Removed by Marco099
Removed by Marco099
Do you have that one ingredient that, no matter how hard you try, you just can't get right? Maybe that's just a thing with us amateur home chefs like myself.
Ok so I would like to talk about Lettuce (Ice Berg).
This topic is prompted by the poor job many restaurants/kitchen do in preparing lettuce.
Many people think lettuce is a simple thing to use for sandwiches, salads, tacos, and other dishes. Yet many fail to prepare it properly so I am going to give a quick run down of how it should be done.
Hey chef!
I was wondering if you have any tips on serving a great vegetable terrine hot, anything knowledge you might have when comeS to really getting that thing to stick together perfectly. I want to do a simple vegetable terrine with grilled eggplant, bell peppers, yellow squash and zucinni, basil, spices and prob a mild goat cheese. Real simple.
But in my neck of the woods I always strike out on trying to serve anything much more than a shrimp cocktail cold. I really want to do a vegetable terrine, but want to serve it warm maybe with a fish special...
Fiddle head seasons is just about to start and soon I will have a bushel of them, but I'm tired of the usual ho hum way of preparing them does anybody out there know a more creative way to cook and present them to impress my friends?
I just harvested the garlic and wanted to share. They're a lot larger than last year. Anybody else grow vegetables?
I want to make coleslaw to top some pulled pork sandwiches. I like the kind of coleslaw that you find at a good diner no mayonnaise. I think its made with white vinegar sugar and whipping cream. Not sure. Does anyone know how it's made?
Pizza Dough for 2 - 12” Pies
Ingredients:
500 Grams Bread Flour
250 Grams Very Warm Water makes this 50%
7 Grams Instant Yeast - I use SAF Red Label
10 Grams Iodized Salt
10 Grams Sugar
1/4 tsp. Italian Seasoning
40 Grams Fat - I use Melted Butter
Mix and Kneed for 5 minutes on Medium, cover with plastic wrap to let rise for 1 hour. Split into 2 pieces then roll each piece out onto a 12” round lightly floured board with a very light sprinkle of cornmeal.
Hey guys. I have this fibrament D stone. The claim is that it can go up to 1500 degrees. It says, however, that it can't go directly over flame. They sell some bogus insert that i'm thinking all it does is just elevates it? Should I just roll some foil balls to make some feet so it's not directly on the grates and start the heat lower and raise? Any ideas?