I'm originally from the mid East and love making shawarma on my rotisserie. However, recently I've been wanting to make something else on it.
I don't want to do the whole bird thing.
Do you guys have any ideas or recipes of meats I can stack like a shawarma, but with a different type...
So I've been smoking meat, and bbqing ever since I can remember and it's always been my passion. I've been starting to look into what it would require to open a smokehouse restaurant.
I've already got a vague idea for a menu (brisket, ribs, chicken, sous vide steaks, burgers...
I need to fry up some pineapple chicken (18 chicken breasts)
Now, I tend to use a deep fryer (3L), and dip the chicken breast pieces in a slurry made from cornstarch, eggs, and soy sauce.
What would be the most efficient way to make this, in your opinion?
Should I cut all the...
I'm looking to buy a knife. Preferably a Chef's knife. I'd like one that I don't need to sharpen very often. I really like the hammered look and right now, I'm looking at Shun's Premier Chef's knife.
I think they have them from 7" and up to 10".
What do you think of the Shun Premier...
I'm new here. I have a Moroccan background and recently, I've started incorporating Argan Oil into eggs, salads, and some meat dishes. I wonder how many of you have had the opportunity to cook with Argan Oil, and if so, what types of dishes?
I'm obviously new to this website. I'm a home cook who really enjoys every aspect of preparing food, except for baking, but that's what my wife is for :P.
I'm 24, and always looking to make the best dishes possible. One challenge that I often face is the fact that I am Kosher. I am...