Chef Jacob,
Have you ever considered making a video on how to attempt the feat that is making perfect french macarons at home? There is so much mystique to the method. My one attempt went horribly wrong. I was chatting with a very well known pastry chef in Toronto recently and even he said that they are a huge pain to get right.
Any tips or tricks that you might be able to share?
Cheers!
A big hello to everyone from Toronto, Canada.
I am hoping that someone might be able to help with an issue I've been having cooking duck breast. I am not able to keep the skin on my duck breast crispy. The skin gets crispy right out of the pan, but as it rests, it turns gummy.
I'm looking for an interesting/ethnic recipes for asian cut pork spare ribs--I call them riblets.
Their pork spare ribs that are cut lengthwise across the bones. Giving long 2" strips of meat and bone. I've done Char Sui (Chinese red roasted pork) many times and am looking for something beyond that flavor. I brined the ribs last night and am now looking for a recipe. Anybody have a humdinger that want to share?
Chef Jacob has inspired me to make another pancetta. I thought it would be fun to post for others to see this as a WIP (work in progress). I'll be updating this thread over the next few months, maybe longer. I'm hoping it can be instructive but more so spark discussion and shared experience. I'm not at all saying this is the best way to do it, just that it works for me. I recommend viewing Chef Jacobs how to video on the process, if nothing else to check out his belly ;-).
Seriously, Looking to start a conversation on this weird animal membrane. I finally found a local supplier that has unlimited supply and its cheap $2 per caul. OK so now what? I get the idea that its mostly used to bard (wrapping fat around food that is to be cooked), but what else?
http://www.eatmedaily.com/2009/10/offal-of-the-week-caul-fat/
This is a cooking technique renowned for the crisping of duck skin. I've recently explored this technique with regard to chicken skin.
I would really like this thread to be about the cooking technique in general. If anybody uses a water blanching technique, please drop a comment and let us hear about your experience.
I've decided to start a finishing oils topic.
Out of respect to Stella and its members, this topic caters to unrefined oils (finishing fats) only.
In order to obtain a better understanding, I would strongly advise all members to check out the Oils thread.
Oils, both refined and unrefined are paramount to cooking.
Yet, there is very little about oils in the online culinary world.
There are more myths (many incorrect) related to oils than any other food item.
I've never been a big fan of bean soup and have never come up with a creative way to take it to the next level. I have a bag of Pinto's that need to be used and want to take another run it at. I'm looking for some ideas on how to kick up something as simple and bland as Pinto Bean Soup.
Thanks in advance!
Ok, I do so like Jalapeno poppers, and have made them a few times from scratch.
The stuffing part I have worked out and really is fairly simple. The breading on the other hand is not yet something I can say is done with any degree of success.
It has a tendency to separate from peppers when cooking.
Looking for help here.
The how would be nice.
Kit