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Brining Forumula

Forum topic

Chef Jacob, I wanted to respond to your comments but thought they would be better discussed in its own thread. CJ "It sounds like you have the same approach as me. Dry salting and wet brining are both important techniques, and I agree, I think when roasting a whole chicken, dry "brining" in most cases is better than wet brining.

Cleaning a commercial slicer

Forum topic

Ok, so yesterday I made a roast beef that will change the course of human history. Well....it was super good at least. Anyway, i haven't actually sliced much meat on my commercial deli slicer mostly veggies. What is the best way i can clean this at home? At the restaurant, you can pour water or hose it or whatever, but is there a good solution you recommend? I've been using Citrusafe and method and other food safe cleaners, but it's tough not being able to do a full assembly. Any little hacks or unintended equipment that works well for it? Hobart slicer.

Lets talk Poppers

Forum topic

Ok, I do so like Jalapeno poppers, and have made them a few times from scratch.
The stuffing part I have worked out and really is fairly simple. The breading on the other hand is not yet something I can say is done with any degree of success.
It has a tendency to separate from peppers when cooking.
Looking for help here.
The how would be nice.
Kit

Pinto Bean Soup Ideas

Forum topic

I've never been a big fan of bean soup and have never come up with a creative way to take it to the next level.  I have a bag of Pinto's that need to be used and want to take another run it at.  I'm looking for some ideas on how to kick up something as simple and bland as Pinto Bean Soup. 

Thanks in advance!

Finishing Oils

Forum topic

I've decided to start a finishing oils topic.  
Out of respect to Stella and its members, this topic caters to unrefined oils (finishing fats) only.
In order to obtain a better understanding, I would strongly advise all members to check out the Oils thread.

Oils, both refined and unrefined are paramount to cooking.
Yet, there is very little about oils in the online culinary world.
There are more myths (many incorrect) related to oils than any other food item.

Brining time

Forum topic

I've done lots and lots of testing. I remember you said that when testing pizza and fried chicken, even if it's bad, it's still sort of good. I've realized that brining is the complete opposite. When brining is done wrong, it will turn you off the concept entirely. However, when you find that sweet spot, you will find it difficult to omit brining from a recipe.

 

I've flirted with that sweet spot enough to know that brining can be great

Experimentation

Forum topic

So I have now endeavored tonight to break a free of a rigid baking recipe and mix together some of the techniques I have learned to see how they would all come together in a bread basically invented on the spot using the foundations I have learned.

Here is what I am doing

2 cups of whole milk with 1/4 cup of butter scalded
Put hot milk/butter into bowl and add 1/2 cup of high grade local honey (very sweet mix of single source, sweet clover, buckthorn, and summer blossom)
Mix and set to allow to cool to 130F

Country Pate--WIP

Forum topic

I've never warmed up to fresh liver. It's just one of those things that I didn't grow up with and haven't developed a pallet for. I am however a fan of a liver cured meat loaf called pate though. Ironically pate is made of cheap cuts of meat and offal, but sells good money (even though it's usually plated in skimpy sliced portions.) So I wanted to make some and document my journey for you. I'm going to work off this recipe: http://www.saveur.com/article/Recipes/Country-Style-Pate Recipe changes: 1.

Salmon globules

Forum topic

I pan fry salmon. I use farmed salmon so there is no skin as such.
I lightly salt one side and it creates a really nice crisp outside texture, same as skin. 
I get the pan to high heat, then place the salmon on the pan.
I immediately reduce to medium heat.
I turn it over when half done and do the other side.

Sometimes, my salmon is great.
Most of the time, it's really bad.

Finishing Oil Applications

Forum topic

New members, there has been a remarkable evolution in our Oils discussion.
Below, is the sequence of the three topics.

Oils was first
Finishing Oils was second
Finishing Oil Application is third

Thank you for your participation,

Noya

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