Saw some really nice dried porcini mushrooms in the store, yesterday, and couldn't resist, so I now have a one-ounce package that they say, when reconstituted, is equivalent to eight ounces of fresh.
That said, I'm wondering what dishes you all like that feature porcini mushrooms prominently as the star - not just in a supporting role or in the background - and without other mushrooms.
I've done some searching, already, but would like some more-direct input.
Thanks!
There's so much discussion online about burners (gas/electric/induction). I wanted to boil water quickly but it opened my eyes to how a burner plays a role in so much more.
I've read up on a lot of forums. In summary,
.To control heat- 1.gas 2.induction 3.electric(not good)
.To boil fast- 1.induction 2.electric 3.gas(not good)
The above is not fact by any means, there were conflicting opinions throughout.
Like everything, personal preference is a big factor.
Hi!
I didn't have this problem baking home in a dutch oven. Now when I've switched to the combi oven plus baking stone, sometimes the crust separates from the crumb. I use banneton basket to proof, so my breads land "up-side down" in the oven, so It means that the big wholes form in the bottom of the proofing dough.
The dough is 78% hydration, no knead, 1X stretch and fold, Stone preheated to 280C, baked in 240C for 25-30 minutes, internal temp >95C, weak flour (12% protein)
Does anyone have a recommendation for a must have crabcake in Baltimore? Or for that matter a place with a great crab boil?
We will be stopping in Charleston SC too.
Come on foodies! Give us some names.
Thanks,
Nina
Hi!
I use italian meringue for toping lemon tart, and for baked alaska desert in my restaurant. I have no problem with it when its served in 1-2 hours. When I do it ahead, a few hours before serving, and keep the meringue in fridge it leaks a bit and becomes porous/ the tiny bubbles become much larger and it is no longer a light mouse/marshmallow texture I like. Do I overbeat it or is my syrup not hot enough? What is a proper technique? I know people store it in a fridge for hours with good result.
In and Out's animal style, which isn't on their published menu, is my favorite fast food hamburger. Animal style means that it comes with caramelized onions. I watched Chef Jacob's video about how to caramelize onions. That video made it very easy and they came out perfectly. All went well.
Hi!
I talked to a flour producer here in Poland and they can adjust the flour for me.
Their basic flour is:
- humidity: 15,0%
- Falling Number: min 220 s
- protein percent: as I need
- gluten: min 26%
- ash: max 0,75%
- (Something I can't translate to english. It tells you how much the diameter of 5 grams ball of pure gluten will grow after 60 minutes in 30 Celsius).: 5-8 mm
I'm not afraid to admit it, fried chicken has always been my Achilles heel. I've cooked hundreds of batches and have never been able to master the crust. This last batch I tried something different, something I'd never heard of before. Using a double dusting that is left overnight to set up.
Ingredients:
Cut brined chicken
1/2 buttermilk, 1/2 100 proof vodka (looking for a very thin mix) dash of hot sauce
1/2 House Autry chicken batter, 1/2 corn starch
I grew up in Plymouth, Massachusetts in a Portuguese and Italian family. My grandfather was an old Port. from Lysbon and owned a fishing trawler. My childhood was filled with wire fish baskets full of the days catch. We had a local deli in town called Clydes (Clyde Balboni) that made several old world foods, one of them being a bread called Noike (pronounced N-gnocchi). Sadly, I moved away, the Balboni family didn't have an heirs to pass the recipe too. Clydes is now owned by a family that is generations removed from the original, and it aint the same.
Hi Chef Jacob,
I noticed that in your brioche doughnut recipe you use some dmp. I also use it in some of my formulas and am thinking about using it more often and maybe a larger amount. I currently use about .5% which is a percentage I got from information provided by Susan of Northwest Sourdough. What are your thoughts on using dmp, when it should or should not be used and in what percentages. I really can,t think of a reason not to use it