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Almond extract?

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Although I'm currently using almond extract only in the icing for my Finnish Cardamom Bread, it doesn't take long to go through one of those little bottles the supermarkets sell and it's not cheap.

Amazon has a number of inexpensive 16- or even 32-ounce bottles of almond extract, but I'm not sure of the quality and many of the reviews say that those have weaker taste and aroma. 

Do any of you know where to get the big bottles of good-quality, pure (not imitation) almond extract at a decent price? 

Thanks. 

Chciken breast fried

Forum topic

Why does 325ºF seem to be the golden rule when deep frying chicken cutlets. I'm getting better results at 350ºF but every recipe online seems to use 325ºF. Mind you, I do use  a strong brine so that could be the reason. Anybody have a temperature preference(I don't have a pressure fryer yet so it's related to a deep fryer)

sous vide cookers

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Have you guys heard of the new sous vide cookers? (Anova / Joule) they connect cellphone and it's cool and all. but in professional approach, what do you think? 

The Perfect Onion Ring

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I was reading somewhere on this site where Chef Jacob was telling someone about how to make the best french fries. I always made french fries in a similar fashion but left out one of his steps about adding vinegar. Anyway I tested the method and they were the perfect french fry. So thanks Chef Jacob. I also want to make the perfect onion ring. <!--break--> 

Sous Vide and Smoking Meat

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Hi All,

Have any of you tried Sous Vide cooking a roast and then chilling to room temperature and then smoking in a low temperature smoker?

I haven't tried the process yet but I do not see why the process would not work just like smoking cheese.

Chris

Look what followed me home

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Is there any magic cleaner for sheet pans

Forum topic

I hve about 20 used  full size sheet pans. They are covered in semi burnt oil or cooking spray, even the bottoms are sticky. I've tried Dawn, Brillo pads. oven cleaner (lye) and vinegar. with not much sycess. We dont have a mechanical DW so I'm doing these by hand in the 3C sink. Is there a commercial cleaner for sheet pans or a soaking method.

Hey Yall

Forum topic

Greetings from Smithfield Virginia, the Ham capital of the world. I guess we came up with the peanut feed salt cured ham around 1779 or so. We have the worlds oldest hame in the county museum.

Here is a link to the Ham cam. https://video.nest.com/live/fvrxx4  or the museum page itself http://www.co.isle-of-wight.va.us/historic-resources/isle-of-wight-count...

Braising temp

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In regards to  'The braising procedure' on page 100-101, what would be the method - using a convection oven?

p.s. love the book. very informative and efficient

protein % after sieving

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Hi Im wondering how much the protein level will drop if I mill a whole wheat @ 12% protein and then sieve it to get a white flour, what will the protein level be in the white flour and is it enough to make a sourdough bread

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