Aaron began life, this morning, as 500g of warm, filtered water, 250g of King Arthur bread flour and 250g of King Arthur whole-wheat flour, but he doesn't look as liquid as the starter in the video. Should I stir in a little more water or just leave him alone?
One other question: in the video, you use what looks like a Lexan container and you say to cover it tightly with plastic wrap. Would it be okay to use a Tupperware container and its own lid?
Thanks!
Hi Chef
I did some lovely salmon fish cakes and, to save time, did extra to freeze.
The BIG problem is that once thawed they become very wet even though the mixture was fine. How best to overcome this?
Thanks - in grateful anticipation!
Haptalon
Hey guys, this is a question for anyone who has experience working in a professional kitchen.
So I'm a student at Northwestern in Chicago and I recently started a culinary student group to give students an opportunity to develop a passion for cooking. Stella culinary has been a godsend in helping me get ideas for the group and we've already done a few basic techniques and dishes.
So I have been solidly baking sourdough bread since I joined Stella back in April. Finally all the hard work has paid off. Below are a couple of photos that show the results I am now consistently achieving. I'm at the point now where I don't even rely on time so much anymore, but instead it's all about feel. It took awhile to finally grasp all the characteristics that my bread goes through during each phase and what it's telling me. It's so cool to listen to what it's telling you instead of timing it and coming up with mediocre results.
I am relatively new to bread making but want to perfect my skills. I have been using the baker's percentage and when introducing fat to the dough, I have been using canola oil. I find that it has a fuzzy mouth feel and adversely affects the flavor. Can anyone offer any suggestions?
So Chef Keller has a video demonstration sponsored by Epicurious where he shows how to make gnocchi. The video is here: https://www.youtube.com/watch?v=rQYXPfWO2Sw
It's not the traditional Italian style where baked potatoes are combined with eggs and flour, but instead seems to involve making almost a sort of roux (using water instead of milk) to make the gnocchi dough. Chef cooks this in a pan until it pulls away from the sides slightly and then puts it into a pastry bag to form the gnocchi.
So Chef Keller has a video demonstration sponsored by Epicurious where he shows how to make gnocchi. The video is here: https://www.youtube.com/watch?v=rQYXPfWO2Sw
It's not the traditional Italian style where baked potatoes are combined with eggs and flour, but instead seems to involve making almost a sort of roux (using water instead of milk) to make the gnocchi dough. Chef cooks this in a pan until it pulls away from the sides slightly and then puts it into a pastry bag to form the gnocchi.
Hello from seattle area
I am so glad i found this site its amazing! I have always loved cooking and thought i was always doing a good job of it.... wow was i wrong, come to find out my every thing was off lol but im starting from step one and finding that i love this even more now. thank you so much.
I would like to know what the most efficient way to clean leek is. Dirt is often in between the leaves and i find it quite tedious to clean. Thanks for the help.
Had always thought of a stage as something for someone in or recently out of culinary school or the like.
Since I still haven't found a job since getting back to the States and since I can't really afford culinary school (and, thanks to this forum and other discussions I've had, knowing that culinary school isn't truly necessary), I started to wonder how I could get back into the kitchen, extend my relatively limited experience and start to grow in this field (and NOT go back to computer work).