Any good guidelines for this? My littel countertop oven has convection on it, and I use it a lot. my main oven does not. I know it circulates heat better, and a chef friend of mine (not a baker) said he pretty much always uses convection. I know it affects exposed baked goods differently than if you're say, roasting veggies in a pan, just unsure though.
Since it's the time of the year for stocks, here's a simple option for assembling a bouquet garni, as shown in the pic below. Just slice a leek, add the aromatics and then just tie it up. In this garni I have thyme, carrot greens, bay leaves, parsley stems, a little tarragon and some peppercorns.
I'm exploring alternative methods for making stocks and sauces via Michel Roux's Sauces book. His latest version of this book provides more contemporary, delicate versions of the classic stocks and sauces. It is in his book that I discovered this garni method.
Hey guys, it has been awhile but hoped that Chef Burton or any other with food science knowledge could explain the science behind the pellicule film that forms over a protein during the curing process?
Okay so I found a really great recipe for salmon mousse. I plan to make it over the holidays. However, the recipe calls for thickened cream. I cannot find a reference to it, or a substitution for it in my On Food and Cooking book or the food lovers companion. Based on what I have found on the web. Thickened cream is a product found in Australia. It seems to have a milk fat content comparable to or somewhere between whipping cream 35% and Heavy cream 36% + but has thickeners added to it such as gelatin. The recipe itself requires that I use thickened cream and gelatin both.
Anyone shop at Aldi? One opened near me, and I'd dismissed it. I then started discovering much more about it, specifically that it's a Trader Joe's brand which is interesting, and that it's not just a "crappy discount grocery" like I had imagined. I understand the selection is limited to more staple items, but does anyone have any experience with it?
Thought I should mention this as the course starts tomorrow in case anyone's interested.
You can register here: https://www.edx.org/course/mcgillx/mcgillx-chem181x-food-thought-1213
About this Course
Not really sure if this was the appropriate topic, but the other forums/topics didnt seem appropriate for this inquiry.
So - anyone prepare for Chinese New Year either in their homes, or for their restaurants?
We're going to a party where everyone will bring a dish. I always go around and around with what I should bring. I know there will be a cake and the usual suspects deviled eggs etc. I am thinking of mac and cheese made in cupcake tins. That way they are portion controlled and kind of different/fun....I just don't know.
What are you doing or making for Superbowl?
I love my pressure cookers. They cut cook times from hours to minutes. They save energy as well as time. They make stock an hour's work, so I use home made stock instead of store bought. That alone improves the end product substantially. They also permit the tougher, more flavorful meats to be cooked in a reasonable time. What other miracles can they perform?
I would love a course on them. How to modify recipes for the pressure cooker. What about carmelizing?
This video made me want to use an ice pick to stab my eyes out....ugh...
From an educational point of view, don't do anything this woman tells you and you've actually accomplished something.
I was literally yelling at the screen while watching thing.