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  • Emulsification Podcast: Problem When Modifying One Ingredient in a Recipe

    Forum topic

     
    Chef Burton -
     
    Thanks for providing such an invaluable and practical website as well as your audio and video podcasts. I'm hoping this is the correct place in the forum for my question, so here it is:
     

  • Secondary ingredients in equilibrium brining

    Forum topic

    Ok, so I just finished watching the video series on brining and now I'm hell bent on converting my old gradient brining recipe for the Thanksgiving turkey to an equilibrium brine.  I'm working on formulating the recipe and have gotten as far as calculating the weight of the protein minus the bones (18.54 lbs.

  • Cast iron and acid

    Forum topic

    What is the level of the city that should be avoided when you're using cast-iron cookware? I know that using wine andAlcohol is not a great idea because it reacts, but what about things like tomatoes or lemon juice? Will they also react? The more I use my cast-iron pans the more I want to use them for everything. I use a lot of wine and beer when I cook so I've been sticking to my other pans for that stuff.

  • Salmon Perfection

    Forum topic

    Just made salmon with sauce from the latest video for mom and wife for xmas day lunch. It was a big hit and could not have been easier to execute. As usual Jacob, your guidance was spot on. I really appreciate the "basic" lessons as a beginner/intermediate home cook. Salmon can now be added to the list of protiens I can cook with confidence.

  • Thawing & Re-freezing

    Forum topic

    I've always been told that you shouldn't thaw frozen raw meat then re-freeze it uncooked.  Is this true, and more importantly, why?

  • sourdough starter question

    Forum topic

    I have been feeding my starter every day and it doesn't float. I had one success at it early on and since then, it hasn't floated twelve hours after feeding. I have tried half and half bread and ww flour and also all bread flour during feedings. I use only purified bottled water. The starter is active enough but it seems to go a bit flat by the twelve hour mark. I just emptied it out so that just the clingy remains were left behind and fed it all bread flour. I will check it again in twelve hours.

  • Over reduced balsamic vinegar

    Forum topic

    Any thoughts on uses for over reduced balsamic vinegar? It was put on the back burner during service and forgotten about. Almost a taffy like consistency at this point. 

  • Question on stock

    Forum topic

    Is there any reason why rather than skimming a stock throughout the simmering process, to just let it cool and take off the fat cap that forms.

  • Veal Stock Questions

    Forum topic

    Jacob,
    Thanks for all your tremendous work on the podcasts and videos.
    With regard to veal stock, I like your suggestions to add the tomato paste and to deglaze the roasting pans, but I’ve never taken either of these steps.
    Regarding addition of the tomato paste: I use a large, restaurant-grade stockpot that I would guess is 100% aluminum. I’m concerned about the addition of the acid from the tomato paste - will that react unfavorably with my stock pot?

  • Caesar Salad

    Forum topic

    can anyone help me scale this recipe for a much smaller amount.
    this recipe makes a gallon

    1 1/2 C fish sauce

    8T crushed garlic

    16 oz egg yolks Pasteurized

    1 1/2 C lemon juice fresh

    2 C grated parmesan

    1 1/2 C red wine vinegar

    2T Dijon mustard

    10 C oil

    Salt to taste

    Blend all EXCEPT Oil

    With immersion blender on slowly drizzle oil in 

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