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I have a chest freezer but it's more suited to storage.

I'd like a freezer within the kitchen for service. It'd just be for frozen fries, so I'd need easy access etc.

Does anyone know if there is a type of freezer best suited to service in a hot kitchen. I know a chest freezer is not ideal

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Meat grinder

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Hi all, looking for a recommendation for a powerful, yet reasonably priced meat grinder. Primary, immediate use will be for making 25 lb test batches for developing sausage recipes, but other uses will be for grinding all types of meat and typically tougher cuts. I have used a hand grinder before and also an attachment for my KitchenAid mixer and am not happy with either. I am looking for either a size #12 or #22 and this will ultimately be located in a commercial meat processing business for doing small batch grinding. I don't need huge speed (throughput) but I really do need power so

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Brioche collapse problem

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Hello

I have been using the Brioche recipe and I cant around this problem so I thought I would ask the oracle (jacob).

I am following the recepie as witten on this site but the problem is that everytime I make the Brioche it is fine until it comes out of the oven but then collapses when it cools.

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Those special containers that we used in bootcamp for drinking

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Chef, could you please tell me what to call those containers that we used? We used then for our drinking water cups. They wouldn't stain, or pick up odors. I can't seem to express what they are in the search engines.

I'm wanting to buy a box of them.

Robert

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Seeking consistent bread results.

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I live in UK.

Have developed a recipe, over a number of years, based upon one found in a book by James Martin.

600g white Bread flour. (about 14% protein)
400ml water, about room temp.
10g bran
10g rape seed oil
10g salt
10g easy bake yeast.

Mix and kneed in 1500W electric mixer with dough hook, slow speed gradually increased to med. Continue until the dough passes the window test.

Initial rise about 30 mins. Divide into 12 rounds. Rise again for a couple of hours. Bake at 220C 17 mins.

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Scalding Milk

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Hi Chef Jacob,

So I am making the Brioche Bread recipe https://stellaculinary.com/recipes/baking-pastry/baking/bread/brioche-bread-recipe-sliceable-bread-sandwiches-and-toast-points

Today, I decided to scald the milk for the recipe. I know from making whole milk cheese that the milk is going to lose water from the heating process on the stove top.

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Oh, what have I done!

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What have I done? I'm in my seventies now and, over the years, have been a competent home cook. As a small boy, under my Dad's supervision (he said every bloke should know how to cook) I started with steak and eggs, grilled fish, fried fish, and pikelets, amongst other things. But always plain, simple and good family food. Breakfast food mainly, but with a lot of campfire cooking, including that old Aussie bush staple, damper. Damper is a simple dough mix, leavened with baking soda, cooked in a Dutch oven buried under the campfire coals.

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Cure #1 Error (Pink Salt)

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Hi All,

I have notified Kenji of the error but most of you on this site cook by weight and not volume measurements.

This is what I sent Kenji:

"I would like to point out a serious typing error in your Directions on the Anova Site:

http://recipes.anovaculinary.com/recipe/sous-vide-smoked-brisket

The recipe seems sound but the Directions are wrong.

Step 2

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