I researched the best non stick pan for everyday cooking over the past few days because I need a pan that is durable, easy to clean, and great for daily use. I read reviews on The New York Times, Consumer Reports, and Popular Mechanics, and they are marking these two as the best options: HexClad Hybrid Nonstick 10-Inch…
Last Thanksgiving I accidentally made a quadruple batch of the pie dough. I wrapped the two discs and placed both in a freezer bag, which has been in the bottom of the freezer drawer ever since. Now I’m being called on to make my apple pie again and was wondering if the old dough is safe?
Could u release convection oven time & temps for different cuts of meat for baking/braising? i know chefsteps idea is focused on sous vide but still wish to see more convection oven ideas after i bought it hahaha :D <selfish>
Made these for my neighbors for Valentine's Day.
Tostadas are delicious, but they can get messy if you're not careful! To fully enjoy Tostadas in Brownsville TX without the chaos, start by layering ingredients evenly—avoid overloading. Use creamy bases like refried beans or guacamole to help toppings stick. Eat with two hands and take small bites from the edges inward to…
I have some Dall Sheep, and Caribou that I would like to cook Sous Vide this weekend. The game meet is delicious but is VERY lean and tends to dry out in the cooking process. Would you recommend I use the time and temperature chart for beef, pork or something else? Thanks in advance for your advice!
Perfect Mac & Cheese – Creamy & Extra Stretchy My Mac & Cheese recipe uses sous-vide technique to achieve the perfect balance of creaminess, stability, and long, stretchy cheese pulls. Here’s how I do it: 1. Cooking Pasta Sous-Vide•Seal pasta in a vacuum bag with a small amount of water and salt•Cook at 85–90°C (185–194°F)…
Putting together a menu for a rum house kitchen. They're doing social food with a pizza oven being the main attraction. Trying to put together a couple of bbq base pizzas with toppings that are a bit more interesting than the conventional chicken/bacon/onion toppings you'd usually see on a bbq base. The bbq sauce for the…
I was in New Orleans last weekend and had a dish called Scalibut at GW Fins (https://gwfins.com/menus/dinner-menu/entrees/) that was unbelievably good.My understanding is that they use meat glue to place thin slices of scallop on top of the halibut filet, sous vide the whole thing, and then sear the top in a hot oven.I'm…
Next month I'm thinking of stocking up on bones & cheap parts of beef, pork & chicken to make a batch of stock for each so I have it in hand all the time for braising, stewing, jus and things like that. How long do stocks usually last in the fridge/freezer and what is the best way to store them? How do you guys make your…
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