hi chef,what is your solution to make a delicious garlic sauce in a blender,actually i dont have any other equipment now
tnx a lot
hi chef,what is your solution to make a delicious garlic sauce in a blender,actually i dont have any other equipment now
tnx a lot
I'm going to be making pumpkin bread and I am making a preferment. I'm including just about everything in the preferment spices,pumpkin, powdered milk, butter, eggs and a small amount of yeast. I am excluding sugar and salt. Normally. I make a 100% hyd poolish with just the flour and liquid and a small amount of yeast. Does it matter that I included these other ingredients ? Can I still keep it on the counter overnight or must I put in fridge because if butter and egg ? Would I have been better off with just my normal poolish ?
I downloaded chapter 14 of mod.cuisine@home. I see they infuse oils with pepper/chilis because absence of moisture, keeps the skin.crisp.
That's a good idea, anybody agree?
I also bought the big 5 volume book but can't find the infused oils section, anyone know where it is? This isn't about finishing oils or protein particles hence my carefully worded title.
It looks like I need some practice with scoring, anyway I am really satisfied with the taste, crispy crust and the oven spring.
Bread builders or Tartine's bread, maybe something else? I am interested mostly in sourdough open crumb boules, batards, baguettes and ciabattas. Which book will give me more knowledge.
Which one I should choose? Is there any difference between them?
http://www.bookdepository.com/McGee-on-Food-Cooking-Harold-McGee/9780340...
http://www.bookdepository.com/On-Food-Cooking-Harold-McGee/9780684800011
Hi everyone! Haven't been around in a while, this month has been insane. Hope everyone is doing well.
Just thought I would share how my doughnuts came out
I made some home made strawberry jam to use for jelly doughnuts. I'll be trying those this weekend
I'm smoking a 20lb brisket for a friend's party. When that's finished I'm going to grill 18 bone in, skin on chicken thighs that have been marinating for 24 hours. In the meantime I'm baking some Boston baked beans and I've made Chef Jacobs Asian coleslaw. Then yesterday I baked 2 loaves of Ciabatta bread and 2 dozen Brioche buns. We are also going to have burnt ends and an olive bar with some nice cheese and crackers. Then there will be lots of beer, wine and some spirits.
Wanted to share a new recipe ), we'll, sorta new--Tandoori Steak. I know it sounds like hearsay but I came across the recipe yesterday in Lucky Peach mag. and had to try it. Its hearsay as most Indians revere Cows as gods not food. Anyway, an Indian Chef came up with the concept, his restaurant is called Ruth Krishna.
For this recipe, you'll want a semi-tough cut. London Broil, chuck steak, sirloin...I found a well marbled tri-tip and went with that.