Hello from SD/AZ/whereever I happen to be

5 posts / 0 new
Last post
dk's picture
dk
Offline
Joined: 2011-11-01 23:14
Hello from SD/AZ/whereever I happen to be

I have been listening to Stella Culinary/Free Culinary School podcast for quite a while now.  I am really enjoying all the videos being produced currently.  I haven't posted in the forum much so I might as well introduce myself.  I am a mechanical engineering student at the South Dakota School of Mines and Technology.  I am currently in AZ doing an internship for this semester and summer.  I didn't start cooking until I started college.  I reallized that I wanted to eat good food but I didn't want to go to resturants all the time so I decided to learn how to cook.  I quickly became very passionate about cooking and I really like experimenting and trying new things.  My "go to" tecniques are sauce making, braising and deep frying. 

jacob burton's picture
jacob burton
Offline
Joined: 2015-05-25 20:37

Hey DK, welcome to the forum. What's your favorite thing to braise? What about sauce?

Wisconsin Limey's picture
Wisconsin Limey

Welcome to the forums.

Being a saucier is a highly specialized job.  But fun!  Do share...

dk's picture
dk
Offline
Joined: 2011-11-01 23:14

I typically braise cuts of beef. Any tough cut, I'm not too picky.  For sauces I really like making integral sauces.  I am also working on more classical sauces.  Mostly stock based right now, but I am looking to expand on that soon.

Jacobite's picture
Jacobite
Offline
Joined: 2011-06-20 19:10

Good to hear from you dk. Don't be a stranger. cheeky

Newest Forum Topics

Anyone have any experience of this bread?

It was very popular in the past. I recall, it was very moist, had a rich though delicate, dense texture and was very slightly sweet.

(Addition. I've also just remembered. The crust was firm but not crunchy and the loaf itself was quite heavy, perhaps equvalent to what you might expect two to weigh.)

It could be eaten without any butter at all, but was amazing with a good quality one.

I know it was made with whole meal flour (ie wheat germ) and included some malt syrup and milk.

Comments: 0

I found the Anova users manual lacking of information of really how to control the display locally.

Here is my users manual.Amount of press times on the display are approximate times.

Changing between F & C
Hold the PLAY Button for about 6-8 seconds
To change again, press the PLAY in for about for 6-8 seconds to switch

Comments: 0

Hey everyone! I wil be attending this event called Culinary Pop up Series, and it sounds that its gonna be fantastic!

"Join us each Thursday evening in August for the pop-up culinary creations of some Baltimore’s best and brightest cooks. As always, admission is free, food and beer are pay-as-you-go. Its gonna be poppin!"

Im a big fan of cooking myself so Im pretty excited, Ill keep you posted! smiley

Comments: 1

I just bought a flat of tri-tip from Costco, who sell both the full Tri-tip, and a tri-tip that has been cut into "New York Strip" style steaks, which is what I bought. I was thinking that i should use the time / temperature that you have listed for skirt steak (56c & 4-8 hours). Do you think this is a viable assumption? These tri-tip "steaks" have marbling that I've not seen on Tri-tip before, which makes me think "less temp". So I'm kinda confused about things temperature that i should use with these "tri-tip steaks". Any suggestions?

Comments: 1

Any good information on methods and rationale of seasoning cooking pans?

 

Comments: 0