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Feedback on a dish, Mushroom and crab

Forum topic

So the other night, I concocted something that I'd been thinking about for a few days. When I set out to do it, I started losing focus of my execution. I wanted to see if there's anything anyone would have done differently. The end result was quite good, I just wasn't happy with my workflow more than anything.

The idea I had was a portobello mush, topped with sauteed spinach and crab, essentially a crab cake style mixture.

Dealing with fat

Forum topic

What are the best ways to deal with fat when doing a braise or stew?

I know the trick about refrigerating and it separates, but is there anything before that? I'm having trouble getting good mouth feels on my stews and soups that i use fatty meats in.

Defrosting

Forum topic

Hi Chef

I did some lovely salmon fish cakes and, to save time, did extra to freeze.

The BIG problem is that once thawed they become very wet even though the mixture was fine. How best to overcome this?

Thanks - in grateful anticipation!

Haptalon

Book Recommendations

Forum topic

Hello y'all,
 
I tend to be the type that tries to learn as much as possible by sitting down to a decent book. I've been finding that recommendations for good books on businesses/restaurant operations are few and far between. Any tips?
 
Thanks so much!
Matt
 

crockpotting

Forum topic

Chef,

would it be feasible to do a crockpot series for home cooking? I'm doubtful you even have one in stella kitchen do you? There must be quite a range of uses that a lot of people wouldn't think of.
I also thought about bbq grilling and smoking and kabobs.
Dave

Support Member Tags

Forum topic

Chef,
I was wondering if there are any plans to add tags for Supporting / Life Members?  I think it would be a good reminder and incentive to get more members. 
 

Mobile App Possibiility?

Forum topic

I was wondering if there are any developers out there that would be willing to create a mobil app for Droid. Using the web site on mobile works, but its kind of painful. I know nothing about mobile app development, so I have no idea whats involed or if its even possible.

Forum Order

Forum topic

I was wondering if there would be any interest in moving the member only forums to the top of the list of forums. I think it would be handy to have them up top for easier member access, and as a reminder to non members :-)

in the what's going on section,

Forum topic

Is it possible to have a running total of actual members?
Looks like people are signing up like crazy!
A good sign for Stella and Chef Burton's hard work.

Section on Sous Vide

Forum topic

Chef,
Loved your explanation on brining....any chance you'd be willing to do the same for sous vide?  I've hit the sections you've got already on the forum, but wanted to get more of an overview of how sous vide works, along with maybe some recommendations on equipment as well.  
 
Sous vide sounds like an awesame, idiot-proof (relatively) technique to get awesome levels of texture and tenderness from meats. 
 
Thanks,
 
Jack

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