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  • [The Guardian] Why are top chefs cooking up such a fuss on allergy labelling?

    Forum topic

    "I am a coeliac, so it’s irritating when talents such as Michel Roux Jr and Prue Leith complain about catering for people like me."

    http://www.theguardian.com/commentisfree/2015/mar/16/uk-chefs-allergens-...

    So what say you?

  • How to Stabilized Beurre Blanc

    Forum topic

    Hi i want to serve hot beurre blanc sauce. But i cant stabilize it when i heat the sauce it curdles. I can serve it warm with xantum gum it is ok but when i heat it it curdles again. Which tickener do i have to use? 

  • how to make a connoli recipe withthout not much of the buoble when deep frying

    Forum topic

    recently i been requested to make 250 stick of cannoli stick.  but the problem when i deep fry it, it will puff and make it out of shape. any good recipe could share or tips?

  • Phenonemon of overbrining

    Forum topic

    Heston brines his whole chicken in an 8% salt solution for 6 hours, then soaks for 1 hour in water. During the 1 hour soak, he changes the water at 15 minute intervals.

    Jacob stated in the brining science comments section that Heston over-brines, then removes some of the brine during the soak.
    My theory is that he wants the texture achieved by the over-brine but not the salinity. Therefor, he removes the excess salt while maintaining the texture which was achieved by the over-brine.

    Anybody have a theory on this one?

    Holly x

  • The Science of Freezing

    Forum topic

    Prior to my involvement on this site, I always felt freezing was as simple as pop it in the freezer. It has turned out to be  a science worthy of discussion. Jacob touched on it in the wing forum and it's a pretty complex subject. Our talk was bout freezing wings but I think the same science applies to all proteins. I'm not saying all proteins freeze the same, I'm saying the same science applies, as discussed in your chicken and fish comparison.

  • Fresh turmeric

    Forum topic

    Finally, I have access to good, fresh turmeric (the actual root, not the powder), so I bought some.

    Now I'm looking for ways to use it. Do any of you have any favourite ways of using fresh turmeric?

  • Gelee/Gelatin/Gel, How to get it & How use it

    Forum topic

    On confit forum, we talked about gelatin.

    I'm currently making a  lot of wings. I've been cutting off the tips and throwing them out.
    But these little tips are full of gelatin, right?
    So can I just get gelatin from the tips alone?

    Now heres the deal playas, this all sounds gravy but I've one concern,
    Chef Jacob discussed how the chicken juices within the gelatin are the reason for the flavor.

    Now, if I'm using wing tips and wing tips only...
    I will get jelly but will it only be good from a textural point of view, will it have  any flavor?

  • What constitutes the perfect Buffalo Wing

    Forum topic

    Sometimes, we get so immersed in product development, we forget to ask why?
    This reminds me of the line,
    "Be careful what you wish for, you just might get it"

    Everybody like crisp chicken skin. 
    The general consensus is the crisper the better,
    So, everybody is zapping the life out of the wings to get a crisp skin,

    Lets take a step back,
    Is a shatteringly crisp skin the be all and end all???
    Personally, I like the fatty taste of chicken wings.
    Paper thin crisp skin requires a lot of the fat to be rendered out.

  • Triple cooked French Fries

    Forum topic

    A lot online these days about triple cooked fries
    Either ,
    -simmer, fry and fry
    -boil, fry and fry

    On the first fry, people seem to use 340 Fahrenheit for 1 or 2 minutes.
    Their argument is that the the fry is already cooked.
    A short 1st fry will prevent excess browning.

    We had a pretty epic discussion on the Oils thread.
    I learned that at 250 Fahrenheit, there is no maillard reaction.

  • Gravy

    Forum topic

    In the vacuum packing topic, Jacob talks about sauces and the incorporation of air into a sauce. He said that sauce can turn opaque, the air will dull the color.

    Jacob has a trick where he uses a couple of cycles within the chamber vacuum sealer. This pulls air out of the sauce and gives it a glossy, visual appeal.
    I've never heard of the cause or the solution until now.
    However, I have found that my gravy can take on a slightly Gray appearance.

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