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;
Hi Jacob, I have tried your Brioche bun recipe for my sandwiches and the buns turned out fantastic both in texture and flavor. I recently purchased a bread machine to produce the dough and I would like to know if the dough can be stored over night without affecting the quality of the dough. If so, what is the best way to store ie..wrap in plastic and refrigerate? I am new to bread making.
Following removal of dough from refrigerator, what steps need to be taken prior to placing buns in oven?
Chef!
What's the latest on the quizzes being ported over? Desperate to be graded ;)
Callum
It's the season to be jolly and as such, gift time! As I'm difficult to buy for, typically family justs wraps something I choose myself. I know not very festive, but practical! So ....
Attemped to make Fettuccine Alfredo for the first time. I used heavy cream, butter, shredded Romano and Parmigiano-Reggiano. I melted the butter over Med/Low, then slowly added the cheese a bit at a time. I brought the whole sauce to a slow simmer for a few minutes then took it off the fire. It tasted good. However, it was slightly gritty and I'm trying to figure out why. Did I bring the temp too high? Or maybe not high enough? How can I make it smooth?
Hi!
What is the explanation to the fact/myth(?) that brined beef gets firmer cause to the curing effect? Meathead brines his beef, Kenji Lopez dry brines his steaks, I used to keep salted steaks over night in my fridge and never noticed the firmness but have never compared 2 steaks (one presalted and one not) at once, side by side.
I also have found this http://www.cookingissues.com/2011/10/12/to-salt-or-not-to-salt-thats-the...
Has anybody heard of this book, http://www.amazon.com/The-Kitchen-Laboratory-Reflections-Perspectives/dp...
The reviews are not great but maybe that's because it's not mainstream. It looks very good to me based on the preview. I'm just wondering does Jacob, Mucho B or anybody have any further insight.
Thanks
Is there a way really to properly freeze food at home w/o a flash freezer? Obviously for vegetable blanching i'm ok with, i let it air dry as much as possible after spinning it a ton, bunch up in some towels, lay flat and par freeze then bag. i'm talking more prepared things. I am thinking this as i'm opening a bag of expensive frozen tenders for my son because they were the only ones i coudl get that were whole pieces of chicken, etc etc, and i'm like, man, why can't i just make a batch of these and properly freeze? Is par cooking them the way to go? To completion then freezing?
Found the Christmas gift I'll be giving myself. Anova has the Bluetooth version of their Precision Cooker on sale for $129.
Now I"ll have to go back and review all of the forum posts about sous vide. 
HERE is a link to the sale.
Hi!
I am going to master a traditional polish christmass cake, the poppy seed roulade, that looks like this: http://oliwka.przepisy.net/img/artykul/718/rolada-makowa-makowiec_1756_w...
Do You think it is a good idea to use the famous stella brioche dough recipe? To do this roulade you roll tthe dough, spread the ground and cooked poppy seeds, nuts and honey mixture, roll and bake.
