I don't consider myself to be a great baker but want to do more of that side of things. The only baking I tend to do is bread so I thought I'd try some Chelsea buns. These featured on a UK TV programme 'The Great British Bake Off'
The Paul Hollywood recipe I utilised is at http://www.bbc.co.uk/food/recipes/chelsea_buns_01576 . I did change the dried fruit ingredients a bit using raisins, sultanas,dried peel and glacee cherries. For the icing, I added some lemon juice instead of the orange.
Hey guys. I'm waiting out he hurricane here on the east coast so I decided to pick up a book I haven't checked out on a while. I used to think that bourdains les halles cookbook was a really nice looking and cool book, but the more I pick it up, I gotta upgrade it to necessary reading. It's just so nice to hear about classical technique talked about in bourdains trademark candid and often abrasive style. The recipes are killer, and while some of them you may have to make special arrangements for, most of these are things we can all do with a little practice.
Hi,
This came with a beef tenderloin I had today and was exceptional. Anybody know how to make it? also had pappardelle with black truffles so great. Anyone? thanks
Chef,
As always, thanks for the fantastic lecture. Now that I'm gaining an understanding of brining, I'd like to better understand the difference between brining and curing. Currently my understanding is that brining is to prepare a protine for cooking, and curing is used to draw out moisture for long term room temprature storage. In cooking what are the typical applications for curing?
This was my first time cooking Lamb, I pan roasted it as per Chefs instructional video. Roasted Potatoes w/garlic and mushrooms, seasoned with some thyme. Carrots were also roasted with butter, salt, touch of brown sugar, and a very subtle hint of red pepper.
the plating looks very 2 dimensional to me, but it was a great birthday dinner :)
Now I know this may sound a bit boring but it's easy, obvious and lovely. The butter and oil in the stuffing protect the leg meat leaving it moist and tender.
Ingredients for 2 servings: (I never measure ingredients so these are my best guess!)
2 Chicken legs
Small Onion -finely chopped
1 Garlic Clove -finely chopped
2 oz Mushrooms finely chopped
Knob of butter
Bread crumbs
Virgin rape seed oil
Salt & Pepper
Dear Chef and Crew,
I've been reading a few articles and having a few conversations with folks in the industry on this subject, and I was hoping to bring the conversation here. Where do you see restaurants going? A few factors the convos tend to consider: casualization (Momofuku, etc), Farm 2 Table/Localization, and those Post-Modernist culinary establishments ran by folks like Achatz, Blumenthal, and Adria?
Has anyone used quark successfully in a dish that is heated at some point? Tried a stabilizing agent? Would a "stabilizer" such as xanthan be helpful?
In the past two weeks, I have ground meat from both my KitchenAid meatgrinder, and my food processor. The results were quite different, both very good though. My friend seems to think that the food processor breaks down more fat and cutdown flavor. Is there any truth to that? Is one method preferred over the other? Alton Brown uses the food processor for grinding meat. Anyone care to weigh in? Thanks.
I was wondering if there would be any interest in moving the member only forums to the top of the list of forums. I think it would be handy to have them up top for easier member access, and as a reminder to non members :-)