How do you know that you have a 50% stock reduction when you cannot see the bottom of the kettle? This can be done with a story stick.
You cannot very well mark the side of the kettle for level.
I use the dowel part of a wooden spoon to measure the level of the liquid before boiling, dip the dowel into the liquid and them mark with a polymer pencil the 100% level.
Hi there, I am working on developing a great chocolate chip cookie recipe. I would prefer to cut up a chocolate bar for varied size/shape chocolate chunks and not use bagged chocolate chips. Can you recommend a few store bought chcolate brands that would be great for superior cookies. Thank you in advance for any help with this question.
Hi Jacob, i am a big fan of the site and have enjoyed much of the content. Thanks for all your work.
Recently i ate at a restaurant chicken breast and foie gras which were mixed in a food processor, rolled in plastic film and poached. Id like to recreate this but dont know how or even what the texhnique is called. Could you or any of the other forum member help me out with the steps?
keep up the good work
andrew
In my search for something that wheat-avoiders would like, I've seen a few breads that use rice flour, cornstarch or potato starch and/or tapioca starch, and lentil or pea flour.
Of course, they also use xanthan gum, so that immediately made me think of Chef Jacob.
Chef (or anyone else who could help), do you have any experience with wheat-free breads, such as these, and could you point me towards some decent recipes?
I was wondering if the timing of folds during bulk fermentation might affect oven spring. I made Ken Forkish's Walnut Levain Bread today and I was a bit disappointed that my loaves didn't get the usual oven spring that I have been getting with most of Forkish's recipes. I had to rush the folding so instead of having 20 to 30 minutes between the first fold and the second one, there was only about 10 minutes. The next fold was about 20 minutes later. The crust was awesome as usual and the crumb nice and springy with a much airier texture than I expected.
There seems to be a confusion of water temperature and pressure on this forum so I will offer this link:
http://www.engineeringtoolbox.com/saturated-steam-properties-d_273.html
In a simplest form, if you give me the pressure of the container, I can give you the temperature of the water. If you give me the temperature, I can give you the pressure in the container.
Im a culinary student and in class weve been learning how to tourne potatoes. I just cant seem to get it no matter how many videos i watch. Are there any tips in getting this trick down? any specific knife i should use? Ive been using a birds beak. Also im left handed if that makes a difference
https://www.youtube.com/watch?v=UJveweNv7rQ
I can not know the name of the dish in this video.Give me your idea of thai food.
How is deli meat made such as ham, roast beef and turkey? This would be like the meat sold at the grocery store or sandwich shop.
I would assume that the meat is brined with a salt solution of maybe 5 percent NaCl in water but sodium nitrite is not added. Correct?
I would assume that the meat is cooked with some moist water method such as sous vide, steamer or a pressure cooker with the meat on a rack?