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pursuing a new passion

Very happy to have found this website. Thank you so much for sharing your knowledge with us so we may pass these skills on to our future generations!

I was never taught how to coo. My Grandmother who lived with us for some time was a cook by occupation at a hospital in the country and during the war, so did majority of the cooking in our house, but passed away while I was still quite young. The more I learn about cooking the more I am able to reconstruct her recipes from memory.

Looking forward to the podcasts. Greetings from Sydney Australia :)

Comments: 3

Pressure cooker beans

A few months ago when i got this pressure cooker (this kinda mid grade bon appetit countertop electric), I decided to cook a pot of great norther beans. I was just kinda dicking around so i wasn't really taking notes, putting in some stuff, bay leaves, rosemary, whatever. It was the best pot of beans i've ever made. These were of course side dish beans, not just regular cooked beans that were going to be used in something else.

Comments: 21

Help help help~ how to maintainthe mergiue shape when baking?

i was requested to make a meringue 'cup'/'bowl', but the challenge is no matter how perfect the shape u pipe on the tray when it goes in the oven it will collapse or half melt. what the suggestion from the professional?

Comments: 4

Answer these questions about confit and earn Stella Stars

So we've been having a pretty epic discussion over on the "How to Make Duck Confit" video page. But because these comments are separate from the forum, they haven't been showing up in the side bar.

Anyways, I have some follow-up questions being asked in the thread (starting at comment #108), and I figured it would be fun to let the rest of the SC community take a whack at them before I hop on the mike tomorrow and do another audio Q&A.

Comments: 0

How to Stabilized Beurre Blanc

Hi i want to serve hot beurre blanc sauce. But i cant stabilize it when i heat the sauce it curdles. I can serve it warm with xantum gum it is ok but when i heat it it curdles again. Which tickener do i have to use?

Comments: 1

[The Guardian] Why are top chefs cooking up such a fuss on allergy labelling?

"I am a coeliac, so it’s irritating when talents such as Michel Roux Jr and Prue Leith complain about catering for people like me."

http://www.theguardian.com/commentisfree/2015/mar/16/uk-chefs-allergens-...

So what say you?

Comments: 12

Problem with my mousse, liquid at the bottom!

Help, please! I've been making some orange cheese mousses and everything looks perfect the moment they are ready, but the next day they have some drops of liquid at the bottom (I can see it because they are in a triangular transparent glass). I've tried everything I had in mind, but I still don't know what the problem is.

The ingredients I used are:

Comments: 9

Fried Rice (Chinese style)

I've been putting out some pretty boss plates of fried rice over the last few months, variety of ingredients and i've been tweaking the brown dressing and I wanted to get some input from everyone on what you have been doing, and most importantly maybe try to work out a ratio, my consistency has been kind of .... inconsistent.

Comments: 11

Experimenting with reducing the amount of starter used...

Chef Jacob made a comment to me a while ago that the less yeast/starter you use the longer it will take for your dough to rise and proof but that it would produce a better loaf. I learn to bake sourdough using 500 grams of bread flour, 200 grams of starter, 300 grams of water and 12 grams of salt. A 66.6 hydration loaf.

This week I decided to make a loaf with just 100 grams of starter, I added 50 grams of flour and 50 grams of water to keep the formula the same and that worked out just as Jacob said it would. It took twice as long but the bread was excellent.

Comments: 15

Sorry Jacob, but I'm never skimming fat again!

Hi everyone. its been said that necessity is the mother of invention, but never doubt the power of laziness combined with copious amounts of wine on a Friday evening to give birth to the same. Tonight was "replenish your homemade chicken stock supply" night which I knew would mean standing by my stove with ladle in hand to skim away the fat on the surface of my bubbling brew. Since this wasn't my first rodeo, I already knew how much I really didn't want to have to do this. Enter my bright idea.

Comments: 2

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