Semantic Views demo

Primary tabs

  • Issues when using preferments

    Forum topic

    Hello everyone,

    I am new to baking and I am experimenting with different things while baking bread. Recently i tried using preferments with the instructions from the SCS podcast 21 and made a biga and a poolish preferment and both times I had the same 2 issues.

    The first issue is that my bread bursts open at the entire side and sometimes at other places too. Now my scoring skills are still pretty bad but when I am using the direct method I never had this issue, even when I forgot to score my bread at all.

  • Wild Pig

    Forum topic

    Ok here is latest experiment.

    Not pretty and got to work on wrap and tie (still got to work on that too).

    I should also have pulled it earlier say at 150 degrees IT instead of 159 degrees. All was a little dryer than I would prefer.

    Still it is a start of a wild idea and of well trying again on butterflying a pork loin and tieing it .

    Loin

    2.5 #

    Stuffing (which i will adjust some ingerdients)

    1 1/2 chopped granny smith apples out of two.

    1 tsp kosher salt

    1/2 tsp cinnamon

    1 tsp nut meg

    1/2 cup sugar

  • More Pork and omelet

    Forum topic

    Pork roast and Chinese omelet (egg foo young) and apple sauce.

  • ThermoWorks ThermaQ WiFi Update

    Forum topic

    If you have a ThermaQ WiFi temperature transmitter and the Android app, please update the app software.

    ThermoWorks released a new app update 2 days ago for ThermaQ WiFi.

  • London Broil

    Forum topic

    Q ed up a london broil after a 23 hour @133 f in the sv followed by cold water bath. Seasoned with master chef bbq and salt pepper. Medium rare

    Potato fried in clarified butter and evoo with salt pepper and a splash of paprika.

    Sliced tomato salt and a splash of red vinegar.

    Steak was good though still a little tuff.

  • Need Help - Italian Cream Cake - High Alt, 7200'

    Forum topic

    This is the cake I always make for my wifes birthday. When we lived in Virginia it was always excellet. Now living in Colorado at 7200' I have yet to get it right. While the flavor is there it always falls in the center. Hoping I can get some help to make this work. Thanks.

    1 stick unsalted butter

    2 cups all-purpose flour

    1 teaspoon baking soda 

    1/2 cup vegetable shortening 

    2 cups sugar 

    5 large eggs, separated 

    1 cup buttermilk, well shaken 

    1 teaspoon vanilla extract 

    1/2 cup chopped pecans

  • Convert Recipe to Bakers %?

    Forum topic

    I would be interested in coverting a recipe thats given in volume (cups, teaspoons, etc) to Bakers %. It seems to me that the math is pretty straight forward, all you really need to know is the weight of all the ingrediants (ie - 1 cup sugar = 7oz/200 grams, 1 fluid cup water = 8.34oz/236g, etc). The big variable is the flour, the weight of flour varies widely depending on where you look. So is there a wieght for a cup of flour you like to use?

  • So quite

    Forum topic

    I hate to say it, but this forum is so quite, that sometimes wonder if it is dead.

    Hope not, but how can one talk, ask or even respond to others, if nothing is answered or posted?

    crying Sad here.

  • Wondering

    Forum topic

    Am I the only one who is still on this forum?

    Losing hope that this site will come back to life.

    kit

  • Forum Access Successful

    Basic page

    You now have access to the Stella Culinary Student Forum! You can now view topics, create posts, and comment on any active forum topic. Please take a second to introduce yourself to our friendly community. See you on the forums, and thank you for your support of Stella Culinary!

    ~ Chef Jacob Burton

    Image

Pages

Copyright © StellaCulinary.com. All rights Reserved.