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  • EQ Brine - Percentage of Salt

    Forum topic

    I am trying to do a brine (including PP#1 cure) for bone-in pork chops.  I have done both EQ cure (dry rub) for bacon as well as Gradient cure (dry rub) for bacon preciously. My pork chops have been done using a Gradient Brine up to now. But I've had variable results primarily due to saltiness. I normally inject the chops since they are 1 to 1.5 inches thick.  I've checked bone weight on them and it is usually 40% of the total weight.  The chops are trimmed of excess fat and skin.

  • Greetings from the Philippines

    Forum topic

    Hello! I'm Steve, currently residing in the Philippines, but originally from the USA.  My wife and I both love to cook.  While pastry is her passion, anything in the kitchen is fair game for her.  I tend toward smoking and curing meat.  I do my own bacon and fresh ground sausages.  It started out of necessity since real cured bacon was hard to find where I live.  Once I learned to make my own, I really enjoyed the process and branched out a bit, smoking turkey, making cured pork chops, and so forth.  I also do a bit of sous vide cooking.  

  • Considering Bulk fermentation

    Forum topic

    Hey Jacob, and everybody!

    Hope you are all doing well.

    Would any of you consider your stretch and folds over a 2 hour period, one stretch and fold every 20 minutes, to be part of your bulk fermentaion?

    I'm thinking yes. Due to the length of time between stretch and folds over a long period of time, and your not really degassing the dough that much.

    Thoughts?

    Cheers

    Dave

     

  • Salting out

    Forum topic

    Serious eats mentioned a thing called "salting out" in a wet brine. Whereby, salt moves into the bird, while larger flavor molecules will exit into the water.

    So wet brining bad for 2 reasons,

    1. Will remove flavor molecules

    2. Generally dilute the existing juices.

    Provided the above is correct. Here's my theory (which is wrong but I just want to see what you think)

    It's OK to wet-brine white meat(Chicken breast) because it's bland anyway, its juices are not as flavorful as dark meat.

    Anybody think that's correct?

  • Sous vide swai?

    Forum topic

    In thinking about what to try next with my new Anova Precision Cooker, I just remembered that the swai I have in the freezer already comes packaged as individually vacuum-packed fillets, so that seems like a natural thing for sous vide. Of course, I wouldn't be able to add anything to it without having to rebag it, so maybe I'll just leave it as is. 

    Anyone have any suggestions for using sous vide for swai - temperature? time? to rebag with seasonings or not? 

    Thanks! 

  • Aspiring home chef says hello, from Vancouver Island, BC!

    Forum topic

    Hi there! 

  • Sauces and reduction

    Forum topic

    I just made a port wine sauce to be plated with pan seared foie gras (Please don't flame me for loving foie!) The recipe I used had one deglaze the pan in which some sugar was caramalized with port wine, reduce by half, add red wine and reduce by half, and lastly add veal stock and reduce by half.  Why can't you just add all the liquid at once and reduce to sauce consistency?

  • SCast 016| Sourdough Bread Baker Dave Mott

    Podcast - Main

    In this episode of Stella Cast, I talk with Sourdough Bread Baker and Stella Culinary Community member Dave Mott.

    Dave was an early Stella Culinary "bread head," and recently created a micro-bakery in Canada called Rye Not Bread.  We discuss everything from beginner issues and pitfalls with sourdough, to Dave's bread baking workflow, and some tips and tricks he picked up along the way.

    You can keep up with Dave's sourdough bread baking adventures by following him on FaceBook at Rye Not Breads.

  • Risotto

    Forum topic

    Yesterday I have finally succeeded in making a perfect delicious risotto. listening to 'Basic starches' podcast gave me a true understanding of the essence of risotto. not just following a recipe like a robot. 
    now i know why my risotto came out sometimes sour...(not reducing the wine completely)
    so i'd like to thank chef Jacob for the time and effort, sharing his knowledge and experience with others all around the world. 
    thank you!

  • ACJ 023| Making Homemade Dips

    Podcast - Main

    In this episode of the Ask Chef Jacob Podcast, I answer Dave's question about how to make an awesome party dip at home. Remember, a dip is nothing more than a thick sauce, so please review the sauce making materials linked below after listening to this episode.

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