Following the brining advise from ChefSteps I injected twice a 5 ml 2% salt/water solution in each butterfly`d chicken breast for the recipe from BonappetitLeaving the chicken overnight in the fridge - anyone having experience / advise If I should have injected the drumsticks as well? The result: It was worth to inject the…
Better not throw the leftover dough after cutting the croissants away but form mini croissants out of them - ist pretty easy and fun. My guests were stunned
Hi guys, First time poster here, and I'm hoping to get your take on my first every bacon cure. I found a recipe online for curing bacon that seemed fairly straightforward so I thought I'd give it a shot. In the recipe, at the end of the curing, it calls for the bacon to smoked to an internal temp of 150F. I had an idea…
Marillenknödel soft version are smoother and more succulent, even they contain less butter then the easy made and basic „Austrian-Hungarian Marillenknödel“ - by a unknown cook in the 17 Century Estimated time: over night resting - handling 15 minutes
has anyone made any? they're quite different from regular ribs and no one seems to know how long to cook them. butcher says internal temp must be 145, but I did them yesterday for 22 hours at water temp 150 (to make sure) and they were pretty overdone and dry. they are my favorite so if anyone has advice, I'd appreciate it.
I have a Landmann Smokey Mountain Bravo, and I hate it. Just bought it last spring, but when I look at it I feel sad. I don't know why I bought it, but nearly everything about it is terribad. Considering options to replace, and I found a decent price on a Char-Broiler Oklahoma Joe's Highland. Anyone have experience with…
My third Pacojet themed post here. I recently purchased one and am looking for a good sanitizer to use with it. I know it's not supposed to foam but finding such information is proving difficult. Thanks!
I trusted the Joule App on the iPhone and followed the video advise - so after 1:30 hours at 54º Celsius and a quick back-sear with butter the steak was perfect. My guests applauded. Never it was so easy for me to hit the mark right in the middle.That means even a laymen can produce a dish a high-class seasoned…
There is more around the Wiener Schnitzel as usually known - even to insider. I live in the heard of Vienna and near the international most recognized restaurant serving Wiener Schnitzel. Figlmüller serves at the same location for over 100 years the original only 100 Meter from my office. I have frequent lunch there - and…
The original Vienna Schnitzel (calf), SV 45min. @ 58.5° C, Breading: flour, egg, breadcrumbs sweet red pepper S/ P.Cauliflower purée, S/ P, nutmeg, butter, cream, served in quiche tart, with Thai basil and truffle. Some sugar snap peas with sea salt.Sauce (reduction): quick veggie stock, shitake mushrooms (butter fried)…
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