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Hi ... I use Callebaut 811 with 10% cocoa butter added as my coating chocolate ... no tempering issue, but when I hand enrobed pieces with very sharp edges, the chocolate at the edges crack after setting. How can I fix this?

Thanks to the assist from Shelby upthread- sv lobster tails No plate pics but served with roasted sweet potato

It’s not ready yet @FauxPas. I’m giving it 4 weeks before trying. Won’t be too much longer and I will be sure to report 😉

I had some suboptimal news, it called for congee. Harissa chicken tray bake with potatoes, cherry tomatoes and olives. Served on a bed of mixed greens with a blob of yogurt and a flatbread. Saturday night with the Carolines and I made a sardine dip plus another no knead baguette. A cool snap in the middle of summer called for warming beef casserole. This one with mushrooms and pearl onions, served on mash with garlic beans.

Going to put this here, although improving my sharpening skills is only one of the uses, along with looking at mineral specimens, and building things with microcontrollers. This is a Nikon stereo microscope so you can look at things in 3D. Really helpful seeing some of the problems. Not without its issues- my eyes are very narrow set so it is hard to get the stereo. That was a problem back in my geology days so it isn't just this scope. Local university branch campus was suddenly and sneakily shutting down their science programs ☹️ so a ton of equipment went to an ewaste recycling centre, who were flogging them off.

Oh yes - cut them into chops, marinate them in some olive oil and lemon and rosemary, and throw them on a hot fire...heaven! This is one of the better products, at a great price, that Trader Joe's carries! I think you can get a rack (8 chops or so) for under $25.

Anyone remember Nathan Myhrvold? Here's how quick, Instant Pot stock may be made, according to Modernist Cuisine At Home (eG-friendly Amazon.com link). And I doubt it's more expensive (to a smart shopper, like, say, @rotuts) than a garbage Costco chicken: By the way, no salt. And my guess is he isn't talking about carcasses from costco (you still need the raw thigh meat).

Here's the thing - I'm surprised. With all the shit that a Costco chicken is dunked in and infused with, making stock with that chicken is the perfect way to make sure you get all that crap into the stock. As much as everyone (allegedly) cares about their health, the environment, corporate malfeasance, why anyone continues to buy this manufactured food product is beyond me.

I make stock with pretty much every Costco chicken carcass. Bone, skin and any gel sitting at the bottom of the bag. I use the Instant Pot mini most of the time or if I've got the big 8 quart out I'll just add around 3 quarts of water. I don't bother to add any seasoning or veg - just the carcass. And I cook for 90 minutes. And if I want chicken to add to the soup I might make from the stock - I cut it off before IPing. Always gelatinizes.

I have tried these and everyone in the Household really loves them. I've never had citrus peel stuffed olives before and wow, what a great pairing. I like all types of olives and even the simple pimento stuffed make me happy. The white hazelnut spread is a win also, no where as sweet as nutella in my opinion. I'm just picking some unusual items to try and I cannot believe I am kind of excited about Walmart items, it's a bit humbling.

@OlyveOyl Hi there, I’ve been meaning to say I like the idea of your pistachio pesto from some time ago, and will try it with the basil I have growing. I am not a fan of pine nuts in general, their flavour is overpowering to me so this idea of using pistachios is quite appealing.

Exactly.

Paderborner, an "Alltagsbrot" or everyday bread for families across Germany. Paderborner is usually in the class of mixed rye-wheat or Roggenmischbrote, but our son wanted a 100% rye bread so I did it with home-milled whole rye flour and fine-grade cracked rye berries (Feinschrot), partially sifted rye flour ("Type 1150," with 1.15% remnant ash after incineration. Normally it would be wheat "Type 1050," 1.05% remnant ash), a very small amount of dry yeast, starter ("Anstellgut"), some fermented red rye malt ("Solod," used a lot in Eastern European and Baltic bread baking - a close German cousin is Farbemalz, roasted rye malt flour, though it isn't fermented like Solod), salt. Very moist ("Saftig" - "juicy"), and delicious.

Bialy babka , recipe from Smitten Kitchen. If you like an abundance of caramelized onions, this bread will please you. A soft, fine textured crumb with a thin crisp crust, quite delicious but messy to eat. Impossible to toast vertically but I think will make delicious toast as long as the bread is horizontal. Bialys, so good, a recipe from “Inside the Jewish Bakery”, Stanley Ginsberg and Nathan Berg.. Having made 4-5 different bialy recipes, this one is very pleasing with a 54% hydration level and two long rises . Both the bialy and Babka are sprinkled with nigella seeds.

Teochew bak kut teh noodle soup with Argentinian red shrimp.

@weinoo Excellent ref. Thank you . Bookmarked .

The video promises a roasted chicken stock in one hour and I believe it delivers exactly that. Shredding up the meat from a pre-cooked chicken to increase the surface area and allow for a shorter cooking time sounds smart if a 60 min stock is the goal. I generally simmer to reduce a stock to concentrate the flavor. I think he has a fair point that doing so will drive off some of the volatile flavor molecules along with the water but I see no data to back that up.

Should be the first thing that is learned when making stock or broth. Then the seasoning can be adjusted in the final dish.

The classic French (cooking school) method of making stock (and how I learned it), from Robuchon to Keller to Bourdain, is no salt or the barest minimum of salt when making stock.

I do the straight dough, and yeah it's a big batch. When I divide it into 5 balls (about 340 grams each), those go into the fridge in reusable containers that I brush with a little oil or spray with PAM. I find they're good and even better for at least 3 days (developing more flavor), so they end up all getting used. I'll make focaccia, pan pizza, etc. over the course of the next few days. This is another good source...https://www.seriouseats.com/the-pizza-lab-three-doughs-to-know

Here either. I might find a Cornish hen but not a whole chicken! Even the factory farm raised birds are over $5. Pastured, small farm, are quadruple in price. I don't mind the saltiness and to be honest, don't find it salty when the stock is used in soups.

I think we're talking about two different things here. What you want is chicken stock. What I make is chicken broth and for me it serves the purpose well. After reading everything I still think that your problem is the amount of water that you are using. If you want to have the exactly the same result as what they get in the video, you need to make it exactly like they make it in the video. If you are going to use two chickens, make two batches. It's going to take you twice as long but if you want success, patience is a virtue. When I have the time and enough carcasses collected in the freezer, I do make a brown stock. I roast the bones until they are nice and brown and then when I put them in the pressure cooker I use just enough water to cover them. As I said, using a rotisserie chicken here wouldn't be practical. They cost twice as much as raw chicken, are usually seasoned with some strange combination and overcooked to the point of chicken jerky.

@weinoo Did you use a polish or a levain? Or the straight method? Also, his recipe makes a lot of dough. Did you scale the recipe or make the full recipe? If you made the full recipe and assuming you don't use all the dough in 2 days, do you freeze the extra?

I made broth in my 2 IPs with two Costco chickens, one in each pot. I cooked them for 90 minutes. I'm very pleased with the result. I packaged it in one cup portions and they are in the freezer. The result is cheaper than buying grocery store chicken broth and much, much better. When I tasted the broth, I did not find it salty and I use salt sparingly when I cook. So thanks for starting this topic, @Shel_B. I'll continue to make chicken broth this way. PS Zeus, the cat, wouldn't touch the IP'd chicken. He wouldn't, as we say around here, walk two feet to fart on it,

Check this out, @rotuts...