Semantic Views demo

Primary tabs

Finishing After Sous Vide.....

Forum topic

Hi everyone,

So I'm sous viding a bunch of things such as chicken breast/thigh, and potatoes, vegetables.... but im looking to put a nice maillard reaction on them after they're done sous viding. Often times i have to freeze the items for a couple days and then serve them when i get a ticket.... right now im using an induction range and a nonstick pan but i cant seem to get the heat high enough to form the nice crusts that i would like on food... either that or it takes more than 10minutes to crisp up food. 

Smoked Indian Style Ribs

Forum topic

I've been developing an interest in finding ways to elevate my love of traditional Kansas City BBQ and add a gourmet twist.  I did my fist experiment last weekend and wanted to share. 

Steaming

Forum topic

Felllow elders of Stella, we discussed every way to cook chicken wings. Remember back as far as our confit thread. I came across a few articles where chefs advocate steaming before the 1st (fry/bake/sous vide) in what be a three stage process. They said that steaming renders the fat, allowing for easier crisping.
Does steaming not also cook the meat which would result in triple cooking the meat, seems a bit harsh on the protein?

Velveting

Forum topic

Lads and Lassies, Jacob talked about velveting before and I believe himself and Alex referred to it as the shizz nizz, assume that's a posItive. At the time I thought it was more related to Asian cuisine. On a chicken wing forum, I encountered the following post,

Infused Oil

Forum topic

Hello allll

Anybody who listened to the audio on the Sauces thread may of heard Jacob make reference to infused oils and how they are incorporated into a sauce.  Interestingly enough, Jacob pointed out that the oil used in the Indian sauce video was an infused oil as opposed to a seasoned oil.

As many have learned on Stella, seasoned oil improves the flavor of deep fried items. However, such seasoned oil is not used within sauces.  So this thread relates more to our finishing oil education as opposed to our original oil discussions,

Adding pink salt to a brine

Forum topic

My wife and I recently ate at a restaurant that served a brined, thick cut, bone-in pork chop and when I asked the chef what was in the brine, he told me that he had used some pink salt.  The color, flavor and moisture of the pork chop were all really excellent (he also did an excellent job cooking it...).  I have some pink salt and I just bought an entire wholesale cut, frenched, bone-in pork loin...  (Can't you just sense the excitement?)  I am planning to cut it into thick cut chops, then brine, then rest, then cook (then rest again...).  I am 100%+ convinced on the benefits of brining--

Chicken Breast or Boneless thighs

Forum topic

I just heard about David Changs chicken sandwich. He's using thighs, not breast.
Why has this not been done?
Are they same price as breast when deboned?

What is American Food?

Forum topic

With the Fourth of July being tomorrow, I thought this would be an interesting discussion thread.

What to you, is American food?

And you don't have to be American to play along. In fact, I would love to hear from any of our community members who don't live in the US, how they and the people they know, view and perceive American food.

When posting your reply, please give us a general idea on where your from for context.

Texas Brisket--WIP (Work In Progress)

Forum topic

Some of you may have seen that I picked up a new cooking tool/toy a Kamado grill and I'm putting it through its paces. I've cooked some chicken, ribs and pork loins but am attempting the pinnacle of BBQ--Brisket. I'm not going to make myself out to be some world class BBQ chef. I'm not. But I have learned a few things along the way. So I'm going to walk you though, my way of doing it and lets see how it goes. 

First the grill:

3 unrelated questions

Forum topic

Here are some things i've been noodling around with and wanted to strike up a conversation.

1. Freezing ravioli - I have a hard time with my fresh ravs, the classic problem of course being the doubled up corner dough, but also a lot of breakage from when i drop them. I usually freeze them on a sheet pan uncooked and don't thaw before i drop. I am at the recommended thickness for ravioli for my pasta roller

Pages

Copyright © StellaCulinary.com. All rights Reserved.