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Does anyone know if one should use the same temperature to sous vide steelhead trout that you would use to sous vide salmon? If the temp should be modified, could you help me out by telling me what the temp should be?  I have some beautiful steelhead fillets, and I sure don't want to over cook them. 

Robert

 

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Chef Jacob,

 I recently purchased Xanthan Gum to thicken the White Garlic Sauce for your sicilian pizza. Can I also use it to thicken homemade BBQ sauce. How would I do that ?

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I have several different size loaf pans with different shapes and I want to scale a bread recipe to fit the loaf pan(s).

My idea was to fill the loaf pan with water to the rim and weigh the water in grams.

As an example, a loaf pan weighs 1300 grams with water to the rim with the container weight tared out.

Does it seem reasonable that the container would hold 650 grams of dough to double in size before baking?

Chris

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Chef Jacob,your yeasted brioche hamburger roll formula was fantastic. I know sourdough doesn't lend itself to rich doughs, how could I go about adapting that formula to sourdough. Any suggestions ?

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Chef Jacob,your yeasted brioche hamburger roll formula was fantastic. I know sourdough doesn't lend itself to rich doughs, how could I go about adapting that formula to sourdough. Any suggestions ?

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