It seems this forum hasn't had much activity in awhile, but here's to finding you all in good spirits!
My boyfriend found this website for me just today. He bought me a cast iron cooking set for Christmas and really wanted to get me jump started on my creations. We both love research, he just beat me to it!
Just wishing the Stella community a great 2013 Christmas & New Year's!
Mark (marco099)
Oh my oh my I am in love with Red Beans and Rice.
Never been a dish I liked, but I started experimenting with it about a year ago and have zeroed in on what is now one of my favorite dishes.
Here is how I make it.
Ingredients:
1 lbs of dried red beans, I like to use red kidney and another red bean.
3 tbs of beef tallow
½ cup of chopped up Red Pepper
½ cup of chopped up Green Pepper
½ cup of chopped up Carrot
1 cup of chopped Onion
½ cup of chopped celery with leaves
½ tsp of ground black pepper
Ok now I have one of my favorite bases I would like to share with you. This is my starting point for making Alfredo sauce which is what I made with it in the following pictures.
You can also use this base to make an outstanding cheese sauce. To make that alternate you just add a blend of cheeses at the end and stir them in.
This particular recipe I learned while being a first line cook at a gourmet restaurant and have not found one that is better.
Ok so I have started to make my own noodles from scratch.
I have been making Fettuccine, how ever when I go to boil it I have problems with some of it sticking together in a big clump ball.
I am making the basic 4 egg, 3.5 cups flour, 1/2 tsp salt, 1 T water, recipe. Last night I made them about 2 hours before cooking. When I ran them through the cutter I let them drop directly into a large bowl and put them in the refrigerator for cooking later.
hi chef burton
im going to find a way to make a green puree for my dishes in restaurant ,it can be basil or any other herb but i want it as a strong flavor and VERY VERY smooth texture,i tried some ways but i cant find a technique for a thick and very smooth puree to pipe out.i see some videos in youtube about michelin star restaurans using this types of purees for dish decoration and i want it badly
very tnx chef
Anyone shop at Aldi? One opened near me, and I'd dismissed it. I then started discovering much more about it, specifically that it's a Trader Joe's brand which is interesting, and that it's not just a "crappy discount grocery" like I had imagined. I understand the selection is limited to more staple items, but does anyone have any experience with it?
I know we're more of a cooking than a baking community (bread excepted), but I thought I'd try and run this by the group anyway.
Okay so I found a really great recipe for salmon mousse. I plan to make it over the holidays. However, the recipe calls for thickened cream. I cannot find a reference to it, or a substitution for it in my On Food and Cooking book or the food lovers companion. Based on what I have found on the web. Thickened cream is a product found in Australia. It seems to have a milk fat content comparable to or somewhere between whipping cream 35% and Heavy cream 36% + but has thickeners added to it such as gelatin. The recipe itself requires that I use thickened cream and gelatin both.
Hey guys, it has been awhile but hoped that Chef Burton or any other with food science knowledge could explain the science behind the pellicule film that forms over a protein during the curing process?