This year, I am growing Parsley, Cilantro, and Basil in my backyard garden.
It is a little early to ask this question, but is it safe to simply freeze fresh harvested herbs?
This year, I am growing Parsley, Cilantro, and Basil in my backyard garden.
It is a little early to ask this question, but is it safe to simply freeze fresh harvested herbs?
Hi Chefs,
So I went through the Stella blog and listened to the podcast on poaching and braising.
However in a poaching fish fillet recipe that I followed and cooked. It says to cover it with buttered aluminum or parchment paper then bring to poaching temperature.
I would like to ask what is the explanation about applying the butter in the aluminum/paper? If I cover it with its lid do I also always need to apply butter on the underside of the cover lid when poaching meats?
Hey Hey Hey,
I'm fairly new to the site, but have been listening to the podcasts for awhile. My cooking has definitely improved. Jacob, the local ladies thank you!
Late last fall I picked up 5 female and 1 male Coturnix quails just to see what they were like. They seemed a more useable size for a one person meal. It was too late in the year to incubate any eggs but they did lay an egg a day all winter. Now that spring is here I am getting 3 or 4 eggs a day. I am flush in quail eggs.
The eggs are more yolk than white and are very tasty hard boiled. One can fry them too, but they are quite small. Some folks make deviled eggs out of them too, but that seems more like torture.
In the charcuterie series, chef Jacob shows how to make duck confit.
My first question is: Can different proteins be used to make confit?
My second question is: Can different cuts of protein be used to make confit? In the video, chef Jacob uses leg and thigh portions, and I want to know what the possibilities can be.
Thanks guys!
Hi Jacob and all,
This is my 1st post. I am a newbie in cooking. My interest is more in the science of cooking. The why and what questions...there will be a lot of questions in the future so please bear with me as I am in the process of learning :)
So my question now is:
1. In a recipe about chili crab that I came across it says in the mise en place that I need to lightly coat the hard crab shell with little flour. What is the reason why flour needs to be coated to the shell before putting it in the wok? Is it to avoid burning the shell while cooking in the wok?
Nothing like grilling shrimp in the Midwest in the month of March.
I have used this marinade on beef before and it is outstanding. I think I prefer it on shrimp.
http://www.foodandwine.com/recipes/spicy-thai-marinade-with-basil-and-ci...
The Rice Peas and Cilantro was what I had on hand and googled the three ingredients and this is what came up:
Picked this range up on ebay. The repair guy comes on Tuesday. I'm stoked!
There's a party that we're going to where I was asked to bring an appetizer, and it dawned on me that St Paddy's day is probably the theme. Any suggestions? Help!
I took a video breaking down a chicken using the skill I learnt here. Can anyone comment on what went right and what I could have done better? Thanks!!
http://youtu.be/iExX-SqQTWI