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That may be so, but you don't cook with a concept. You cook with the finished product. I've never cooked with a salted stock nor do I want to. I want to be able to control the salt of whatever I make with that stock.

That's Chris Young's recipe also, you know. He was head research chef on the Modernist Cuisine team. Just as At Home is a simplified version of the original MC volumes, Young's YouTube channel is a further simplification for the low-attention-span cooking hack crowd. I'm sure he'd agree with you on salt and stocks, especially if you're making stock for reduction and saucemaking. He's just demonstrating a concept here.

Chicken, broccoli, and citrus stir fry with brown rice. We get a biweekly citrus delivery with our CSA box in the winter. The contents vary but it’s mostly variations of oranges with the occasional grapefruit, meyer lemon and/or makrut lime. We usually just eat all the fruit out of hand but for some reason had an overflow situation going on this week. This sauce had the juice of two blood oranges and two tangerines, and there were kumquats in the stir fry.

If everyone can PM me their information Name Business name if you have one address e-mail address cell number you will be using in Montreal Renee from Chocolat-chocolat wishes to know about any food preferences/allergies for the dinner she is hosting.

Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM DianaD Lisa M citowolf - Celia D Lambrecht gourmet +1 Sue PEI (possibly with Jane) GRiker Rajala Kate Jared A Kelsey Hayley Eat.Choui Audrey Brown Bernie - said he was coming

I couldn't agree more with your method. That's exactly what I do except that I want to use the meat. So I let it cook for 18 minutes, take out the meat at that point, then I return the bones and skin and finish cooking. I still get a nice flavorful broth.

@haresfur I agree w you to use less rather than more water. the iPot can be used to concentrate stock , using the quick release , then using the liquid again , several times in series. the steam that's released is the same as boiling the stock on the stove top. there are many threads on using the iPot for stock , well before this one was started.

I learned about pressure cooking stock from this book but forgot the details because this seems like a lot of faffing about. I don't do a classic stock, because I don't really see the need for all the veg. Pure chicken and nothing else is more versatile imo. I do strongly agree that you don't want to add salt, especially if you are going to concentrate it down. That doesn't happen in a pressure cooker, but I have done it afterwards if my pc stock ended up too thin. The real trick in pressure cooking stock is to minimise the amount of water used. I try to barely cover the bones, but you can get away with having a little sticking out. We used to be able to get inexpensive chicken frames, but don't really see them anymore, or they are more expensive than when grocery stores had their own butchers. A frame is basically the bones left over after they take off the legs, wings, and breasts, so minimal amounts of meat. I don't really see the need to add thigh meat (which is rather expensive here since people prize it more than most Americans seem to, present company excepted). I also find I get good stock in much less time, maybe 25 to 30 minutes. Make the stock, put it in the fridge, skim the fat off the top after it cools, heat it up again to seal in zip lock freezer bags. Freeze it flat so you end up with a fairly thin sheet of stock that you can easily break pieces off when you don't need a lot. I also make a one pot green chicken chili using a relatively small by American standards free ranch chook. The beans are cooked in the stock from cooking the chicken while it is being shredded and the two are recombined for the chili. If I were to make a roasted chicken stock, I'd take off all the meat off the bones from a Batchelor's handbag or two (no Costco near me) and just use the bones; you will get a good stock without all the salt in the meat.

it seem AB has a U-tube series : https://www.youtube.com/watch?v=hdUXDhIBxis&t=31s Ive picked up a lot of tricks from him , over the years. Histrionics here might be over the top. Up to you to decide .

Today, I had been reading some topic about chicken stocks. I don't possess or want a pressure cooker but make my stocks the old fashioned way using chicken carcasses, feet, head etc along with aromatics and water which then simmers for many hours. I never season it. Anyway, I can buy carcasses from the local supermarket after they have removed the breasts legs etc. It struck me that I've never seen carcasses on the online shopping app, so searched using the appropriate Chinese translation of "chicken carcass". The app took me straight to KFC's main site. "I'll have double carcass and fries" Not.

