I think there should be a breakfast category in the Video Index section. Learning how to make proper fried eggs, poached eggs, scrambled eggs, omelets, and basted eggs. and ext. just a thought - Thanks - Dave
Oh and by the way, I'm new here so hiiii everyone.
Hey Stella Community and chef!
I'm going back to college for the last semester of the school portion for my apprenticeship, and the equipment list requires me to expand my piping tip collection.
In my search for the required tips, I came across a set of poly carbonate piping tips for a decent price, claiming to be "unbreakable" along with several ways they can assist in improving your icing decorations.
I'm just wondering if anyone has any objections to poly carbonate or any preferences between the two.
What is the level of the city that should be avoided when you're using cast-iron cookware? I know that using wine andAlcohol is not a great idea because it reacts, but what about things like tomatoes or lemon juice? Will they also react? The more I use my cast-iron pans the more I want to use them for everything. I use a lot of wine and beer when I cook so I've been sticking to my other pans for that stuff.
Hi Everyone:
Tonight my world was opened to the wonders of home-cooked sourdough bread. I have previous experience cooking the Cooks' Illustrated No-Knead bread, where you substitute beer for water to imitate more complex yeast. I am happy to report that there is simply no comparison. This is the best bread I have ever tasted! And it came out of my kitchen!
Two foodies walk into an Asian market....ba da bing.
Translation:
My sister and I went food shopping together and we left an Asian market with a 5 lb. bag of glutinous black rice. When we got home we split it and then googled it to find that the primary use seems to be as a dessert rice. There are Thai recipes where it's cooked with coconut milk. I will try that, but since I have enough to try other recipes I wonder if anyone out there has ideas or tried and true uses for it.
I have a question about oils. I know about the clarified butter canola oil mix, and rarely use olive oil to sear/ stir fry etc. but my question is this: what would be a healthy oil or combination to use for high heat cooking? My husband has cholesterol problems, and I would not like to sear his steaks with something that would cause problems.
Serve with skillet cornbread. You may want more but common sense says no way I can't.
I made some green beans for Thanksgiving and immersed them in cold water afterwards. The green color held fairly well, but I noticed afterward (at home), the extras were noticeably less green. The dressing included a fair amount of vinegar (probably too much without any added butter).
Could lack of enough salt when boiling the green beans contribute to the loss of color? That is, would more salt in the blanching water give the green beans a protective layout which would resist the acidic dressing?
Wishing you all a happy Thanksgiving with the hopes that you are surrounded by family, friends and food for the holidays!
Ok, so I just finished watching the video series on brining and now I'm hell bent on converting my old gradient brining recipe for the Thanksgiving turkey to an equilibrium brine. I'm working on formulating the recipe and have gotten as far as calculating the weight of the protein minus the bones (18.54 lbs.