I want to make coleslaw to top some pulled pork sandwiches. I like the kind of coleslaw that you find at a good diner no mayonnaise. I think its made with white vinegar sugar and whipping cream. Not sure. Does anyone know how it's made?
I want to make coleslaw to top some pulled pork sandwiches. I like the kind of coleslaw that you find at a good diner no mayonnaise. I think its made with white vinegar sugar and whipping cream. Not sure. Does anyone know how it's made?
Looking for advice on charcoal grilling thin sliced chicken cutlets. Would brining, velveting, marinating help. I know it would be better to grill thicker pieces to keep from drying out, but I'm looking for any other advice.
Hello everyone,
Just did up a batch of sourdough baguettes. Still working on shaping. Still working on remembering to score the loves!! (HAHA, totally forgot). But I actually do like the way they look not scored. They split on the sides but it looks really cool, rustic and old school. Like from some medieval village!
I watched the video on bakers percentage and it was great. I wanted some help using this tool to scale existing recipes up and down. I will mostly be converting small 2 loaf recipes to get a bigger yield of 20-50 loaves. Thanks
Hey eveyone,
Hope ya'll have been great. Been awhile since I posted. Miss everybody!! Did up a double batch of sourdough for this weekend. Gave the boule away to some friends. We kept the oval loaf. Starting to give away bread and get feedback. So far all is great and people seem to be enjoying my bread. Could this mean a micro bakery?? MMMMMM...I think so!!
This is my standard recipe that I use now.
I still love experimenting though!
Enjoy!
I've been cooking since I came on here. My biggest problem have been with my proteins. I've followed a lot of the roast chicken recipes on line. One thing I never got was crisp skin. I do a pan fried breast and can get a crisp skin on that but that's it. For me, crispy skin is so important. I've listened to all the audio's which might relate to the subject and I hear you guys speak of blanching. Blanching is adding water to the skin so why does it work, what is the reasoning behind blanching.
We have a lovely young Duroc pig at my sisters place that's currently in "fattening up" mode and will be making it's way to our freezer and dinner table later this year. This seems like a great motivator to start experimenting with Charcut. I'd like to do my own curing on the hams and belly but I don't really know what I'm doing here so I'm looking for some guidance on what can be cured and proper technique. It sounds like I need to pick up a copy of
I used to hold my wing sauce in a bain marie but they reduced. Jacob recommended an air pot.
I'm about to purchase my coffee air pot for the sole use of sauces, not coffee.
Do air pots vary much in quality, should I buy an expensive one?
Or are air pots the same either way?
Anybody have one?
Here's a cheap one but it says flask, does that make a difference?
http://www.tesco.com/direct/zodiac-c100071-air-pot-vacuum-flask-ss-19ltr...
Anybody in the restaurant business here?
My pressure fryer is three phase electric. The place I'm looking at does not have three phase power.
Most places in the UK don't have three phase power.
It does have gas but I can't use my electric pressure fryer.
A three phase power installation would cost too much money.
Anybody ever have this problem?
Is there a generator which could work?
When baking sourdough bread, it's a long process from start to end. And I know fresh is always best. However, I sometimes just don't have the time to bake (and in the country I live in there is no concept of bread, they only do the sliced cake, so I can't buy bread).
So what I'm trying to achieve is starting multiple loafs at once but only finish one. I.e. 2.5kg starter, 1.25kg white wheat flour, 1.25kg wholemeal spelt flour, 1l water. Then preserve the others....somehow....