The Costco rotisserie chickens weigh about 3.25 lbs raw. There's a very precise minimum weight, but it's close to 3.25-lbs. The intent is to provide 3-lbs minimum cooked weight.

Lunch on Pancake Tuesday aka Shrove Tuesday. Smoked salmon with capers and gherkins wrapped in pancakes or some would call crepes.

Has anyone weighed the Costco chicken? The usual reason supermarket roast chickens are cheap is that they're tiny. You buy raw chicken by the pound, but roast chicken by the bird. And it's often barely more than a 2lb bird.

I made a kind of longevity noodle dish. These wheat noodles are over a metre long, the broth is enhanced with wombok, baby pak choy, mushrooms and chicken slices. Topped with coriander, green onion and chilli crisp, plus toasted sesame seeds. Gong hei fat choi !

Technically, the Spring Festival runs from New Years Day until The Lantern Festival, 15 days later. Another feast will be had every day. The statutory holiday however is only the first 7 days.

Generally speaking, I don't recommend visiting China during the Chinese New Year holiday. Most of China closes down and prices rise. You'll be fighting millions of domestic travelers who know their way round better . In fact, avoid any of China's major holidays, the other two being the first weeks of both May and October. Of course, if you have friends or family here, it's different.

Fried some smoked sausage and potatoes. Had it with some of my Olive My Pickle sauerkraut. It was fantastic!!

Crispy chickpeas and lamb with greens and garlicky yogurt from Dining In by Alison Roman. Flatbread from Andy Baraghani’s The Cook You Want To Be.

Timely, as this is in today's NY Times... 25 Essential Dishes to Eat in Los Angeles

Years ago, I went to Hong Kong at New Year’s time with a friend of mine who was born in Shanghai but grew up there. It was a wonderfully festive time to be there. The restaurants were packed with even bigger than usual family groups. Everyone seemed to be relaxed and in a good mood. A lot of places were closed the first few days but gradually started opening up again, though everyone seemed to be in party mode, coming into the office late, sharing food gifts, etc. The timing of the trip was because a friend of my friend was a travel agent who was arranging travel for her high school class reunion. They chose that time as many classmates who still lived in Hong Kong had time off and it was a good time to visit for those who had moved away. My friend and I were able to take advantage of the group rates for airfare and hotel but otherwise did our own thing: she mostly visited with family and friends, I mostly used my book of walking tours to wander about on my own, meeting up for afternoon tea or dinner with whatever group of her family and friends were passing through. My friend was also a coworker and I happened to be her boss or, as I described it, her talent manager. Whenever she introduced me as her boss, I was embarrassingly catered to as some sort of esteemed person! I wouldn’t otherwise have picked that time of year but it ended up being very enjoyable trip.

Most business and government offices etc resume on the 24th, but schools and colleges not until March 4th.

Things in a bowl #35. I made a broth with charred onion, ginger and garlic in chicken stock with a bit of soy sauce, sesame oil and miso paste. Briefly marinated chicken thighs with gochujang, ginger and garlic then pan fried, added baby bok choy to wilt, and served the lot over garlic rice. Nice. Topped with coriander, onion slices and chilli crisp.

When do the hordes of tourists gallop home?

I agree about having a foot on top. The only time I find it necessary is when the filling remains soft; then it's almost essential to add something firm to the top, as otherwise the soft filling can melt into the dipping chocolate. I do realize that the filling should not be that soft, but many ganache recipes (from reputable authors) turn out rather soft. About trimming the bottom edges: I always do this. With hand dipping, it is virtually impossible not to have the chocolate at the bottom of the piece spread out. I have had to accept the procedure as part of not having an enrobing machine. I should add that after watching Kalle Jungstedt hand-enrobe fillings in his videos, I now run a metal skewer across the bottom of each enrobed cube (while it is still on the dipping fork) to scrape off excess chocolate; the result has been few fewer spreading bottoms. I realize others have been doing this for years, but I have never figured out a way to attach a scraping wire to my tempering machine, so eventually thought of running the scraper under the cube.

Tacos