Does anyone have any tips on roasting a goose? I've been trawling the internet and coming up with the usual contradictions. Some say tie the legs, some say pull them out a little. Some say dutch oven, some say roasting tin. And so on.......
Does anyone have any tips on roasting a goose? I've been trawling the internet and coming up with the usual contradictions. Some say tie the legs, some say pull them out a little. Some say dutch oven, some say roasting tin. And so on.......
Been experimenting with a bread cloche.
So far:
Easy to get a loaf in - much safer and ergonomic than a dutch oven.
Getting great results. Strange not being able to watch for the first half of the bake. But so far getting pretty much what I would hope for.
Hi all. So i'm getting a free 7 qt bon appetit pressure cooker. The reviews online are so so, but hey, free pressure cooker.
I've been researching the idea for a while, but i wanted to know, what are some of your favorite uses for PC? I hope it's something i end up using all of the time.
Stock
Dried Beans
Chilis and stews
What else?
I've been experimenting with different autolyse times. From 20 min, 1 to 4 hours, and finally a 12 hour. Below is my 12 hour autolyse, as well as my first time baking bread on a pizza stone. Thought I would pull away from the dutch oven for a bit and give my pizza stone a try. I'm pretty happy with the results of the stone. I heated up a pan in the bottom of the oven, then when the dough was ready I poured 1 cup of water in the pan and then with a spray bottle I misted the rest of the oven and top of dough. Also very happy with the 12 hour autolyse.
As you know, leftover roasted pork or beef takes on an 'off flavor' after it has been refrigerated. I don't like reheated steak, or beef tenderloin roasts, or pork roasts. Even leftover smoked pork butts take on that yucky, almost 'steamed' flavor.
What's going on there that causes the off flavor and do you have any recommendations on reheating to prevent the off flavor?
Thank you for your service,
Carl Jones
Hi, I bought a beef roast in the supermarket (smack my bum but hey we are pensioners).
Cooked it Jacobs way at 90 C, rested then finished 200 C.
It looked great, beautifully red/pink in the middle.
Boy was it tough!
ok (just) in sandwiches (cut really thin) but....
I have a sous vide machine (why didn't you use it in the first place you say - time I say).
Question is, could I take my cold tough beef and re-cook at 55C (avoid pathogen problems) in the SV machine, for say X hrs, and tenderise/rescue it?
Hello,
i'm looking for Gluten Dessert Recipes for my dad. Please suggest me some e-books.
Thanks
First of all...GREAT SITE! I am glad I stumbled across it while trying to figure out what to do with four chicken thighs. LOL
The PDF export on the recipes section is a little broken. The resulting PDF is bringing along some of the HTML coding making the PDF longer than it needs to be and a little less readable. If that can be fixed it would be awesome.
Hi,
My son loves chicken fried steak. When preparing I dredge in flour, then a batter made with butter milk, baking soda, baking powder, eggs and garlic then back into flour. I have tried using canola, vegetable oil, Crisco etc. Not too pleased when it comes out, I would like to have that crispy flavorful outer breading that we all know and love. Some times it's ok, other times the breading absorbs all the grease. What's the trick? do I need to thicken the batter? I've made some complex dishes before, this shouldn't be so hard. Thank You.
It's been a long time since the last post - but I wanted to share another charity dinner set that we hosted last night. The dinner was auctioned a few months ago to support Cincinnati Children's Hospital. The last one we did was such a success, that there were two groups of people in a bidding war for this one. The charity event director approached me that night and asked if each group paid the high bid would I be willing to host two. I said of course I would! This is the first of the two dinners. Here's the menu and then some pictures to follow: