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Beef rescue

Forum topic

Hi, I bought a beef roast in the supermarket (smack my bum but hey we are pensioners).
Cooked it Jacobs way at 90 C, rested then finished 200 C.
It looked great, beautifully red/pink in the middle.
Boy was it tough!
ok (just) in sandwiches (cut really thin) but....
I have a sous vide machine (why didn't you use it in the first place you say - time I say).
Question is, could I take my cold tough beef and re-cook at 55C (avoid pathogen problems) in the SV machine, for say X hrs, and tenderise/rescue it?

Pressure Cooker uses

Forum topic

Hi all. So i'm getting a free 7 qt bon appetit pressure cooker. The reviews online are so so, but hey, free pressure cooker.

I've been researching the idea for a while, but i wanted to know, what are some of your favorite uses for PC? I hope it's something i end up using all of the time.

Stock
Dried Beans
Chilis and stews

What else?

Baker's Percentage and Scale Accuracy

Forum topic

Hello

I've been reading up on the baker's percentage and I have to say it is thoroughly intrigued me. I have a background in chemistry (PhD), which has its own benefits and drawbacks when coming to cooking. The baker's percentage makes perfect sense to me in that regard, and it seems obvious to me why people use it, and not just for baking.

Metal vs Glass bowls for bread dough

Forum topic

Question for everyone.

I've been hearing that metal bowls could possibly affect the outcome of your dough, especially during long fermentation.

Any thoughts on this?

Preferments. Where to get started?

Forum topic

Hey everyone.

I would like to move on now from the basic sourdough boule recipe. I now have consistent results and have baked some really awesome bread.

But now it is time to move on to another challenge and start working on bringing out more flavor through a preferment and extended fermentation.

Any suggestions, recipes, etc., for my first time trying this?

Cheers!

Cooking with a 3 year old

Forum topic

Has anyone ever tried having a 3 year old help them out in the kitchen.  We usually just have our daughter, who is 3, do simple tasks such as putting cut vegetables in a bowl or adding ingredients together.  She pulls up a chair to stand on to be right in front of the action anyway.  She has conquered making a peanut butter sandwich by herself.  She has her own apron and hat to put on and has a lot of fun along the way.  Has anyone else shared the joy of cooking with a youngster. 

Cheese wedges from purchased cheese

Forum topic

I love cheese wedges, but they are very expensive and can contain allergens such as garlic and onions.

Is there a general approach to making soft, spreadable cheese wedges from purchased cheese? Examples might include Gruyere, Parmesan, Romano, Creamy Blue Cheese, etc.

Would the approach be to make a very, very thick Mornay sauce or some other approach?

Any Pressure cooker afficionados?

Forum topic

Hey everyone. So I started a pressure cooker thread some time ago when i was looking into getting one, well, a free in box bon appetit 7qt came my way not too long ago! Weird.

So, overall i'm pretty in love with it. Not this particular device, it's another standalone appliance and i'd probably just get a stovetop one if i were buying. ANYWAY

Reverse sear?

Forum topic

http://www.viraltales.com/saw-video-cooked-best-steak-life-no-idea

Agar Panna Cotta

Forum topic

Hey Chef!
I've watched the whole run through of gelatin and agar videos. And finally have gotten my hand on some agar "willpowder" brand, powder...anyways, of course I'm just dying to use it. I was planning on doing a trio of panna cotta for Vday this year, probably vanilla, rasberry, strawberry and who knows maybe some choclate layers, I've got these super cool little glasses; couple shade of pink and red...should be pretty cool. And what better way to give the agar agar shot!

What would you recommend is good a agar ratio for panna cotta?

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