I cant seem to be able to find show topics for podcasts.
Think I may need computer skills course. Turning 65 is starting to get to me.
I aced veloute sauce to-day and cant get the smile off my face.
There is just the two of us. I have been doing various internet readings on food prep and basics for quite a while.
For the home cooks out there, do you make your own catsup, mayo, bbq sauces?
Do you clarify butter, buy bulk meat and cut steaks and chops.
Make homemade pam spray, save veg cutoffs and grow your own celery, tomatoes and pepper seeds and green onions.
Is this a waste of time?
How long does this stuff keep refrigerated or frozen.
I plan do definately do tomato sauce, chicken and beef stock and freeze in baggies.
Well today I made my first sock. I decided on a Roasted Chicken Stock since I couldn't readily find any Veal Bones. Besides I know we will use it as my wife really enjoys Cheese Tortellinis in a chicken broth. By the way can you guess what we are having for dinner tonight lol. I was able to find some chicken backs and necks so I picked up a package of them. I also picked up a package of legs. Don't know why I didn't get wings other than that I did not notice that was what Chef Jacob used in the video until I was reviewing just before making the stock.
Hi Jacob
(Me and my friends) we have organized a small party , And we are going to prepare the food for this party .
So I want your opinion because I am confident in your opinion , what can I do with these things :
- Chicken ( breasts - thigh )
- Shrimp
- top loin steak ( boneless )
Also we can make pasta or bread or kind of soups or appetizers
I'm so glad we're getting back to braising season. This week I made Chef's world famous braised chicken thighs served on smoked paprika rice with pan roasted brussle spouts and yukon gold potatoes. The whole family LOVED it. Thanks for sharing Chef!
Does anyone out there corn their own beef? If so, please share your recipe and technique. The store bought stuff is such a disappointment.
1. Made a crockpot full of beefstew.
2. First attempt at vegetable stock using cut ends and scraps, got 3... 2 cup bags full.
3. Made a butternut squash soup, roasted carrots,celery,sauteed onions garlic, added spices and 1/4 heavy cream
and attacked with an immersion blender, Tastes good, chest is bulged out.
Chef,
As always, thanks for the fantastic lecture. Now that I'm gaining an understanding of brining, I'd like to better understand the difference between brining and curing. Currently my understanding is that brining is to prepare a protine for cooking, and curing is used to draw out moisture for long term room temprature storage. In cooking what are the typical applications for curing?
Hey guys. I'm waiting out he hurricane here on the east coast so I decided to pick up a book I haven't checked out on a while. I used to think that bourdains les halles cookbook was a really nice looking and cool book, but the more I pick it up, I gotta upgrade it to necessary reading. It's just so nice to hear about classical technique talked about in bourdains trademark candid and often abrasive style. The recipes are killer, and while some of them you may have to make special arrangements for, most of these are things we can all do with a little practice.