Rafael Rusczyk's Profile

Display Name: Rafael Rusczyk
Member Since: 1/27/12

Latest Comments...

"How else will you be able to tell if your flame is too hot and scorching the bottom of the pan or too low and the liquid isn't even simmering?"

Use a glass lid. ;)

6 Tips That (Mostly) Cured My Fear of Cooking Rice
5/15/14 09:22 AM

You can use the "baked baking soda" to make a better ramen (if you don't have access to kansui)!


Expert Bagel Maker Confirms: You Don't Need Lye To Make a Good Bagel Maker Tour
5/8/14 01:50 PM

I always use: 1 egg : 100 grams of flour

No salt (you put salt on the water or on the sauce, not in the dough)!
No oil!


How to Make Fresh Pasta from Scratch Cooking Lessons from The Kitchn
3/20/14 09:30 AM

- Kitchenaid
- Sansaire (portable immersion circulator for sous-vide).

Both are amazing expensive here in Brazil because of the taxes.

Wood-Fired Pizza Ovens and Other Food Dreams
9/5/13 12:26 PM

Bay leaves are essencial in black beans and, specially, brazilian FEIJOADA.

Are Bay Leaves Really Worth the Trouble?
6/21/13 08:26 AM

First: Don't add more water! :)

Second: after the mixer, put a little oil (olive oil or any other vegetable oil) in your hands to prevent sticking and... hands on the dough!

Squeeze the dough... squeeze,
The oil on the dough recipe will make it smooth after some time... don't worry.

Oh, sorry about my English. :)

How to Make Pão de Queijo (Brazilian Cheese Bread) Cooking Lessons from The Kitchn
4/12/13 10:00 AM

Way to go!

People doesn't understand that recycle stuff spend resources too! In this case, energy.

REUSE is better that RECYCLE!

When It's OK To Get Rid of Kitchen Tools
1/31/13 07:42 AM

ANY kind of party, celebration needs appetizers... appetizers is socializing!
It's the crème de la crème of conversation, relaxing time... grabbing food with your fingers,
sitting at a confortable couch... :)

At table, the thing can be more formal... with forks, spoons, knifes, plates and traditions. :)

We don't have Thanksgiving here in Brazil... but in Christmas, my family lunch at noon, start the celebrations at 5, 6 PM and have the dinner around 9, 10 PM.
Between 5 to 8 PM, we like to nibble olives (normal and stuffed), nuts (especially roasted peanuts and cashew nut), little squares of cheese (mozzarella, provolone, blue cheese) and other types of appetizers. :)

Thanksgiving Appetizers: Why Sam Sifton Thinks You Don't Need Them
11/21/12 04:54 AM

Rapadura is so cheap!

I make barbecue sauce with rapadura! And some "aussie" bread too.
Pumpkin, onions, beets... everything caramelizes with rapadura. :)

Ingredient Spotlight: Sucanat
11/20/12 09:28 AM

I add Rapadura (candy made of sugar cane juice) in my homemade ketchup. :)

Rapadura is the pure juice extracted from the sugar cane (using a press), which is then evaporated over low heats, whilst being stirred with paddles, then seive ground to produce a grainy sugar. It has not been cooked at high heats, and spun to change it into crystals, and the molasses has not been separated from the sugar. It is produced organically, and does not contain chemicals or anti-caking agents.

Recipe: Homemade Ketchup Recipes from The Kitchn
9/21/12 09:12 AM

My father makes Cointreau like orange liqueur without infusing orange peels into straight alcohol.

He puts alcohol into a glass jar. Then, cover the "mouth" of the jar with a giant orange real tight
It takes several weeks and you have to rotate the orange after some time (to fully extract the orange oil).
This way, the bitterness of orange peels stay alway from the liqueur.

For Cocktails or Cakes: Orange LiqueurIngredient Spotlight
5/10/12 06:15 AM

The 4th way to brown the crust is a hot air heat gun!

It's like a hair dryer... but goes up to 600ºC!

Three Ways to Create a Sugar Crust on Homemade Crème Brûlée
5/9/12 02:41 PM

Here in Brazil, we called it "ameixa amarela" (yellow plum)


What Is This Mystery Fruit?Good Questions
4/25/12 02:50 PM

Olive oil, balsamic vinegar and salt... all together now!

Cut the radishes like flowers with little petals and dip them. ;)

Look! Pretty, Butter Dipped Radishes Bon Appetit
4/13/12 01:11 PM

I use Tramontina's (a Brazilian brand) stainless steel triple-bottom pans ( ) that distribute heat in uniform way and regular cast-iron pots/pans (oiled after every use).

Unfortunately, brands like Le Creuset or All Clad are too much expensive here in Brazil. :(

A Guide to the Best Material for Pots and Pans: A Pros and Cons List Cookware Materials 101
3/28/12 08:31 AM