Featured Threads Archive
Here we are:
The ingredient for the month of May is ALCOHOL.
Plenty choices, from brandy butter to beer battered fish, from carbonade Flamande to Advocaat and so on and so on
The usual rules apply:
- The challenge begins on the 1st of every month and the last entry must be made by the last day of the month.
- You may post multiple entries.
- All entries must be cooked during the month of the challenge.
- If you use a documented recipe, please cite your source.
- Entries should include the name of your dish and a picture of the final product. Sharing personal recipes and pictures of the process are not mandatory but extremely helpful.
- The winner is chosen by the person who posted the challenge, and is announced after the last day of submissions. The decision is final and falls entirely at the discretion of the challenger.
- Submitting an entry makes you eligible to win. If you do not wish to be considered for the win you may still participate in the challenge, but make...
Hey there, so I have been trying to make a passion fruit flan for quite a while now and always end up with the same obvious result, the citrus curdles the milk. People have told me to try and add just the powder from the powdered milk into the mixture to prevent curdling, which did not work. Now I am thinking about maybe just substituting the evaporated milk from the can completely with powdered evaporated milk (already added to the water) to see if it will result in any difference. This dessert has such a perfect beautiful creamy texture when done right. I've done it with many other flavors that don't involve citrus, but this one is really tricky and I need some help figuring this out. I use evaporated milk, sweetened condensed milk, eggs, and vanilla and bake at 350 degrees. Does anyone have any solutions to avoid the passion fruit from curdling the milk?
Additionally, does anyone have any advice on raising the pH of the juice that won't change the flavor, because I know that...
Hey all. My first post here. Excited to be part of an educated cooking community.
Anywho, beef jerky! I'm looking start experimenting, but I'd like some input from people who've made a go at it. What cuts you've used, seasonings, cooking methods and the like.
How does marbling play in the dehydration process? Does the raw tenderness of the cut make a difference on the first finished product?
Excited to here from you!
I am doing my thesis project in a design school at the moment and I FINALLY got to do a project with kitchen knives which I've been interested in for a while now, sooo I have a provocative question for everyone...
I think its interesting how some of us have very positive relationships with our knives - e.g. I love my Gyuto and rarely is anyone else allowed to use it - and yet many cooks have terrible habits of using and maintaining their knives - despite the fact that it is the most used tool in the kitchen and requiring most skills to master. So I am trying to find out more about what makes some of us have good relationships with this iconic tool to hopefully find ways of enabling others to improve theirs....
Currently I am working on a website for my project where I am collecting stories of kitchen knives with photos so you can see what knives people are using, and read about the relationship of the owner towards each knife, perhaps to find some inspiration or realize that...
The question is in the title. How do you think your job, your food affects people? Does it inspire them? Does it make the world a better place? Does it go beyond sustenance and provide a comfort?
So on the drive back to Salt Lake I was thinking about some of the past challenges, some more popular than others. I considered revisiting some like eggs, pasta, tomatoes and such. Given that Spring has come to the Northern hemisphere, and winter has not yet hit the southern, I was thinking barbecue or grilling would be a good topic, it had a lot of activity back then. Decided to give it a bit of a twist.
No, not like the old Euell Gibbons "Ever eat a pine tree?" ads. And not like the ingredient list for some processed, prepared foods where down near the bottom of the ingredient list is "cellulose fiber" - basically sawdust. I'm thinking wood as the primary heat source for cooking the main ingredient.
It need not be actual wood. For example, you might do a mushroom swiss burger for this challenge, and want to kick it up a bit using smoked cheese. So you cold smoke the cheese using some sawdust or wood pellet device, that...
I am going to make a go at cooking some fresh cut fries tonight. I've done this a few times over the years and the things that are usually disappointing to me are 1. the color, generally they get far too dark for my liking and often look "splotchy" 2. I personally love a fry that has a golden crispy outer crust with a soft interior.
I know one of the go-to-methods for fries is to par fry them. I am going to try that tonight. What I read was to cook them for 3-5 minutes at 325F, then let them drain/rest while you bring the temp up to 375 and finish them at 375F. Let me know if that's not correct.
I think the other issue is I need some kind of coating. I've heard of dusting them in rice flour, but I'm not sure that's going to give me what I want. I wish I had a picture to show you. The closest fast food fry that I can think of would be Burger King. I don't really want a battered fry, at least not a thick batter. Maybe it needs to be rice flour and cold water but thinner than a...
We have a food experiment challenge this month: What's your favorite authentic Indian dish recipe?
We would like for ChefTalk experts to share what they made with us using the products found here: https://www.pataksusa.com/
We’ve seen anything from Indian Tacos, to using the curry paste as the sauce in an Indian Curry Pizza, Indian flavored chicken wings, Indian inspired bowls, etc., vegetable sauces and meat marinades.
