We ‘re going to a progressive dinner this Friday night, I wanted to bring funeral potatoes but wanted to add in the mix a large bonesless/skinless chicken breast . Would this be sack religious or is it normal to add chicken Or over the top and not in a good...Read more
We have a Christmas day just the two of us sandwiched in between two days of family Christmas chaos with travel and lots of rich food. I want to make us a meal which contrasts this by being light and healthy, but exotic enough not to be something I make...Read more
"New School Teriyaki" shelf-stable sous vide sauce from ChefSteps with boneless pork chop turned out great!">"New School Teriyaki" shelf-stable sous vide sauce from ChefSteps with boneless pork chop turned out great!
So ChefSteps, the makers of the Joule immersion circulator, have a new business, selling 16 different room temperature, shelf-stable sauces for sous vide cooking. Actually 17 sauces were available when I ordered last week (free 5 day delivery by FedEx), since they had a temporarily available "Thanks Give Me...Read more
Hi all, I'm thinking if making this quail and fig recipe, but I'm very worried about overdoing the quail. So naturally I thought about making it sous vide instead. The first problem is, I've found several different times/temperatures for cooking whole quail sous vide. The one I'm tempted...Read more
how many pounds of homemade pasta for this holiday party?">how many pounds of homemade pasta for this holiday party?
I use 55 grams per person - for a main course! 55 g * 11 = 605 grams = 1.334 lbs = 21.34 ounces for "small portions" I'd cut that in half. Reading More May Cause Envy...Read more
Substituting Sugar-Free Jell-O for regular when baking">Substituting Sugar-Free Jell-O for regular when baking
The recipe I'm using to make cookies calls for a package of lemon instant jell-o pudding mix. I accidentally bought the 1oz sugar free, fat free version instead of the 3.4oz regular version in the recipe. The recipe has you add the dry pudding mix into the dough. Will this...Read more
I am embarrassed to be on a cooking site and see a very pertinent question from a home chef being ignored about two such a vital ingredients, Glace de Viande ans BEEF! SMH. How did a site editor not at least add to this post? It...Read more
Vietnamese chicken wings...who's got the best recipe?">Vietnamese chicken wings...who's got the best recipe?
Andy Ricker's Pok Pok Ike's chicken wings started it all for me. The best of all worlds, 1..Chicken wings, and 2..Vietnamese flavors. Now I have enjoyed wings at The Pig & The Lady in Honolulu, and the wings at Madame Vo's in NYC. All are awesome, though I have to...Read more
I found out this week that the company is no longer selling their retail size canister and are discontinuing their food grade retail presence. The customer rep I talked to said to check food distributor type places that would carry the 3 pound box. I can order it online but...Read more