Can’t go wrong here with this lightly pan-fried fish sandwich. Walleye and tilapia are great choices, and buying it as fresh as possible will make it even better. A simple egg wash helps the flour stick nicely to the fish and will give it the right amount of crispiness while keeping it out of greasy territory. You’ll know…
So I am think a thorough Bread class... Like a mini Modernist Bread Version would be awesome... A fermentation class.. A charcuterie class... Maybe some ethnic cuisine focused classes... Also, more tasting menu classes - done for each season at least. What does everyone else think?
Anyone grill in the winter? Last week was pretty mild here in Chicago and it got me thinking it might be possible to grill. Particularly, I have a specific idea: I have a large gas grill, but maybe I can use a small Weber Smokey Joe for a quick cook. Start the coals with a chimney starter and sear some steak over the…
Doing a multi-course tasting in a couple of weeks. One course is a play on fermented items...sourdough bread, accompanied with nduja, fermented hummus, and cultured butter. I have two gluten free diners. Any thoughts on a substitute for the bread? You could talk me into a GF bread (but I am not sold yet)...maybe other…
Hi - I am a Studio Pass member and have been a fan and user of ChefSteps for a couple of years now. I love stuffing that has been cooked inside a turkey but do not love so much the dangers associated with this if one cooks the meat to the proper temperature or, alternatively, the dry meat if one cooks the stuffing to the…
I like my veal liver pink. I received a piece of buffalo liver (+/- 1/4lb) and I would like to cook it ´sous vidé. What would be the best water temperature? And how long would it take to cook it?
hello, i was watching some cooking anime(which is actually written by a real chef) and saw that honey was used to tenderize meat. is it actually true? also, does onion tenderize meat as well? if yes wouldn't it be a good idea to make beef wellington but treat the beef like a chaliapin steak to make the meat softer.
hey everyone ! I'm thinking i might buy joule, but i was wondering if it is a home tool or if its commercial? I've been wanting a sou vide for so long and have been waiting to see if something new and improved came along and here it is! i do work in commercial kitchens so i don't know if this is something that would work…
Hey everybody,I've got too many peanuts and was thinking about making some peanut butter but the last time I made it, it turned out a little bit grainy. So my plan was to toast them, bag them with some oil and cook them in a water bath to soften them and then blend and season the mix. The thing is, I wasn't sure if cooking…
It seemed to me that it was a waste to use a single element and that it should be feasible to use the possibilities provided by the pressure cooker to accelerate the Maillard reaction to make a complete dish.
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