Hi - anyone want to share their great sourdough starter recipes?
I use bread flour + rye in equal parts. I think I got it from Elliot! (thanks).
Anyone else?
Cheers
Hi - anyone want to share their great sourdough starter recipes?
I use bread flour + rye in equal parts. I think I got it from Elliot! (thanks).
Anyone else?
Cheers
Hey y'all,
So I've got pretty decent accessibility to fresh mackerel and I've been reading about its health benefits. Only problem is I have absolutely no idea how to cook it. I've heard rumor that its pretty oily and adding fat to it, such as butter, can be overwhelming. So, who knows a little something about mackerel? I could really use some help here.
Thanks!
Matt
Good morning looking for a pulled pork and sauce for a pee wee football team.
Thanks in advance
I spent some time to-day and harvested my garden crop. I have chives, flat leaf parsley and rosemary washed and hanging upside down in the basement too dry.
I washed, dried and microwaved sage, curly parsley and basil and have them in labelled mason jars.
My peppers and tomatoes were a let down however a bumper crop of cherry tomatoes.
I recently downsized the garden area and may have cramped the tomatoes and peppers too close thus a low yield.
Hi. I'm John from Guernsey C.I. , so am on London time. I love to try different techniques. I have been using sous vide for some months and love it. I tried some molecular cookery but was not happy with the results. My aim is to produce daily meals which are that bit above general day to day fare.
Please excuse any confusions I might make due to the inconsistencies between our 'common language' in cooking terminology!
Hi -
Let's say I am doing the sourdough bread with 75-80% hydration. After the autolyse period, can i do the french knead until my gluten stucture is developed and then do the stretch and fold 5-6 times every 20 minutes? Would that still create an airy loaf?
Cheers
Milan
Hello y'all,
I tend to be the type that tries to learn as much as possible by sitting down to a decent book. I've been finding that recommendations for good books on businesses/restaurant operations are few and far between. Any tips?
Thanks so much!
Matt
I'm so glad we're getting back to braising season. This week I made Chef's world famous braised chicken thighs served on smoked paprika rice with pan roasted brussle spouts and yukon gold potatoes. The whole family LOVED it. Thanks for sharing Chef!
I was wondering if there are any developers out there that would be willing to create a mobil app for Droid. Using the web site on mobile works, but its kind of painful. I know nothing about mobile app development, so I have no idea whats involed or if its even possible.
Chef,
I was wondering if there are any plans to add tags for Supporting / Life Members? I think it would be a good reminder and incentive to get more members.