FeChef

No pics but i found that you can order fried chicken at your local grocery store ( its so much cheaper then KFC ) but they usually start shutting down the fryers at like 4:30 pm so you have to order before 4. So what i do is as soon as i get the bag i open it up to let steam out, then take home and put it in my anova at 135F with the door cracked. I have held it as long as 3 hours without losing any crispness.

Your welcome. It's best to use my recipe as a base guideline and adjust the amount of bechamel to suit your taste/texture. I ended up using only half the amount of bechamel that my recipe made, but in hindsight, i probably could have used 3/4 of it and it would have been creamier while still holding together after chilled before shaping.

For a second i thought i accidently clicked on the Dinner thread........

Yep. And it was delicious. My wife told me to never change this recipe. I gave her one of these scallop stuffed crab cakes with melted butter. She was in heaven. She does this happy dance, that is a dead give away that she loves something.

Ok, so this was excellent. I didn't disclose my idea, because i didn't know how it was going to turn out. Anyway, I did a jumbo scallop stuffed crab cake and it was out of this world. I didn't even make a finishing sauce becuase i wanted to just test the idea. Needless to say, i will be improving on this with probably a browned butter lemon sauce. I will say, I think i could double the Bechamel sauce to make it more creamy. But this is by far the most moist crab cake i have made.

Ever since i started making Sonora style tortillas i can't go back to store bought.

Ok so here is what i came up with. I will let you know what i think about them afterwards. Took a little adjustments to get to what i think will come out creamy, but still firm enough to shape into mounds to bake. Bechamel sauce 1 TBSP butter 1 TBSP flour 1/4 cup heavy cream 1/4 tsp salt ------------------------------------------------- 1/2lb crab claw meat 1/2lb immitation crab meat 20 club crackers finely crushed 4 TBSP mayo 1 egg 1 tsp worchestershire sauce 1 tsp dijon mustard 2 TBSP finely chopped green onion 2 TBSP small diced onion lightly sauteed 2 TBSP small diced red pepper lightly sauteed 1 tsp fresh lemon juice 1/2 tsp salt 1/4 tsp black pepper

Its actually both, but they seem to use more crabmeat then immitation. Either way, its better then using crackers as filler. Also want to mention, these are baked without a coating of breadcrumbs.

Pennsylvania. I would say the Diner in question serves mostly PA dutch food. The crab cakes are closer to dare i say maryland style but i don't detect much if any old bay. The flavor reminds me more of crab imperial.

I local diner near me has these baked crab cakes that are insanely creamy. They reminded me of croquettes due to their mound shape. So i went down a rabbit hole and came across crab croquettes that use a bechamel sauce, but these are fried and seem to be asian inspired. That is not what i am after. I think i need to incorperate a bechamel with a traditional mayo/egg/cracker base. I just don't know what a good ratio would be. I want these to be super creamy and not end up dry like most mayo based crab cakes end up.

Yes. A frying pan and some butter.

I have been smoking to 165F-190F depending on the meat, then SV in a steam cooler. Its basicly an Anova circulator in a large igloo cooler with a rack raised above the water. The meat gets put into an aluminum pan and loosely tented with foil or butchers paper. I hold the meats for 12 -15 hours at 150F. So far its been the best method ive used over the decades.

Growing up PA dutch, my entire family always made hot bacon dressing salad. While im sure it taste good, I can't get past the texture of wilted lettuce.

This, and if you have a grinder, I like to grind some up for meatloaf and pork and shrimp wontons.

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.