I'm very exited about finally getting my new cookware this week. I ordered a really nice set of Update International at the recommendation of Chef Jacob. I'm amazed at the quality for the price. The 10 piece set in this picture was only $250 delivered, so for good measure I ordered a pot rack too. Tonight I'm finally getting with a home made taco feed.
Great recommendation, thanks Chef!
Julia Child was born on August 15, 1912. Just wondering if anyone has any foodie plans for the occasion. I'm making Napoleons.
So I was making some pasta last night and wanted to kick it up a bit (ok, make it edible, at least).
I'm interested in trying to make a Vietnamese style baguette for banh mi sandwiches and was wondering if anyone here has had any experience with them. From the limited information I could find on the Internet the basic difference between the Vietnamese style and the traditional French style is the substitution of a portion of your regular flour with rice flour, i've heard anywhere from quarter to a half. This is supposed to produce an airier crumb and a crispier crust. As far as I can tell, the cooking method is the same after that.
Hi chef , i have an inquiry ...
Is Whole Wheat Flour the Same as Whole Grain Wheat Flour?
In sourdough starter , can i use whole grain wheat flour instead of whole wheat flour and also can i use a plain flour that has protein 14.2 % instead of bread flour .
Hi All...I'm looking to buy a Chinois and am overwhelmed with the choices. Good quality is most important. Will be for home use and a low volume catering business.
Thanks!
I've recently gone vegetarian for a bit. I really want to refocus my diet and it forces me to be very creative in the kitchen. I was looking for some more ideas for entrees for veggies. Not everyday budget college kid food rice and beans and veggie burgers, but for the really good meal I spend time on a couple times a week. I made a veggie version of of the fresh pasta with pancetta here on the site, which turned out great. And then I've done a a brunch style wrap with pan seared peaches and an orange pan sauce, also really good. Plus a few more asian style dishes.
Hey guys, I'm planning a little brunch on Sunday and I keep thinking about serving savory crepes. The problem is that I just haven't been able to come up with great filling ideas. Of course the standard protein with a bechamel sauce, perhaps adding cheese and/or nuts. Mushrooms in a sauce with a little sherry.............and, that's all I can think of. Please HELP!!!!
I can't wait to hear the responses!
Thanks, Nina
Seems that as I raise the hydration of my dough, the more the razor/knife sticks to the dough when I score it. How have other solved this problem? I got a brand new razor and have tried various knives, oiling the blade, and dusting the blades with flour.