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Cooking large roasts

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I have a lack of confidence in cooking large roasts like a top round or prime rib. How do you cook them?

Cooking for large groups with limited equipement.

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Greetings guys, long time member, first time posting. I've recently got a job on a ship which does group dining whilst cruising through the bay where I live. It pays good, but the working conditions are poor to say the least. I have 4 burners and a 30" grill, a small (really small) deep fryer and a microwave. No oven! The ship can accommodate 130 guests and the orders are taken about 2 hours before service. Oh, and did I mention I'm the only cook in the kitchen? Yeah.

Is it safe to cook in a plastic wrap

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In one of your videos you were poaching in a simmering water a chicken roulade which is pretty cool. I took my regular plastic wrap that i bought at costco and called the 800 number from the box. I asked them if it is safe to cook in a plastic wrap and they answered that it is not safe to do so. When you are poaching, the wrap doesn't melt but does it release bad chemicals in the food? Please let me know. Thanks,

Igor

Pressure cooker stock question

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So i have a sort of smaller counter top pressure cooker. I have been wanting to do stock in it since a bunch of people, Chef Jacob included were extolling the virtues of pressure cooking stock. I was thinking about doing smaller batches, straining, and then reducing it on the stove top so i can get another batch into the cooker. I can probably fit one MAYBE two chicken carcasses and the appropriate chopped stock items and water. 

crispy skin sous vide duck breasts

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Hi!
What is the best way to have both medium rare (no gradient of temperature) duck breast and totally rendered, crispy, thin skin using the sous vide technique?  In a restaurant kitchen I never know when (or if) my duck breast is going to be served, so leting the skin dry out in my fridge before crisping the skin up is not a good idea. I have to use a paper towel to dry it instead. 

Charcuterie 101

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We have a lovely young Duroc pig at my sisters place that's currently in "fattening up" mode and will be making it's way to our freezer and dinner table later this year.  This seems like a great motivator to start experimenting with Charcut.  I'd like to do my own curing on the hams and belly but I don't really know what I'm doing here so I'm looking for some guidance on what can be cured and proper technique.  It sounds like I need to pick up a copy of

Crisp skin

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I've been cooking since I came on here. My biggest problem have been with my proteins. I've followed a lot of the roast chicken recipes on line. One thing I never got was crisp skin. I do a pan fried breast and can get a crisp skin on that but that's it. For me, crispy skin is so important. I've listened to all the audio's which might relate to the subject and I hear you guys speak of blanching. Blanching is adding water to the skin so why does it work, what is the reasoning behind blanching.

Flavoring Steam

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I got to thinking today . . . saltwater can be desalinated by distillation.  In fact, distillation is a process that's used to remove all contaminants from water.

So, am I wasting my time by salting the water I use to steam veggies or to reheat previously frozen crab legs?  I'm thinking the salt would be left behind in the water component & the pure water steam would wash off any salt I'd place on the food itself.

Beautiful smells, Why do they happen (sometimes)?

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Greetings,

Since I joined Stella, I've started to question things that I would have never questioned. 

When you roast a chicken, sometimes you get a great smell, sometimes you don't.
Some pizzerias have an amazing smell, most do not.

Stella has thought me that there is a reason behind everything.
Even if your recipe fails, there was a reason as to why it failed. 
Don't give up, just find out what went wrong and go again.

x

Lukewarm dinner

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How do you like your dinner/lunch? Do you like it very hot or just fairly warm? For me, my dinner has to have a certain amount of warmth in it in order to be appetizing, but it must not be so hot as to burn my mouth. I do not like lukewarm food, however. The temperature of the food seems to alter the taste somehow, and it is not as pleasant to eat as when it has a certain degree of heat. Some foods like potato salad, for instance, can be eaten cold or at room temperature, but other foods like rice, soup, noodles or cream potatoes, have to have some heat in them in order to be appetizing.

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