Hello All! Did you miss me?
I sure missed all of you. But I'm back in action now and looking to do a Stella Cast! I know how ya'll love these audios, and I'm looking forward to hopping back on the mic and doing a show for everyone.
So, here are the rules ...
THERE ARE NO RULES.
Ask me anything and I'll give you an answer. I'll let the questions build first before I do a recording.
Chat soon.
Jacob
Anybody here in the restaurant business own an ice machine. I assume you guys would use it for quick chilling sous vide items. I've been offered a commercial one for cheap. I have the room and it'd be good for beer and bbq.
I'm just trying to see what other applications ice machines have, is it a luxury or an essential in a restaurant kitchen.
Hello to all the great chefs that are a part of this site!!!
Hope you all are doing well!
Getting colder here up in the northeast, but we're getting some of those final bumper crops of certain veggies at crop share, summer squash and zucchini still. I love grilling them up for sandwiches and wraps during the week along with some eggplant and cheese, or pan bagnat style refrigerator sandwich. The zucc and squash are a little annoying to grill, when you cut them into slices they fall apart, or there's like 40 pieces on the grill that become tough to manage. This isn't anything earth shattering, but a little idea i toyed with tonight that worked pretty well.
Below is a video from Harold McGee, he more or less confirms what Jacob has alluded to in the past "MSG is not bad for you". Furthermore, he talks about naturally aged meat and cheese being nice because of natural MSG. Like, tomatoes are one of the nicest vegetables because of MSG.
Okay so I neglected Cleatus for quite some time in the back of my garage fridge maybe 9 months. I felt terrible and apologized and made a promise to him that I could save him. I took 1 tablespoon fed 50g flour and water discarding half twice a day for 8 days before he started to build much volume. Around the 8th day he doubled his volume and then some in 12 hours. He will now pass the float test in about 10 hours after feeding. I have changed his feeding schedule to once every 24 hours. He remains on the counter and the house is between 68 and 72 degrees.
I'm looking to get a salinity meter for equilibrium brining. I remember way back in one of the audios, Jacob might of said they were around $300(can't remember exact figure). They're about $15 on amazon but obviously they're not the real deal. Anybody ever buy/use a salinity meter, please drop in on this forum.
I want to make apple cider doughnuts. Can I use your brioche doughnut recipe and heat apple cider to reduce it down and substitute it for the milk in the recipe. Is there anything else you would do ? Any other advice you can give? Do you think I would work ?
I try use both a preferment and autolyse for all my breads. For low hydration breads, Bagels and Pretzels, if I make a preferment/biga the hydration is to low to do an "autolyse" with the rest of the flour. It becomes to difficult to incorporated the salt and other ingredients evenly. Is there still a benefit to mixing the remaining flour and ingredients and letting it rest for a while even though its technically not an autolyse.
Made some korean bbq short ribs tonight for the first time. They were good, recipe is from Asian Grandmother's Cookbook. Nice all purpose asian home cooking ideas. I decided i wanted to do some coconut rice (I know, more Thai, but who cares). I also had some dry lemongrass leaves i was going to throw in. I used jasmine rice, and rinsed a few times, and the liquid i used in teh cooker was coconut milk. The end result was A. sorta mushy, grains didn't break down that badly, but still just a little mushy, B. not very coconutty, C. still fairly wet. What went wrong?