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  • Cutting chicken breast

    Forum topic

    Please see video below. Jacob spoke highly of this guy, said he had a lot of knowledge. You see how he recommends cutting against the grain to produce more tender chicken(min1.25)

     Is that true, does the cutting technique make a difference. Does anybody favour a particular cutting technique for chicken breast?

    https://www.youtube.com/watch?v=0Ns1-2r4gnA

     

  • Grill Pans

    Forum topic

    This isn't a super advanced question but I was wondering if anybody had any thoughts on grill pans.  The idea of grill marks indoors is attractive to me but I don't know if this is something that would worth the investment.  I had a gas grill but it got stolen plus we aren't really allowed to use one where I live now.  Thanks in advance for any input!

  • Flavor & Knife Skills Applied

    Forum topic

    Okay, so I just started the F-Step Curriculum.  I’ve read through page 32 and I’ve listened to the first couple of podcasts and watched the corresponding videos.  I am trying to apply what I have learned in this first recipe.  (I know there is homework, I plan to submit that too.)  The idea won’t be that innovative or creative, but I’m just trying to inculcate myself into Chef Jacob's F-STEP way of thinking for the moment.   Keep in mind that I am cooking for myself only so I’m not making an elaborate four course meal or anything.  With that said, here’s my first crack at it as a Stella Stu

  • Hamburger rolls

    Forum topic

    Chef Jacob,your yeasted brioche hamburger roll formula was fantastic. I know sourdough doesn't lend itself to rich doughs, how could I go about adapting that formula to sourdough. Any suggestions ?

  • Hamburger rolls

    Forum topic

    Chef Jacob,your yeasted brioche hamburger roll formula was fantastic. I know sourdough doesn't lend itself to rich doughs, how could I go about adapting that formula to sourdough. Any suggestions ?

  • Bread Loaf Pan Sizes

    Forum topic

    I have several different size loaf pans with different shapes and I want to scale a bread recipe to fit the loaf pan(s).

    My idea was to fill the loaf pan with water to the rim and weigh the water in grams.

    As an example, a loaf pan weighs 1300 grams with water to the rim with the container weight tared out.

    Does it seem reasonable that the container would hold 650 grams of dough to double in size before baking?

    Chris

  • BBQ SAUCE

    Forum topic

    Chef Jacob,

     I recently purchased Xanthan Gum to thicken the White Garlic Sauce for your sicilian pizza. Can I also use it to thicken homemade BBQ sauce. How would I do that ?

  • Steelhead sous vide...

    Forum topic

    Does anyone know if one should use the same temperature to sous vide steelhead trout that you would use to sous vide salmon? If the temp should be modified, could you help me out by telling me what the temp should be?  I have some beautiful steelhead fillets, and I sure don't want to over cook them. 

    Robert

     

  • Sourdough English Muffin with Parmesan and Herbs

    Recipe

  • Hi All

    Forum topic

    I'm Jon.  I stumbled across Chef Jacob a few moths ago while trying to find a good risotto recipe  to go along with my short ribs and immediately subscribed.  I have since watched every video that I thought would interest me and have moved on to the ones I didn't think I would care about, simply to learn new techniques and broaden my horizons. 

     

    I'm in Maryland, Love pizza (New Haven style) always make my own because the pizza choices here are hot garbage.  Big fan of BBQ (again do it all myself due to the lack of good BBQ here) and anything that moo'ed.  

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