Hello Chef Burton,
I noticed that there was a reference to Dry Brining, but cannot find where the recipe is for Dry Brining a turkey. Can you direct me where I can find that information?
Thanks,
Randy
Culinary blue belt test.
Does anyone have experience with using a Pacojet in the home? I may have access to one, and while I appreciate it would be very difficult to justify based on cost, I nevertheless am debating its practical value in a home environment cost aside. Questions I have are:
Is its real value primarily as an icecream maker or are there other practical uses?
Hi everyone
Hello all-
Hey everybody!
Well I finally had to make the plunge and buy a spiral mixer. YAAAA!! It's definitely a good thing and I knew I had to do it eventually. I bought an OMCAN spiral mixer that has a 44lb dough capacity.
I'm looking for some advice on mixing and autolysing. What I do now is autolyse only flour and water for 2 hours in a container. Then mix in salt, starter and other ingredients in the container as well.
Chef Jacob,
I've made chicken stock from scratch numerous times. I've recently started using your suggestion ( I believe it was in the Thanksgiving series of podcast) to skim off the fat and use it to make a roux. So my workflow is to make the stock one day and put in frig overnight. The next day, skim the fat from the surface. (which is somewhat thick)
Hi Chef Jacob and everyone in the Stella Culinary community
In this episode, I'm joined once again by Chef Sean to discuss options for party foods and to answer listener questions covering topics such as:
... and much more.
Join The Discussion
Hi Jacob I have searched many baking sites on the internet yours is by far the most informative and easiest to follow. You recipe for sourdough bread is great and I have made the best loaf I have ever baked. See my attached photo. Thanks Barry in Australia