So we are coming to the last part of the quarter cow we purchased last winter and it's almost all down to the "nasty bits" as Anthony Bourdain likes to call them.
I have a love/hate relationship with Liver. I really love a well (and properly) cooked liver and stick to chicken livers but I hate just about everything else about it (cleaning, prep, cooking, etc...)
My wife doesn't even like to eat it (although my chicken livers tend to get multiple tentative samplings..)
The Burning Question is: is Australia really downunder or are all you silly people in the north holding your maps upside down. If you aren't then what will happen if the poles switch from north to south. Through history (his story) they do this from memory every 5,000 years or so and we are overdue for another one.
p.s. I don't trust my memory
p.s. I don't trust my memory
.
Hi Guy and girls, Just watched a cooking show in Aus, yes we do have them lol.
My question is chef put a nice amount of salt and pepper all over a roast then, poured oil all over it washing most of the salt/pepper off. Am I missing something or is this counter productive?
Maybe I am doing it wrong but I put oil on first then salt/ pepper. If I use herbs I mix those in the oil beforehand.
Cheers Pete
I absolutely LOVE this concept and look forward to more episodes. I'm a good home cook (my family thinks I'm "Very" good) but the TCD series gives me the hope of having them think I'm a real restaurant chef!
Thanks for all you do on this site, Jacob!
Hey Chef,
Just switched over from the other site, been BUSY with school. i'll update Culinary School experiences in another forum. The site looks great. Thank you for taking the time out of your busy schedule to make this happen. Your info posted here has helped me at times more than some of the instruction i've received at school.
Respectfully,
Liam
I hate to ask a stupid question, but I have yet to work in a professional kitchen other than at the Chain restaurant that I work at now where there are not any pots and pans save the small cast-iron skillets that we serve appetizers and fajitas in.
In such a restaurant, are the entrees (such as the pan roasted fish in CT4) all done in their own cooking vessel and washed after or just wiped or what? Again, it seems a silly question to me, but I can't see using the same pan for multiple dishes, as well it seems impractical to keep changing cookware constantly.
I would just like to ask opinions on none-stick cookware.
Are there safe ones?
Are there very dangerous ones?
.
The ones I have seen and used in the past have always had a warning to not overheat them.
So consequences are you stew a steak instead of frying it. Just bought my wife some Scan pans, although they are supposed to be very good, are they?
I worry about the stories that go around and would value comments from people far more wise than me on this subject.
.
Pete
So back in the day on FCS there was a post about cast iron and seasoning it. Someone mentioned using flour and cooking it on over and over to get a solid season on the pan in a short period of time... does anyone know the actual process for this?
Anyone on here slice their own meat? Deli lunch meat sucks and is packed with water and sodium. I've also never seen a circular chicken....hmmm. There is a super nice edgecraft slicer for under a hundred bucks on amazon and it looks to be perfect for home use. Anyone have any tips for storage, cooking techniques, anything?
So I've hit a wall, and I can't figure this one out.
One of my signature dishes is a pork and veal stuffed chicken thigh wrapped in bacon. I normally slice it into medallions to fan on a plate, but the problem I'm running into is the crispy bacon.