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Looking for some guidance on temperature control for my induction cooktop.  I know that 212F is boiling but what are equivalent temperatures for simmer, sauteing, etc.  It would be really helpful to have a some sort of chart.  Any suggestions?

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Thought I'd start a thread so people can chime in with their Thanksgiving day cooking tips. Here are a few of mine:

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Hey everyone, hey Jacob!

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Hey everyone, Haven't been on in a while, finally got the internets back. 

I've got a catering event coming up and one of the deserts my partner and i came up with was candy cane ice cream in a sugar bowl.

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I've wanted to experiment with venison for a while now, but admit that I'm somewhat intimidated by it.  I also have concerns that my wife may think it's too gamey tasting.  I can live with that, since I can just make something for her and the venison for me.

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My husband and I are going to a party next month and we were asked to bring a dish.  My first thought was to make tartlets with a phyllo dough and a salmon mousse filling. But since I now have the wisdom and talent of the Stella stars (yes I mean you), I though that it would be fun to see what everyone would come up with.  There are so many ways to fill tartlet shells, we may all get some great ideas from this.  

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I have found myself, through the years, encountering great difficulty generating a deep color in my herb oils. I recently enjoyed a fabulous soup in NYC that incorporated the most intensely colored cilantro oil I have ever seen. A bright green that contrasted beautifully, yet had a dark depth that left you feeling as if you re staring intone abyss. Stunning. I have always blanched the leaves of said herb, shocked, drained & wrung out water in a towel... from here, I reckon, is where my method is faulted. I have experimented w/ three methods of mastication... none to satisfaction.

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I am new to the Stella group and I noticed "Stella Stars" next to my name.  What is that?

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Can anyone tell me anything about the Victorinox knives.

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Have you all seen this? 

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-w...

This site is awesome anyway, highly recommend it. This article is wild. on iTunes, there is a podcast i think gardenfork or something like that where the guy did it and tested the results. It's legit.

Had no interest in springing 500+ for a sous vide supreme, but this could work! 

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