I have to make a tasty consommé.. What would help to give the consommé some great depth?
Thanks in Advance
I have to make a tasty consommé.. What would help to give the consommé some great depth?
Thanks in Advance
I have to admit I feel sort of like a n00b posting this, after reading a few other recipes. But this is a really strange recipe that comes out really well, you just have to be patient when cooking it. :) I added this recipe to another forum I frequent, so I thought it would be a good idea to add it here as well. I apologize for it all being so squished together. Still figuring out the post editor. :(
My wife is unable to have dairy. As a substitute we use coconut milk, but it is not as thick as 1/2 & 1/2 for making mashed potatoes. Can I use xanthum gum to help thicken up the milk without adding off flavors to the potatoes? If so is there a specific technique to using xanthum gum?
-Shaun
Hi Jason;
I have been told that there is no Dumb question. However, there are exceptions to every rule.
I have never had/eaten/seen Fava Beans. What is the differnce between a Fava Bean and a Lima Bean. They appear so similar. I love Lima Beans but do not peal them.
Hey there Stella members, its time again to nominate the seasonal ingredient you want demonstrated in a member's only video. Here are some ingredients to choose from:
December's Seasonal Ingredient List
Vegetables
Fruits
Is this everyone's preferred needler? How much does it pierce the meat? I'm curious. Does it cut down on marinating time? Does it compromise the integrity of the meat at all?
Just wondering if I'm the only one here that's a garlic maniac? I love garlic and put it in everything. Also I've been playing with roasted vs. blanched and haven't found a preference yet for when to use which. Does anyone have a "rule of thumb" for when you choose to roast vs. blanch garlic?
By the way, a little sautee'd garlic is great in eggs! :-)
Celebrating Thanksgiving with my 6-year old daughter this weekend, and hate roasting a turkey (even if it's brined). Was thinking of doing a fresh, homemade lasagna with some ground turkey, sage and maybe some apples (can't get too exotic with kids), but was hoping y'all could help me flesh out the flavor profile, tune the recipe, and come up with something that would be tasty, kid-friendly....and maybe part of a new Terrier family tradition.
Thanks,
Jack
Hi everyone. I am Samantha, (aka Phoenyx) and I am from South Africa. I am online a lot, working for different companies in two different countries and am a certified A+ PC Tech. I've always loved to cook, but wanted to know more than what my mom taught me. But there aren't any culinary schools around the area I live in. (Well no good ones). I am also a Digital Artist and a hobby gardener (herbs only, so far :D)
Anyhow, have a good one and hope to chat to you soon.
Phoenyx.
Jacob hi I made Aioli like you said over on the mayo page/video, it came out bitter. What should I try different? Thank you.