Always_a_3rd

Eternal, just hold back some risotto. Begin by cooking more than you know you'll need and when its about halfway "there", scoop some onto a bakesheet, a couple portions worth, and cool it quickly. You can finish what your cooking in the pan as per usual and reheat the par-cooked with stock the next day. That being said, arancinis are pretty tasty!

Au Pied De Cochon by Martin Picard, is a well respected "Canadian cookbook"

This won't really work for your current stew situation, but I have in the past used preserved lemon in a lamb tagine that took the tagine from ehhh? what does that need? .. to WOW. Currently I'd say gastrique, use a similar flavor note from the wine you had (lets say blackberry, just for example) grab a bottle of blackberry flavored vinegar and make a nice sweet/tart gastrique. 9 times out of ten that resolves the problem for me

Exactly, I figured that its going to be washed off anyway, and it's like 5 g per 500ml water or something like that, just wanted to be sure everyone is on the same page. Memories of the Simpsons Ralph Wiggum "Tastes like Burning..."

I got my sample of alginate, all I needed was some calcium chloride to make "ravioli", "caviar" etc. Stopped at a compounding pharmacy asked for Calcium chloride, got some, but was told not to ingest it as it could inflame mucus membranes? Anyone have a response, it is labeled Calcium Chloride USP.

I'm opting for the SLOOOWW food, braised it is great, after braising, serve it as a steak sandwich, with some caramelized onions and mushrooms, bleu cheese......yep, i'm in heaven.

cooling the braise in the liquid allows for almost 15% more mass in your finished product as well. That's 15% more delicious!

My secret for chicken fingers that almost every kid loves is: flour and seasoned egg wash, when I get to the breading though I use a combo 70% panko and 30% sweetened coconut. If you use smaller pieces of chicken, or turkey for that matter, the coconut won't burn and you can have the oven nice and hot for a crisp crust. If you want to freeze them, just don't cook 'em and IQF them on a pan, and the next day, portion them into ziplocks or whatever. My .02

I always account for the moisture other than fat that is in the butter. For example, using 3 oz of clarified butter will yield you exactly 3oz, however melt 3oz of whole butter and allow it to simmer off milk solid will yield less than 3oz (approx 2.75oz) You will have less lumps if you use clarified or allow the moisture to be cooked away from the butter before adding the quantity of flour.

HAHAHHA, I'm not laughing at you, I was laughing because I remember the first time I made bagels. Not having much experience at the time, and the recipe was rather unclear as to the size that they should shaped to, I formed them into COOKED bagel size (or maybe a wee bit bigger) rather than uncooked bagel size. The second they were plunged into the boiling water, instant automobile tires that resembled bagels, just 10X bigger. Just mutant ugly things that the girlfriend was scared of. Haven't had the heart to try them again, even ten years later. Thanks for the memories!

First off, I would make sure to have the right quantity and correct type of bones. Veal shank bones contain more gelatine than similar shanks from full grown cows. By weight, I would suggest 10kg nicely roasted veal bones to 20kg COLD water and 5kg assorted mire poix, a nice herb sachet and some tomato paste (I caramelize my tomato paste in equal parts duck fat until well browned) and bring to a lazy, key word LAZY simmer, very minimal amount of bubbles coming to the surface. Make sure to skim every hour or so and overnight you will have a nice veal stock with a nice color, body (which you want when you try to reduce) and if it has simmered slowly, nice clarity. However, if you find that you stock is missing body, oxtail will provide body to spare. A little will go a long way. Sorry for the long post, great sauces start from great stocks!