Semantic Views demo

Primary tabs

Sous Vide and Modernist

Forum topic

Jacob,
Hi I've been considering buying "Modernist Cuisine" just wondering your opinion on Sous Vide especially at home. Does it really make that big of a difference in flavor? what is your opinion on the foams and centrifuge cooking? and food processing ingredients now being used at home? do you think this is all really the way of the future? can a home Sous Vide and home Vacuum sealer do the job that a professional kitchen set up can? I guess over all I'm just wondering if you think the home cook has any business getting into all this?  Thank you, Eric

Grinding beef and other meat

Forum topic

In the past two weeks, I have ground meat from both my KitchenAid meatgrinder, and my food processor. The results were quite different, both very good though. My friend seems to think that the food processor breaks down more fat and cutdown flavor. Is there any truth to that? Is one method preferred over the other? Alton Brown uses the food processor for grinding meat. Anyone care to weigh in? Thanks.

Raclette Potatoes And Carmelized Onion Sauce

Forum topic

Hi,
This came with a beef tenderloin I had today and was exceptional. Anybody know how to make it? also had pappardelle with black truffles so great. Anyone? thanks

Interesting Cookbooks

Forum topic

Most cookbooks I see are simply a collection of recipes. This doesn't interest me. There are so many online recipe databases that finding a potato soup recipe is trivial. Also, I find most recipes include the same basic ingredients so they are more or less the same.
 
To me an interesting cookbook presents a "way of thinking" rather than a random assortment of recipes that the author finds tasty. To put it another way, I'm interested in cookbooks that have a perspective.  Also, they are almost always more "books about cooking" rather than "cookbooks".
 

If I may vent for a second…

Forum topic

I am very comfortable in the kitchen. I bake bread. Make fresh pasta. I will try any crazy off-the-wall technique. My knife skills are excellent. I am comfortable with all the basic cooking methods. I have a good idea of flavor combinations. I can improvise very well.
Why the F can I not cook a proper pot of rice??

Deep frying really that bad?

Forum topic

So, I'm not a scientist. I have observed though, that when deep frying, I pour almost exactly the same amount back into my jar when then oil is finished. When I pan fry, I almost always end up adding more oil. Is the health hit because everything is breaded and battered? The oil doesn't seem to be the really negative part. I generally use soybean oil for deep frying.

Jaccard needler

Forum topic

Is this everyone's preferred needler? How much does it pierce the meat? I'm curious. Does it cut down on marinating time? Does it compromise the integrity of the meat at all?

Fava Beans

Forum topic

Hi Jason;
I have been told that there is no Dumb question.  However, there are exceptions to every rule.
I have never had/eaten/seen Fava Beans.  What is the differnce between a Fava Bean and a Lima Bean.  They appear so similar. I love Lima Beans but do not peal them.

Making a good tasty chicken consommé

Forum topic

I have to make a tasty consommé.. What would help to give the consommé some great depth?

Thanks in Advance

Keeping Greens green after being cooked (acidic environment)

Forum topic

I made some green beans for Thanksgiving and immersed them in cold water afterwards. The green color held fairly well, but I noticed afterward (at home), the extras were noticeably less green. The dressing included a fair amount of vinegar (probably too much without any added butter).
 
Could lack of enough salt when boiling the green beans contribute to the loss of color? That is, would more salt in the blanching water give the green beans a protective layout which would resist the acidic dressing?

Pages

Copyright © StellaCulinary.com. All rights Reserved.