Question or comments? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group.
We start this episode on a somber note, acknowledging the passing of Anthony Bourdain and all he contributed to the culinary world.
Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group.
Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group.
In episode 47 of the SCS Podcast, I introduced the concept of the three modern mother sauces, a technique based approach to sauce making.
In this episode, we continue our discussion, with a deep dive into emulsifications and purees.
Today I rendered pork fat into lard, and it was surprisingly emotional.
It took longer than I thought - all the instructions I read said it would take a hour or two before the "crackings" dried up and fell to the bottom of the liquid oil. I had it on from 4:00 to 9:30 and the crackings were still big and full of fat, but I had stopped seeing a change a few hours ago, so I poured the fat into mason jars and decided to move on.
The internet also said that the crackings were delicious, and a big thing in the South.
I went to the supermarket this afternoon and came home with some chicken livers thinking that I felt like chicken pate. That came about because I listened to the latest podcast - where Jacob spoke about offal - chicken pate I was thinking - yum I was thinking - but I have never made chicken pate before in my life.
Sometimes I get the munchies - so I thought rice crackers and pate would satisfy the munchies.
So what's your go to recipe for chicken pate?
Look forward to your response.
I went to the supermarket this afternoon and came home with some chicken livers thinking that I felt like chicken pate. That came about because I listened to the latest podcast - where Jacob spoke about offal - chicken pate I was thinking - yum I was thinking - but I have never made chicken pate before in my life.
Sometimes I get the munchies - so I thought rice crackers and pate would satisfy the munchies.
So what's your go to recipe for chicken pate?
Look forward to your response.
So not only did I buy white wine vinegar for the chips - that I intend to make later tonight or tomorrow - I saw the rice cracker biscuits on special - three packets for $5.00. Bargin I thought until I went to the checkout and saw I only saved 20 cents!
Anyway - hummus I thought - then I looked at the price - over $5.00 for a small tub. I can make my own I thought - what's in hummus I thought. chickpeas - $1.10 for a can, tahini (that was like $7.00 for a pottle and a lemon which I can't remember how much the lemon was).
I've had issues posting replies a couple times where it didn't respond after I clicked "save". I refreshed and clicked save again and whoops - my response was posted 3 times.
2nd issue...when I went to try to delete these duplicate posts, it told me I didn't have permission to access the page. Why not?
Today I created a dry brine/rub that worked out really well! Despite the fact that I overcooked them, Mr. Picky said they were the best pork chops he had ever had.
Here's what I did:
I rubbed the mixture on both sides of each chop and let sit in the fridge for 2 hours before cooking. I used about the same amount of kosher salt I would have usually used to season the meat.
I have a 10 lb pork belly in my fridge that I'm trying to figure out what to do with.
A couple issues:
1. I brought it home, frozen on Sunday night; it's been sitting in the fridge since then. I'm getting worried about dealing with it before it goes bad.
2. It's maybe 85% fat. So, so disappointing, especially since I paid 7x more for the pork belly than what I paid for pork fat.
3. The skin is hairy.
I was going to make a roasted pork belly with crispy skin, but that's out since there's a giant chunk of fat between the skin and the meat.