Well tried something totally new to me.
BBQ or grilled (however you label it) fried chicken.
Got the idea from another site and well went a step futher.
Battered chicken (5 thighs bone in) (3 skinned ,2 skin on)
Dusted in seasoned flour.
(1/2 tsp natures seasoning)
(1 tsp master grills OL western BBQ spice)
dipped in eggs
(3 well beaten)
covered in seasoned panko bread crumbs
(1 tsp master grills ol western spice)
My name is Nina and I'm actually not new, but I have returned. I love this site and believe that the knowledge that the chefs and foodies share on Stella has made me a better cook/baker.
I started of as hobby baker (I learned a lot from your podcast, thank you). Now I am selling a few loaves online.
I life in the Philippines. Flour and especially organic, low-gluten etc flour is very expensive and often not available.
Soon I want to import my own flour. That means I would get about 200 to 300 kg of flour at a time which need to last up to 4 months.
How do I store that? How do professional baker store their flour. I doubt they keep it for so many months though.
Thanks for your help
Andy
Hi! I need to buy some new cookware, but I'm living in a very tiny space. I find the nesting cookware with removable handles intriguing, such as the Magma 10-piece gourmet nesting set. Does anyone have any experience with these? Thanks!
Good morning my culinary friends,
I made chef Jacob's chicken stock last weekend, and unfortunately I put one portion in the fridge, as it was my intention to go use it and make soup with the stock as a base, however that chicken stock has been sitting in a container in my refridgerator and now I am wondering if I heat it up and boil it, and then put it into an ice bath, would it be ok to then freeze it and use it later for soup - or would I best throw it out?
Your input would be very much appreciated.
Thanks in advance,
Robyn
A quick, easy and tasty tea-time Indian snack recipe at a gathering in every Indian household!
INGREDIENTS
Ok so maybe it is not a big deal on what I am having, but hey something should be posted now and then, just on the gp.
Spring rolls using premade wrapes,filled with ground pork shredded cabage, finely chopped mushrooms,bean sprouts and pine nuts (which does give them a unique flavor)seasoned to my tastes (hot pepper flakes) soy and oyster sauce and nature seasoning. Sweet sour sauce for dipping
Also serving up egg foo young with brown gravy.
So whats on your plate lately?
kit
When I was younger and I was out eating in a restaurant with my family there was a sandwich on the menu that I I had never heard of.
Ask the waitress about it.
She described it and it sounded delicious, so figured I would try it out.
It was really good, though very rich.
I started to see it on more retrurants menu. In fact Just about all restuaurants had it on the menu after that. Then it faded, and I think a person would be hard pressed to find it on menu's today.
Well yesterday I decided to make one.
chef Jacob,
i would just like to ask if , noise or loud sounds can affect the fermentation of dough?
tnx
des
Chef,
I'm just now listening to SCS Sous Vide Cooking - The Good, The Bad, & The Ugly.
You mentioned gradient sous vide cooking where the water temp is set slightly higher than the target food temp, then using a probe thermometer poked through a piece of weatherstrip to monitor the actual food temp.
I'm not picturing this! Any chance you could do one of your quickie videos demonstrating it? Or if you already have, point me to it?
Thanks!