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

First, a quick intro, as I'm new to the forums.

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Hello!  I've been away for quite a while dropped in periodically but forget my password so never posted. With a renewed password I thought it wise to say 'hello' but it seems very quiet. Anyone else here?

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We are doing turkey and prime rib for thanksgiving, I am trying to decide the best way to minimize my work load since there will be 40 people and a lot of dishes so less to manage is way better. I want to do the prime rib at 132F and the white meat at 142F and the dark meat at 155F, would it be better to make the meat ahead of time sous vide and then freeze (or refrigerate) and then reheat at 120F or perhaps do the white meat and prime rib together at 137F and the dark meat in the oven?

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Looking on my sack of bread flour ingredients:

Wheat flour
ascorbic acid (dough conditioner) - this would be an oxidizer in the presents of O2.
vitamins
​Doh-Tone - this is a mix of different levels of amylase and protease. Some flour use malted barley flour or you could add diastatic malt powder

Leaving out the yeast and salt at this point because of heat.

Mix the required amount of flour and water for Chef Jacob's Baguette recipe together at room temperature and do a stepped mash of the flour in the sous vide cooker.

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Hi Chef Jacob,

My question is, have you seen a difference of adding salt with yeast at the beginning of a machine kneaded bread?

For better than forty years, I have added salt in the beginning of making a yeast bread in a machine kneaded bread to get the salt and yeast spread out through the dough.

In 2007-2008, I did a test of salt and yeast doing a bag test on a plastic bottle using a condom to look for CO2 pressure. One bottle had salt and the other did not not. The salt added seemed to create a little better pressure than without salt but this was only one test.

Comments: 2