I suffer from some uncommon food allergies and was wondering if you have any suggestions on alternatives to offer the same flavoring. The biggest one I have is buttermilk, so any recipes that call for it, I'm not sure what to use in its place (specifically frying chicken). I also have allergies to apples and onions, both…
Celeriac poached envise per Eleven Madison Park (a few changes - used truffled veg stock instead of water and truffle oil and no bladder -couldn't find any used parchment which is also semi-permeable), salt roasted celeriac trimmings, celeriac puree, truffled mushroom puree, beetroot risotto (cooked in mushroom stock) with…
Hello Chefsteps Community, I am a senior in high school but am attending a community college full time this year. I love the culinary arts as well as the science behind food products which has driven me towards my intended major: food science. With this post, I am hoping to find food science majors or anyone with knowledge…
Hi there! My name is Preston and I love cooking more than anything. I eat, sleep, and breathe it. But mostly eat. I am 17 and a senior in high school and as I look into colleges I have been told to look at where I want to be in ten years and a developmental chef or a chef in R&D peaks my interest more than anything! I’ve…
Anyone here own any of these? They look incredible and I think I want to start learning and cooking more Japanese cuisine so it starts to influence my dishes more. Already feel like I have a strong French classical education, but definitely want to incorporate some Japanese influence into it. Thank you!
….. spicy but not hot, a true winner! Challenge was the time of year. As the first 10 day for sausage made of red meat are critical if you have no curing camber, in regards of temperature and humidity I bypassed the problem by pre curing the Pork back and Pork belly, the smoked Lardo (Speck) was provided by my local…
Maybe one day I will be able to eat at Benu. But in the mean time I will dive into this book, it is such a beautiful book btw
I'm looking to recreate Max Boonthanakit's excellent chili oil at home. There are a couple of ingredients that I'm unsure of, and thought I'd reach out to see if anyone else has had experience using them in a similar dish, like Mala. The ingredients are: Sunflower oil Shallots Garlic Chili flakes (Sichuan?) Anchovy (dried?…
I'm thinking about making some large batches of homemade soda and have been thinking about different ways to preserve it. I feel like I'm banging my head against a wall because I don't want to use chemical preservatives (i.e. benzoate) even if they are proven safe. Just trying to get the ingredient list down to water,…
One of the best places to eat near me in New York is 'The Consulate': "a fantastic place to eat fast food with the family."It's a simple pizzeria that open daily, The kind people and the delicious food, is what I like the most about this place.As well as the ice cream :-P Source:…
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