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What do I do with these?

These are fresh chickpeas, or garbanzo beans which we bought at a farmer's market. They're so cute I just had to buy them, the bean is about the size of an English garden pea, each one tucked away in it's own little hull. The woman who I bought them from said that people boil or steam them and eat them like edamame, which is fine, but I thought that since I had a wealth of knowledgeable foodies at my fingertips, I'd ask you. Has anyone out there had the pleasure of cooking these? What would you do with them? I'm thinking of steaming and then roasting for some added sweetness.

Comments: 16

Medium-Rare Burgers - Safety

Hi folks,

I've been surfing the internet attempting to find some answers on how I'd most safely produce a medium-rare burger in my home. I watched Alton Brown's "A Grind Is A Terrible Thing To Waste" (S02E11) and he suggests that the majority of e.Coli issues come from meat ground in factories or stores. As such, grinding the a whole cut in your home, he says, minimizes any potential e.Coli contamination.

Comments: 5

Sourdough Buttermilk Pancakes

If you've ever felt guilty (like me) about pitching half of all that sourdough starter each time you feed it, then this a great way to make use of of it. This comes from a recipe I found on the King Arthur site and creates some really nice moist and fluffy pancakes. It was originally meant for waffles, but as I don't have a waffle iron anymore I use this for pancakes.

It involves creating a sponge you let sit overnight, which is ready to use when you wake up and are anxious for breakfast.

Sponge:

Comments: 26

Sauce espagnole

Working on my first sauce espagnole from my homemade veal stock. Yeah buddy... I'm psyched out of my mind about this. I can't over how good this tastes. Demi Glacé is next. How do I post pictures? I want to include one

Comments: 1

No Knead Raisin Walnut

I'm just loving trying all of Jim Lahey's variaties of No Knead Loafs. This was a new one for me and all practice till I get my 2 " hotel pan and baguette molds.

Comments: 9

Sharpening Bread Knives

Looking for good information on correctly sharpening bread (serrated) knives.

Can bread knives be honed with a honing (not sharpening) steel like regular knives?

If so, what would be the next step after the knife needs actual sharpening (removing metal)?

Comments: 7

Low and Slow with Smoke

During the braising episode you said that the collagen breaks down around 160° to 170°. When smoking my briskest, which seems like a modified roasting, I don't pull them off until 185° to 190°. By this temp most of the moisture has escaped, but at this temp my brisket is tender and seems juicy. Is there something different happening during the smoking process than during the braising/roasting process, or does it have something to do with the temp (I try to keep it around 225° to 250°) or the size of the meat? Usually when I smoke a brisket I smoke between a 15#-20# whole brisket.

Comments: 10

>> Intimacy & overtime schedules... <<

In his reply to a post's request, I read Chef Jacob mention something about being "sold out until after New Years," and his not being able to dedicate anytime to respond due to higher priority responsibilities. I always notice his wedding band, and it makes me feel... well, it elicits a myriad of mixed emotions (not about him - about work & relationships).

...the aforementioned viewing triggered some thoughts.

Comments: 1

All Videos Now Available in iTunes

A lot of people have been requesting that all the videos be made available through iTunes. Well, here you go! Just had to get some server issues taken care of since the Knife Skills series hit number one in food when it was released and I got hit with a $800+ hosting bill. Now that it's all squared away, feel free to download to your hearts content. If you have the time, I would also appreciate an iTunes review; let's see if we can't get one of these videos to the number one spot.

Comments: 9

Cooking Competition - Cream of Broccoli Risotto

Hello, Chef Burton and other "students,"

I am a student at Louisiana Culinary Institute in Baton Rouge and we are having our first cooking competition since I have attended. It is called the Race To Cannes because the winner receives a fully paid trip to the Cannes Film Festival this year to cook with the rest of the American Pavilion. This is obviously a really great opportunity for me. I am competing against 18 other classmates, some upper classmen and a few freshman (I am a Sophomore).

Comments: 7

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