Steak Diane is rich, creamy and delicious.

Active Time: 1 hrComments: 0
Total Time: 2 hrsViews: 946
Success Rating: 100% (1 rating)

Prime Rib Roast

by Kimberley S

Create the most succulent and tender prime rib roast you'll ever serve by following 11 easy steps.

Active Time: 1 hrComments: 4
Total Time: 7 hrs 30 minsViews: 84
Success Rating: 88% (4 ratings)

Basic Roast Chicken

by Kimberley S

Juicy and tender roast chicken could not be easier.

Active Time: 15 minsComments: 6
Total Time: 1 hr 15 minsViews: 150
Success Rating: 100% (1 rating)

Aglio e Olio Frittata

by Kimberley S

A unique frittata made with leftover aglio e olio pasta. Buon appetito!

Active Time: 15 minsComments: 0
Total Time: 30 minsViews: 46
Success Rating: 100% (1 rating)

Herb and Goat Cheese Frittata

by Kimberley S

Herbs and goat cheese make up this delicate and elegant frittata.

Active Time: 15 minsComments: 0
Total Time: 20 minsViews: 38
Success Rating: 100% (1 rating)

Wild Mushroom Frittata

by Kimberley S

Earthy wild and button mushrooms are combined with fontina cheese in this delicious and simple frittata.

Active Time: 30 minsComments: 0
Total Time: 40 minsViews: 41
Success Rating: 95% (2 ratings)

Mixed Vegetable Bulgur

by Kimberley S

Steamed in chicken or vegetable stock, tender bulgur is mixed with a variety of softened vegetables for a delicious and healthy side dish.

Active Time: 30 minsComments: 0
Total Time: 35 minsViews: 279
No ratings yet

Easy Homemade Granola

by Kimberley S

Rolled oats, nuts and maple syrup make up this simple but hearty and nutritious granola.

Active Time: 10 minsComments: 0
Total Time: 30 minsViews: 392
Success Rating: 100% (1 rating)

Italian Meringue

by Kimberley S

This very stable meringue can be used for tart or pie toppings, meringue cakes and buttercreams.

Active Time: 20 minsComments: 0
Total Time: 20 minsViews: 88
Kimberley's favorite things
Breakfast: Pancakes
Cooking Knowledge: Pretty good :)
Cuisine: Italian & Mexican
Dessert: Chocolate
Dish or Meal: Linguini with Tomato Sauce
Food Related Movie: Ratatouille
Kitchen tool: Swissmar Classic Peeler
Knives of Choice: Wusthof
Pots/pans: Le Creuset
Restaurant (City): Square - (Kampa Group) Prague, Czech Republic
Sinful Food Snack: Dulce de Leche
Top Ingredients: Tomatoes
Vegetables: Potato
Wine: Shiraz and Cabernet
Success Rating: 97% (6 ratings)

Huevos Motuleños

by Gena G

From the Yucatan in the South of Mexico, soft-cooked eggs sit on top of refried beans and slightly-crisp corn tortillas. Sprinkled with ham and pea...

Active Time: 30 minsComments: 4
Total Time: 30 mins - 10 hrsViews: 2858
Success Rating: 100% (2 ratings)

Salsa Borracha

by Lupita M

This fresh and spicy salsa is finished with a touch of lager beer.

Active Time: 20 minsComments: 1
Total Time: 20 minsViews: 2650
Success Rating: 98% (4 ratings)

Pan-Fried Gnocchi with Lemon-Sage Sauce

by Dawn T

Homemade gnocchi pan-fried until golden. Reduced dark chicken stock makes up this delicious lemon-sage sauce.

Active Time: 45 minsComments: 3
Total Time: 45 minsViews: 2671
Success Rating: 97% (7 ratings)

Salsa Verde de Lupita

by Lupita M

Tart tomatillos and fresh avocados make this mild salsa a wonderful companion to almost any dish.

Active Time: 30 minsComments: 8
Total Time: 30 minsViews: 3784
Success Rating: 100% (2 ratings)

Thai Green Curry Paste

by Dawn T

Fresh green chilies, Thai basil and kaffir lime are just a few of the ingredients that make up this vibrant Thai green curry paste. Added to seafoo...

Active Time: 45 minsComments: 3
Total Time: 45 minsViews: 1746
Success Rating: 95% (8 ratings)

Roasted Cauliflower

by Dawn T

Tossed in a lemon-garlic dressing, this delicious roasted cauliflower is healthy and naturally high in vitamin C.

