General & Off Topic

 
Boards that don't really have a home, but are still useful.
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Use this board to connect with other Stella Culinary Members and to post off topic questions and comments.
76
514 Kenji From the...
by Chris Klindt
2016-02-06 12:53
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New to the Stella Community? Welcome! Please introduce yourself.
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502 Chris Klindt
by labradors
2016-01-28 12:15
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Discuss, ask questions and write reviews regarding general cooking equipment.
66
586 brisket and...
by j..weinstein
1 day 22 min ago
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Have you read a great book lately that's inspired your cooking or technique? Here's the place to talk about it.
15
98 The Kitchen as...
by Robsous
2015-12-11 08:43

Newest Forum Topics

Hi!

I usually start my bulk fermentation with 5-6 stretch and folds every 30 minutes, just after an autolyse, and wait about 2h more. It was clear to me that this process is for building flavour mostly, and the proofing part is to produce gas. After 1,5- 2h of proofing my dough was springing back slowly when poked and was ready to bake.  I had no questions till I switched to cold proofing (I found it much more convenient for me and I am going to cold proof every single bread I make).

Comments: 0

I'm thinking chili flakes and jalapenos. That's only because I saw it used elsewhere. Any people know what chilli peppers work best with chicken?

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I see a lot of chefs online using cvap cook and hold cabinets. I only have a holding cabinet but it runs on the same technology, eg. the bain-marie at the base. Yes, the cook and hold can brown amongst other things. Browning aside, can I not slow cook meats in my holding cabinet?

Comments: 4

I am very new to sous vide and want to learn.

So I found this recipe for sous vide beans in a 1 quart canning jar to finish in 6 hours at 190 F by a trained chef and book author. Works for me since I do not have to watch the beans.By the not this site!!!

So, I measured out 225 grams of beans (as per recipe) and placed in a wide mouth glass canning jar and filled the jar up with water to about 1/2 inch of the jar rim (as per recipe). The authors' picture looked like the bean was Navy beans by size.

Comments: 14

I love sandwiches. Soups and sandwiches all day erry day.

Deli meat is mostly processed expensive swollen meat loaded with salt and water. I know I can do better. I already have on roast beef. I was wondering if anyone would like to discuss their own deli meat at home tricks.

I have an Anova and recently did a 138/24hours round roast and sliced it up. The flavor was awesome, the texture i feel like i could have gotten it more tender. I have a real deli slicer, not a home one, and i think i could have brought it down another stop. Will continue to tweak.

Comments: 5