I want to share a video of a Grant doppelgänger. Mannerisms, look, voice. But with an accent. It's a guy named Dansky who does Adobe tuts. This is real, not spam or link bait. https://youtu.be/gsfjhUVrti4
I’m a big Alleno fan and have been wanting to do this for awhile. He makes sauces from vegetables and meat by cooking them sous vide and then cryoconcentrating them with a centrifuge to extract the pure flavor of the product. I don’t have a centrifuge so I made it work without. Started with 1kg of Celery Root and 600g of…
Hi! I was wondering if amy of you ever made an alcoholic brine?
Breakfast pancakes w/ blueberries, creme fraiche and maple syrup
Ive been trying to season my carbon steal for months now. After two do-overs, I keep running into the same problem...namely, the oil will not adhere to the centre of the pan. I washed, scoured and dried the pan before seasoning and I use flaxseed oil. What am I doing wrong? The attached photo shows my pan after 6 coats.
My greenhouse was overly prolific this year. I seem to have produced a couple of hundred Habanero Peppers which are quickly ripening. Any suggestions on how to best preserve them and/or use them?
Cooked some eggs at 66°C peeled and seperated the yolks. Seald the yolks in a vacuumbag and rolled flat. Cooked again at 72°C to firm up. Was still quite fragile. I cut of the edges of the bag removed one side cut the circle and then layed the whole thing upside down on the plate and peeled of the second plastic layer.…
*** While some manufacturers tout their nonstick cookware as dishwasher safe, it’s always better to wash it by hand. The hot water and harsh detergent can corrode the nonstick surface. *** Do not stack nonstick cookware, as this can scratch or chip the cooking surface. If you do need to stack your cookware because of space…
Just read this recent article about making/sous viding coffee: http://www.extracrispy.com/drinks/4736/what-is-sous-vide-coffee-and-why-should-i-try-it. It recommends 90 degrees C = 150 degrees F. And it recommends heating it further for better taste. Over the years I've done French press, Chemex, even Braun/Krups/Mr…
What kind of non-stick pan do you recommend?Any brands to look for?
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