Active Time: 10 minsComments: 8
Total Time: 25 minsViews: 3129
Success Rating: 100% (2 ratings)

Mario Batali's Green Pasta Dough

by Mario B

Beautifully-green, fresh spinach pasta. "Making your own pasta is not difficult to make, nor does it take much time, and I can guarantee you that i...

Active Time: 30 minsComments: 3
Total Time: 1 hrViews: 2585
Success Rating: 100% (3 ratings)

Fava Bean and Kale Pappardelle

by Dawn T

A quick and healthy whole-wheat pasta dish – fresh, seasonal fava beans are tossed together with kale and green olives in a light, stock-based sauce.

Active Time: 35 minsComments: 4
Total Time: 35 minsViews: 2033
Success Rating: 89% (8 ratings)

Tapas-Style Pork Tenderloin

by Dawn T

Thin pieces of pan-fried pork tenderloin rest on top of crusty bread, caramelized onions and melted brie cheese.

Active Time: 1 hrComments: 22
Total Time: 1 hrViews: 3882
Success Rating: 86% (8 ratings)

Seafood with Thai Green Curry

by Tony M

Fresh seared scallops, prawns and mussels are paired with a velvety smooth velouté sauce. With just a hint of Thai green curry paste, this dish is ...

Active Time: 50 minsComments: 8
Total Time: 50 minsViews: 3121
Success Rating: 100% (6 ratings)

Almond Sole

by Laura C

Fresh sole pan-fried in clarified butter until golden. Then it's finished with slivered almonds, parsley and fresh lemon juice.

Active Time: 15 minsComments: 12
Total Time: 15 minsViews: 2819
Success Rating: 95% (20 ratings)

Lemon-Coriander Prawns

by Divina P

Grilled prawns served with a lemon-coriander dressing that's so good you'll want to drink it.

Active Time: 40 minsComments: 30
Total Time: 1 hr 10 minsViews: 5399
Success Rating: 94% (23 ratings)

Spaghetti Aglio e Olio

by Tony M

Garlic, extra-virgin olive oil and red chili flakes make up this delectable pasta sauce.

Active Time: 25 minsComments: 42
Total Time: 25 minsViews: 7653
Success Rating: 92% (13 ratings)

Chicken Pot Pie

by Tony M

These home-made and deliciously flaky pot pies are filled with tender vegetables and chicken. Leftover turkey would also work great.

Active Time: 2 hrsComments: 22
Total Time: 2 hrsViews: 5022
Success Rating: 99% (15 ratings)

Mushroom and Barley Soup

by Dawn T

Earthy porcinis, button mushrooms and sage make up this exquisite soup.

Active Time: 40 minsComments: 19
Total Time: 1 hrViews: 3941
Success Rating: 98% (4 ratings)

Beef Rendang

by Dawn T

Slow-cooked in aromatic spices and toasted coconut, this Indonesian beef curry is fantastic.

Active Time: 40 minsComments: 10
Total Time: 2 hrs 30 minsViews: 3037
Success Rating: 91% (24 ratings)

Sausage Rigatoni with a Sun-dried Tomato Sauce

by Dawn T

Spicy Italian and mild fennel sausage in a rich sun-dried tomato sauce.

Active Time: 45 minsComments: 9
Total Time: 1 hr 45 minsViews: 2656
Success Rating: 94% (29 ratings)

Salade Lyonnaise

by Dawn T

A classic French bistro salad of baby frisée, bacon, poached egg and home made croutons tossed with a Dijon vinaigrette.

Active Time: 30 minsComments: 2
Total Time: 50 minsViews: 5309
Success Rating: 97% (9 ratings)

Sun-dried Tomato Sauce

by Dawn T

A rich and flavorful variation to the classic tomato sauce.

Active Time: 40 minsComments: 4
Total Time: 1 hr 40 minsViews: 1458
Success Rating: 94% (15 ratings)

Lemon Shallot Vinaigrette

by Dawn T

This is an everyday quick dressing. It is fresh, citrusy and so very easy.

Active Time: 10 minsComments: 1
Total Time: 10 minsViews: 2035
Success Rating: 86% (11 ratings)

Lemon Garlic Rapini (Broccoli Rabe)

by Dawn T

This healthy and flavorful vegetable is paired with garlic and a touch of fresh lemon.

