Forum Topics

Agar Panna Cotta

Hey Chef!
I've watched the whole run through of gelatin and agar videos. And finally have gotten my hand on some agar "willpowder" brand, powder...anyways, of course I'm just dying to use it. I was planning on doing a trio of panna cotta for Vday this year, probably vanilla, rasberry, strawberry and who knows maybe some choclate layers, I've got these super cool little glasses; couple shade of pink and red...should be pretty cool. And what better way to give the agar agar shot!

What would you recommend is good a agar ratio for panna cotta?

Comments: 1

Paprika Recipe Manager

Wonderful site! I'm glad to read that you have more content coming.

I currently use Paprika Recipe Manager. It is a very popular piece of software and can pull recipes from websites easily. See http://paprikaapp.com for more details (works on pretty much every platform)

The problem with your site is that every recipe comes through with the title "My Awesome Recipe" Now, I agree that your recipes are awesome but that title makes it hard to plan a menu LOL!

Comments: 3

Frying bread

This may seem a little sacrilegious to some but has any one else had fried bread dough, or fried their bread dough?

My grandma and grandpa used to save some dough for us kids as a fast treat when they where baking bread. The smell would bring us in. Nothing like the smell of fresh bread baking in the oven.

Comments: 6

Oven temperature for sourdough bread

Hi

What a terrific site.

Comments: 3

Trying to love induction

I have been using a stand alone induction burner for over 3 years now in addition to my gas stove, there is a LOT to love about induction.

I enjoy the insane amounts of heat they put out instantly
They only heat the pot
They make far less mess, vapors, and heat
They are VERY precise
They are fairly energy efficient compared to the alternatives

However, there are a few things that I have a problem with and have been holding me back...

Comments: 5

With much appreciation

Thank you Jacob for a really great site.

Comments: 1

Baking Time And Temperature

Hi, I am a newbie and I am very fortunate that I found this website. I have watched the video and podcast and I have learn a lot from this website thanks to Jacob.

Comments: 2

A Gluten Free Gravy

Here in Alberta, Canada, gravy is its own food group (think of Poutine). Does anyone have a tried and true tasty gluten free gravy recipe. I've tried using a mixture Xantham gum and corn starch, but the end result is missing the effects of a real roux based gravy.

Thanks

Comments: 2

Jacob! You rock!!

Hey Jacob. Just wanted to say thanks so much again for all of your amazing videos, podcasts, support and mentorship!
Your hard work has paid off.

I just had my bread featured on The Fresh Loaf website! Check it out. It's the one on the left called "Red Fife Stout Sourdough".

Cheers!

Dave

Comments: 1

Bread, bread, bread (but not sourdough, yet)

Still need to try a sourdough starter using pineapple juice but, for now, here are some other breads I've made recently.

English-Muffin Bread:

English-Muffin Bread