Have to make a slow-cooked dish for a contest. Key is taste, but also appearance. I have to included parsnips and herbs de provence. Any ideas?
Thanks. Looking forward to this membership!
Have to make a slow-cooked dish for a contest. Key is taste, but also appearance. I have to included parsnips and herbs de provence. Any ideas?
Thanks. Looking forward to this membership!
My name is Bob MacDonald and I'm a chef in Seattle, Washington. I currently work at a local senior center serving lunch to about 40 seniors 5 days a week. I started cooking professionally about 2 years ago after a 20 year break and I'm really enjoying it. I am allowed great freedom to create menus, buy food, prepare and serve it as I see fit, with few requirements.
I've been using Stella's website for a few months and the videos are so well done that I couldn't pass up becoming a member. Looking forward to learning much more.
Bob MacDonald
Chef,
would it be feasible to do a crockpot series for home cooking? I'm doubtful you even have one in stella kitchen do you? There must be quite a range of uses that a lot of people wouldn't think of.
I also thought about bbq grilling and smoking and kabobs.
Dave
Hey there Stella Member's, our first Seasonal Ingredient video will be released on October 31st. Please use this thread to nominate an ingredient and any other techniques you would like demonstrated. Here are some items that will be coming into season.
Vegetables
Fruit
Hey y'all,
Long time student here, first time poster. I had a question in regards to everyone's experiences with various cutlery brands. I see a lot of shuns in the videos and they don't tend to be my cup of tea so perhaps others have different recommendations? Essentially I'm looking for a no-fuss knife that responds well to a Mac ceramic steel and sharpens well on stones. Anyone ever try out the knives at Korin's website in the professional kitchen setting or are those a little over the top for a line knife?
Two days ago I made my first attempt at making a sourdough starter, Annalise. When I went to feed it for the first time I took off the plastic wrap and a horrible mold/rotten smell came from the starter. I used half bread flour and half unbleached whole wheat flour as shown in the video on this site. There were spots on top of the starter that looked like they could possibly be mold so I took them out when I fed her. However, the smell is coming from the entire starter, not just the "spots" I removed. There are some bubbles but not a whole lot, It's sitting on the counter but our room
Tonight I made a meatloaf with onion soup mix, ketchup,water, italian bread crumbs and two beaten eggs @350* for 1.15 hrs.
Wow actually rested to 162 degrees. We had heated leftover scalloped potatoes and I had mixed vec. (carrot,cauliflower and brussel sprouts) steamed,came out perfect. When I drained and buttered the veg then plated, I salt and peppered the plates. End result was oversalted veg!!!! Other than that I was pleased with meatloaf. The veg was steamed in salted water, should that have been sufficient.
In many of your podcast you suggest that we share with you and others how things came out. Maybe take pictures or videos to show as well.I think this is a great idea because it help us get feedback on what our results were, share what stumbles we might have made during the process, and just as important share our new found enthusiasm when we successfully accomplish something we have learned on this site. The only problem right now is that I am never sure where to post such things. Should I post them under the subject matter of the podcast?
Hi All,
I attended a cookery class the other week and whilst there I took some
time to have a look around the kitchen to see what kind of equipment
was being used in a professional kitchen.