Hey all. I've come to love the flavors of Indian and Pakistani food over the past few years and have finally stated doing some cooking from that region. While planning my meal for tonight I came across a fantastic web site that specializes in Indian cuisine and wanted to share. If you would like some great recipes and techniques check out http://www.vahrehvah.com.
I am going to do a pork prime rib for the first time. I'm looking for ideas on how to cook it. Should I brine it? One chef said to sear it and then roast it in the oven. I was thinking I might do it rotisserie style on my Weber using wood chunks or chips.
Any one have some more ideas on cooking the rib. I know it's not the most common piece of meat to cook but I work for a foodservice company and get really good prices on proteins and thought PPR might be a different kind of roast to do.
Hey all, I was going to make some Veal stock this weekend and my local butcher only has veal shank bones...no knuckle bones. Would these be a good substitution? Would i still basically follow the Stella recipe for veal stock (including cooking times)? Would i be able to draw a second stock from the bones the way I can from knuckle bones? I know, alot of questions. Sorry.
There are a few baking recipes I want to try that call for Caster Sugar (a.k.a. - Super Fine Sugar, also seen spelled "Castor"). I understand why it is called for in a recipe. I've done a little research in an effort to find out if I can simply make Caster Sugar by grinding regular, white granulated sugar and it appears you can. It also seems that you can't substitute Confectioner's Sugar due to the difference in density and the added cornstarch.
I've made Confectioner's Sugar before but never Caster Sugar. How do you know how far to take the grinding process for Caster Sugar?
Do you have that one ingredient that, no matter how hard you try, you just can't get right? Maybe that's just a thing with us amateur home chefs like myself.
Hello Chef Burton and fellow Stella students:
Here are the first images of my homework. The first is the knife cuts in carrots. Large batonnete with large dice, medium batonnete with medium dice, batonnete with small dice. On the bottom of the image is Julienne with brunoise and fine julienne with fine brunoise.
Next I sliced a cantaloupe and arranged it in a plate.
I don't know if anyone else out there is as stoked as I am, but with spring coming that means I get to spend my off days slinging everything into bell jars and making jams. Anyone have some particular favorites in either category?
By the way, I just noticed a distinct lack of jelly and pickle videos. Would it be possible to request a discussion in your next Q and A?
I heard about a guy who uses his jacuzzi to defrost packaged meats, like bacon. I wonder if he can sous vide too?
Here is my weird tip of the day: If you have a pool available, I use mine to quickly chill large batches of soup, stock, or spaghetti sauce. If you live in a cold climate, the garage works too.
Just thought the SC community would like to know that I've been nominated for a pretty prestigious award. I can't tell you what it is yet, but what I can tell you is that you will have an opportunity to vote for me starting tomorrow morning (Monday the 11th) at 7am PST. If you're on the Stella Culinary E-Mail list, check your inbox at 7:05am PST with instructions on how to vote. The e-mail will also be posted to my FaceBook and Twitter (@ChefJacob).
Hi -
First, an FYI that Ken Onion's Shun series was recently discontinued. I just bought one at a closeout price on ChefKnivesToGo.com. What am I going to do when I need a new one?! Bummer.