Yesterday I bought about 50 heads of garlic. I get this Purple Strip Hard Neck hard garlic this time each year, and I always buy more than I need. Garlic has a whole range of flavors depending on how its treated. Also, it mellows with age.
Garlic primer:
How can I calculate when my biga is ready if I am retarding in the refrigerator. If I use a biga made 60% hyd with 1% yeast it would normally be at its best around 14 hrs if kept on counter. If I have kept on counter for only 4 hrs then refrigerated how long would it take to be ready.
Hi!
Where can I find the "ask chef Jacob podcasts"? I've found a link in a forum discussion to one, but I hope I can get more of them :)
Bet that caught your attention, HA
Just wanted to start a fun thread on pots and pans. Here are some of my favorites. Show some of your's.
Brands:
Falk 2.5 Bimetal Copper
Debuyer
Mauviel
Allclad Copper core
Allclad--TK
Viking V7
Vollrath--Intrigue
Lodge
Fontagnae
I have been using a product called soup base, a concentrated paste that can be reconstituted into stock. It comes in all varieties (beef, veal, chicken, shrimp, etc.), and its quality far surpasses that of any canned stock I've ever purchased in a supermarket. It also lasts refrigerated for up to a year once opened. I typically cook only for myself, so it's impractical for me to make up a whole batch of different stocks to appease my varied appetite . . . I'd never use it all, & it would take up a lot of valuable refrigerator or freezer space.
We enjoyed the sweet and sour blackberries at the Stella sous vide class and purchased a pound of mallic acid.
What is the recipe for sweet and sour blackberries, and what other recipes can we make with mallic acid?
Thanks!
I see that Stella has a pop-up Ramen dinner coming up, and I've been seeing other things recently indicating that a Ramen craze may be getting in motion. I've eaten way more of my share of the dried packaged noddles most of us Americans know as "Ramen" but I know full well these are nothing like the traditional dish. So some questions to spark some banter.
We should develop and define our own culture. I don't mean to outline a set of rules. It should happen organically with unwritten rules being applied incrementally by all members, each adding their own layer of sediment.
I have a question regarding the European Brown bread that is featured in one of the videos. I followed the recipe very closely and made this bread twice now, and it is one of my favorite recipes to date. Very flavorful and the smell is so awesome in the kitchen. My only issue is how long it takes me to slap and fold until it seems the dough is ready for bulk fermentation. I think it took close to an hour of the slap and fold technique, done on a wooden cutting board, room temperature about 71 degrees. I never used any extra flour too "cheat", but the process is exhausting.
I want to make a badass mushroom burger. I'm not talking about a portobello sandwich, I mean a burger with chopped up mushrooms as the body. Attempted it before and I liked it okay, but it's sort of fell flat with my wife. I have shiitake portobello and cremini mushrooms. Obviously, I would cook the mushrooms down first, probably just roast them in a hotel pan because it's quicker and easier. I will season them in there. Any thoughts on binding/cooking? I used egg and breadcrumbs last time, open to any suggestions.