Hearkening back to a recent post on Indian Cuisine Cooking Websites, I thought I'd pass on a couple of tips on how I store fresh ginger and curry leaves to maintain their freshness.
Hearkening back to a recent post on Indian Cuisine Cooking Websites, I thought I'd pass on a couple of tips on how I store fresh ginger and curry leaves to maintain their freshness.
Hi There,
Stumbled upon this website and am very impressed by all the great content. Keep up the good work!
After listening to the podcast and watching the videos regarding knife skills, I understand Jacob's philosophy of limiting your knives and would like to purchase a good chef and utility knife according to the specs provided. With that I have a few few questions which I'm hoping you can answer for me:
I've always been told that you shouldn't thaw frozen raw meat then re-freeze it uncooked. Is this true, and more importantly, why?
I am planning to make duck prosciutto however all the recipes I'm finding just use koser salt without any curing salt. Should I add curing salt to this or is it ok because it only cures for a week?
Hey Forum. So I am making bacon using Ruhlman's recipe from his Charcuterie book. It's now day 8 of the curing process. I was looking at the prok belly and there are some areas that have turned brown. I also did not get that much moisture in the ziplock bag i have the meat curing in. Are these things that I should be worried about? This is my first time curing bacon and i want to make sure im not doing anything wrong.
Whether they are almonds, walnuts, peanuts or something else...
What is the best way of chopping them to get a consistent size? Knife skills or equipment?
The question was brought up during a segment of America’s Test Kitchen from 2012:
http://www.americastestkitchen.com/episodes/detail.php?docid=35166
They went over what they thought was the best manual nut chopper, but not how to best process nuts on a larger scale.
I buy skirt steak about once every couple of months, and usually I can only find the inner skirt cut. However, the last time I went to buy skirt steak, I went to a new butcher shop in town and was able to buy the outer skirt at a much higher price than the inner...and I wondered why?
Making a double batch of sandwich bread pretty soon. A. do i have to use more yeast? Someone said that somewhere. B. when is the best stage to freeze the second loaf?
Hello! Fellow Stella surfers and chef!
So I've been selected as a candidate to take part in an upcoming provincial black box competition.
I was just wondering if anyone had any advice or really helpful resources they could throw my way.
Thanks in advance