Hi from Goderich,Ontario

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dave12345
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Joined: 2012-08-29 07:26
Hi from Goderich,Ontario

I'm Dave,
Just got set up with itunes and currently going through the videos, had trouble with audio but got it figured out to-day.
I can't believe how thorough and uncomplicated Chef Jacob is.  This is going to be well needed experience!
Thanks,  Chef

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jacob burton
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Joined: 2015-05-25 20:37

Thanks for the kind words Dave and welcome to Stella Culinary. Let us know if you have any questions.

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Nina
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Joined: 2011-06-14 08:06

Hi Dave, I'm sure that you'll love this site.  There is so much information here, and some very nice people too.

"People who love to eat are always the best people." -- Julia Child

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Zalbar
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Joined: 2011-05-16 06:20

Hey Dave, welcome to Stella!

I'm just up the road in Montreal from you!!!

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Jacobite
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Joined: 2011-06-20 19:10

G'day Dave. Welcome to The School.

Newest Forum Topics

I am very new to sous vide and want to learn.

So I found this recipe for sous vide beans in a 1 quart canning jar to finish in 6 hours at 190 F by a trained chef and book author. Works for me since I do not have to watch the beans.By the not this site!!!

So, I measured out 225 grams of beans (as per recipe) and placed in a wide mouth glass canning jar and filled the jar up with water to about 1/2 inch of the jar rim (as per recipe). The authors' picture looked like the bean was Navy beans by size.

Comments: 1

I love sandwiches. Soups and sandwiches all day erry day.

Deli meat is mostly processed expensive swollen meat loaded with salt and water. I know I can do better. I already have on roast beef. I was wondering if anyone would like to discuss their own deli meat at home tricks.

I have an Anova and recently did a 138/24hours round roast and sliced it up. The flavor was awesome, the texture i feel like i could have gotten it more tender. I have a real deli slicer, not a home one, and i think i could have brought it down another stop. Will continue to tweak.

Comments: 1

I have piece of beef brisket that weighs 1032 grams (2.27 lb) that is 1.27 inches thick. I pulled the meat out of a curing brine today. I am planning on making pastrami/corned beef in a vacuum bag.

The game plan is to season the brisket, bag and sous vide for 12 hours at 185 degrees F (167 C).. I am treating the meat like my wood smoker. After the sous vide cooking, the meat will go into the smoker with hickory wood with fresh seasoning.

What I am asking about is the time and temperature for the sous vide water bath.

Thanks

Comments: 11

Pressure Cooked Beans for Refried Beans - Pinto Beans

This is not a recipe but a process to learn your pressure cooker.

More discussion can be found here:

https://stellaculinary.com/forum/general-cooking-and-recipe-trouble-shooting/general-food-discussions/steam-table

Comments: 0

 Anybody know which Mezzaluna is better suited to salads, not one specifically for herbs. Here's  a video of  a guy doing what I want to do. What is the instrument he is using to chop everything so effectively?

https://www.youtube.com/watch?v=oN4JZqT774U

Comments: 3