Home Work Assignments & Food Feedback

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Hot topic Whats Cooking? Something fine and fancy or just good and delicious...
by Mucho Bocho » Fri, 2015-07-10 07:05
31
by Mucho Bocho
Tue, 2016-02-23 12:25
Normal topic Pressure Cooked Chicken Stock Experiment
by lrsshadow » Tue, 2014-02-18 06:52
10
by Mucho Bocho
Thu, 2016-01-28 08:06
Normal topic Quiz?
by CMacB » Fri, 2015-11-13 13:02
2
by CMacB
Fri, 2015-11-13 17:36
Normal topic homework: starches- polenta
by brek81 » Thu, 2012-10-18 19:52
7
by esavitzky
Wed, 2015-11-11 23:24
Normal topic Country loaf sourdough - first try
by horst » Sun, 2015-02-15 18:19
7
by Dave Mott
Wed, 2015-11-11 23:24
Normal topic Hand raised pie
by haptalon » Wed, 2012-11-07 05:15
4
by Nina
Wed, 2015-11-11 23:24
Normal topic Homework for SCS Lessons 4, 6-9
by joesuhre » Sat, 2013-02-02 09:29
10
by Margaux
Wed, 2015-11-11 23:24
Normal topic Homework for stocks
by Lluvia Moreno » Fri, 2013-04-05 11:09
4
by labradors
Wed, 2015-11-11 23:24
Normal topic Knife skills homework
by Paintedlady » Mon, 2014-02-10 19:29
4
by laurawhite
Wed, 2015-11-11 23:24
Normal topic Stock Homework - Lamb Stock Pressure Cooker
by lrsshadow » Sat, 2014-02-15 18:15
10
by lrsshadow
Wed, 2015-11-11 23:24
Normal topic Charity Dinner - 10/25/14
by joesuhre » Sun, 2014-10-26 10:20
3
by Zalbar
Wed, 2015-11-11 23:24
Normal topic Chelsea buns
by haptalon » Tue, 2012-10-30 03:39
7
by haptalon
Wed, 2015-11-11 23:24
Normal topic My third attempt at sourdough boule
by Doughboy » Mon, 2015-08-17 21:37
8
by Wartface
Wed, 2015-11-11 23:24
Normal topic Homework for SCS Lessons 1-7
by joesuhre » Mon, 2013-01-28 13:32
15
by dwd
Wed, 2015-11-11 23:24
Normal topic Homework for knife skills
by Lluvia Moreno » Mon, 2013-03-11 22:51
9
by Lluvia Moreno
Wed, 2015-11-11 23:24
Normal topic Veal stock homework
by Paintedlady » Mon, 2014-02-10 19:15
3
by GreenBake
Wed, 2015-11-11 23:24
Normal topic Stock homework
by lenb » Thu, 2014-02-13 14:36
5
by CramerNH
Wed, 2015-11-11 23:24
Normal topic Pressure Cooked Beef Broth Experiment
by lrsshadow » Thu, 2014-02-20 20:58
5
by Paintedlady
Wed, 2015-11-11 23:24
Normal topic Rack of lamb w/ roasted veggies
by brek81 » Tue, 2012-10-23 11:34
10
by Lance.W
Wed, 2015-11-11 23:24
Normal topic Quail for one
by haptalon » Thu, 2012-11-08 11:14
5
by Margaux
Wed, 2015-11-11 23:24
Normal topic Homework for SCS Lessons 8 & 9
by joesuhre » Sun, 2013-02-03 19:13
4
by Margaux
Wed, 2015-11-11 23:24
Normal topic Charity Dinner
by joesuhre » Thu, 2014-01-09 09:58
4
by CramerNH
Wed, 2015-11-11 23:24
Normal topic Starches homework
by Paintedlady » Tue, 2014-02-11 20:40
4
by oldcook46
Wed, 2015-11-11 23:24
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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: 7