In an old recipe collection book (1960) I have read the following on bbq
"Never Use Charcoal for Broiling
Charcoal absorbs great quantities of poisonous gases. It is used for this purpose in gas masks. It will absorb ninety times its own volume of ammonia gas. Most charcoal briquette contain quantities of wood alcohol and acetic acid. These fumes are given off as the briquette burn and are extremely toxic.
Hello all,
I am considering purchasing a salinity meter to accurately guage brines. Two questions come to mind; (1) are they difficult to use? {I am decidedly better at words than numbers and other scientific modes} and (2) do any of you have any suggestions regarding various manufacturers and models?
I've been viewing various videos and have been "hooked" on them. Very educational and informative, I have learned a great deal and want to thank Chef Jacob for his knowledge and presentation. I have just brined a chicken and butchered it, and put together the chicken roullade and the frenched stuffed leg of chicken, and both turned out great. Many thanks, and can't wait to do more......
Anyone familiar? Our farmers' market had a guy there. I picked up a brochure that was singing praises of yak's meat, the taste, benefits over beef, etc. Let me know if you have had any experience. Some brief internet research told me that everyone who tries it seems to really love it.
the 10 minute carmelized onions. Everything went great except I was on too hgh heat and crusted the bottom of my pan.So I transfer too a different one, deglazed and clean first pan then continued on. They turned out well with a bit of a burnt taste but edible. This is how we learn right? I was upset with myself at first but understood that when you are in the kitchen you need to pay close attention to each and every item you are preparing. I also did roasted potatoes and carrots and two pans of bran and oatmeal muffins the same day.
Ok, I have reached my limit with making some bread types without using a mixer (I have only been mixing all my bread doughs by hand). Tonight I made a Fermented Sally Lunn Bread Dough that was almost impossible to beat by hand and realized a mixer is needed in my kitchen.
I am in the market for a new mixer that I can use to make breads using various attachments, whisk, hook, etc.
I have been looking at the Kitchen Aid line of mixers and was wondering which one would be the best and if there were other brands people have used with success.
I would love to know from as many people as possible, what your very favorite fish dish was and how it was cooked or prepared.
I mainly eat Salmon and Bake it for about 6 minutes in a 500 degree oven in a thoroughly preheated stainless steel pan with no oil whatsoever skin side down, but that is not my favorite. I love Tuna steaks, Clam chowder, Rainbow Trout, not even close to my all time favorite.
Hi All,
Just sharing a technique for baking fish by wrapping in cabbage. The pic below shows the completed prep. I blanched Savoy Cabbage leaves, trimmed the thick center vein on each leaf > took thick Alaskan Cod and coated one side with an herbed/parmesan butter blend I made > wrapped it up > used a slightly modified version of pan roasting. Took residual butter from pan and made a light brown butter sauce with capers and served with glazed orange beets. Halibut would also be a great fish for this technique. Keeps the fish very moist.
It's been quite a while since I've since I've posted anything on the Forum (circa last Christmas) so I thought I'd sneak back in through "Introductions" and say G'day to all the old regulars, and welcome to all the new contributors.
Hopefully I can contribute something useful as I plough through the unread posts; and by the way, Happy New Year everyone 
Not sure how I found this site. But definitely worth staying around and bookmarked.
So where to start? (earlier attempt to post my intro got wiped out so redoing it).
About 30 years ago, while going to grad school, I worked in back of the house. Some memorable times. Cramped space in hot muggy NYC summer and AC going out was an experience. The pandomonium and chaos when we got slammed, almost a daily occurance was always interesting. Luckily no one had a short fuse.