Semantic Views demo

Primary tabs

Tips for Storing Fresh Ginger and Curry Leaves

Forum topic

Hearkening back to a recent post on Indian Cuisine Cooking Websites, I thought I'd pass on a couple of tips on how I store fresh ginger and curry leaves to maintain their freshness. 

Technique for Making Crystallized Ginger

Forum topic

Since I'm on a ginger kick today, I've one more technique to share regarding ginger - making your own crystallized ginger. I use crystallized ginger in various baked goods. For example, see my comment and pic in this link: http://stellaculinary.com/podcasts/video/savory-caramelized-onion-scones-video-recipe

Using The Baker’s Percentage in Cooking

Forum topic

Hi, in a previous forum post I started on scaling a recipe, Chef Burton talked about how he uses the Baker's Percentage for his cooking recipes. It was somewhat of an epiphanic, ah-hah moment for me, having not read The Modernist Cuisine epic up to that point. My wife bought me the affordable, 1-volume home version recently. Since I take a lot of notes on all kinds of cooking and baking techniques, I thought I'd share my notes on how I use the baker's percentage in cooking.

More on Teas

Forum topic

Hello, A while back I created a blog post about tea brewing methods, teapots and teas (http://stellaculinary.com/teapots-brewing-methods-and-teas.pdf). I'm just sharing a little more random stuff on the subject that is seasonal for Spring and Summer.

"Curry", "Curry Powder" and "Curry Leaves" Defined

Forum topic

Referencing a post on curry leaves and ginger, member GimpyBee asked a question about the differences between "curry leaves" and "curry powder". This question reminded me of the not too distant past when I was trying to figure out some basic concepts in Indian cooking. I've been learning about Indian cooking (i.e., techniques, regions, ingredients, recipes) for about a year now and the concept of a curry was confusing at first and there's a lot of contradictory and misinformation out there about "curry".

Not sold on this whole "Oven frying" thing

Forum topic

I just tried a recipe that i've been interested in trying for a while. I cut chicken breast up into small pieces and let it sit in some mayo for a while. i then breaded it with some breadcrumbs and crushed up pecans. I even sprayed olive oil on one side to crisp up some of the breading. The chicken wasn't bad, but it wasn't great. Does anyone else have any luck with the mayo/bread/oven fried still chicken?

Rice Bran Oil

Forum topic

Hi Chef,

Remembering that in one of your posts you had suggested that rice bran oil was your all time favorite to cook with, saving its high cost in a restaurant setting, I picked up a bottle last weekend and just used it to make a burger.

I dont remember seeing that much smoke coming out of the pan.  I was using my trusty cast iron and put a light coating in the bottom after heating up the pan.  It started smoking before I put the burger in and kept smoking till I turned the burner off.

Tehina Heaven...

Forum topic

I've never been able to buy the best quality Israeli or Palestinian tehina (ground sesame paste) brands in the US. About a month ago I found an Israeli brand that I recognized being sold on eBay from a seller in Israel and I bought some. Boy, this is how tehina should be - no bitterness whatsoever, no oily separation, perfect color and aroma and pure creaminess. Amazing flavor far exceeding any domestic or imported brands I have been able to buy/try here. 

So if you're looking for incredible tehina paste, this Karawan brand is the stuff to get via eBay.

So I tried

Forum topic

the 10 minute carmelized onions.  Everything went great except I was on too hgh heat and crusted the bottom of my pan.So I transfer too a different one, deglazed and clean first pan then continued on.  They turned out well with a bit of a burnt taste but edible. This  is how we learn right? I was upset with myself at first but understood that when you are in the kitchen you need to pay close attention to each and every item you are preparing.  I also did roasted potatoes and carrots and two pans of bran and oatmeal muffins the same day.

Roasted peppers need pressure canning?

Forum topic

I got a big giant can from Restaurant Depot to split with my friend and I'm not sure if I can just split it up and how they'll hold. I have the jar sealer attachment to the foodsaver which will vacuum the jars, but are they acidic enough on their own? Do they need to be heat canned or do they need pressure canning? Thanks!

Pages

Copyright © StellaCulinary.com. All rights Reserved.