Greetings,
I was wondering whether there might be a knowledgeable person/people out there in the Stella Community - who has made a Vindaloo Curry Powder from scratch?
If you have, I would appreciate hearing from you!
Why you might ask?
Greetings,
I was wondering whether there might be a knowledgeable person/people out there in the Stella Community - who has made a Vindaloo Curry Powder from scratch?
If you have, I would appreciate hearing from you!
Why you might ask?
I had just received my Anova SV circulator and was looking for something to try it out with. I went to the Sous Vide section of the Modernist Cuisine books I have and it has a major section about cooking eggs, shell on, in the sous vide bath water. The craziest thing there was about poaching an egg in the shell. You just drop the whole egg in the bath water at 167° and let it poach for 13/15 minutes. Crack the shell open and out drops the perfectly poached egg.
While the eggs were cooking I made the hollandaise sauce and heated up Canadian bacon and the potatoes.
This is a 3.5 pound Choice grade Chuck roast...
Day 1: I took it out of the packaging and washed it and sprinkled salt all over it to dry brine it overnight in the fridge.
Day 2: I vacuum packed it in a Sous Vide bag and put it in the hot tube @140° at 9:00am.
Day 3: Something came up so I left it in the hot tub all day and night again.
Pork rinds are interesting. I'm using trial and error to get that puff effect. Need a bit of help. Theres two types of water, one is trapped by the collagen fibers, probably 80% of all water. Then there's vicinal water, which is bound to the proteins that compose the skin. Is vicinal water the only water capable of creating that puff type effect in the skin. Thanks guys
*Not trying to impress, not my words. A trusted source though. Whatever the source, cooking is all about opinions at the end of day. Right..
BBQ from smoker better than reheated in a day or a week.
-Better smell due to volatile organic compounds(these aromatics gone the next day)
-Juicier
Maintain freshness through quick chilling(ice bath or ice water brine)
-Volatiles do not emerge
-Juices stop flowing
Please jump in
Hello, everyone!
I just noticed this introduction page and figured it's probably time I did just that.
I'm 22 years old living in Michigan and working at a restaurant I love. We do a lot of German, Polish and Cajun food, kind of eclectic, really. It's not fine dining and probably wouldn't pass as polished, but it's certainly no diner (no offense to any diner lovers out there) and I love it.
We all have those meals or dishes we can throw out on a lazy Sunday or after a grueling, mid-week work day.
Some of my favorites are:
Chef Jacob,
I plan on making the cured pancetta that you have on video. My question is, what weight of cheesecloth do you use for wrapping the pancetta? Do you stock more than one weight of cheesecloth in your restaurant, or does one weight suffice for all your cheesecloth needs?
Robert
I'm using my convotherm to stage spatchcocked chicken, then finish on the grill. I'm cooking the bird to148, using convection only. I can't see why incorporating some humidity would be of any benefit at such low temperatures. What do you guys think about the use of humidity in sous vide applications.
My 38 year old son called me and asked if I'd come over and cook for him and his father in law. My son's wife was in Hawaii on business so it was me, my son, his father in law and our 3 & 5 year old grandchildren.
Boys night in. Plus my son is rebuilding his patio so no grill. This is going to be an indoor cook... Pots, pans and a stove.
My son took me to Whole Foods and said what do you want to cook pops...?