Semantic Views demo

Primary tabs

Home roasting coffee beans

Forum topic

In another thread Jay mentioned that he has roasted green coffee beans.  So have I, but not for very long.  I'd like to share knowledge.

Let's talk!

St. Patrick's day

Forum topic

  There's a party that we're going to where I was asked to bring an appetizer, and it dawned on me that St Paddy's day is probably the theme.   Any suggestions?  Help!

Cornstarch/Flour

Forum topic

Hi Jacob and all,

This is my 1st post. I am a newbie in cooking. My interest is more in the science of cooking. The why and what questions...there will be a lot of questions in the future so please bear with me as I am in the process of learning :)
So my question now is:
1. In a recipe about chili crab that I came across it says in the mise en place that I need to lightly coat the hard crab shell with little flour. What is the reason why flour needs to be coated to the shell before putting it in the wok? Is it to avoid burning the shell while cooking in the wok?

Poaching and braising questions

Forum topic

Hi Chefs,

So I went through the Stella blog and listened to the podcast on poaching and braising.

However in a poaching fish fillet recipe that I followed and cooked. It says to cover it with buttered aluminum or parchment paper then bring to poaching temperature.

I would like to ask what is the explanation about applying the butter in the aluminum/paper? If I cover it with its lid do I also always need to apply butter on the underside of the cover lid when poaching meats?

Miserable Electric Stovetop - What would you make?

Forum topic

Hi, all.

While I wait for my condo on Cape Cod (with the lovely kitchen I completely made over for myself) to sell, I am in a temporary rental just south of Santa Fe. The ingredients here are lovely. Santa Fe has one of the best Farmers Markets anywhere, even in winter.

Here's the catch: my rental has a miserable old electric stovetop with only three working burners (one large, two small). It is accompanied by an inconsistent, uneven electric oven. Oh, joy.

Grilling chicken for 250

Forum topic

I am serving 250 people chicken legs on the 29. Is 3/4 lb. a person a good amount, mostly adult males and on the hungry side.  I want to brine them but when I do the calculations I come up with 40 gal. brine. 2 gallons per 10 lbs. I know its a lot of chicken to brine but I was wandering if you end up needing less brine when you have such a large amount of chicken.  So far I'm planning on marking them on a charcoal grill and finishing them in ovens. Any one know about what temp to cook them to. I will be putting them in hot boxes and transporting them to the event.  Thanks for any help. 

Easy desserts

Forum topic

I didn't see a search function in this forum so I guess I'll just post a new topic.

Kitchenaid attachment or food mill?

Forum topic

I have the grinder. does anyone have the strainer attachment that can vouch for it versus a manual mill? It's not really about a laziness factor, I just tend to do things big, and the more automation the better. Also, i'd rather buy an accompanying piece ot something i already have rather than a whole new piece. It has some pretty great reviews, so i'm thinking it's going to be a good buy, and all of the kitchenaid stuff i have is good. I also have the professional 600 mixer, so motor and resistance is not much of a problem. 

Thanks!

How to prepare chicken wings for 200 people

Forum topic

I found you on YouTube while searching how to prepare chicken lollypops, been watching your videos ever since!! (couple of months back).
Your caramelized onion video is simply WICKED, but i loved it!
I live in Israel, where we have our own football league (its called the IFL)
Its small but getting bigger.
This Thursday night our all star team will be playing against an American collage team here in Israel. I was given the opportunity to organize and sell "chicken wings" and a side dish at this game! (this will be the only food for sale at this game)

Sous Vide

Forum topic

I'm relatively inexperienced in Sous Vide cooking.  While I get what's going on I'm a little unclear on a few things.

Pages

Copyright © StellaCulinary.com. All rights Reserved.