Awesome and very helpful as a guide. I highly recommend getting this book. I rented from the library, but I would highly suggest buying this one. Not really meant to be read as much as consulted from time to time.
Awesome and very helpful as a guide. I highly recommend getting this book. I rented from the library, but I would highly suggest buying this one. Not really meant to be read as much as consulted from time to time.
Book was pretty good. I honestly liked the first one more, probably because it went into some of the same things again and I just got done with the first book. Still very informative though.
So one of the issues that i've been running into with the no knead bread recipe from My Bread by Jim Lahey (run and get it immediately if you don't have it), is that it's not great for sandwiches. The boule that it makes is beautiful beyond belief and delicious, but the inconsistent natural shape doesn't give you a lot of sandwich worthy height.
Hey everyone. What do you all do for storing homemade bread? I have been wrapping in wax paper and storing in brown paper bags. It holds fairly well for a couple days. I haven't wanted to use plastic because it makes the bread chewy. Refrigeration affects the flavor because the bread absorbs other stuff in the fridge. I'm not above using a SIMPLE additive, nothing too crazy, but just to make it hold for some additional time.
There are low fat diets, low carb diets, grapefruit diets and many inbetween, but the best diet is obviously the Balanced Diet. Everything in moderation. The Zone Diet is the most popular "balanced diet" and is represented by the numbers 40:30:30: 40% Carbs 30% Protien 30% Fats Of all the foods I eat, Lasagna hits the mark as the perfect food!
What do you eat that is close to 40:30:30 ?
Hey Chef Jacob and everyone else!
I'm not sure how long you've had the new website, but I like it! I remember you mentioning getting a new job and that you didn't want to say anything about your blog at that point. I guess they were into it, huh?
Hello,I am new here!www.stellaculinary.com looks so great,I think I will learn more from here!
Good day!
I would really like to announce what's up to everyone.
Holy crap. I recently got a Foodsaver GameSaver deluxe vacuum system. This thing is absolutely the $hit. If you like to buy in bulk to save dough, as I'd imagine most of the home kitchen warriors and smaller restaurant owners that don't have constant shipments of new product would, it's fantastic. Removing the air helps everything freeze better with no air to spoil, it thaws quicker when needed, and holds for more than triple the amount of time. Also, the hose attachment is cool.
So far, you've had videos for portioning ahi and halibut, along with a few other things for fish. How about instruction on how to clean and fillet a WHOLE fish?
P.S.: The ahi-loin video is not labelled as "Fish," so it doesn't show up in the list when one clicks "Fish" from the halibut-portioning video.
Thank you.