Thank you to Chef Jacob & Ana
I remember Jacob said that a customer once complained/commented that his chicken breast was too juicy. I'm nearly sure his chicken breast sold for $36.
I think you do it sous vide but not sure how you hold or finish it. Please share your process Jacob, if at all possible.
My fryer has carbon steel heating elements which are above the cold zone. I may have been overzealous while cleaning the fryer. The elements now produce a black residue when heated, not good for my fat.
This is an important though!
This an important statement but does, A + B =C?
From a mathematical statement, it is true but goes deeper than the statement.
I have worked in earth science all my life, pressure, temperature, elevation,bacteria, yeast, flow, pneumatic, hydraulic, electrical and electronics plus other things from an industrial stand point. But, I am not a cook!
This is why I think Chef Jacob's F-Step, full book of F-Step or Kenji's book "The Food Lab" are so important.
At one time, I was really deep into bugs, like I call all of them, whether bacteria or yeast.
My cousin had a conversation that he was going to chop up 300 acres of corn stalks for silage for the cattle that he raises for market since the severe drought was not producing ear corn. My comment to my Dad was that my cousin needs talk to his agronomist about Lactobacillus buchneri or Lactobacillus brevis.
I am really enjoying studying J. Kenji Lopez Alt book "The Food Lab" on eggs. I had not really given much thought about cooking eggs! Kenji has a really good section on eggs!
Both my mother and grandmother were commercial egg producers in the 1950 and 1960s. So I ate a lot of chicken and eggs growing up.
Hi! I run a small dietary catering "business" at home, I give 5 low calorie dishes in boxes daily to my customers. I use a lot of low fat cottage cheese because it is a cheap, low calorie protein source. I try to be as creative as possible to provide interesting dishes to people. It is a big chalenge to keep a high standard I was used to when worked at a restaurant with cheap, low calorie ingredients (the dishes there were, well... high in fat, and pretty expensive as well).
On another thread we went off topic discussing ways to preserve and enhance then flavor of chicken stock. One of our astute members Chris, suggested adding alcohol (vodka) to chicken stock to extract more flavor. I'll admit, this is a new one to me, so I though I'd open up a post to discuss.
Chris, You mentioned enhancing the stock by making available flavorful compounds using alcohol. Could you elaborate on your findings, methods and materials?
MB
In the SCS bread series, Jacob mentioned that there is a difference between the European flours and the American ones.
What is this difference? I think something with the gluten content. And what is the influence on hydratation-rate and timing.
I am a hot head and cook with all types of chili peppers but one of my favorites is Sriracha Chili Sauce. I make my own version of sauce that is not quite a sweet but if you add sugar, you first taste the sweet and then the heat.
If you watch Amazon videos, do a search for Sriracha. If you have an Amazon Prime account the video is free. I think you will find the video both entertaining as well as educational.
My red Jalapeno peppers are fermented with Lacto bacteria, salt and sugar. Rinsed and then pickled with salt and a 50% mix of 5% vinegar and water.