"I am a coeliac, so it’s irritating when talents such as Michel Roux Jr and Prue Leith complain about catering for people like me."
http://www.theguardian.com/commentisfree/2015/mar/16/uk-chefs-allergens-...
So what say you?
Hi i want to serve hot beurre blanc sauce. But i cant stabilize it when i heat the sauce it curdles. I can serve it warm with xantum gum it is ok but when i heat it it curdles again. Which tickener do i have to use?
recently i been requested to make 250 stick of cannoli stick. but the problem when i deep fry it, it will puff and make it out of shape. any good recipe could share or tips?
Heston brines his whole chicken in an 8% salt solution for 6 hours, then soaks for 1 hour in water. During the 1 hour soak, he changes the water at 15 minute intervals.
Jacob stated in the brining science comments section that Heston over-brines, then removes some of the brine during the soak.
My theory is that he wants the texture achieved by the over-brine but not the salinity. Therefor, he removes the excess salt while maintaining the texture which was achieved by the over-brine.
Anybody have a theory on this one?
Holly x
Prior to my involvement on this site, I always felt freezing was as simple as pop it in the freezer. It has turned out to be a science worthy of discussion. Jacob touched on it in the wing forum and it's a pretty complex subject. Our talk was bout freezing wings but I think the same science applies to all proteins. I'm not saying all proteins freeze the same, I'm saying the same science applies, as discussed in your chicken and fish comparison.
Finally, I have access to good, fresh turmeric (the actual root, not the powder), so I bought some.
Now I'm looking for ways to use it. Do any of you have any favourite ways of using fresh turmeric?
On confit forum, we talked about gelatin.
I'm currently making a lot of wings. I've been cutting off the tips and throwing them out.
But these little tips are full of gelatin, right?
So can I just get gelatin from the tips alone?
Now heres the deal playas, this all sounds gravy but I've one concern,
Chef Jacob discussed how the chicken juices within the gelatin are the reason for the flavor.
Now, if I'm using wing tips and wing tips only...
I will get jelly but will it only be good from a textural point of view, will it have any flavor?
Sometimes, we get so immersed in product development, we forget to ask why?
This reminds me of the line,
"Be careful what you wish for, you just might get it"
Everybody like crisp chicken skin.
The general consensus is the crisper the better,
So, everybody is zapping the life out of the wings to get a crisp skin,
Lets take a step back,
Is a shatteringly crisp skin the be all and end all???
Personally, I like the fatty taste of chicken wings.
Paper thin crisp skin requires a lot of the fat to be rendered out.
A lot online these days about triple cooked fries
Either ,
-simmer, fry and fry
-boil, fry and fry
On the first fry, people seem to use 340 Fahrenheit for 1 or 2 minutes.
Their argument is that the the fry is already cooked.
A short 1st fry will prevent excess browning.
We had a pretty epic discussion on the Oils thread.
I learned that at 250 Fahrenheit, there is no maillard reaction.
In the vacuum packing topic, Jacob talks about sauces and the incorporation of air into a sauce. He said that sauce can turn opaque, the air will dull the color.
Jacob has a trick where he uses a couple of cycles within the chamber vacuum sealer. This pulls air out of the sauce and gives it a glossy, visual appeal.
I've never heard of the cause or the solution until now.
However, I have found that my gravy can take on a slightly Gray appearance.