It really started when I was looking for some information on youtube about dry aging beef. That's where I found the video series on butchery from Jacob Burton. After devouring that series, I found the Stella Culinary website and this fantastic resource. Thanks Chef for sharing your knowledge with someone who now considers themselves as someone who cooks with passion, while attempting to use your professional techniques.
Hi all, I have just recently started a sourdough starter called Poppy, but I'm concerned about the temp she's kept at. Here in England it's very wet, windy and cool! I'm out all day and most evenings and so don't have the heating on most of the time, so often room temp is about 14 C. I have an airing cupboard but think this is going to be too warm!
Hi, I've just joined the forum and saw this section and so I thought I'd recommend to all of you the book that brought me here. This is a fantastic and interesting read for anyone who wants to make bread. I am a newbie to bread making - I've made the occasional loaf that have turned out ok. But I have tired of shop bought bread and can't afford artisan bread and so decided that now is the time to start seriously making my own bread. I bought 'Brilliant Bread' intending to work my way through some of the bread recipes, but got highjacked by the chapter on sourdough!
I got a chance to try my hand at making polenta tonight. First time I've ever eaten it too. I followed the directions from the podcast--4 cups water to 1 cup polenta, cooked for 25 minutes, which was a few minutes too many because it was just starting to stick to the bottom of the pan, but luckily didn't burn. I finished it off with butter and cream, some lightly sauteed shallots and basil chiffonade. I also drizzled some of the pan reduction sauce I made from my veal stock & red wine around it for a little extra yumminess.
Hello Chef,
I have been working on sourdough. My problem is that the while the top of my bread looks fine, the bottom is slightly burnt. My internal temperature today was 208F. I use an orange enameled dutch oven with white interior to bake, and I have a slightly different method of putting the boule in the oven since I am afraid to do it barehanded as you do. I place it on a long piece of parchment paper and use that as a sling to lower the dough into the oven.
I have been baking at 450F for 50 minutes. Should I lower the temperature, shorten the time, or ...?
From the company’s website:
http://www.excaliburdehydrator.com
The units have an adjustable thermostat from 95°F to 165°F (approx. 35°C to 94°C)
I don’t have any dehydrator & I haven’t tried the following, but was curious about the use of dehydrators in general for:
* Dehydrating Sourdough starter for use as a substitute flour (but sour)
* Probiotic Yogurt (needs approx. 100°F, the temperature the L. casei & others that actually thrive inside us)
I love my pressure cookers. They cut cook times from hours to minutes. They save energy as well as time. They make stock an hour's work, so I use home made stock instead of store bought. That alone improves the end product substantially. They also permit the tougher, more flavorful meats to be cooked in a reasonable time. What other miracles can they perform?
I would love a course on them. How to modify recipes for the pressure cooker. What about carmelizing?
