Super amateur working with things around the house.

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Sage Cypher's picture
Sage Cypher
Joined: 2016-09-02 10:17
Super amateur working with things around the house.

Found these podcasts seeking audio books on classic techniques. I'm loving them and plan on listening a second time around shortly after the first. I found them informative and well put together. So first thanks Chef Jacob.

Then my attempts.

Sage Cypher's picture
Sage Cypher
Joined: 2016-09-02 10:17

Hmmm can I not just add pictures to a post or do I need to link it?

Sage Cypher's picture
Sage Cypher
Joined: 2016-09-02 10:17

Meanwhile.....I attempted a braise of some chuck roasts which turned out pretty darn good but I should've reduced the sauce far more than I did....ran out of time to serve it to the family...

Question is it a good idea to put an acid in the sauce?

Tomato mozzarellza salad dressed with a home vinaigrette.

Tonight I am gonna brine some chicken breasts.

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

Welcome to Stella Culinary. Acid in a sauce is always good for balance, especially if the sauce is a rich reduction. Check out this video lecture for more information:

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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 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.



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

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