Yesterday I have finally succeeded in making a perfect delicious risotto. listening to 'Basic starches' podcast gave me a true understanding of the essence of risotto. not just following a recipe like a robot.
now i know why my risotto came out sometimes sour...(not reducing the wine completely)
so i'd like to thank chef Jacob for the time and effort, sharing his knowledge and experience with others all around the world.
thank you!
I just made a port wine sauce to be plated with pan seared foie gras (Please don't flame me for loving foie!) The recipe I used had one deglaze the pan in which some sugar was caramalized with port wine, reduce by half, add red wine and reduce by half, and lastly add veal stock and reduce by half. Why can't you just add all the liquid at once and reduce to sauce consistency?
In thinking about what to try next with my new Anova Precision Cooker, I just remembered that the swai I have in the freezer already comes packaged as individually vacuum-packed fillets, so that seems like a natural thing for sous vide. Of course, I wouldn't be able to add anything to it without having to rebag it, so maybe I'll just leave it as is.
Anyone have any suggestions for using sous vide for swai - temperature? time? to rebag with seasonings or not?
Thanks!
Serious eats mentioned a thing called "salting out" in a wet brine. Whereby, salt moves into the bird, while larger flavor molecules will exit into the water.
So wet brining bad for 2 reasons,
1. Will remove flavor molecules
2. Generally dilute the existing juices.
Provided the above is correct. Here's my theory (which is wrong but I just want to see what you think)
It's OK to wet-brine white meat(Chicken breast) because it's bland anyway, its juices are not as flavorful as dark meat.
Anybody think that's correct?
Hey Jacob, and everybody!
Hope you are all doing well.
Would any of you consider your stretch and folds over a 2 hour period, one stretch and fold every 20 minutes, to be part of your bulk fermentaion?
I'm thinking yes. Due to the length of time between stretch and folds over a long period of time, and your not really degassing the dough that much.
Thoughts?
Cheers
Dave
Hello! I'm Steve, currently residing in the Philippines, but originally from the USA. My wife and I both love to cook. While pastry is her passion, anything in the kitchen is fair game for her. I tend toward smoking and curing meat. I do my own bacon and fresh ground sausages. It started out of necessity since real cured bacon was hard to find where I live. Once I learned to make my own, I really enjoyed the process and branched out a bit, smoking turkey, making cured pork chops, and so forth. I also do a bit of sous vide cooking.
I am trying to do a brine (including PP#1 cure) for bone-in pork chops. I have done both EQ cure (dry rub) for bacon as well as Gradient cure (dry rub) for bacon preciously. My pork chops have been done using a Gradient Brine up to now. But I've had variable results primarily due to saltiness. I normally inject the chops since they are 1 to 1.5 inches thick. I've checked bone weight on them and it is usually 40% of the total weight. The chops are trimmed of excess fat and skin.
Hi Chef and Stellas
Time to start thinking about Xmas - that means cooking as much as possible ahead without comprimising on taste, as well as planning execution
So, I have tried Chef's amazing sprouts with honey anchovy aioli dish, so my first question is
1) After I've blanched the sprouts in iced water, how long can I keep them fresh for, and what is the best way of doing so?
Next questions is similar for roast potatoes / root vegetables;