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  1. masseurchef replied to the thread Italian Cheesecake Question re: Fluffiness.

    Update: after a day in the fridge I think it has settled down to a nice texture, not too dense, not fluffy either. There's still just a...

    Oct 19, 2018 at 4:00 AM
  2. chrislehrer replied to the thread Sous vide vs oil poaching.

    Oh, I will. Duck... Game challenge?

    Oct 19, 2018 at 1:24 AM
  3. chrislehrer attached a file to the thread I tried Chineese food for the first time. It wasn't a pleasant experience..

    Ah, Chinese food. So bland.... [ATTACH]

    IMG_20181018_183324071.jpg Oct 19, 2018 at 1:23 AM
  4. masseurchef liked phatch's post in the thread Italian Cheesecake Question re: Fluffiness.

    I think it improves the texture. Without a water bath there's often a discernable texture difference between the Center and outside...

    Oct 19, 2018 at 12:06 AM
  5. phatch replied to the thread Sous vide vs oil poaching.

    Be sure and report back how it worked.

    Oct 19, 2018 at 12:05 AM
  6. teamfat replied to the thread Ladies and Gentlemen, draw near and listen, the October challenge is Game meat..

    I managed to get a couple more eggplants off the plant before the hard frost, this look like a pretty tasty way to prepare them. mjb.

    Oct 18, 2018 at 11:34 PM
  7. teamfat liked morning glory's post in the thread Ladies and Gentlemen, draw near and listen, the October challenge is Game meat..

    Gingered duck legs with aubergine, plums and orange. It started with duck legs marinated in ginger juice and soy sauce for 24 hrs. Then...

    fullsizeoutput_3c3c.jpeg fullsizeoutput_3c00.jpeg Oct 18, 2018 at 11:20 PM
  8. chrislehrer liked maryb's post in the thread I tried Chineese food for the first time. It wasn't a pleasant experience..

    Local Thai place has 2 menus, I get the second because I like my food spicy hot instead of midwest bland... they appease the bulk but...

    Oct 18, 2018 at 11:08 PM
  9. chrislehrer replied to the thread Sous vide vs oil poaching.

    Just did a back-of-the-envelope calculation, and actually, that makes perfect sense. The salt I'll have to guess a bit, obviously, but...

    Oct 18, 2018 at 11:07 PM
  10. phatch replied to the thread Sous vide vs oil poaching.

    I know. That's all stuff you don't have to account for absorbing seasoning though. It probably isn't linear for all ingredients. Salt...

    Oct 18, 2018 at 11:01 PM
  11. maryb replied to the thread I tried Chineese food for the first time. It wasn't a pleasant experience..

    Local Thai place has 2 menus, I get the second because I like my food spicy hot instead of midwest bland... they appease the bulk but...

    Oct 18, 2018 at 11:00 PM
  12. Chefbutters1022 posted a new thread.

    Pizza oven

    I am working in a bakery that has a double deck pizza oven. I would like to know what the best route route to clean the pizza stone on...

    Forum: Professional Chefs

    Oct 18, 2018 at 10:56 PM
  13. chrislehrer replied to the thread Sous vide vs oil poaching.

    But the reduction in fat is colossal! I mean, if you do 3-4 duck legs the old way, it takes about 4 cups of duck fat, sometimes more,...

    Oct 18, 2018 at 10:54 PM
  14. morning glory attached a file to the thread Ladies and Gentlemen, draw near and listen, the October challenge is Game meat..

    Gingered duck legs with aubergine, plums and orange. It started with duck legs marinated in ginger juice and soy sauce for 24 hrs. Then...

    fullsizeoutput_3c3c.jpeg fullsizeoutput_3c00.jpeg Oct 18, 2018 at 10:38 PM
  15. morning glory liked lagom's post in the thread Ladies and Gentlemen, draw near and listen, the October challenge is Game meat..

    Yes it certainly does. We can’t all be out hunting every day, as much as I would enjoy that.

    Oct 18, 2018 at 10:31 PM
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