Active Time: 10 minsComments: 10
Total Time: 15 minsViews: 2179
Success Rating: 96% (67 ratings)

Pan-Fried Tilapia with a Cilantro Orange Cumin Vinaigrette

by Dawn T

Tilapia, served with a cilantro and orange cumin dressing, garnished with crispy fried capers!

Active Time: 20 minsComments: 13
Total Time: 30 minsViews: 4356
Success Rating: 95% (36 ratings)

Lemon Parmesan Orzo

by Dawn T

Tossed with Italian parsley, lemon and Parmigiano Reggiano.

Active Time: 10 minsComments: 13
Total Time: 20 minsViews: 3270
Success Rating: 94% (29 ratings)

Cod Provençal

by Dawn T

Served with a Provençal Bean Ragout made from niçoise olives, jalapeño pepper, tomatoes and lima beans.

Active Time: 20 minsComments: 15
Total Time: 30 minsViews: 43599
Success Rating: 95% (26 ratings)

Orange-Cumin-Coriander Vinaigrette

by Dawn T

A refreshing and healthy citrus vinaigrette.

Active Time: 10 minsComments: 15
Total Time: 15 minsViews: 2010
Success Rating: 99% (15 ratings)

Belgian Endive Salad

by Dawn T

Layers of endive topped with fresh dates, crumbled blue cheese, toasted walnuts and drizzled with a Dijon vinaigrette.

Active Time: 20 minsComments: 11
Total Time: 20 minsViews: 2636
Success Rating: 97% (59 ratings)

Oven-Dried Tomatoes

by Dawn T

Roasted tomatoes with Herbs de Provençe, garlic, and olive oil. Simple and scrumptious!

Active Time: 10 minsComments: 11
Total Time: 4 - 5 hrsViews: 3384
Success Rating: 97% (126 ratings)

Tortilla de Patatas

by Dawn T

Tapas from Spain at it's best and most simple…onions, potatoes and eggs are all that you need to make this famous tortilla.

Active Time: 30 minsComments: 40
Total Time: 45 minsViews: 5455
Success Rating: 97% (93 ratings)

Pan-Seared Scallops

by Curtis W

Served on a bed of baby spinach and finished with a warm bacon sherry vinaigrette.

Active Time: 20 minsComments: 42
Total Time: 30 minsViews: 79469
Success Rating: 95% (67 ratings)

Demi-Glace (glace de viande)

by Dawn T

A flavorful reduction of veal stock, that is the base for most sauces in fine dining restaurants.

Active Time: 45 minsComments: 21
Total Time: 10 hrsViews: 4143
Success Rating: 95% (72 ratings)

Pancetta Wrapped Halibut

by Paul M

Smoky pancetta wrapped halibut served with a dijon cream sauce and sautéed cabbage.

Active Time: 1 hrComments: 21
Total Time: 1 hr 45 minsViews: 3539
Success Rating: 95% (75 ratings)

Chicken Cashew Video Recipe

by Dawn T

Delicious moist chicken with cashews, peppers, onions, garlic and a rich Asian-inspired sauce.

Active Time: 30 minsComments: 25
Total Time: 35 minsViews: 6592
Success Rating: 95% (51 ratings)

Spanakopita | Spinach Pie

by Dawn T

Wrapped in delicate phyllo dough, these traditional Greek pies are filled with spinach, fresh herbs, and tangy feta cheese.

Active Time: 45 minsComments: 6
Total Time: 1 hr 15 minsViews: 4057
Success Rating: 96% (56 ratings)

Chocolate Ganache Cake

by Dawn T

This incredibly moist chocolate cake is smothered with a creamy chocolate ganache.

Active Time: 45 minsComments: 48
Total Time: 1 hr 30 minsViews: 8983
Success Rating: 96% (62 ratings)

Frittata | Bacon, Potato, Mushroom & Cheese

by Kimberley S

For a quick breakfast, lunch, or dinner, learn how to easily assemble this delicious Italian omelette.

Active Time: 35 minsComments: 9
Total Time: 50 minsViews: 5252
Success Rating: 90% (16 ratings)

Indonesian Peanut Sauce

by Dawn T

Bursting with flavor, this rich peanut sauce is a perfect accompaniment to so many dishes.

