Hello!
I have some pheasant coming to me by way of a friend. I have not eaten or cooked it before. I'm curious what the folks here would recommend. I'm really excited and want to do it right!
Cheers
Brad
Hello!
I have some pheasant coming to me by way of a friend. I have not eaten or cooked it before. I'm curious what the folks here would recommend. I'm really excited and want to do it right!
Cheers
Brad
I recently re-read "Think", the first chapter of Micheal Ruhlman's "Ruhlman's Twenty", that says thinking is the cook's best weapon. A crucial part of this is mise en place, having everything in its place. Ruhlman expands on the idea saying that meez isn't just all the ingredients organized in little ramekins, it's a way of thinking.
This got me thinking... how do people organize and setup their kitchen, "kitchen mise" if you will, to facilitate cooking at home?
So, I'm not a scientist. I have observed though, that when deep frying, I pour almost exactly the same amount back into my jar when then oil is finished. When I pan fry, I almost always end up adding more oil. Is the health hit because everything is breaded and battered? The oil doesn't seem to be the really negative part. I generally use soybean oil for deep frying.
I am very comfortable in the kitchen. I bake bread. Make fresh pasta. I will try any crazy off-the-wall technique. My knife skills are excellent. I am comfortable with all the basic cooking methods. I have a good idea of flavor combinations. I can improvise very well.
Why the F can I not cook a proper pot of rice??
recipe was MichaelSmith/speedy lasagna.
I substituted a second lb. of hamburg for the sausage.
Subbed provolone for mozz.
I topped with panko hoping for a crunch effect.
It was very tasty but too dry, needed more juice.
I wonder if I reduced meat sauce too much?
I have pics loaded up in flickr thanks to Zalabar but cant get them uploaded here,
still working on this aspect.
Chef Burton -
Thanks for providing such an invaluable and practical website as well as your audio and video podcasts. I'm hoping this is the correct place in the forum for my question, so here it is:
Most cookbooks I see are simply a collection of recipes. This doesn't interest me. There are so many online recipe databases that finding a potato soup recipe is trivial. Also, I find most recipes include the same basic ingredients so they are more or less the same.
To me an interesting cookbook presents a "way of thinking" rather than a random assortment of recipes that the author finds tasty. To put it another way, I'm interested in cookbooks that have a perspective. Also, they are almost always more "books about cooking" rather than "cookbooks".
Hi guys: I made my big move and I am back in the North East. Sandy followed me, I think, but I am now involved with putting my Kitchen together. I want to purchase a good chopping block and need as much input as possible. What do you like and don't like and why? What features you wish it had or has and why? Most that I have seen are made from hard maple, some Beech, but others include exotic woods too. My feeling on the exotic wood inclusions is fluff and no utility. In fact, it may even reduce the life of the block. Any thoughts? I know that Chef Burton was using a Boos Block an
Two things:
1. Why?
2. Is this just another example of Italians (i'm nearly all italian, so no condescension) putting olive oil in every last thing?
I'm using Lahey's pizza crust from my bread, not the one from my pizza. There is a little bit of sugar in this one, just to start up the yeast. Is oil necessary? Does it add any color or crunch? I really like the crust, but i'm open to any mods. I'm doing it on my Fibrament stone in a 500 oven (highest it goes). Parbaking the crust, topping, returning to stone.