Hello from SD/AZ/whereever I happen to be

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dk's picture
dk
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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. 

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jacob burton
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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
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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.

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Jacobite
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Joined: 2011-06-20 19:10

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

Newest Forum Topics

Hi, in the Three mother sauces video, you covered all the best different ways to Sauce making. All the sauces where salty, when creating sweet sauces, such as coconut sauce, mango or even swwet lemon. What would be my best thikener agent? Can i apply any of this techniques or that would be a whole different process? 

Comments: 3

Ok so things have been pretty quit here...so thought I would share some Christmas makings for you all.

The last couple of months I have been smoking turkeys (whole and breast), making a variiy of sausages (breakfast, Italian,Swiss,Bratwurst and hot links), making tamales ( cheese and green chile,as well as  pork and chicken).

I still have to smoke some pork bellies for bacon and they are in the works now.

All this to mail out as my Christmas presents to friends and family.

Lot of work, but satisfying to me and well those that recieve.

kit

 

Comments: 4

Hey is there a on line calculater for converting pounds in to grams, plus figuring the percentage of salts cure, sugar and ppm. The site i have been using is down, and not sure when it or if it will be back.

The site i used to use is diggingdogfarm.com.

I use it for my brines and making bacon cure.

I heard of some other sites which had something similar but I sure can't find them now.

Thanks kit

Comments: 2

The last four weeks, all but one of my loaves of "English-Muffin" Bread have turned out like this:

Prior to that, I hadn't had any trouble and I have not (knowingly) changed any ingredients, procedures or equipment. 

Why is this happening and how can I prevent it? Thanks. 

Comments: 5

When I was in Honduras and had made a side trip to Guatemala, I found a coffee jelly/jam that I eventually used for a new recipe I developed. Now that I'm back in the States, I can't get that jelly any more, so I have been looking into making some myself. 

Comments: 15