General Food Discussions

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Normal topic Equilibrium brine for Rotisserie chicken
by pmomidi » Tue, 2017-01-03 09:04
2
by pmomidi
Thu, 2017-03-02 10:19
Normal topic Warming up left overs
by Kit » Sat, 2016-12-17 12:27
4
by Leif O
Fri, 2017-01-27 23:46
Normal topic Vacuum Sealers
by StuartCooks » Tue, 2016-09-13 12:17
5
by Chris Klindt
Mon, 2016-09-26 06:34
Normal topic Sous Vide Rice
by Chris Klindt » Mon, 2016-09-12 10:09
0
by Chris Klindt
Mon, 2016-09-12 10:09
Hot topic Sous Vide - Beans
by Chris Klindt » Mon, 2016-02-08 11:02
44
by Chris Klindt
Mon, 2016-09-12 09:40
Normal topic Cook My Meat
by Chris Klindt » Mon, 2016-09-12 08:43
0
by Chris Klindt
Mon, 2016-09-12 08:43
Normal topic Smoke Ring in Cured and Smoked Meats
by Chris Klindt » Sun, 2016-08-14 07:20
0
by Chris Klindt
Sun, 2016-08-14 07:20
Normal topic Cure #1 Error (Pink Salt)
by Chris Klindt » Sun, 2016-08-14 06:39
0
by Chris Klindt
Sun, 2016-08-14 06:39
Normal topic Bacterial Count Meters
by GreenBake » Thu, 2016-07-14 14:45
1
by SHaley
Sun, 2016-07-24 16:11
Normal topic IR Infrared Non Contact Temp Issues
by Chris Klindt » Wed, 2016-06-22 04:25
0
by Chris Klindt
Wed, 2016-06-22 04:25
Normal topic sous vide cookers
by Ari » Tue, 2016-06-07 01:51
4
by jacob burton
Tue, 2016-06-14 09:29
Normal topic Almond extract?
by labradors » Wed, 2016-06-01 06:24
8
by labradors
Tue, 2016-06-14 06:26
Normal topic Sous Vide and Smoking Meat
by Chris Klindt » Tue, 2016-06-07 11:59
5
by Mucho Bocho
Wed, 2016-06-08 07:49
Normal topic Bread Loaf Pan Sizes
by Chris Klindt » Mon, 2016-05-23 02:52
3
by Chris Klindt
Tue, 2016-05-24 09:21
Normal topic Corned Beef
by Nina » Tue, 2012-10-16 07:54
15
by Mucho Bocho
Wed, 2016-05-18 08:13
Normal topic Glutamate and Umami
by Chris Klindt » Fri, 2016-05-13 07:22
1
by Chris Klindt
Fri, 2016-05-13 09:23
Normal topic Pressured Cooked Chicken - Quick Release Pressure
by Chris Klindt » Fri, 2016-04-01 03:47
14
by Chris Klindt
Sat, 2016-05-07 08:29
Normal topic Starches
by amateur cook » Mon, 2016-05-02 07:41
0
by amateur cook
Mon, 2016-05-02 08:49
Normal topic Al Pastor
by strikingtwice » Tue, 2015-11-24 17:14
6
by labradors
Sat, 2016-04-30 20:40
Normal topic Bread Machine Magic Chef ES1850
by Chris Klindt » Sat, 2016-04-30 15:12
0
by Chris Klindt
Sat, 2016-04-30 15:12
Normal topic have you ever turned a total cooking disaster into a nice dish saving a party?
by Gadzik » Wed, 2016-04-06 04:13
1
by Chase919
Fri, 2016-04-29 08:19
Hot topic Chicken Breast or Boneless thighs
by Robsous » Wed, 2015-07-01 13:43
28
by j..weinstein
Wed, 2016-04-27 13:00
Normal topic Maillard Reaction with Caustics
by Chris Klindt » Fri, 2016-04-01 02:27
6
by Mucho Bocho
Mon, 2016-04-04 13:05
Normal topic Jacob's Chicken Breast
by j..weinstein » Sun, 2016-03-27 14:15
5
by j..weinstein
Mon, 2016-04-04 12:24
Normal topic Fish
by RobynH » Fri, 2016-03-11 15:06
2
by RobynH
Thu, 2016-03-24 19:26
Normal topic Adding alcohol to stock...
by Mucho Bocho » Fri, 2016-03-18 07:47
4
by Chris Klindt
Sat, 2016-03-19 03:43
Normal topic Chicken Salt
by Mucho Bocho » Tue, 2016-03-08 06:45
2
by jacob burton
Wed, 2016-03-16 16:59
Normal topic Food Safety and ServSafe Certification
by Anonymous » Wed, 2013-10-09 14:19
17
by jacob burton
Wed, 2016-03-09 00:25
Normal topic Sous Vide hamburgers, animal style.
by Wartface » Thu, 2016-03-03 13:01
2
by Wartface
Thu, 2016-03-03 19:01
Hot topic Grilled Cheese - Let's talk about it (Page: 1, 2)
by strikingtwice » Wed, 2011-12-28 15:36
65
by RobynH
Thu, 2016-03-03 17:58
Normal topic Spices
by RobynH » Wed, 2016-03-02 18:06
7
by RobynH
Thu, 2016-03-03 16:00
Normal topic Proper home freezing
by strikingtwice » Tue, 2015-12-08 11:28
7
by jacob burton
Thu, 2016-03-03 15:57
Normal topic Sous Vide Eggs Benedict...
by Wartface » Wed, 2016-03-02 18:03
4
by Wartface
Thu, 2016-03-03 13:19
Normal topic Pork Rinds
by Manbearpig » Wed, 2016-03-02 08:45
3
by jacob burton
Thu, 2016-03-03 09:50
Normal topic Cooking for friends and family...
by Wartface » Sun, 2016-02-28 00:15
10
by RobynH
Wed, 2016-03-02 19:34
Normal topic What's Your Go To Easy Meal That Always Impresses?
by jacob burton » Sun, 2016-02-28 13:30
12
by RobynH
Wed, 2016-03-02 18:27
Normal topic spice up a chicken sandwich
by Robsous » Fri, 2016-02-12 05:33
4
by jacob burton
Mon, 2016-02-22 13:42
