Beef tongue from the black Angus…... ……..with orange-cabbage, smashed Potato dumpling and a horseradish, Dijon mustard sauce. A classic “nose to tail” part of the beef, rarely to never, to be found on a menu card I’d. But still available, cured and cooked at the butcher shop and as “Berlin Tounge-Sausage”, what basically…
WHY can't you also offer the recipes in a printed form??? Watching the videos is useful and entertaining, but I can't take that to the kitchen with me!! Duckjockey
A question for Doug Baldwin came up on the Combustion Thermometer subred on Reddit. If we can cook something up to 50% faster using Turbo, how does that affect the times required to achieve pasteurization listed in Doug Baldwin's book? As far as Baldwin's pasteurization tables, they are based on the time it takes something…
I was hoping that someone on here would have back issues of Art Culinaire. I have a challenge from my Chef to figure out a challenge question. I have narrowed it down to Art Culinaire Issue 10 page 36. Does anyone have this issue? If so, could you please send me a picture of this page? Thank you!!!
I just came across this little known book at Amazon, The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink by Tony Conigliaro, formerly of Heston Blumenthal's Fat Duck. Although I am just a few pages deep, I can already tell that it is the modernist cuisine for cocktails, the ChefSteps for beverages. Some…
I need to correct a gift subscription e-mail address and can not get a hold of anybody. Please let me know of a phone number as I can not get an e-mail response
I get that weighing is more accurate. But 20 g vanilla? 1.3 g of salt? A pound a pie dough? Seriously? Can we just recognize that it’s highly impractical and unnecessary to weigh every freaking ingredient? I got excited when I saw a post about multiple chocolate chip cookie recipes.... until I saw them. I’m not a…
I hope this is the correct forum for this. I'm interested in cooking a bone in steamship round (about 65 lbs) for a banquet. I've done one in the past, just roasting it in the oven, but I wasn't completely satisfied with the results. It was the usual issues with the cut, uneven cooking, differences of texture when the…
So I'm a huge pizza guy...I love the stuff. My Mom actually took a picture of me when I was around 2 eating my first slice of cold pizza that I got out of the fridge myself. The past couple months I have completely fallen in love with wrise microencapsulated leavener because I can now turn out awesome pizza dough in like…
hi , i try making caviar with frozen reverse spherification method. but when being eaten the caviar left som membrane residue in mouth. the layer won't dissolve in mouth and stuck in teeth.
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