Can anyone tell me if the FCS podcasts are different than Stella? Do I need to listen and view them to or do you reccommend it.
Thanks, dave12345
Can anyone tell me if the FCS podcasts are different than Stella? Do I need to listen and view them to or do you reccommend it.
Thanks, dave12345
Hey all,
My name is Kevin and I am a 56 year old that wants to take my nominal cooking skills to a higher level.
I have been in the Aviation industry for the last 34 years but prior to that was in the (what we called then) Food Industry.
I was on the food purchasing side for a five star hotel so I got to learn a lot about quality and cost but more important I learned how food should taste.
well middle September I start planning my family affairs. first up thanksgiving. I got the request to smoke a big ole bird. normally i would do my 2 hours each in order apple-cherry-hickory-Jd barrel wood (one secret to getting 3rd in Memphis from my smoke mentor) tradition my family loves. cold smoked naturally. do my own salt the same way. I got thinking what wood could I change out to liven things up (dad hates mesquite) I finish over a oak fire to crispy it up my normal spice is a "soul seasoning" salt iirc it's like sysco Cajun without the heat.
I love beef short ribs. They're one of my favorite things to eat. I feel like when I make them, I can't escape the unavoidable greasiness. This time around I had an EXTREMELY light coat of oil, browned the short ribs in a pan. They browned beautifully on all sides. I did the carrots and leeks in the pan in some of the beef fat (poured off most). Deglazed with some red wine and beef stock. All into the crock pot, some herbs, dried mushrooms, etc. After the cooking time, I pulled the ribs, cleaned off a lot of the fat, did a quick pull to shred a little, and returned to the pot.
I have been cooking a few years, ran a restaurant a bit so I call myself a chef
My current goal Revive traditional native American dishes and elevate them to top level cooking (a hard goal indeed)
currently I prep/cook in an employee dining room in a quite well known place I'm sure many of you have visited. it's seasonal and in my off time a cater a few events to keep my skills sharp, but it's not a real business and hope it never becomes one.
I hope i don't get to crazy in my culinary uneducated ways
elk
I just finished all 5 pages of general discussion and gleaned quite a bit of info. and video. I feel like I know you all now.
I plan to read all the back posts of each category as soon as I can plus finish my podcasts and videos.
A lot of work, yes, very resourceful and so far not overwhelming until I actually start to execute what I have learned.
One day and one step at a time, wish I had all these resources years ago.
There is just the two of us. I have been doing various internet readings on food prep and basics for quite a while.
For the home cooks out there, do you make your own catsup, mayo, bbq sauces?
Do you clarify butter, buy bulk meat and cut steaks and chops.
Make homemade pam spray, save veg cutoffs and grow your own celery, tomatoes and pepper seeds and green onions.
Is this a waste of time?
How long does this stuff keep refrigerated or frozen.
I plan do definately do tomato sauce, chicken and beef stock and freeze in baggies.
, Hi everybody, and Chef Jacob, I had been watching the videos from stella, and I finally sign up, I'm pretty excited, and looking forward to learn as much as posible.
I'm thinking of getting some new knives I'm a culinary student and my mecer knives won't keep a good edge. I've had them shapened twice in 6 months first professionally and second myself. Any good brands or advice? I'be heard allot about shun.. Never touched one.
Thanks in advance
Does anyone have experience using or observing steam injection ovens for home bread-making use?
I know KitchenAid has them:
http://www.kitchenaid.com/flash.cmd?/#/search/steam
They aren’t inexpensive, but they don’t cost nearly as much as a commercial steam-injection ovens either.