I just don't get it, I have made meringue to top lemon pies and tarts for years. If memory serves me, it will deflate and drip in a day or so. Lately it seems to happen sooner rather than later. I have tried adding cornstarch to the eggwhite, cream of tartar, sugar and vanilla mixture. The cornstarch did not help one bit.
Is it me? Or have eggs changed?
Hi all,
Regarding podcast 'SCS 007| BRAISING',
Accorind the the chef Josef, basic braising technique calls for a long low heat cooking time (after searing and deglazing) 2 hours in 93 degrees, and another 1-2 hours in 120 celsius. now I am familiar with the technique and well aware of the benefits of a slow long cooking on low heat. I have used this technique dozens of times making 'Beef-Bourguignon' dish. however my concern is food safety. I have never dares to go below 140 celsius
Hey everybody,
Hope y'all are doing great! I've been working hard at trying to find a fine balance of delayed fermentation without losing too much gluten structure. Something I learned about not long ago was protease. Which was affecting the gluten network of my bread due to possible over-fermentation. Do I want a very open holed crumb, or do I want a more closed holed crumb. So I came to came to the conclusion...I want both!! HAHA!!
CJacob, I'm going to be breaking down the whole turkey this year into three different preparations. I wanted to get you FB on time and temps. I have two SV setups (circulator and water oven) so can keep two different baths. I'm cooking my dinner on Sunday. I'm letting someone else do it today.
Breast will be removed from the carcus and SV, then pan fried as you suggested.
Thigh's will be deboned and stuffed with a fresh pork/chicken sausage shaped into a roulade with skin attached. SV, cooled, pan fried and finished in the oven.
Hey Jacob!
Hope you are doing well!!
Congrats on your new journey through life!! I love your new website, and what you are doing with Stella Culinary. Seems very exciting for you!
Things have been awesome with me. Slowly starting up my microbakery out of my house. I have some friends and neighbors on board. In fact I will be dropping off some bread to them tonight. Just baked a batch of Country Rye with Molasis. I will post pictures and recipe.
Please, Chef Jacob, give us ¨S is for Sauce¨ as a gift for Thanksgiving! 
I´m dying to have it!
I know i can do an internet search to find any recipe, sure. Even a little dissection of my own, sure. I will/am doing all those things, but i want to put it out there now, because it's something i've discovered only recently and i want to get the down home version of it. Who makes an amazing, deep, complex Tacos Al Pastor? This hole in the wall mexican place in Conshohocken (outskirts of philly) has an Al Pastor that almost brings tears to my eyes. I've had it before but never like this one.
Chef,
The new site look great. Still finding my way around. I am unable to find a recipe index such as was on the old site. Hopefully when found it will include the recipe scaling feature.
Hey Stellas
I couldn't work out how to upload a photo (I use iCloud and Chrome), as I couldn't find a URL for iCloud photos. Here's how;
I've just noticed a couple of days later that my photos are not displaying, so back to the drawing board with this one...........(can't see how to delete the post).
Mogs