Active Time: 30 minsComments: 5
Total Time: 30 minsViews: 2301
Success Rating: 98% (26 ratings)

Cafe Latte Ice Cream

by Kimberley S

Ultra smooth and creamy ice cream infused with roasted coffee beans.

Active Time: 1 hrComments: 16
Total Time: 1 hr 30 minsViews: 2813
Success Rating: 97% (36 ratings)

Southeast-Asian Pork Satays

by Dawn T

Moist and tender pork satays are served with a slightly spicy and exotic peanut sauce.

Active Time: 30 minsComments: 6
Total Time: 1 hrViews: 3145
Success Rating: 99% (34 ratings)

Spiced Pumpkin Cheesecake

by Dawn T

Fall flavors spice up this decadent and creamy cheesecake.

Active Time: 50 minsComments: 29
Total Time: 16 hrsViews: 7863
Success Rating: 97% (41 ratings)

Warm Salmon Salad Niçoise

by Christophe K

Inspired by the South of France, the combination of flavors in this Niçoise salad are amazing.

Active Time: 45 minsComments: 21
Total Time: 1 hrViews: 6399
Success Rating: 96% (60 ratings)

Gnocchi with Warm Sage Butter

by Tony M

Tossed in a simple butter-sage sauce, these delicate potato dumplings are an Italian delicacy.

Active Time: 45 minsComments: 22
Total Time: 2 hrsViews: 4628
Success Rating: 95% (33 ratings)

Pad Thai

by Dawn T

Almost all of the work that goes into making Pad Thai is done in advance, which is why it’s a great dish to make when having friends over for dinne...

Active Time: 45 minsComments: 25
Total Time: 1 hr 15 minsViews: 6043
Success Rating: 99% (21 ratings)

Panang Curry with Pork

by Dawn T

This seemingly difficult recipe is actually very easy. Once you have all of your ingredients prepared, this beautiful Panang curry comes together i...

Active Time: 1 hr 30 minsComments: 22
Total Time: 1 hr 30 minsViews: 3836
Success Rating: 97% (33 ratings)

Lomo Saltado

by Kimberley S

Lomo Saltado is a popular Peruvian dish that contains simple but delicious ingredients.

Active Time: 35 minsComments: 30
Total Time: 1 hrViews: 4456
Success Rating: 92% (9 ratings)

Black Beans with Smoked Salsa

by Dawn T

Black beans with smoked salsa and coconut milk - a mildly sweet and spicy combination.

Active Time: 30 minsComments: 0
Total Time: 10 hrsViews: 1731
Success Rating: 99% (22 ratings)

Salsa de Molcajete

by Lupita M

Roasted tomatoes and jalapeno peppers add incredible flavor to this simple Mexican salsa.

Active Time: 20 minsComments: 13
Total Time: 20 minsViews: 2929
RE: Problem

I would say go with your instincts - you may have taken the apples a bit too far initially...and make sure you are using apples that are suitable for cooking. Don't give up, practice makes perfect!

by Kimberley S | March 15, 2010 | Permalink
Rouxbe User Photo
Rouxbe Staff
RE: Dark Roux

You are correct. Very dark rouxs are used in particular dishes in Creole/Cajun cooking. The longer roux is cooked, the less thickening power it has, so you'll likely need to use more to obtain the desired consistency of the sauce in your dish.

The comes down to different rouxs being used for different applications/dishes. One is not better than the other - they are just used for different purposes, flavors and colors. Cheers!

by Kimberley S | March 15, 2010 | Permalink
RE: Seasoning eggs before or after cooking

Seasoning eggs before or after cooking is up to you. You can run the risk of the eggs becoming watery if you season at the beginning, especially when scrambling only whites. The key is to practice and see what method you prefer / what works for you. Glad you enjoyed the eggs!

by Kimberley S | March 15, 2010 | Permalink
RE: Marinade / Velveting Technique

Glad you enjoyed the dish. The technique is called velveting. It is a Chinese cooking technique used to seal in moisture in the meat during stir frying. It is commonly done with cornstarch + oil... or cornstarch + egg whites. Happy cooking!

by Kimberley S | March 15, 2010 | Permalink
RE: WoW

Flour contains different levels of humidity from day to day, especially season to season. Depending on how you measured it, you may require a bit more or less liquid to create the proper dough consistency, so no worries there.