Normal topic Yeast Cultures
by Chris Klindt » Mon, 2016-02-22 04:06
0
by Chris Klindt
Mon, 2016-02-22 04:06
Normal topic Pressure Canner Beans for Refried Beans
by Chris Klindt » Thu, 2016-02-04 13:10
1
by jacob burton
Thu, 2016-02-11 08:06
Normal topic Steam Table
by Chris Klindt » Fri, 2016-01-22 14:10
13
by Chris Klindt
Thu, 2016-02-04 05:18
Normal topic garlic sauce in a blender
by LSK » Sun, 2015-10-04 13:41
5
by labradors
Tue, 2016-02-02 20:33
Normal topic Liquid Reduction - Story Stick
by Chris Klindt » Tue, 2016-01-26 11:56
1
by jacob burton
Wed, 2016-01-27 15:42
Normal topic Infrared Thermometer - Errors
by Chris Klindt » Tue, 2016-01-19 05:51
2
by Chris Klindt
Fri, 2016-01-22 14:16
Normal topic Charcuterie Discussion
by messychef24 » Sat, 2012-06-02 16:43
9
by glavender
Thu, 2016-01-21 03:29
Normal topic Do you think about thai food?
by darinnoah75 » Wed, 2016-01-20 23:16
0
by darinnoah75
Wed, 2016-01-20 23:16
Normal topic Cooking definitions
by QP Sport » Wed, 2016-01-13 16:51
1
by jacob burton
Thu, 2016-01-14 11:30
Normal topic EQ Brine - Percentage of Salt
by Tatoosh » Sun, 2015-12-20 09:17
17
by jacob burton
Wed, 2016-01-13 09:48
Normal topic Sauces and reduction
by QP Sport » Wed, 2015-12-30 16:04
5
by jacob burton
Wed, 2016-01-13 09:12
Normal topic Buffalo sauce.Modernist Cuisine at home
by j..weinstein » Sat, 2016-01-09 07:06
2
by jacob burton
Wed, 2016-01-13 07:59
Normal topic Interesting take on Carbonara
by strikingtwice » Thu, 2015-11-19 19:19
9
by Mucho Bocho
Fri, 2015-11-27 09:10
Normal topic Re: What is your death row meal?
by Anonymous » Sun, 2011-05-15 23:15
0
by Anonymous
Wed, 2015-11-11 23:59
Normal topic Hello
by Anonymous » Wed, 2011-05-18 02:05
0
by Anonymous
Wed, 2015-11-11 23:59
Normal topic The results of my dessert dish
by Anonymous » Wed, 2011-09-21 05:55
0
by Anonymous
Wed, 2015-11-11 23:58
Normal topic Christmas party ideas
by Nina » Tue, 2011-11-15 09:28
0
by Nina
Wed, 2015-11-11 23:56
Normal topic Putting a lid on it...
by GreenBake » Mon, 2012-12-17 21:24
0
by GreenBake
Wed, 2015-11-11 23:55
Normal topic The REAL Wild Rice
by lrsshadow » Fri, 2012-12-21 09:39
0
by lrsshadow
Wed, 2015-11-11 23:54
Normal topic Shun on Woot today
by strikingtwice » Thu, 2013-01-17 07:25
0
by strikingtwice
Wed, 2015-11-11 23:53
Normal topic If you're in Los Angeles
by BadmfChef » Fri, 2013-01-18 21:58
0
by BadmfChef
Wed, 2015-11-11 23:52
Normal topic Farmer's Marketing and Cropsharing tips
by strikingtwice » Sat, 2013-07-06 08:50
0
by strikingtwice
Wed, 2015-11-11 23:51
Normal topic Steel cut oats
by strikingtwice » Tue, 2013-08-13 07:30
0
by strikingtwice
Wed, 2015-11-11 23:50
Normal topic Oven roasted potatoes success
by nrdavis125 » Fri, 2013-09-06 08:34
0
by nrdavis125
Wed, 2015-11-11 23:48
Normal topic So just tried Romanesco Broccoli for the first time
by strikingtwice » Mon, 2013-11-04 08:20
0
by strikingtwice
Wed, 2015-11-11 23:47
Normal topic Harvard Science & Cooking Course
by SuperSeagull » Fri, 2014-04-11 11:29
0
by SuperSeagull
Wed, 2015-11-11 23:46
Normal topic Butter Tarts
by Dave Mott » Sun, 2014-09-07 11:15
0
by Dave Mott
Wed, 2015-11-11 23:45
Normal topic Pictures From Stella's Last Lunch Lecture
by jacob burton » Mon, 2014-06-16 21:30
0
by jacob burton
Wed, 2015-11-11 23:44
Normal topic Idea for grilling squash
by strikingtwice » Sun, 2015-10-18 19:41
0
by strikingtwice
Wed, 2015-11-11 23:42
Normal topic chicken stock
by dave12345 » Wed, 2012-11-14 15:39
5
by Lance.W
Wed, 2015-11-11 23:16
Normal topic Fried Rice (Chinese style)
by strikingtwice » Sun, 2015-03-15 16:45
11
by Lance.W
Wed, 2015-11-11 23:16
Normal topic More Brioche hamburger buns
by Wartface » Sat, 2015-08-22 16:58
9
by Wartface
Wed, 2015-11-11 23:16
Hot topic Cilantro...Miracle Whip...What?
by Nina » Thu, 2012-06-21 14:34
30
by Nina
Wed, 2015-11-11 23:16
Normal topic Pressure cookery
by lenb » Sat, 2014-02-08 18:04
11
by lrsshadow
Wed, 2015-11-11 23:16
Hot topic Brining time (Page: 1, 2)
by Holly » Tue, 2015-04-14 09:08
96
by Lance.W
Wed, 2015-11-11 23:16
Normal topic Finger Limes
by Nina » Tue, 2012-01-10 07:47
8
by labradors
Wed, 2015-11-11 23:16
Normal topic Quinoa - Off-the-wall ideas
by GreenBake » Thu, 2012-08-23 22:03
3
by elkahani
Wed, 2015-11-11 23:16
Normal topic Tips for Storing Fresh Ginger and Curry Leaves
by Anonymous » Wed, 2013-04-10 09:15
6
by Lance.W
Wed, 2015-11-11 23:16