Freebie Alert: We want to send you FREE samples to try out. To request a free sample (one single sample will be a case of 6) of your choice by visiting our request form here **U.S. mailing addresses only**: [Removed, contest is expired] - We apologize but we cannot ship any samples or packages to non-U.S. mailing addresses. As a kind reminder, P.O. boxes, international addresses that are outside of the U.S. are not accepted.
How to Enter:
1. Reply to this thread and post up...
I am an Englishman living in Asia and like many English folk, I am partial to a cold pork pie with a bit of salad and a strong cheddar. There is now a growing interest in my pies over here. I can make around 30 at a time - still a very small turnover. Demand fluctuates and so I need a way to save pies for later. So the question is, "Can I freeze and keep quality high/if so at what stage do I freeze?"
The pies are made with hot water crust pastry/jelly made from pigs feet/pork shoulder,pork belly and cured bacon. The pastry is very fatty (made with homemade lard and butter). Meat has a good amount of fat too from belly and bacon. At the moment I assemble them in molds and par-bake 30 min then take out of molds, brush with egg wash sprinkle with thyme and a bit of kosher salt and then bake a further 40 min.
1. Assemble pies and then partially freeze, take out of molds and vacuum seal (I have a chamber vacuum machine already). Store in freezer.
2. Cook 30min - take...
ive been wanting to leave my current job for something more fine dining for awhile now, ive been hitting the pavement and filling out countless job applications for a full time position? At almost all the ones i was offered a potential job, i had to come in and stage, which fine, im ok with the staging process.
But ive learned at least the past two or three stages (basically from actual employees) that the place hiring isnt even technically hiring for the position i would come in and stage for. Even more frustrating that a job that advertises their positions as full time, ive come to learn more often times then not that it isnt a full time position at all, much less barely part time.
Is this a new thing with restaurants who are short on hand, just acting like they are hiring and having a new stage come in everyday and do free labor, then actually not offering anything in return??
i dont think its the most ethical thing a place of business should be doing, but ive even heard from...
1 C. Sour Cream
3 C. All Purpose Flour, divided
1 pkg. Dry Rapid Rise Yeast
¼ C. Warm Water
2 Tbsp. softened Butter
1 tsp. Salt
1 Egg, beaten
1 stick (½ C.) softened Butter
½ C. Granulated Sugar
1 Tbsp. ground Cinnamon
1 C. chopped Nuts
½ C. Raisins (optional)
Prep two 9 inch cake pans
(or a 9×13 inch pan with double the ingredients below) with:
1/3 C. Dark Karo Syrup and ¼ C. Brown Sugar
Preheat the oven to 375⁰
Heat the sour cream over low heat in a small saucepan, just until lukewarm.
Dissolve the yeast in the warm water; set aside to proof.
In a Food Processor, combine the warm sour cream, butter, salt, egg and yeast mixture with 1 cup of the flour until smooth. Add the remaining flour, until the dough pulls away from the sides of the bowl; continue to process for 30 seconds.
Turn the dough out into a large, greased bowl and...
Good Day Everybody,
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Petersham Nurseries brings nature and elegance to the heart of Covent Garden with an unparalleled lifestyle destination that captures the unique spirit and rare beauty of its original site in Richmond. Floral Court, a central courtyard is being transformed into an inspirational haven...
I guess I'll start.
Chili and Syrah. The pepper and spice in the chili really worked well with the Syrah. In fact, Syrah pairs nicely with spices, especially black pepper.
I was a lot younger when I tried this.
I had a couple of ideas in my head and one of them was Capsicum. I checked the old challenges and found that we had done a pepper one already
So that one was out.
I didn't want to do another region (I was thinking of Carribean) and my other original idea was Coriander (the whole plant). Decided not to do that either.
The March challenge is:
THE GINGER FAMILY
Here is some info that I stole from Gernot Katzer's spice pages.
If you have never visited that site, please do it now.
The ginger family contains several important medical plants. 1500 species, typically tropical perennials, often with large rhizomes. Essential oils are common, consisting both of terpenoids and phenylpropanoids.
- Aframomum citratum (Mbongo)...
I needs to buy a cooker for home use, it's going to be used for Chinese cooking so the gas needs to be strong and also need to bake cakes, so I wanted to get a dual fuel.
Can anyone recommend a cooker? I always find the gas is not very strong in the UK, but i don't know if that's the supply or the cooker. Please can you help?
My budget is £1000
Hey guys, I've seen some people suggest doing a degree in business while working in kitchens for experience instead of attending culinary school. For me, this would be a cheaper option because i could attend the university in my state rather than pay for a private culinary school in another state. Can you guys think of pros and cons for going this route?
It's trade show season and I'll be heading to Restaurants Canada as usual. I'm just wondering what others think of attending trade shows. I go essentially for some networking and to look at new items that I've only seen in catalogs. But I'm wondering what the ChefTalk community think of attending such events?
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