Ok so I would like to talk about Lettuce (Ice Berg).
This topic is prompted by the poor job many restaurants/kitchen do in preparing lettuce.
Many people think lettuce is a simple thing to use for sandwiches, salads, tacos, and other dishes. Yet many fail to prepare it properly so I am going to give a quick run down of how it should be done.
I have made Jacob's Braised Chicken Thighs quite a bit. If you haven't tried the recipe, I highly recommend it. I live in FL where it's hot most of the year and so I usually hate turning the oven on if it isn't absolutely necessary. So here is the twist to the recipe: I have been removing the chicken skin and crisping them in a cast iron pan with a smaller pan on top to weight them down and keep them flat. The thighs in the braising pan remain on the stovetop with a lid. At the end of cooking I remove the pan's contents and reduce the liquid to whatever I want it to be.
This Saturday (1-11) we're hosting a charity dinner for 8 at my home. It was auctioned off at a fundraiser for Cincinnati Children's Hospital. The diners supply the appetite, I supply the food and wine. The winning bidders are going to be treated to a dinner cooked by yours truly with help from a fellow home chef and a former professional chef - we can't wait! Here's our menu and I'm open to any and all suggestions or comments:
-Trio of fresh hummus - a roasted red pepper, white cannelloni bean, and basil served with grilled bread and vegetable crudite. Wine and Cocktails.
You got a shout out from Bob Del Grosso a former CIA instructor!!
Is your resolution for 2014 to become a better cook? Well mine is to be a better teacher. How can I help you achieve your culinary goals?
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Happy New Year!
I know that there are many different breads that only vary on the level hydration used.and the shape. Shape I can attribute to esthetics, but what exactly is achieved with the different levels of hydration? This is still the one issue that I cannot find a good answer for. Even the Stella video about the Bakers Ratio just says that this bread is that hydration, but it doesn't explain why.
Thanks in advance for everyone that can help with this. I really do appreciate any help.
Hello everyone. I am from Beaver County PA, just north of the Pittsburgh area. I only just found this site from a bread video I happened upon. I have been cooking most of my life (started at 6!), But I just got back into baking bread and I am now re-addicted. Things have changed dramatically though and I have found a lot of new info about techniques. I can honestly say that the Stella video about Bakers Ratios has helped me more than any other video or book (I now own 6 bread books and most are semi worthless for getting "why" questions answered). I am hoping that I can get some why a
So this is something I've been experimenting with for a bit, and I wanted to share with you all. It's nothing groundbreaking, but it's helped me a lot. I have two baking stones in my oven and when I make pizza, it's so much easier to transport on parchment on my peel. This is especially since I use Lahey's rather slack pizza dough. I was happy with my crusts, but something was missing. I started taking the parchment out about halfway through and letting the stone come into direct contact with it, and it's made a huge difference.