Hi everyone
Does anyone have experience with using a Pacojet in the home? I may have access to one, and while I appreciate it would be very difficult to justify based on cost, I nevertheless am debating its practical value in a home environment cost aside. Questions I have are:
Is its real value primarily as an icecream maker or are there other practical uses?
Hello Chef Burton,
I noticed that there was a reference to Dry Brining, but cannot find where the recipe is for Dry Brining a turkey. Can you direct me where I can find that information?
Thanks,
Randy
It has been so quiet.
How quiet well not even a mouse was stirring quiet.
Lets talk Cristmas feast's.
Myself I am doing a stand rib roast. Still trying to decided how I am going to cook it BBQ, smoke or roast.
Baked potato, veggies, au jus, and veggies. Will also put some horse radish out for those that want some.
Be 5 of us total.
Think that is what I like best about this holiday as well as thanksgiving. Family and friends sharing.
So rattle some pots people. Yack eat and be merry.
Merry Christmas
Kit
Hi Chef,
i was watching the video on this, getting ready to make it, however in the video you put corn meal and sugar into the bowl:
but in the recipe, there is no corn meal and no sugar:
Ok all
I have a skinless pork belley and am looking for ideas on what to make out of it besides bacon.
Chef or anybody, please throw them out there. I just need that nudge sorta speak. Well and or a recipe if you have it.
I mean yes there is a lot of ways, but I am struggling to settle on any. Guess we all have those moments when nothing jumps at us. Old or even a new idea.
kit
Chef Burton,
i went through the whole turkey list for thanksgiving:
-breaking down the turkey
-making stock
-turkey leg roulade
-pan roasted breast
-turkey gravy
and i just wanted to let you know, everything turned out just fantastic.
this was the most delicious turkey and thanksgiving in general that ive ever cooked!
thank you!!!
Advice sought re SV pepper Steak for Crowd. I have been tasked with hosting family XMAS dinner and will be serving 24-30 people. Request was made for pepper steak. I know, not very traditional!
Here is what I have working on the last few months. This is food stuff I made to give to family and friends.
The biggest obstacle is cure times for bacon and turkey's. Here is the count of total items of each I made.
24 chili cheese tamales, 108 beef tamales, 108 pork tamales, 84 chciken tamales, 43 pounds of bacon, 105 breakfast sausages, 36 Swiss sausages, 96 Bratwurts sausages, 72 Italian sausages, 56 hot link sausages, 31 pepperoni hot sticks, 2 whole turkeys, and 10 turkey breast.
Hey all, HAPPY THANKSGIVING!
We're just a few days away from arguably the biggest food holiday in the U.S., so if you need help, guidance, want to share success & failures, let's do it in this thread to keep it all clean and stream lined. I have the next few days off and will be checking in regularly with this thread to see if there's any assistance I can offer.
We also have a similar thread going in the Stella Culinary Facebook Group found here: https://www.facebook.com/groups/StellaCulinary