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Any ideas for wheat-free bread?

Forum topic

In my search for something that wheat-avoiders would like, I've seen a few breads that use rice flour, cornstarch or potato starch and/or tapioca starch, and lentil or pea flour. 

Of course, they also use xanthan gum, so that immediately made me think of Chef Jacob. 

Chef (or anyone else who could help), do you have any experience with wheat-free breads, such as these, and could you point me towards some decent recipes?

Chicken and foie gras processed

Forum topic

Hi Jacob, i am a big fan of the site and have enjoyed much of the content. Thanks for all your work. 

Recently i ate at a restaurant chicken breast and foie gras which were mixed in a food processor, rolled in plastic film and poached. Id like to recreate this but dont know how or even what the texhnique is called. Could you or any of the other forum member help me out with the steps?

keep up the good work

andrew

 

 

In over my head

Forum topic

Hello,

I need recommendation for best chocolate to use in cookie recipe.

Forum topic

Hi there, I am working on developing a great chocolate chip cookie recipe. I would prefer to cut up a chocolate bar for varied size/shape chocolate chunks and not use bagged chocolate chips. Can you recommend a few store bought chcolate brands that would be great for superior cookies. Thank you in advance for any help with this question.

Liquid Reduction - Story Stick

Forum topic

How do you know that you have a 50% stock reduction when you cannot see the bottom of the kettle? This can be done with a story stick.

You cannot very well mark the side of the kettle for level.

I use the dowel part of a wooden spoon to measure the level of the liquid before boiling, dip the dowel into the liquid and them mark with a polymer pencil the 100% level.

CKS 046| How to Bone and Tie a Beef Short Rib for Braising

Video

In this video, I demonstrate how to de-bone and tie a beef short rib for braising. This is commonly seen in higher end restaurants and is done for presentation purposes only.

When serving a large short rib, it is sometimes difficult to have a tight, clean presentation, especially when a round plate is used. The short rib can often look awkward and unbalanced. Rolling and tying the short rib will allow for a tighter plate presentation.

When using this technique, make sure you still include the bones in the braising liquid.

Introduction to the F-STEP Worksheet

Basic page

Download the F-STEP Worksheet

Chris Klindt

Forum topic

Hello, my name is Chris Klindt

I love this site!

What I am is a food hack with no formal training in cooking food.What I would like to bring to this forum is how processes work, whether with batch or continuous process. I have worked earth science for 30 years before retiring.

I have had a stroke so I basically work one handed, I cannot produce the beautiful plates that are presented without a lot of care. 

Please, do not think that my suggestions are the end of all but just suggestions in process, I do not know how you work.

chef trousers/aprom

Forum topic

can anyone recommend the best pair of chef trousers/apron.

Anybody?

Kenji From the Food Lab will be on Stella Cast Next Week. Plus Book Giveaway.

Forum topic

Hey SC community. I've been doing lots of work behind the scenes to get interesting people as guests on Stella Cast. One I'm really excited about is J. Kenji Lopez Alt of The Food Lab. I'll be interviewing him for the podcast this Wednesday. I already purchased his book, but his publicist offered to send me another to give away to one of the listeners. Any ideas on what I should do for the giveaway?

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