Hi!
Chef Jacob... We hit a Grand Slam with our Jumbo Brioche hamburger bun with Meathead from AmazingRibs.com. He produced 2 batches of our recipe exactly to our specifications. He baked 6 buns indoors in his kitchen. He baked 3 buns on his charcoal burning Kettle grill. He baked 3 buns on his Big Green Egg. He said they turned out beautiful (except we both burned the bottoms at 400 degrees on the BGE) and were the perfect fit for his World Famous 8oz "Steakhouse Steakburger" hamburger patty.
I'm really quite a novice, but I have a question that has been driving me crazy so I decided to ask.
I've been making "sourdough" bread for a little over 1 1/2 years now. I put the word sourdough in quotes because I don't make artisan boules; I just make a fairly simple sandwich bread. I chose this method because long fermenting of the dough is supposed to neutralize some of the negative aspects of wheat.
During the last few months, I've completed every test imaginable.
I even did tests that I knew would amount to nothing such as pressure frying etc.
I can confirm, that my best result is sous vide for 4 hours, 3 mins at 190c (not brined). I tried every brine possible and baking soda soak imaginable.
I can confirm that the best wing, is indeed not brined.
Now, I know I haven't exactly invented the wheel here. I'm just repeating Jacob's words. However, the substance to my words lie in the fact that I've done so many tests.
Hi everyone. For those of you who subscribe to Netflix, they just added a pretty boss new series called Chef's Table. it's a 6 episode series and looks pretty promising. Check it out!
I have been maintaining a sourdough starter using only rye flour. When I want to bake I take a small amount of it (say, 20g) and add water and whatever flour my recipe calls for. My original starter is kept separate and refreshed with rye and water. I started this process after reading that rye starter is easy to start and maintain.
When somebody has a blog or share information online, they never know who is reading their words or from where. I just want to tell you I'm a Spanish woman from a small little town in the center, and you have changed my life. I didn't know how to speak English four years ago and I came to Canada to learn and have an experience. After cleaning houses I was lucky and I found a job in a 20 seats Mexican restaurant and I realized I loved cooking more than anything but I could not afford any school. I have been studying on my own, but it is a really difficult way to do it.
I made basil oil two days ago, but I forgot to strain it after the 24-48 hour infusing period. Now it's my day off. Will more time (another day) cause a serous affect on the color or flavor?
I was perusing the net this morning and came across a great collection of cheat sheets. Some of these are pretty basic, but there's some great quick references in the collection that will probably end up in my reference binder.
http://sodapic.com/22-kitchen-cheat-sheet-guide-basic-cooking-techniques/
New members, there has been a remarkable evolution in our Oils discussion.
Below, is the sequence of the three topics.
Oils was first
Finishing Oils was second
Finishing Oil Application is third
Thank you for your participation,
Noya