Hello Stella Culinary Community, just wanted to give everyone a quick update on forum posting and moderation. As you know, we were having serious problems in the past with spam, even though we had a lot of annoying filters. Over the summer, because I was too busy to properly moderate the forums, I limited the posting to Stella Trusted members only.
Any good guidelines for this? My littel countertop oven has convection on it, and I use it a lot. my main oven does not. I know it circulates heat better, and a chef friend of mine (not a baker) said he pretty much always uses convection. I know it affects exposed baked goods differently than if you're say, roasting veggies in a pan, just unsure though.
A real chicken fried steak is hard to come by these days. Many places offer the poor excuse of a pre-breaded grey meat thing that goes in a deep fryer..... Yuck.
Making chicken fried steak is a great way to take a simple cut of meat like Chuck and turn it into a wonderful, tasty, treat.
Another benefit to making a chicken fried steak is you can take a small cut of meat 4 oz, 6 oz and turn it into a fully satisfying main dish.
Ok so here is how you make a real chicken fried steak.
Hello -
Since Thanksgiving is coming around, I thought I'd share a pie crust technique that I've been using for several years now. I swear by it. Below is the link to the video, which is part of Julia Child's In The Kitchen with Master Chefs series. I discovered this on t.v. many years ago and I was able to find the video for the episode. This is a technique by Jim Dodge, a respected pastry chef.
A revelation. Also known as broccoflower. We got a small head of it for our cropshare and my friend had given it to me since she's not as adventurous and was put off by the alien spores appearance. I just used what i know about other similar textured vegetables (thanks jacob!) and just roasted it in some olive oil salt and black pepper until it started getting browned.
The texture was unlike anything else, and the taste was incredible. It will be hard to look at roasted broccoli and cauliflower the same again. Please go out and try it!!!
French restaurants: No place like home | The Economist:
http://www.economist.com/news/business/21580520-restaurateurs-may-be-for...
It’s not just here in the US... :)
Maybe Robert Irvine has a trip to France in the future? I’m sure that would go off well :)
Hi All,
I have not achieved great results with a traditional baguette (not sourdough) in my home oven. Seems my oven doesn't retain steam very well at all, even for a home oven, and the oven doesn't dry out quickly enough. So I was searching the web for alternative methods and came across this method on breadcetera.com by a member of their forum.
Just an FYI for those who must become food safety certified and maintain that certification -
This week I completed the ServSafe Certification and my instructor let us know that as of January 1, 2014, any state-level food safety certifications will be replaced by ServSafe. He went on to explain that ServSafe will be the recognized food safety certification in the U.S., as it is in several other countries.