I think I finally have Jim Lahey's recipe down. Perhaps a bit overdone on the crust, but the crumb was perfect.
I think I finally have Jim Lahey's recipe down. Perhaps a bit overdone on the crust, but the crumb was perfect.
Here is a photo of two brioche I made using the recipe from King Arthur and using two braiding methods: one with two braids and the other with three. About 5 minutes too long in the oven, but still tasty.
Photos of the sourdough I made on Sunday: Proofing, resting and cut:
I hope everyone got the toys they wanted, and I hope all of our holiday food experiments go well. I wish everyone perfectly cooked ham, good drinks, and good times.
Dave
So I have been looking for a site like this for a long time and finally stumbled upon this when I was searching for the proper way to cook a duck breast. Can't wait to start going through all the podcasts and videos. Hope to meet some great people on here.
Happy cooking,
Kyle
I just wanted to wish everyone a Merry Christmas, and/or Happy Hanukkah and very Happy New Year. To all of you pro Chefs; I hope that you have your best year and keep all of your fingers.
To all of you amateurs; I hope that you have your best year and keep all of your fingers too! Watch out for those Shun knives and mandolines.
Stay safe and have fun in the kitchen!
See you in cyber space,
Nina
Chef,
I read your notes on cooking Prime Rib and am prepared to do a 5 rib small end cut some justice on Sunday for my wife's family. I am buying an aged piece of meat (at least 30 days) and my butcher is planning to cut the bones off and to tie them back on for cooking. Will plan on a fat cap of no more than 1/2 inch and he said he would give me one if they have to trim too much off after the aging process.
I was wondering if anyone had a recipe for Country Gravy. Being from the South, Biscuits and Gravy are a staple around out house, and everyone seems to enjoy the Pioneer Country Gravy mix that you can buy from the store. My wife and I however are trying to get away from pre-packaged foods as much as possible. The problem I am having is most gravy recipe's require the use of some sort of drippings as a base for the roux, but when only making Biscuits and Gravy there are no drippings from sausage or bacon. Even when we do use a sausage or bacon based roux, the taste is just not the same.
Christmas dinner will feature a ham. In the past I've always made Cumberland sauce, but nobody like it except me. Too much work just to please myself so I'm thinking of making a cranberry & port relish... but when I made that for Thanksgiving nobody liked it except me.
My family actually prefers to eat ham dry. My in-laws keep hinting about Cherry sauce, like the kind they enjoyed at the downtown cafeteria. I just can't make this concoction known as "cherry sauce", but I can eat ham dry.
So what do you suggest?
i found this site looking for videos on knife skills and WOW what a wonderful site this is couldnt wait to join and become a part of this great community.
i have always had a passion for food and cooking and am now looking to fulfill my dreams and move from cooking for family and friends to becoming a Chef .