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Oils.

Forum topic

I have a question about oils. I know about the clarified butter canola oil mix, and rarely use olive oil to sear/ stir fry etc. but my question is this: what would be a healthy oil or combination to use for high heat cooking? My husband has cholesterol problems, and I would not like to sear his steaks with something that would cause problems.

Buttercream

Forum topic

I apologize if there is a topic for this already (couldn't find one), but I have a question about buttercream. Every time I make buttercream, I put it in the fridge after frosting, and it solidifies to a point where it might as well be butter. Does anyone have an explanation of the proportions at which butter turns into buttercream and how to keep it?

How Do You Manually Scale a Recipe the Best Way?

Forum topic

Chef Burton -
 
This seems like something right up your alley....
 
I've always wanted to know how to properly scale a recipe without depending on an automated scaling application just to understand how it works. And, there are times when I need to do it manually without technology. It seems to be one of those topics that's not discussed much. No doubt, it can be intimidating.
 

Question on Caster Sugar

Forum topic

There are a few baking recipes I want to try that call for Caster Sugar (a.k.a. - Super Fine Sugar, also seen spelled "Castor"). I understand why it is called for in a recipe. I've done a little research in an effort to find out if I can simply make Caster Sugar by grinding regular, white granulated sugar and it appears you can. It also seems that you can't substitute Confectioner's Sugar due to the difference in density and the added cornstarch. 

I've made Confectioner's Sugar before but never Caster Sugar. How do you know how far to take the grinding process for Caster Sugar?

Veal stock- shank v knuckle bones

Forum topic

Hey all, I was going to make some Veal stock this weekend and my local butcher only has veal shank bones...no knuckle bones. Would these be a good substitution? Would i still basically follow the Stella recipe for veal stock (including cooking times)? Would i be able to draw a second stock from the bones the way I can from knuckle bones? I know, alot of questions. Sorry.

Resting Protien and getting it hot to the table

Forum topic

I had question about execution and delivering food in a home setting hot to the table.  When you cook proteins they need to rest for a bit before serving.  I had a prime rib over the weekend that was rested for 10-15 minutes but still could have rested another 5 minutes or so.  My fiance always wants her food screaming hot so I was wondering is there a rule of how long should you be resting a protein before serving it and is there any tips on still getting it hot to the table hot?

Salty Eggplant problems

Forum topic

Hi all. I've been cooking a lot of eggplant lately due to our cropshare. I know that because of how porous it is, frying it takes on oil. I've been disgorging it with salt on both sides, and then rinsing it. It's still turned out VERY salty. What is the proper protocol for this, time length and all? Should I do salt water instead? I'm thinking osmosis is kicking in and the salt is going into the eggplant. I don't know if i'm leaving the salt too long or something.

Infused oils

Forum topic

So I have a question about my infused oil. I made a Basil, Rosemary infused oil (it turned out fantastic by the way). I took a few sprigs of rosemary and basil and put them in my oil bottle then poured over oil that I heated up to about 120-125F. So here's my question. When I poured over the oil it was clear, but after about an hour it was very cloudy and murky, you could not even see the herbs in the oil, but after a day it started to clear up and now it is as clear as it started, does anyone know why this happened?

Pork Rub And Roasted Potatoes

Forum topic

Hi Jacob, 

Couple questions here, this past summer I've smoked pork spare ribs several times, I got a nice recipe for a rub that I really like. It makes me wonder, this rub has a decent amount of salt, doesn't that draw moisture from the meat? also your roasted potatoes, they stick to my pan, am I not tossing them in enough oil? or should I pre heat the roasting pan in oil? or am I trying to move them too early? thanks. Eric 

Cake Flour Question...

Forum topic

Hi,

For those of you who are experienced cake bakers, I have a question about flour. I don't want to use the highly bleached cake flour that is available, so I'm looking for alternatives and I've found two: 1) Use a non-bleached cake flour - King Arthur makes such a product; or, 2) Add a starch (corn, potato, etc.) to AP flour. 

Via McGee's "On Food and Cooking" I understand why this bleaching process is done but, nevertheless, I don't want to use it. Just an FYI - bleached cake flour is banned in most of Europe and the UK (as of 2004, not sure now). 

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