FeChef

One of my favorite methods for swordfish is to brine in 1 quart water with 1/4 cup coarse kosher salt for 1 hour no more, no less. SV for 45 minutes at your desired doneness temp, then sear in a cast iron pan with brown butter for a min or two on each side. Plate, and pour the brown butter on top. I think its called blackened swordfish, although there is probably variations that use seasonings, but in my opinion salt and browned butter is all that is needed to let the swordfish shine.

Think my only option is to boil some water and dip the trays in for a few seconds then try to pop them out.

They won't pop out of the trays!

One gallon going into the freezer.

Its more like crystallized gelatin. It was not soft at all. Was like glass. Not to be confused with glace.

What the heck is this film on the top of my Demi Glace? It was not there when i took it off the heat and submerged it in a basin with ice water. I am not sure if i should remove it before putting the chilled pot into my fridge or not. To put into context this was 25 pounds of veal bones cooked down to 4 quarts of liquid. I did make a Espagnole sauce out of 4 quarts veal stock and added it back into another 4 quarts of veal stock that i cooked down to 4 quarts. I decided to "pull it off" It was like fried chicken skin, lol. Glad i took it off. I think it was from the Espagnole stage. I did not have this when i chilled the veal stock the night before. Must be a by product of the unsalted butter.

Against my better judgement the 28oz can of whole baby clams was like $5USD at my local restaurant depot. To be fair, they did not taste "unpleasant" But they tasted bland. I salvaged the dish with anchovies and added a few tsp of Minors clam base. I now know better then to use any canned clams that do not list "ocean" or "sea" clams for future reference.

I usually buy either fresh clams or frozen clams and sea clam juice when i make linguine and clams. I bought a 28oz can of baby clams and the juice and the clams had literally no flavor at all. I am guessing they were farm raised or something, and le juice was just water and salt. Its good thing i had a tub of Minors Clam base, because it saved the dish. /rant

This is what is available at my local Asian market ( US ) https://www.amazon.com/Knorr-Chicken-Broth-Mix-Pack/dp/B007V47UBU/ref=sr_1_11?crid=1G7B07W3D5Y9D&dib=eyJ2IjoiMSJ9.L7z7EEoufgWoLEQ7TRcPgzrNIt7gzIPEsmYSa2FmlBi3QzdT_iR4q-1zxcdETfzkn9A9pe46hCJUfGn5gbTlRss1cUU6nm7Eg9ZtQVYoWr5Kh1O1aFdjLQ06FP0Gen5muGLx54Vi3knUTead83fszO6Bvnn-_5NhMzGT0cWI3hE9Ed4NiRgEYcMykk13xqNnu1LeL5250oNBLrUij9VujlsAG-lrtQ1T625lZHWUostz-N4HED-SWp-jl9l1Pok62Ivsvpl2uDUFNEvxHmcrHMH7RJtesOD-lFlIBwqZJ_Q.zUcEMAZzRqvRBwHYbqWv8r5d0wEQU9b_hA1qFOjPdLg&dib_tag=se&keywords=knorr%2Bchicken%2Bbouillon%2Bpowder&qid=1725590918&s=grocery&sprefix=knorr%2Cgrocery%2C101&sr=1-11&th=1 What makes me question is at the end of the ingredient list it says Caramel color. That is a red flag, or in this case, yellow flag.

I didn't want to make a thread about store bought chicken bullion so i figure this thread is close enough to ask. Has anyone ever bought the chinese version of Knorr chicken broth powder? I usually buy Lee Kum Kee. I don't know which is better, but i am curious if Knorr brand uses any coloring? I am trying to avoid the broth turning yellow. LKK chicken powder doesnt turn the broth yellow, but i want to try Knorr only if it doesn't aswell.

I add a nip or two of citric acid to my coffee. Gives it a slight tang.

Where's the beef? That recipe is all bone, no meat. Your basicly paying around $3/lb for bones with barely any meat on them.

Unfortunately i cant find a website to buy them. Seems these are only imported from Italy. I came across two sites, one is out of stock, and the other i almost ordered from but the site seems like a scam with no shipping option. I tried to order from the Company but the order link doesn't work.

Ah, thats it! Thanks man!

Thats more like a homemade version with no pronouced round pea pod shape. Its driving me nuts because they obviously exist but i can't find them anywhere.