FeChef
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They won't pop out of the trays!
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One gallon going into the freezer.
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1 hour ago, gfweb said:
I'd say its coagulated gelatin
Its more like crystallized gelatin. It was not soft at all. Was like glass. Not to be confused with glace.
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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.
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1 hour ago, liuzhou said:
I have only ever bought canned clams once in my life and regretted it. I wouldn't say they were tasteless but what taste they had was deeply unpleasant.
I can't recall why I bought the damned things in the first place - must have been a massive brain fart! Every market and supermarket sells at least five and up to ten different types of live clams.
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.
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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
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20 minutes ago, liuzhou said:
I wonder if you are referring to Knorr chicken powder as sold in China or a type of chicken powder labelled as Chinese chicken powder for the North American market. They may not be the same. Are you able to get a picture of the container, including hopefully the ingredients list? If so, I would happily translate for you (if it's in Chinese).
The Knorr chicken powder sold in China (made in Hong Kong) contains: (in order listed) salt, Maltodextrin, Flavour Enhancers, (E621, E635, E637), Cornstarch, Chicken Meat, Sugar, Flavourings (containing milk and eggs), Chicken fat, Vegetable Oil, Yeast Extract, Soy sauce powder (contains wheat and soy bean), Spice.
So, no specific colouring, but things that may colour it.
They add that it is made on machinery also used to handle crustaceans, barley, fish, sesame and molluscs.
I'll add that it's not popular in China, most people, including me, going for this.
It has no colouring, but I don't know about international availability. LKK is even less popular here.
This is what is available at my local Asian market ( US )
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.
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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.
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On 3/24/2024 at 8:09 AM, rotuts said:
Negative. Just your run of the mill CB point on sale for $1.77/lb. No need to drop the total time, 70 minutes in the Instant pot was perfect for pastrami on rye with spicy brown mustard.
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I add a nip or two of citric acid to my coffee. Gives it a slight tang.
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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.
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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.
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11 minutes ago, Paul Bacino said:
try Granoro Gli Specciali cavatelli Murgiani Pasta #137 / came up on phone
Ah, thats it! Thanks man!
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5 minutes ago, Paul Bacino said:
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.
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Let me first say, i narrowed it down to "Capunti" But the homemade version looks nothing like the dried pasta version.
Here is the shape.
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9 hours ago, pastameshugana said:
Love Jacques, but the fork on the non-stick is hurting my head. I thought that was the number one rule about non-stick, or am I mis-remembering?
I use wooden utensils on my non stick pots/pans. I have yet to find a plastic utensil worth a damn.
EDIT: except for my metal tongs with silicone coating. If you want to consider that "plastic"
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Just now, liuzhou said:
... and I am hungry for spicy clams with black beans.
Thats actually a common dish that is served in US chinese Buffet's.
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Seems this dish would be better suited for sous vide.
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Now im hungry for some spare rib tips with black beans.
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I dont have much experience with ground meats, but when i do beef stir frys i thinly slice the beef and marinate in a mixture of water, soy sauce and baking soda for 24 hours. It only takes less then a minute deep fried in a hot wok, and it gets extremely browned. I use about 3/4 tsp baking soda to about a cup of water/soy sauce mixture.
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3 hours ago, haresfur said:
Why not go with the shoulder part, below the butt, which is not as fatty, as mentioned above? Rolled shoulder is a popular roast here with the skin for crackling.
Im assuming you are referring to what we in the US call the picnic shoulder. It might not be as fatty as the "butt" ( shoulder blade ) but its still has a bit too much fat inbetween the muscle groups. I am not sure what you call the Fresh Ham down under, but thats probavly my best bet.
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Yeah i suspected Fresh Ham was going to be the best choice for my purposes. Ive avoided it due to the higher cost and size. But i think i need to just bite the bullet and pick one up at RD. Seems they are out of stock on the boneless, so bone in will have to do. Its probably cheaper to go bone in anyway, im just afraid im going to "butcher" it.
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Anyone know whats a good cut with some marbling but not too much fat running through it. Something similar to a beef chuck roast. Pork loin and tenderloin are out for this purpose. They are too lean. Pork butt i found to be way too fatty with very small muscle groups inbetween the large sections of fat.
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2 hours ago, weinoo said:
When one of my nephews was in his 20s, he was in a band. The band, such as it was, traveled in a van powered by bio-something (i.e. mostly used cooking oils). One night my sister awoke to an amazing smell, coming from out front of their house, of egg rolls cooking. She went out and sure enough, the band was doing whatever it us they were doing to convert cooking oil to the fuel for their band van. They had gotten it surreptitiously...from behind a chinese restaurant.
Its crazy, You would think your local garbage man would take it as recycling since it could be sold as bio fuel. They probably do if your stupid enough to pay them to take it.
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Demi Glace - The Topic
in Cooking
Posted
Think my only option is to boil some water and dip the trays in for a few seconds then try to pop them out.