There are many ways to roll pasta. The main thing is to develop the gluten to make the dough elastic and stretchy. Glad you enjoyed the dish!

by Kimberley S | March 15, 2010 | Permalink
RE: Gelatinous Stock

Hi Judith,

We here at Rouxbe also start to panic when we are running low on stock. It is such a fundamental part of cooking that we always make sure we have some on hand, as it adds such great flavor to so many dishes.

In the Cooking School Lesson on "How to Make Stock Fundamentals", we cover the parts in Topic 2 (backs and necks of chicken are typically used).

Sometimes the amount of gelatin will vary in a stock (even when using the same parts). My advice would be to use a higher ratio of bones to liquid to produce the most gelatin. Sounds like you are using a gigantic pot. If your pot is really wide, you may have had to add too much liquid to cover the bones...a pot that is tall and somewhat slender is better for making stock as you can cram the bones in and use just enough liquid plus a couple of inches to cover the bones, making the ratio more concentrated.

As for controlling temperature, as you know, every stove is different, so you'll just have to keep more of an eye on it to ensure it does not boil.

There is no need to complicate the making of a stock with adding egg whites. Perhaps watch the lesson on How to Make Stock Fundamentals again. Whether you are making a small or large batch, stock making doesn't need to be stressful or complicated. Don't give up!

by Kimberley S | March 15, 2010 | Permalink
RE: Thanks

Ah, better solution. Have a fun gathering!

by Kimberley S | March 15, 2010 | Permalink
RE: Making in Advance

The flavors in this dish will be fine, but reheated pasta is usually never as good (or as pretty) as when it is cooked and then served immediately. If this dish sits overnight, it will soak up much of the stock-based sauce. I wouldn't under cook the pasta too much - that would mean that you'll need more time during reheating. You'll likely have to add more stock to finish cooking and loosen the noodles. You also may run the risk of overcooking the chicken if the noodles take too long. You might also want to add the feta just before serving. Good luck, hope it works out!

by Kimberley S | March 15, 2010 | Permalink
Rouxbe User Photo
Rouxbe Staff
RE: Butter and Oil

Hi Ugina,

You're welcome. Ahhhh...the memories of Athens...what a great city! I say, stick with the butter in your recipes since you have access to such great products - you'll get the best flavor. Cheers!

by Kimberley S | March 09, 2010 | Permalink
RE: I cheated

Hi John,

It doesn't sound like you cheated at all! It sounds like you are using your intuition and common sense to guide you and find what works for you.

All ovens are different, so your adjustments with cooking time have proven to work. As far as the substitutions go, it's all about experimenting and trying different things. Glad that you didn't make the flavors too crazy though - sometimes people get carried away with changing a classic way too much.

Overall, nice job! Glad to hear you are having great success in the kitchen. Happy Cooking!

by Kimberley S | March 09, 2010 | Permalink
RE: Using the Toaster Oven/Broiler to Caramelize Sugar

A propane torch is ideal for caramelizing the sugar on top of the custard. You can control the heat and spread it around the surface to quickly caramelize the sugar. They are quite inexpensive and worth the few dollars to ensure success.

Do not use a toaster oven - they are usually not hot enough. You will run the risk of melting the custard before the sugar on top becomes caramelized and wind up ruining your dessert. You can try the broiler in your oven, but make sure it is very very hot. Some home broilers just can't get hot enough. Again, you may run the risk of the custard melting before the sugar is caramelized. I don't think it's worth it - sometimes certain tools are required for the best results. Cheers!

by Kimberley S | March 09, 2010 | Permalink
Rouxbe User Photo
Rouxbe Staff
RE: Chuck / Shoulder

The chuck and shoulder are the same part of the steer - there are just different terms to identify this area. This area contains tough muscles and plenty of connective tissue, but is very flavorful. This type of meat is most suitable for moist-heat cooking. Hope this clears things up.

by Kimberley S | March 08, 2010 | Permalink
RE: Storing Eggs

Pastry shops and professional kitchens usually have an excess of whites or yolks and never throw out the excess. It is ok to keep cracked eggs in the refrigerator for 2-3 days and then use them, but only if they are going to be cooked through.

