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"Biscuitey" Pizza Crust

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Hi all, I've tried at least 35 different recipes, often times repeatedly, to get a good consistency in my pizza crust with no luck. Although I've managed to make some tasty ones, the crust never achieves the level of "chewiness" I'm looking for. I've tried various flours to have a high gluten content, I've even tried adding vital wheat gluten to the mix. I've tried kneading the dough 2-3 times longer than recommended, and using both slow and fast rise methods, none of which seem to help. Any ideas on what's up with my dough?

Freezing Ravioli, cracks and splits

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Good Day all!!
 
I am having so much trouble pin-pointing why my ravioli’s are splitting sometimes when I freeze them.  We have made an absolute commitment to featuring a ‘rav of the day’ everyday (or at least weekly) at our restaurant and it’s quite a bear.   We do roughly 850-1000covers and will probably sell 160 ravioli  specials, 4 to 5 rav’s a plate and your banging out 700-800 a week at least! (only open 5 nights)… So we have to, have to, have to make them in bulk and freeze them. 

unable to cook duck breast with crispy skin

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Hi all how are you?

When attempting to cook duck breast i have seen videos on YouTube whereby it advises to fry the duck skin side down on the pan with no oil on a medium heat. The fat appears to render and i cook it for approximately 7 minutes on that side prior to flipping it. I also may then put it in the oven to complete the cooking. For some reason i cannot get the skin to crisp up and i would like some advice on doing this.

Thank you very much.

A Gluten Free Gravy

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Here in Alberta, Canada, gravy is its own food group (think of Poutine). Does anyone have a tried and true tasty gluten free gravy recipe. I've tried using a mixture Xantham gum and corn starch, but the end result is missing the effects of a real roux based gravy.

Thanks

Problem with my mousse, liquid at the bottom!

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Help, please! I've been making some orange cheese mousses and everything looks perfect the moment they are ready, but the next day they have some drops of liquid at the bottom (I can see it because they are in a triangular transparent glass). I've tried everything I had in mind, but I still don't know what the problem is.

The ingredients I used are:

problem with my tiramisu

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egg white 5 nos
sugar 150g

i whip the egg white til ribbon stage n keep chiller and move to next step .
 egg yolk 5 nos
sugar 50g
whisk till fluffy and chage to paddle put in 1little mascarpone and keep aside.

whisk the cream till fluffly then fold in the egg yolk and cheese mixture til sooth fold in egg white.

the result is not firm enough. i wonder is the cream i not whisk firm enough?

Mushroom burger

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I want to make a badass mushroom burger. I'm not talking about a portobello sandwich, I mean a burger with chopped up mushrooms as the body. Attempted it before and I liked it okay, but it's sort of fell flat with my wife. I have shiitake portobello and cremini mushrooms. Obviously, I would cook the mushrooms down first, probably just roast them in a hotel pan because it's quicker and easier. I will season them in there. Any thoughts on binding/cooking? I used egg and breadcrumbs last time, open to any suggestions.

Adding flavors to mac n cheese

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So I made mac n cheese last night, which I think I have down pretty well. Basically do a roux to a bechamel, add in garlic, nutmeg, ceyenne, thyme, rosemary, simmer until thick, then finish with green onions and basil, and take off the heat and throw in the cheese, sharp cheddar and gruyere in this case.

Lol, somehow I screwed up cheeseburgers

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Not sure whether the error was in choosing flavors or technique or both. So I was reading about some cheeseburger contest that Bobby Flay eventually won, and so I had cheeseburgers on the brain when I went to the store. Wanted to get all chefy and forget recipes so I just picked up a couple of poblanos, white mushrooms and a shallot. Goat cheese and of course chopped meat. I started the mushrooms first in a stainless steel skillet with equal parts oil and butter.

Beef liver

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So we are coming to the last part of the quarter cow we purchased last winter and it's almost all down to the "nasty bits" as Anthony Bourdain likes to call them.

I have a love/hate relationship with Liver. I really love a well (and properly) cooked liver and stick to chicken livers but I hate just about everything else about it (cleaning, prep, cooking, etc...)

My wife doesn't even like to eat it (although my chicken livers tend to get multiple tentative samplings..)

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