Chef,
You drove by a comment on the sous vide podcast and it really raised my eyebrows.
you mentioned that removing oxygen from seafood can be a cause for safety concern....
then you just moved along... what were you referencing there?
Thanks,
Joe
Chef,
You drove by a comment on the sous vide podcast and it really raised my eyebrows.
you mentioned that removing oxygen from seafood can be a cause for safety concern....
then you just moved along... what were you referencing there?
Thanks,
Joe
The kichen has been quiet for a spell, so thought I might rattlle a few pots and pans and see what pops up on the menu.
Last eve made a comfort food base thing.
Sheppards pie.
Using left over mashed potato and gravy from my country fried ( I still call it chicken fried) steak a few nights back.
The Galician style octopus is an octopus dish typical from Galicia, a region in the northwest of Spain. This region is known for its seafood tradition, with this recipe being spread to the whole country as it’s one of the best and probably the yummiest way to prepare octopus (in my opinion) with a few cheap ingredients. On top of that, it’s quite an easy recipe to make, both for cooking lovers to experts.
Ingredients for Galician style octopus (4 people)
Hi Chef! First post for me! Just want to start by saying what an awesome resource this whole website is. I never really loomed at the forums but I follow the podcasts closely, and even watch videos sometimes.
I have a question about sourdough, which was brought up again while listening to episode 34. You explained that you have to throw out some of the dlugh to get rid of the acid, other places i beleive you said to pour of alcohol.
It is proposed there be heated broth in spray bottle, sprayed directly into mouth for food consumption. Depending on the temperature of the broth, specifications of the spray bottle and where in the mouth the payload of mist is propelled (such as in patterns on the tongue, the soft palate or hard palate, various novel culinary experiences might be possible. DE
so I need a solid method of cooking goose breast or even a full recipe. I’ve never cooked it, never ate it either. A friend just got back from a hunt and is giving me some but all he’s talking about is cubing it and frying it or making jerky! I feel like there’s got to be more to do with this coveted meat.
Please advise.
Joe
Hi all,
My name is Alex and I am a big fan of cookies and cake. Hence, I hope that I will open a new bakery store in the next 1 year, which is French touch and contemporary style. I am implementing some new recipes to launch some new kinds of cookies flavor. Glad to be here.
Alex, my company Tonkin-Travel: private tours in Vietnam: http://www.tonkin-travel.com/
Cheif Jacob eta
I have noticed that when i process foods for long term storage ie. canning or freezing it loses flavor. Mostly in the form of characteristics that were present when fresh. I think I know why in part.
The freezing causes a rupture of cells by the expansion of the water in the cells and the canning also breaks down the cells releasing water.
Two examples. Home made salsa and home made hot link sausage.
hey boss,
so when I have my tomato sauce on the stove, let’s call it a Puttanesca (cause right now that’s what’s bubbling on the stove), onion/garlic/anchovy sautéed, tomato paste in, whole peeled tomatoes in, capers/olives/sugar in... now we simmer.
My question lies here... when letting it simmer, essentially reducing, I notice when I occasionally stir it, all the water has migrated to the top and when I fold the bottom up I notice it’s very dense and almost paste-y.
Questions:
so just wanted to post this Puttanesca sauce.
Man it is such a great dish. Lovely change of pace from the common sweet sauce.
Doesn't look like much But it makes the house smell like the sea and it sure is good.