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I've been developing a seeded multigrain sourdough loaf with considerable success, if I do say so myself.

I'm interested in putting this on a firm mathematical footing in terms of baker's percentage.

In addition to bread flour, whole wheat flour, and rye flour, I'm using pumpkin seeds, flax seeds, sesame seeds, cracked wheat, and medium cornmeal.

So do I add grams of the "extras" as I calculate hydration? Perhaps I count the cornmeal and the cracked wheat but not the whole seeds?

Comments: 0

I'm happy with my sourdough rye, but my wife would perfer a less dense version, something more deli like.  She also, however, wants not to reduce the rye-ness.

I'm using 1 part Hodgson Mill whole grain rye flour to 2 parts major brand wheat bread flour..  It's at 65 percent hydration.

So what might I do assuming that I don't want to change the rye/wheat proportion?  I figure that proofing schedule, handling, or hydration could be variables worth looking at  But there's also oven temperature and how long the loaf's under cover that might have an effect.

Comments: 0

I wasn't sure which bread forum to ask this in. What I'm looking for, or interested in creating is a list of common ingredients used in various bread, expressed as range of bakers percentages used.

I know it could be be almost any percentage I would like depending on my personal taste. I'm just talking in general, a percentage range for fats, sugar, eggs, potato flakes, dried milk, cocoa etc. that you would find in in various breads.

Comments: 0

Hi chef Jacob and all forum users.

First I would like to say thank you for such a website. I really enjoy your videos and podcasts.

I want to ask a question if there is a way where you can list all the questions that you have ever asked or participated in?

I can't seem to find such a feature though it appears on some other forums that I'm linked up with such as the cha-cha developers website.

There is an option under my profile where I can list links to all topics I've contributed to.

Comments: 0

I am working towards coming up with an equilibrium brine for a rotisserie chicken.  I am not considering Gradient brine in this case, as we would like to just soak the chickens possibly for 12-18 hours and directly cook them in the rotisserie directly out from the brine.  The goal for me is to reach the salinity range of 1% using the brine and the flavors/spices included.

Has any one worked on a brine like this and can help with some basic measurements to start on a brine for a 50 pounds whole chickens ??

Comments: 2