I think the title says it all. :)
As for me, I don't feel that I *need* anything but I love knives and wouldn't mind a new chefs knife like this... white steel Konosuke 240mm.
I think the title says it all. :)
As for me, I don't feel that I *need* anything but I love knives and wouldn't mind a new chefs knife like this... white steel Konosuke 240mm.
I don't own a stock pot so subbed a crockpot for chicken stock.
I had frozen rotisserie bones and mirepoix. Added bouquet
garnie of peppercorns,bay leaf, rosemary,sage and cloves.
Let it go for about 12 hours, skimmed,cooled, refrigerated
overnight , then bagged in 1 cup portions.
Only got 4 cups but it's a start.
Due to some technical issues, our live Culinary Q&A will be rescheduled for this Wednesday, November 14th at 5:00pm PST. A link will be posted to the members section before we go live. If you can't make it but would still like to submit your question, you can either e-mail it to me, or better yet, use your smart phone or computer to record an audio question and send it to jacob@stellaculinary.com.
Your questions can be anything culinary related, so let them fly.
Is it possible to have a running total of actual members?
Looks like people are signing up like crazy!
A good sign for Stella and Chef Burton's hard work.
As my wife was going to be out for the evening, I decided to have a couple of quail as she is determined not to try them ( too small and cute :-P). After trawling the web for ideas, I decided to remove the breasts and legs and do them separately. I made a jus from the carcases with juniper berries, garlic, onion etc which I took down to a concentrate before adding pink peppercorns and finely chopped onion. The legs I coated with mayo and floured before deep frying for a few minutes. The breasts were pan fried for about 5 minutes until cooked but with a shade of pink inside.
Flushed with my 'success' with baking Chelsea Buns and again inspired by Paul Hollywood, I decided to attempt a hot water pastry pie.
http://www.bbc.co.uk/food/recipes/hand-raised_chicken_and_12433
I followed the pastry recipe to the letter but for some reason, my pastry was too floppy to shape a pie case around a dolly (or a bottle in my case!)
We bought this higher end DCS around 1999 (gas, 6 burners, griddle, full oven w/conv and one small oven) and now the thing is just falling apart. Burner igniters failing, convection button broke, have to replace the oven igniters every two years.. finally learned how to do it myself! I had to replace the hinges on the door too after one just broke horribly.
Is this typical for a $3,000 12 year old stove or is DCS just that bad?
Question......does the steel matter? I have Wusthoff cutlery that I really love, but I'm using my old Chicago cuttlery steel to steel them. Does the steel matter, or is a steel a steel?
If I may, I'd like to brag for a minute about 2 nights of culinary success. Last night it was veal scalopini with Che'f Jacob's Brussles and a Caesar salad.
Tonight, it was braised pork country ribs. The ribs were seared and braised in beef stock with onions and cerery. I used some of the drippings as a base for a pan reduction of sauteed onions & mushrooms, then combined dijon mustard, honey, and BBQ sauce. The favor profile was just what I was going for, and no knife was necessary.