In this episode I answer Robyn's question about whether or not you need to buy expensive wine for cooking, and what affect that will have on your food's flavors. I also recommend the wines I like to cook with both professionally and personally, and give a few tips on how to properly incorporate wine into your cooking.
Adding some yeast to get a more open crumb and control over timing is tempting. Would you suggest including it in an overnight dough with the starter or add it the next morning. And would the yeast do better with more flour added with it?
A related issue is how to reduce the gumminess ! It is so hard to toast my Sourdough.
So, I just wanted to open a discussion about your experiences with food that was built around another foods concept.
heres what im dealing with.
I'm thinking i may be able to put together some type of "Bloody Mary Chicken".
I used this pre-seasoned bloody mary mix called Zing-Zang once to marinade some thighs and afterwards the ZZ reduced very well into a thick sauce.
I have friends coming for dinner in a couple of weeks, and the lady eats vegetarian dishes mainly but she also enjoys chicken and fish dishes.
Her husband - eats anything and everything.
What is your favourite chicken or fish dish - something that presents well on the plate.
It is the end of summer in NZ - so - if you could think about that in your reply. I would be interested in trying something new.
She is an accomplished cook - and usually serves many little dishes when they host. I would be very interested in hearing from you.
So my question is this
I have friends who are coming for dinner - and I usually do dumplings with pork mince, however she does not eat pork. I posted this picture on facebook earlier today, and she asked for the recipe which is :
In this episode, I answer Chase's question about what it takes to work your way up in a professional kitchen, from kitchen grunt to sous chef.
Hello one and all,
I have just finished watching the pan seared salmon video on YouTube - thank you Chef Jacob and read the associated show notes.
I was wondering if you served salmon as a main - what sort of sides and/or vegetables could I serve it with? Thank you for your time.
I see that you used seseme seeds and some herbs that I am unfamiliar with.
Just thinking about my vegetarian friend who only eats fish, chicken and turkey. I thought salmon might be a good thing to serve.
Thanking you :-)
RobynH
I'm currently listening to your newest - SCS 032. In my podcast app (Doggcatcher), I have your feed set to keep all episodes. And I just noticed that I had only 31 episodes.
So I checked the episode listings on the website to try to find the missing episode and saw that their is apparently no episode 030!
While that resolved the discrepency between the numbering of the episodes and the number of episodes I have saved, it made me curious:
What happened to episode 030?
so just wanted to post this Puttanesca sauce.
Man it is such a great dish. Lovely change of pace from the common sweet sauce.
Doesn't look like much But it makes the house smell like the sea and it sure is good.
In this video we make beef bourguignon using an immersion circulator to get a controlled braise. If you don't want to use sous vide, you can easily braise it the old fashion way too.
This process is all about handling the vegetables and meat differently, to give you complete control over the flavor structure and presentation.
If you're interested in the F-STEP Curriculum, as mentioned in this video, you can find out more .
Please refer to the bottom of this post for related video techniques and podcasts.