I like the preferment process...
I like the preferment process...
I just harvested the garlic and wanted to share. They're a lot larger than last year. Anybody else grow vegetables?
Hi!
What is the best way to have both medium rare (no gradient of temperature) duck breast and totally rendered, crispy, thin skin using the sous vide technique? In a restaurant kitchen I never know when (or if) my duck breast is going to be served, so leting the skin dry out in my fridge before crisping the skin up is not a good idea. I have to use a paper towel to dry it instead.
I usually buy whole chickens in bulk, break them down, & portion & freeze them in vacuum bags.
So i have a sort of smaller counter top pressure cooker. I have been wanting to do stock in it since a bunch of people, Chef Jacob included were extolling the virtues of pressure cooking stock. I was thinking about doing smaller batches, straining, and then reducing it on the stove top so i can get another batch into the cooker. I can probably fit one MAYBE two chicken carcasses and the appropriate chopped stock items and water.
Looking for a biscotti recipe and any advice on how to make it
Hi, I'm Richard, from Richland Missouri, USA. Wanted to say hello to all my fellow cooking enthusiasts and wish everyone a wonderful day, and say how happy I am to be among you.
A few weeks ago I asked Chef about grilling pizza on a stone. Meaning, I put a pizza stone on my grill grate, heat it up and everything promptly burns. If I put the dough directly on the grate I had more control, but I could not get that thin, lightly charred pizza (Neapolitan Pizza). Jacob gave me a few reasons for why the dough burned. There was oil in the dough (yep) and I was using AP flour (yep).
Lads and Lassies, Jacob talked about velveting before and I believe himself and Alex referred to it as the shizz nizz, assume that's a posItive. At the time I thought it was more related to Asian cuisine. On a chicken wing forum, I encountered the following post,
