I’m looking for comments for those who have used or compared:
(1) Traditional roasting pans (aluminum, stainless steel or triply stainless steel)
(2) More exotic and expensive options such as cast iron (oval 12 to 16 quart) or more rectangular (12 quart).
The more detailed the better (both good and bad experiences).
So here's the deal, I'm starting culinary school soon and I'm for lack of better wording a bit compulsive with being prepared. Heck, I memorized the schools blueprints before even stepping foot inside it for Orientation. Now, I had knee surgery in February and the recovery process is where I really started enjoying cooking and wanting to progress at it and truly begin to understand it. So I've been cooking and practicing my knife skills through such endeavors, but I feel that I'm still not up to the level I set upon myself for entry into school.
Chef,
The latest challenge on MasterChef included making three different souffles (cheese, chocolate and raspberry) all in one hour. It occurred to me that I have never made one (or maybe I have and just dont remember.)
Any chance of a video demonstrating the proper technique?
Thanks
I'm Dave,
Just got set up with itunes and currently going through the videos, had trouble with audio but got it figured out to-day.
I can't believe how thorough and uncomplicated Chef Jacob is. This is going to be well needed experience!
Thanks, Chef
So, I've pretty much stopped buying salad dressing at the stores. However, I'm REALLY lukewarm on some of the things that I've been doing. I make this one killer balsamic vinaigrette. I've also had some (what I think) are great ideas, and I am just either poorly executing them or missing something. The two that I was particularly disappointed with (I had high hopes) were my cherry red wine vinaigrette and raspberry vinaigrette. I put a little bit of shallot in them, red wine vinegar, safflower oil (since it's neutral), and honey to sweeten it.
Finally got around to actually baking my first loaves of Chad Robertson's Country Loaf. One of the best loaves I've baked thus far. I did use a different starter than what he recommends. It is based on white and rye flour and I fed it every 12 hours for 20 days. It was probably ready after about 5 days but I just couldn't get it together to do the actual baking.
I cook quinoa because it’s far more nutritious than rice and it doesn’t take long to cook. Tonight, perhaps out of desperation, I started to just add stuff.
First was raisins, followed by unfiltered extra virgin oil and topped with Maldon smoked sea salt... all after the unsalted quinoa was cooked.
Going to make some gazpacho today and started to think about all the variations from the classic Spanish gazpacho. Anyhow, I'm just curios about the different variations from all the folks out there. What do you like?
Thanks chef for your answer about my inquiry . If i plan to make a starter with flour that has High gluten ( 14 % ) , only this flour in the starter , so i have to mix 500g flour and 500g of water . But i don't understand what you have said to me that i may need to add a little more water (about 1-3% based on the baker's percentage) , so 500g of water i will mix with 500g of flour , is there any more water or what ?
and also i have a small inquiry ...
hi - has anyone compared bobs red mill flour against king arthur flour?
http://www.bobsredmill.com/unbleached-white-flour.html versus http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lb ?