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Chef's Table - New Netflix Series Discussion Thread

Forum topic

Hi everyone. For those of you who subscribe to Netflix, they just added a pretty boss new series called Chef's Table. it's a 6 episode series and looks pretty promising. Check it out!

Buffalo wings-> Lets put the cherry on the cake

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During the last few months, I've completed every test imaginable.
I even did tests that I knew would amount to nothing such as pressure frying etc.
I can confirm, that my best result is sous vide for 4 hours, 3 mins at 190c (not brined). I tried every brine possible and baking soda soak imaginable.
I can confirm that the best wing, is indeed not brined.

Now, I know I haven't exactly invented the wheel here. I'm just repeating Jacob's words. However, the substance to my words lie in the fact that I've done so many tests.

Sauces: Questions & Answers

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We should develop and define our own culture. I don't mean to outline a set of rules. It should happen organically with unwritten rules being applied incrementally by all members, each adding their own layer of sediment.

 

The Current Ramen Craze

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I see that Stella has a pop-up Ramen dinner coming up, and I've been seeing other things recently indicating that a Ramen craze may be getting in motion.  I've eaten way more of my share of the dried packaged noddles most of us Americans know as "Ramen" but I know full well these are nothing like the traditional dish.  So some questions to spark some banter. 

Mallic acid recipes

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We enjoyed the sweet and sour blackberries at the Stella sous vide class and purchased a pound of mallic acid.
What is the recipe for sweet and sour blackberries, and what other recipes can we make with mallic acid?

Thanks!

Soup Base - How does it compare to stock?

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I have been using a product called soup base, a concentrated paste that can be reconstituted into stock.  It comes in all varieties (beef, veal, chicken, shrimp, etc.), and its quality far surpasses that of any canned stock I've ever purchased in a supermarket.  It also lasts refrigerated for up to a year once opened.  I typically cook only for myself, so it's impractical for me to make up a whole batch of different stocks to appease my varied appetite . . . I'd never use it all, & it would take up a lot of valuable refrigerator or freezer space.

Got Pot?

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Bet that caught your attention, HA

Just wanted to start a fun thread on pots and pans. Here are some of my favorites. Show some of your's.

Brands:
Falk 2.5 Bimetal Copper
Debuyer
Mauviel
Allclad Copper core
Allclad--TK
Viking V7
Vollrath--Intrigue
Lodge
Fontagnae

Bulk Garlic--putting it up

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Yesterday I bought about 50 heads of garlic. I get this Purple Strip Hard Neck hard garlic this time each year, and I always buy more than I need. Garlic has a whole range of flavors depending on how its treated. Also, it mellows with age.

Garlic primer: 

http://hvgf.org/types%20of%20garlic.html

Chicken skin

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Chicken skin seems to be big on the high end restaurant side of things. The mainstream demand seems to be overwhelmingly in favor of skinless, boneless chicken breast. Maybe it's due to the mc nugget generation. The last few generations of kids have been raised(sort of) on chicken nuggets. They don't want to mess with skin and bones. So what happens all this excess skin?

Apparently it is making  a return to the fine dining circuit. Just wanted to bring up this cultural shift and to hear what you people think of this phenomenon. Anybody have ideas for using chicken skin.

Brewing Kombucha Tea

Forum topic

I wanted to share a post I made on my knife forum on Brewing Kombucha. Curious if anyone here has any feedback or experience with it.

http://www.kitchenknifeforums.com/showthread.php/23042-Brewing-Kombucha-...

Happy Cooking

Mucho Bocho

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