Felllow elders of Stella, we discussed every way to cook chicken wings. Remember back as far as our confit thread. I came across a few articles where chefs advocate steaming before the 1st (fry/bake/sous vide) in what be a three stage process. They said that steaming renders the fat, allowing for easier crisping.
Does steaming not also cook the meat which would result in triple cooking the meat, seems a bit harsh on the protein?
So I made mac n cheese last night, which I think I have down pretty well. Basically do a roux to a bechamel, add in garlic, nutmeg, ceyenne, thyme, rosemary, simmer until thick, then finish with green onions and basil, and take off the heat and throw in the cheese, sharp cheddar and gruyere in this case.
I've been developing an interest in finding ways to elevate my love of traditional Kansas City BBQ and add a gourmet twist. I did my fist experiment last weekend and wanted to share.
Hi everyone,
So I'm sous viding a bunch of things such as chicken breast/thigh, and potatoes, vegetables.... but im looking to put a nice maillard reaction on them after they're done sous viding. Often times i have to freeze the items for a couple days and then serve them when i get a ticket.... right now im using an induction range and a nonstick pan but i cant seem to get the heat high enough to form the nice crusts that i would like on food... either that or it takes more than 10minutes to crisp up food.
I love high hydration pre-fermented sourdough bread!
In one of your videos you were poaching in a simmering water a chicken roulade which is pretty cool. I took my regular plastic wrap that i bought at costco and called the 800 number from the box. I asked them if it is safe to cook in a plastic wrap and they answered that it is not safe to do so. When you are poaching, the wrap doesn't melt but does it release bad chemicals in the food? Please let me know. Thanks,
Igor
I note a honey-like aroma from my sourdough loaves after a day or so. 'My son the chef" confirms this.
In fact, I spotted it in a local Trader Joe's sourdough loaf. (I added "local" since I've found that TJ's bread is different in different locations...and I'm buying because I'm moving and there's NO baking going on at home right now.)
I also notice it in a basic sourdough loaf from a small artisanal bakery here in Buffalo. Their ingredient list show nothing but bread flour, whole wheat, whole rye, water, salt, natural leaven. That's precisely what I use.
I went to lunch with a lady friend the other day and she ordered a flat bread, thin crust pizza as an appetizer. I had a nibble on it and found it to be very tasty. So... I thought I need to figure how they made that pizza crust so thin and so tasty. It turns out it's a no yeast method of dough making. 1 cup of bread flour. 1/3 cup of water. 1 teaspoon of olive oil and 1/2 teaspoon of salt. Mix it into a tight ball and use a rolling pin to get it very flat. Put toppings on it and bake it at 450/500 degrees for 10/15 minutes. Pretty plain and simple.
I saved quite a bit of fat from smoked brisket since I thought it a shame to discard it.
Any thoughts on how to use it? I just stuck it in the freezer for now.
Greetings guys, long time member, first time posting. I've recently got a job on a ship which does group dining whilst cruising through the bay where I live. It pays good, but the working conditions are poor to say the least. I have 4 burners and a 30" grill, a small (really small) deep fryer and a microwave. No oven! The ship can accommodate 130 guests and the orders are taken about 2 hours before service. Oh, and did I mention I'm the only cook in the kitchen? Yeah.