First, I'm not sure whether stock is the correct word. I pressure cooked something that was sold as yam but looks a lot like sweet potato to me. The resulting stock (?) is sweet and flavorful and I would like to use it. I am thinking of using it in rice for rice pudding but I would love other uses for a sweet flavorful liquid.. Any thoughts?
--Len
So yesterday, I decided to try a roast chicken in the slow cooker. I stuff it with a bunch of clothes of garlic, lemon, Bayleaf, dried rosemary, coated the bottom of the cooker with onions and garlic, and rub the chicken with season salt, pepper, and olive oil. I threw it on high for about an hour, and then on low until it was 180. I try the chicken, and it is delicious, however it doesn't really taste like any of the stuff that I put in it. How aggressive do you think you would have to be with the seasoning of this?
I posted a question in the sourdough section. Last check over fifty people had read it. But, now it appears to be gone. I checked unanswered and searched, nothing. Was data last or are some questions just deleted?
Thanks for any info
Hey SC Community, just wanted to give you a heads up on what's been going on lately.
For the past couple of months there's been some real issues with the website loading slowly, making it extremely frustrating for the users of this site and forum (and your's truly). I've been working with a programmer for the past week and a half, and as we were fixing some of the issues, the site was up and down.
Everything's working well...very very well.
I'm in Tucson, AZ. My starter grew up here about a month ago. Between baking sessions, I keep it in the refrigerator. It pops back to bubbly life in an hour or so upon being brought out and fed.
In a couple of months I'm going back to Buffalo, NY for the summer. I fear that if I leave the starter in the fridge,even well covered, it may well dry out. I'm thinking about putting it in the freezer. Has anyone had experience with this? Would a well sealed glass canning jar in the fridge do as well?
I've been continuing to learn sous vide and it's fantastic. However, I have run into a dilemma and I'm wondering if any other "sous vider" out there can help.
Hello fellow food lovers. My Name is Bradley a 46yr old chef from Brisbane . My love is seafood and i love both procuring and preparing it for the table.I hope to be able to contribute in some small way to the forum and also to learn from all and any of you.
Greetings from Florida.
Just finished the Knife skills section .Thank you for taking something I enjoy to a new level.
It is so much easier knowing proper technique.
Bob Judd
This recipe is my simple version of “Chicken A La King”. The original recipe was made in the late 1800’s and is an area of contention with many chef’s claiming to be the originator of the recipe.
I will post other versions of this dish from old cook books and publications I can get my hands on later this spring. Some of the versions call for different ingredients and think experimenting with those will produce varying results, some will be quite interesting.
Here is my version which is easy to make and produces a nice Chicken A La King;
