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paulraphael

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Topics posted by paulraphael

  1.  

    Anyone used dry aged trim in making a sauce?

    By paulraphael, in Cooking

    • 8 replies
    • 2,969 views
  2.  

    Checking accuracy of an immersion circulator?

    By paulraphael, in Kitchen Consumer

    • 11 replies
    • 2,122 views
  3.  

    What Are You Cooking Sous Vide Today? (Part 1) 1 2 3 4 23

    By paulraphael, in Cooking

    • 564 replies
    • 93,303 views
  4.  

    Adventures in Steak 1 2 3

    By paulraphael, in Cooking

    • 59 replies
    • 14,287 views
  5.  

    A long overdue postcolonial reading of the Williams-Sonoma catalog ...

    By paulraphael, in Kitchen Consumer

    • 14 replies
    • 3,114 views
  6.  

    Meat and Seafood sources in DC

    By paulraphael, in DC & DelMarVa: Cooking & Baking

    • 11 replies
    • 7,733 views
  7.  

    Ice cube trays?

    By paulraphael, in Kitchen Consumer

    • 24 replies
    • 7,124 views
  8.  

    Dry aged beef trimmings

    By paulraphael, in Cooking

    • 5 replies
    • 7,387 views
  9.  

    Freezing soup

    By paulraphael, in Cooking

    • 4 replies
    • 1,811 views
  10.  

    Herb infusions in ice cream

    By paulraphael, in Pastry & Baking

    • 0 replies
    • 1,196 views
  11.  

    Running butter through a meat grinder

    By paulraphael, in Cooking

    • 10 replies
    • 3,905 views
  12.  

    Thickening Brown Sauces

    By paulraphael, in Cooking

    • 10 replies
    • 3,309 views
  13.  

    How much gelatin in stock?

    By paulraphael, in Cooking

    • 10 replies
    • 2,904 views
  14.  

    ziplocks for cook-chill sous vide

    By paulraphael, in Cooking

    • 24 replies
    • 5,001 views
  15.  

    Source for small quantities of Reflectix?

    By paulraphael, in Kitchen Consumer

    • 4 replies
    • 1,985 views
  16.  

    Hot Sauce War: Marie Sharp vs. Melinda's

    By paulraphael, in Kitchen Consumer

    • 6 replies
    • 39,488 views
  17.  

    Is this a levelling foot?

    By paulraphael, in Kitchen Consumer

    • 15 replies
    • 2,841 views
  18.  

    Why so much water for pasta? 1 2 3 4 6

    By paulraphael, in Cooking

    • 130 replies
    • 30,914 views
  19.  

    Meal in the middle of nowhere

    By paulraphael, in Food Traditions & Culture

    • 17 replies
    • 4,332 views
  20.  

    Spherified chocolate

    By paulraphael, in Pastry & Baking

    • 12 replies
    • 8,688 views
  21.  

    Health Dept. Grading System in NYC

    By paulraphael, in Restaurant Life

    • 11 replies
    • 5,034 views
  22.  

    Separating a lot of eggs

    By paulraphael, in Pastry & Baking

    • 17 replies
    • 4,201 views
  23.  

    Japanese knife techniques 1 2

    By paulraphael, in Cooking

    • 36 replies
    • 14,527 views
  24.  

    Uncured Ham?

    By paulraphael, in Kitchen Consumer

    • 19 replies
    • 13,385 views
  25.  

    Great pizza in Chicago

    By paulraphael, in The Heartland: Dining

    • 12 replies
    • 4,235 views
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