What makes Great Buttermilk Biscuit's?
Answer = When the Fat is COLD and 50% Rendered Pig Lard and 50% Butter
When you work it as little and as fast as possible before it goes into the oven. You should still see little clumps of Fat throughout the mixture.
Hi all. I've been cooking a lot of eggplant lately due to our cropshare. I know that because of how porous it is, frying it takes on oil. I've been disgorging it with salt on both sides, and then rinsing it. It's still turned out VERY salty. What is the proper protocol for this, time length and all? Should I do salt water instead? I'm thinking osmosis is kicking in and the salt is going into the eggplant. I don't know if i'm leaving the salt too long or something.
Hey everyone. This is a strange question and I'm aware that the answer for it is not by any stretch set, but what size loaves do you find properly rise to the sides for a good sandwich bread when placed into 8x5 pans? Looking for weight measure. I get big slopes on the sides and can never seem to get enough dough to really fill out the sides for a good high sandwich. Let me know if you've ever made the measurements.
Hey all. The season is upon us (at least here in USA, and I suppose northern hemisphere) for farmer's markets and cropshares. I just wanted to post some tips for people who may be new to the idea of coming home with a basket full of veggies they may never heard of and don't know what to do with. Even as an experienced cook, last year (our first year with our cropshare) was overwhelming for me.
Hi Chef Jacob and everybody
I am in an arab country in this summer , and i plan to make sourdough bread .
So starting by making the starter . The problem in it is that the air temperature ranging between 37 and 42 Celsius and sometimes is higher .
Is this hot temperature will kill the yeast or i considered that this temp is a benefit for me to active faster the starter ?
If this temp is good , the time cycle will definitely change , please i want to know the Amendments in the starter ?
Hi all,
I recently went on a trip to South Korea for work, being the food junkie I am I was most excited about the exotic food I could try. While in Seoul I spent an afternoon in Kwangjang market, its huge street market where you can buy just about anything and its has all types of local street food. There are a few items that I tried that I cant identity, can anyone help me out?
Hi,
When I was growing up, our neighbors were from India. They gave my parents some chutney? I remember as being chutney but maybe something different. It was super sour and super hot. So much so that you couldn't eat it plain. Besides it was condiment and not something you eat it plain.
I don't know what it was but I've been wanting it ever since. We are talking like 40 years.
I got a big giant can from Restaurant Depot to split with my friend and I'm not sure if I can just split it up and how they'll hold. I have the jar sealer attachment to the foodsaver which will vacuum the jars, but are they acidic enough on their own? Do they need to be heat canned or do they need pressure canning? Thanks!
This summer has been crazy so far at Stella (which is great) but it means I haven't been able to spend as much time as I would like producing content, answering questions, or moderating the discussions. While I have some new content in the works, my schedule is dictating that it will be released in a slow trickle over the next few months.
