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  • Roast Pork

    Forum topic

    So I went the supermarket today and came home with a pork to roast for dinner.  

    I must be crazy - I enjoy pork but not as much as lamb but what does a girl do when it was half the price of a leg of lamb?  Crazy prices for NZ produce!    

    So - how do you roast your pork and what culinary delights do you serve with it?   

     

    I will look forward to reviewing this thread - as I have my friend coming for dinner tonight.   

     

    Many thanks,

    RobynH

  • baby carrots

    Forum topic

    I have just finished watching the video on how to prepare your baby carrots. The principle reason for posting is that my baby carrots are now ready.  

    What I would like to know - is can I blanch them and then freeze them?  

  • wooden handle

    Forum topic

    Hello all,

     

    I was given a nice knife as a gift for running the kitchen. For some reason I dislike it although it is far more superior then my 8" Henkle chef knife that I have always used. They got me a Miyabi SG2 chefs knife. I am reluctent to move at any speed for fear that I will miscut something. I really hate to not use it since it was a gift and not using it would be unappreciated. My question is, Does the wood handle always get so slippery when any oil or grease touches it? 

  • have you ever turned a total cooking disaster into a nice dish saving a party?

    Forum topic

    Hi!

    The culinary fuck ups usually strike you, when you are already late and a crowd of hungry people are waiting for their food. I had a lot of them in my professional career, it is the part of being a cook/chef.

    I believe there is a way to save most of ruined dishes by using "the number one rule of Judo" - your oponent's strenght can be used in your favour. 

    This technique has spectacularly saved my ass twice this year.

  • Culinary Quiz that is driving me crazy

    Forum topic

    Hi there,

    First of all, thank you for reading this and trying to help me!

    I've just started with Culinary Maths (on my own) and I got this quiz:

    "You are making dinner for 13 guests. One of the recipes you are making calls for 3 cups of chopped onion. How many pounds of onion should you order?" (Yield%=89)

  • Gefilte Fish - Passover help!

    Forum topic

    With Passover approaching, I want to make sure my fishballs of freedom bind properly - any suggestions on an "extra helper" to improve the hold? 

    I was thinking that perhaps some added sheet gelatin hydrated and mixed into the ground up fish might work, but I thought it's worth asking

  • NJ Dave

    Forum topic

    Hey Stella Community,

        I've been watching the videos for about 2 months now, and fell in love with Stella. I downloaded the Culinary Bootcamp Workbook, read it once, now it's time to reread, and start listening to the podcasts! Glad to be here!

     

    NJ Dave

  • 4 squares slashing pattern

    Forum topic

  • Colorado Liam

    Forum topic

    Hey all!

    I'm a new guy -- not a professional chef or cook or anything -- but I enjoy cooking for my family and friends.  I'm fascinated by the science of cooking, the different cooking methods and most of all the creative freedom that comes with it.  Hope to learn from you as we journey together.

    Liam

  • Neapolitan Pizza Dough

    Recipe

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