Sometimes you will create a dish - say chicken, that has the white chicken stock as a base and then other ingredients added in.
If you leave the remenants in say the dish that you cook it in, remove the meat, and if you don't wash that dish immediately over night I have notice that a kind of jelly forms. I am interested to hear whether you can refrigerate that jelly and use it as a base for something else?
I was watching a programme on television called Secret Meat Business
The full recipe is here
Whenever I use my wok, I have the same problem that my protienes stick to the bottom of the wok.
What am I doing wrong?
I heat the wok. Then pour in the oil, the oil is almost instantaneous smoking.
Then I add the protiene, wait a moment and then stir. See picture (chicken-blocks).
When I put some vegetables in the wok afterwards, they give some moister and the residu disolves.
I bought far too many herb plants at the farmer's market today. Basil, thyme, oregano, marjoram, sage, chives, rosemary....I have a terrible track record of killing my plants, but buying fresh herbs all the time gets expensive, so I'm really going to try and make this work.
Are there any rules of thumb on how to harvest/prune herbs for cooking without harming the plant?
Any other tips on keeping potted herbs alive? Any advice is much appreciated :)
For high heat cooking and roasting, I've decided to use animal fats. Does anyone have thoughts on the flavours and uses of beef fat / tallow vs lard?
(I'm not talking about baking, just cooking savoury dishes.)
Any and all
So got a multi use appliance which has a sous vide feature.
I does have some times and temp ranges in meat prep.
My question is how is temp and time parameters reached?
I know that it may depend on how you want it in relation to doneness and tenderness, so is there a rule of thumb a person can go by and at least be close to desired results?
Kit
Not to long ago I posted on grilled fried chicken.
Well wanted to try and expand that technique.
So tryed eggplant.
Though I had planned on making it a parmsean style alas did not have some of the ingridients (mozzarella) so winged it and changed that out used pepper jack cheese. Maybe try the original plan tonight.
Once on plate put a little homemade ranch dressing on.
Served as a side to a smoked and the grilled pork butt roast.
Here are a few pictures.
I've listened to your 4 podcasts on bread several times each--a storehouse of information. Also, your vid on "Basic Sourdough Bread" is invaluable. Many thanks.
Questions:
1. Does salt ratio in a sourdough bread recipe vary as whole wheat flour to bread flour ratio varies?
2. Chef JB, if a person has mastered your basic SD recipe would you add anything further to tease out more complex flavours or higher rise?
3. Chef JB, if you were to tweak your basic SD recipe for 80% ww, what would change?
I love making frozen treats during the summer and we all know, anything on a stick is fun. The problem is ice crystals. I did a little reading and now I use a little corn syrup to prevent the large crystals from forming. It really works well. Will this method also work if I try it with greek yogurt and fruit? Is there a ratio to follow? I just went according to taste.
So i heard in a video lecture that you wouldn't want to deglaze with wine if youre in a cast iron because it would react negatively. but thats about all that was said.
can anyone explain further because 99% of my steak dinners come from a cast iron and I'd like to know if i'm doing something thats sabatoging my own meals.
Thanks In Advance.
Joe