Have a question for the folks here regarding using 'high heat'.
Alright, we've all heard many criticisms, especially Bourdain and "the Abomination". What is the deal with the garlic press (you can go Seinfeld with that if you want to)?
Hey there,
From What I know a velouté is a white roux with stock?
I have Found a recipe for a sorrel velouté, (http://www.britishlarder.co.uk/oyster-beignets-with-a-sorrel-veloute/#axzz1yl8pyjBd)
Is this just a Modern Velouté using the Cream whipper to lighten the texture?
would this velouté be possible to make using a classical base, aka a roux? (or any other vegtable based velouté for that matter.)
So I had an issue the other night. I was making a bean and kale soup. I didn't use anyones recipe and was going totally off the cuff. End result was delicious. The only thing that bummed me out, was that I couldn't find or think of a good way to thicken the soup. For this type of rustic soup I didn't want to go swirling in corn starch and I was doing Parmesan in the bowls, so that helped. I also did a few cups of purée which didn't result in a very attractive look. What would be a good way to retain te look I want but get a little more body?
Hey guys. I am finally moving and in the process of getting my new range/oven. I will be in a rural area so my choices for fuel (heat) is either electric or propane. I am not thrilled about electric but feel I may not have a choice. Does anyone have any experience with using propane? Pro's and Con's? I am looking at Montague, Viking etc. Any thoughts and ideas would be appreciated. This is a big step and an expensive one so the choice process is critical. Any ideas would be welcome.
So, I've pretty much stopped buying salad dressing at the stores. However, I'm REALLY lukewarm on some of the things that I've been doing. I make this one killer balsamic vinaigrette. I've also had some (what I think) are great ideas, and I am just either poorly executing them or missing something. The two that I was particularly disappointed with (I had high hopes) were my cherry red wine vinaigrette and raspberry vinaigrette. I put a little bit of shallot in them, red wine vinegar, safflower oil (since it's neutral), and honey to sweeten it.
Chef,
The latest challenge on MasterChef included making three different souffles (cheese, chocolate and raspberry) all in one hour. It occurred to me that I have never made one (or maybe I have and just dont remember.)
Any chance of a video demonstrating the proper technique?
Thanks
Does anyone have experience using or observing steam injection ovens for home bread-making use?
I know KitchenAid has them:
http://www.kitchenaid.com/flash.cmd?/#/search/steam
They aren’t inexpensive, but they don’t cost nearly as much as a commercial steam-injection ovens either.
As some of you know I made the leap to stainless a few months ago with my purchase of a set of Updates. In almost every way they are so far superior and I love them, but I'm still struggling with one technique I never had trouble with using my cheater Calphalon nonstick. When I want to crisp something up like potatoes or Corned Beef Hash (yea, I love the stuff) I can't for the life of me get a nice crisp on it without sticking and sometime lightly burning it, even when laying down a thin coat of 50/50 for lubricant.
Thoughts?
Hey there,
As I continue to learn more and more I'm wondering if I can get some pro advice on cooking multiple items on the stove top at once in different pans. Seems like I can't juggle yet. Usually burn something, or don't time it right. Any advice? great site here Jacob thank you!