I'm probably missing something obvious here, but I was trying to make Pork Glace out of the stock I produced from the bones of a suckling pig I snagged a week ago.
Now when I made the stock, I let it cool, put it in a plastic container and put it in the freezer, unseasoned, undedicated.
Yet when I thawed it out today and tasted it, it was salty and bitter.
What did I do wrong?
I'm still new here so there may be an existing video on this already, but looking under the video category of knife skills I didn't see anything on knife care. A chef I work with is teaching me a lot about sharpening, honing and stropping/polishing my knives, but as the summer season kicks up, he has less and less time to teach me much.
Think it would be great if you could show us how you care for your knives, as they say, a razor sharp knife is safer in a kitchen than a dull one.
:)
p.s. great site, loving it chef!!!
I must say thanks for the help this site has given me. I now know much more about basic cooking than I every did. From knife skills to emulsions and understanding how to do things better. If I don't understand something, here, is where I find the answers. I have posed a few questions of my own and got excellent answers not only from Jacob but other members as well. A lot of the procedures outlining, blanching, making stocks, prepping salad greens and the mother sauces are a tremendous help and a daily guide for me to turn to.
For a friend, I am trying to come as close to the typical, commercial "fruit-slice" candy (really just oversized gumdrops) as possible. The ones he had been getting, which he hasn't been able to find recently, are the "Farley" brand, the ingredients of which are "Sugar, corn syrup, modified corn starch, natural and artificial flavors, artificial colors including blue 1, red 3, red 40, yellow 5 and yellow 6."
Where I live, pressure cookers are easy to find, but almost all of them are from two brands: Premium and Rochedo.
Since I have never used a pressure cooker before, I have been asking a lot of different people a lot of questions about them before deciding what to buy, and I have found that the standard pressure for pressure cookers sold in the States is 15 PSI, but the Premium and Rochedo cookers are only 80KPA, which is 11.6 PSI.
I am almost a third of the way through Anthony Bourdain's infamous Kitchen Confidential: Adventures in the Culinary Underbelly and he is talking about why to not order fish on Monday as a general rule, and other horror stories about the restaurant world. Now, I know he is an author and is just trying to make a buck, so some of this stuff is most likely inflated a bit, but he mentioned how he has never seen a hollandaise sauce be made-to-order in a restaurant.
Hi Jacob (and others),
What's the tastiest method for cooking & serving baby bok choy (and regular bok choy for that matter)? Do you blanch or steam before service, then grill/saute/roast etc before plating?
(The dish I'm wanting to make is a seared salmon filet with a sweet, Thai chili sauce, rice, & baby bok choy.)
Thanks!
Noel
I want to thank everybody who participates in the forum and comment threads on this website. We're still working out the kinks and today I got an e-mail from a really good forum member that was fed up with posts continually being caught in the spam filter. Trust me, no one is more frustrated about this then me, and I sincerely apologize.
One of my quests (besides sourdough) is great fried chicken. Every place I've had really great fried chicken at either uses a pressure fryer or it is "broasted" (no clue what that actually is.)
Is a Pressure Fryer a special device or can you plop some oil into a "pressure cooker/canner" and fry with it? In doing some searches for pressure fryers, only pressure cookers came up.