Hey Stella Community,
I've been watching the videos for about 2 months now, and fell in love with Stella. I downloaded the Culinary Bootcamp Workbook, read it once, now it's time to reread, and start listening to the podcasts! Glad to be here!
NJ Dave
With Passover approaching, I want to make sure my fishballs of freedom bind properly - any suggestions on an "extra helper" to improve the hold?
I was thinking that perhaps some added sheet gelatin hydrated and mixed into the ground up fish might work, but I thought it's worth asking
Hi there,
First of all, thank you for reading this and trying to help me!
I've just started with Culinary Maths (on my own) and I got this quiz:
"You are making dinner for 13 guests. One of the recipes you are making calls for 3 cups of chopped onion. How many pounds of onion should you order?" (Yield%=89)
Hi!
The culinary fuck ups usually strike you, when you are already late and a crowd of hungry people are waiting for their food. I had a lot of them in my professional career, it is the part of being a cook/chef.
I believe there is a way to save most of ruined dishes by using "the number one rule of Judo" - your oponent's strenght can be used in your favour.
This technique has spectacularly saved my ass twice this year.
Hello all,
I was given a nice knife as a gift for running the kitchen. For some reason I dislike it although it is far more superior then my 8" Henkle chef knife that I have always used. They got me a Miyabi SG2 chefs knife. I am reluctent to move at any speed for fear that I will miscut something. I really hate to not use it since it was a gift and not using it would be unappreciated. My question is, Does the wood handle always get so slippery when any oil or grease touches it?
I have just finished watching the video on how to prepare your baby carrots. The principle reason for posting is that my baby carrots are now ready.
What I would like to know - is can I blanch them and then freeze them?
So I went the supermarket today and came home with a pork to roast for dinner.
I must be crazy - I enjoy pork but not as much as lamb but what does a girl do when it was half the price of a leg of lamb? Crazy prices for NZ produce!
So - how do you roast your pork and what culinary delights do you serve with it?
I will look forward to reviewing this thread - as I have my friend coming for dinner tonight.
Many thanks,
RobynH
Hi Chef Jacob,
I have rethought my process for 90 minute @ 15 psi pressure cooked chicken stock using a quick release or natural release of pressure.
For most recipes, I use a quick release since clarity does not make a big difference in the recipe.
What got me to thinking about the subject was clarity of broth/gel such as a Consommé. In this process, I use a natural release of pressure in the pressure cooker and refrigeration.
Hi Chef Jacob,
Have you seen a Baker's Percentage of how much caustic is needed or pH required for a maillard reaction to occur in a recipe?
Let us use water as 100%, as an example, what pH or percentage is required for a maillard reaction to occur?
Baking Soda has a pH of around 9 pH and Lye has a pH of around 14 pH.
What opened the brain channel up for me was Mucho's post for the baked bean recipe. The recipe brought back old memories of using food grade sodium hydroxide for German soft, hard pretzels and bagels.
Thanks
Dear Chef Jacob.,
I have just finished watching
CKS 027| HOW TO BREAK DOWN A WHOLE CHICKEN - BUTCHERY
I would like to know - how much did your chicken weigh?
The reason that I ask is very simple. I have been butchering store bought chickens but the pieces I end up with are no where as big as yours!
So my question is going to be, what is the standard weight that you buy when you butchered the chicken in the above mentioned video?
Many thanks,
RobynH