I dropped this note into another forum subject but thought putting it here would be more productive. Can anyone explain the purpose of a baking soda bath? I have a great pretzel bread recipe and was wondering what purpose the baking soda bath serves. After the second rise, the dough is formed into balls and dropped into a boiling solution of baking soda. What does this do?
While I've got the time, I just wanted take the opportunity to wish everyone a merry Christmas and a gourmet new year. I have about ten members of my family coming down from Sydney to spend Christmas, New Year, and beyond with me (can't wait) so I'm gonna be flat out like a lizard drinking (means busy).
My best wishes you all,
Brian.
I would like to review some culinary books by Aussie authors that I think would benefit the SCS family; however, I'm concerned about copyright. Is there a culinary solicitor among us who can advise me on what I may or may not be allowed to do. Most books prohibit reproduction without express permission from the author or publisher. At certain times, though, it would be efficacious to produce text verbatim. Is this permissible if the proper acknowledgements are made? There is also the issue of reproducing photographs when the photographer (as is normally the case) is not the author.
Hey everyone. With the holidays coming I was wondering I anyone wanted to share ideas and ratios on glaze ideas for meats. I've stumbled into good results in the past but a little bit of direction would be cool. Last year I did a bourbon maple glaze, i would like to try it again this year. Anything to look out for?
"Craft. It doesn't arrive on your doorstep, wrapped neatly, or bubblewrap protected. It doesn't arrive. Ever."
Chef Shuna Lydon wrote those words a few days ago. She is someone I very much admire and respect. More than a chef, she is in it for the cause, and believes to her core in what we do. Cook. Create. Nourish. Guide. Teach.
Finally getting around to this, and since I asked Jacob to change my screen name to something a bit more personal (and a bit less corny), I thought I'd throw something down here....
40-something pharmaceutical research scientist who is trying to apply his lab skills to cooking rather than organic chemistry. It's interesting the similarities between the professions of chemist and chef.
Maybe it's just me but I can't seem to find a link to the account message box anywhere.
I used to listen to all the free culinary school podcasts and have since been away a while, but I have learned more from this single website than anywhere else on the internet about cooking. So, I thought I should come back for some advice from people I know really know what they're talking about!
I am trying to select a Mandoline, my wife asked for one for Christmas. I know many of us would rather work on our knife skills but she is not as much into cooking and would like something capable of speeding up slicing for salad, ratatouille, french fries etc.