It is fine to freeze egg whites or egg yolks. Simply thaw them in the refrigerator. Once thawed, use immediately. Again, these eggs should only be used in products where they will be cooked. Hope this helps!

by Kimberley S | March 08, 2010 | Permalink
Rouxbe User Photo
Rouxbe Staff
RE: Butter and Oil

Hi Ugina,

Oil is 100% fat. In North America, I believe butter must have a minimum of 80% fat, but rarely is the content higher. If you have ever visited Europe, you'll understand why their butter is soooooooo good as they have higher requirements for fat content.

Each type of fat will give baked products, such as cakes, a different texture and crumb. A cake made with oil will be moister than a cake made with butter; however, most oils are very neutral/bland in flavor so it affects flavor. It becomes a toss up - flavor over texture. Butter will add delicious flavor and give the product a less greasy texture.

Basically, if you want to substitute oil for butter, measure out 80% oil and top up with 20% liquid. If you substitute 1:1, the product may be too dense/heavy/greasy. Sometimes substitutions take experimenting to find what works for you. Hope this helps!

by Kimberley S | March 08, 2010 | Permalink
RE: Buttermilk Substitution

I usually need to add more vinegar or fresh lemon juice to get the mixture to thicken enough: 1 tablespoon vinegar or fresh lemon juice to 1 cup of milk. Let it sit until it thickens.

I'm sure the substitution would work well for this recipe. I haven't had a lot of success though when using the substitution in the Cinnamon Raisin Oatmeal Pancakes. It just never seemed to get thick enough so I stick to the real thing for that particular recipe. Hope this helps!

by Kimberley S | March 08, 2010 | Permalink
RE: Sticky Dough

Hi Amanda,

Just a few more comments. Once the dough has been kneaded, it just needs to rest (covered) in a bowl until it doubles in size. Depending on the temperature, this could take anywhere from 30mins to quite a few hours (especially if the dough is in the fridge). The colder the temperature, the slower the rise...but you don't want the temperature to be too much warmer than room temperature. Next time, if proofing the dough at room temperature, don't go by time...just look at the dough to see that it has doubled in volume.

Also, it may have been the type of flour you used. I know you indicated that you used bread flour...is this bleached or unbleached? We much prefer unbleached over bleached (and make sure it has a protein content of at least 12%). Even though you scaled the ingredients, some bleached flours will make the dough wet. Make sure you are not using bread flour designed for bread machines.

We will be releasing a couple of dough/bread making lessons in the near future. Hopefully the information in there will also help you to troubleshoot. Happy baking!

by Kimberley S | March 03, 2010 | Permalink
Rouxbe User Photo
Rouxbe Staff
RE: Hard "Simmered" Eggs

Glad you liked the lesson. It's fine to use cold eggs - just lower them gently into the water and you'll be fine. Cheers!

by Kimberley S | March 02, 2010 | Permalink
Rouxbe User Photo
Rouxbe Staff
RE: Help identifying a cake type

Did the cake not have a name or description on the menu? Sounds something like a flourless chocolate torte or something similar. Have you seen the recipe here on Rouxbe for Chocolate Torte? To help you with your search, you could always call up the restaurant and ask them what it is specifically. Sometimes restaurants are friendly enough to even share their recipes - it has happened a few times for me. Cheers!

by Kimberley S | March 01, 2010 | Permalink
Rouxbe User Photo
Rouxbe Staff
RE: Tri-tip, sirloin-tip

It's true that beef cuts are named differently across the country and from country-to-country, which can make it quite frustrating.

Tri-tip is not the same as sirloin tip. Tri-tip is a small and specific triangular muscle in the hip. It is a specific butcher's cut that is not easy to get, just like a hanger steak. The sirloin tip is often sold as a bigger group of muscles. Here is a website that goes extensively into beef cuts. Perhaps your butcher would be willing to make this cut for you. Hope this helps! Good luck!

by Kimberley S | March 01, 2010 | Permalink
Rouxbe User Photo
Rouxbe Staff
RE: Mousse

Hi Rodrigo,
Apologies for not following up. Our production schedule has been re-arranged and is set to complete a basic culinary program first. I can tell you though that a couple of basic bread making lessons are coming out within the next month or so. In terms of sweets and the pastry side of things, we also plan to cover custards and basic pastry doughs within this basic first level, but there are about a dozen lessons or so in the pipeline before we get to those. Trust that we are working hard to complete this first level so we can move on to more advanced techniques. It is crucial that we lay this foundation first before moving into pastry. Hope you are enjoying the school to date. Happy cooking and baking!

by Kimberley S | February 28, 2010 | Permalink