I went to the supermarket this afternoon and came home with some chicken livers thinking that I felt like chicken pate. That came about because I listened to the latest podcast - where Jacob spoke about offal - chicken pate I was thinking - yum I was thinking - but I have never made chicken pate before in my life.
Sometimes I get the munchies - so I thought rice crackers and pate would satisfy the munchies.
So what's your go to recipe for chicken pate?
Look forward to your response.
I went to the supermarket this afternoon and came home with some chicken livers thinking that I felt like chicken pate. That came about because I listened to the latest podcast - where Jacob spoke about offal - chicken pate I was thinking - yum I was thinking - but I have never made chicken pate before in my life.
Sometimes I get the munchies - so I thought rice crackers and pate would satisfy the munchies.
So what's your go to recipe for chicken pate?
Look forward to your response.
Today I rendered pork fat into lard, and it was surprisingly emotional.
It took longer than I thought - all the instructions I read said it would take a hour or two before the "crackings" dried up and fell to the bottom of the liquid oil. I had it on from 4:00 to 9:30 and the crackings were still big and full of fat, but I had stopped seeing a change a few hours ago, so I poured the fat into mason jars and decided to move on.
The internet also said that the crackings were delicious, and a big thing in the South.
4 praws...1 body and one calamari head
2-3 cherry tomatos cuted in half
Salt , pepper , lemon juice , garlic wine , Chilli oil and olive oil and few boiled nuggets
Put pan on fire..let-it been hot...add few oil (olive with sunflower ) with small garlic pieces . Is important to open the garlic but not burn -it . Add praws , calamari . cherry and nuggets . Let -if few then turn over .. add salt and pepper . afther few add whine wine ..will make flame...add chilli oil and lemon juice.
hi all
I have a great bread recipe...is easy...hard part is how to beat to raise..take some to learn...just put your palms under and turn them...and wenn bread douth hit the table to get air and look like a rugby/american fotbal ball .
3 kg flour (white our brown...)
2 liter water
1 small cube of yeast
Maia
Sirop
Salt
Good morning,
I watched Chef Jacob's video on making seasoned wedged pototes.
I have a couple of questions, as I have some pototes that are waiting to be used!
1. Can I use malt vinegar or balsamic vinegar in substitution of white vinegar since my bottle has run dry!
2. If you don't freeze the chips, do they still taste as good as what you say they do? I was thinking I might make them and then fry them off to eat - but it occurs to me that maybe I should make them, then freeze them and eat them another day.
I have a large container of chicken stock that I am defrosting for tonight's dinner. However I doubt that I will need to use it all. Can I heat up to boiling point and then put it into the ice bath and refreeze - or do I need to either use it or toss it once defrosted?
Look forward to hearing from you as I despise wastage.
Many thanks in advance,
Robyn
I sent a member a private message because it was too lengthy to post in the main forum, but then, that set train in motion, on another tangent and possibly one which is worthy of thought and discussion.
I would be interested to read how your "passion" in cooking was born. Was it because you have childhood memories of helping your parents in the kitchen - or was it a place that you ate, that you thought, I could do that, just as well or better? Was it because someone complimented on your food?
Hi guys
I was wondering if anyone could tell me the official difference between stocks and broths. I have watched videos and read articles on the subject but I keep hearing different answers suck as stock is for bones only or a stock is when you roast the bones first before simmering but a broth you go straight to simmering or a stock becomes a broth when you start adding secondary components. Which one it the correct answer?