Forum Topics

On the final audio of our confit discussion, Jacob mentions his preference for jumbo chicken wings. I found this to be a divisive issue. During my limited culinary experience(summer jobs), I heard that the smaller the chicken, the better. That big chickens have no flavor and are not tender.
Small chickens are where it's at   
Anybody else hear about this theory,

Hello Stella community,

I just had an introduction to Vacuum packing in an unrelated thread (How to make duck confit). Jacob made reference to the fact that modern technologies and techniques are what give you the edge. 

Anybody have anything to add?
Anybody own a vacuum pump machine?
If you have had any positive or negative experiences, please share them?

As you know, bad equipment decisions cost in more ways than one.
We can share impartial opinions which will be of help to everybody.

In my humble opinion that would be a Brioche bun. Please dispute that if you have a better idea. I find that most high end restaurants serve Brioche buns with hamburgers and pulled pork sandwiches. Most restaurants use a plain white bread hamburger bun like you buy at Safeway. This bun needs to be really special. It can't over power the hamburger patty that is intended to be the star of the dish.

Hello everybody. This is my first post on the SC forum. I'm a pretty busy home cook and wanted to share something I discovered. 

I just had an epiphany this morning while making beef stock. Using the gravy separator as the discard container while skimming fat.

While cooking, maximum yield is always on my mind. Quality ingredients these days are expensive. I'm a home cook so this may not apply to high volume kitchens, but I've got to believe there is still some application there. My stock pot is 12 Quart.