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Showing results for tags 'Troubleshooting'.
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Apple cider braised turkey thighs have been on my menu for several years, although I only make the dish about once, maybe twice, a year. While flavorful, the thighs always seem to be a little stringy and somewhat chewy. I've tried adjusting time/temp a bit, and the results have all been about the...
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In another thread, one of our members @scott123 said that he is looking for a Chinese pickle jar. Similar to this: Or this: Since we have a lot of members in the New Jersey, New York, Philadelphia area, I thought someone might be able to help him out. My little Chinese res...
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I have a question regarding the candy thermometer shown in the photos. You can see the red fluid line separates at the top, which has made finding an accurate reading difficult. Additionally, when I purchased the thermometer, it was fairly calibrated. Now, it needs to be calibrated by over ten...
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It's been a couple years, but Trader Joes used to carry Locatelli Pecorino Romano. 7 bucks a pound, and potent AF. Then they switched to private label. I think it's still imported, and the price is right, but the wedge I tried had no umph whatsoever. After that, it's no more private label for me....
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I live in Japan and I've started on Japanese cooking. I'm one of those people who likes to know why certain things are done and those answers aren't in any of the cooking blogs or books I've come across. For example, why cook black beans for eight or more hours in sugar? Around new yea... -
I'm frustrated! The restaurant kitchen has two gas convection ovens, a Wolf with a 6-burner top and a Viking with a French flat top top. The Wolf has long been the pastry oven and I've baked approximately a zillion things in it, including a few thousand French macarons. Unfortunately the Wolf has... -
Hello, recently I tried to make filo pastry/ puff pastry sheets at home and tried with margarine and butter and they came out ok. I see these small unorganized bakeries near my house and they make stuffed puff pastry. To save cost I am sure they do not use butter ad also when I eat them, I cannot ta...
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The freezing liquid in the bowl of my Cuisinart 2 quart ice cream maker no longer freezes. It's about 20 years old; is this the inevitable destiny of all such freezing liquids? Everything else in my freezer is as hard as granite :o)
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I want to leave my sourdough (itself, not baked loaves of sourdough bread) for a while (going abroad) but I do not want it to die, can I leave it in the freezer? do you have other ideas?
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Greetings, I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an...
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So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all cam...
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Wouldn't you know it! We have a family wedding in a couple of weeks, and I've had a misfortune in the basement adding some extra humidity to the air. It won't be fixed before next weekend, which is when I need to have everything finished. Adding to the problem is a lot of rain. I ma...
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What is the best way to execute tamales as an appetizer in a restaurant? I'm looking at 7-10 minute ticket time. I can only think of pre-steaming the tamales and steaming or simmering in sauce to order. Does anyone have any experience with these in the professional kitchen?
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Does anyone know if using a high-protein flour, rather than AP flour, in a quickbread formula could create a gummy texture as a result of the protein slightly developing as it absorbs water? I was attempting to reduce water activity in the formula by using flour with 14% protein rather t...
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I made my fifth ever batch of chocolate over the weekend, a 45% milk chocolate. I did the usual warming of everything, and the batch started off without a hitch. After running 24 hours I got ready to cool the chocolate to temper, and the stone seemed awfully hot. Sure enough the chocolate was 147 de...
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Hi, I need to make portions of exactly 12g (=0.423oz) of truffle ganache. These truffles will be packed in a cardboard box with the total weight written on the package - so I cannot mess up... What solutions do you have to control the weight of the ganache for truffles?...
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I've had an idea flowing across my brain waves over the last few months. It's on every channel and I'm getting ready to pull the trigger. I'd like to try to braise a dish in my smoker. I am thinking of braising a rabbit, but the I'm not looking for guidance on the protein/ingredients, rather t...
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I've looked, but the search engine and I don't get on. I followed this recipe http://vst.to/SvrsUMj the result is dry and crumbly. Top notch ingredients went into the mix. I've only cut off a small piece to try it. Any ideas ? Thanks from a novice brownie baker....
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FOOD BRETHREN! I need some advice. I have one last piece of pork belly confit in the fridge. I brined these bad boys for about 5 days (brine included pink curing salt), vacuum sealed the squares of pork belly with lard and sous vide them at 158 F for 16 hours. I cooked this on 11/10/16 and its... -
Last week I wanted to try a recipe (for the first time) from a cookbook I've had for over 20 years. So I did just as the recipe instructed, even though after reading the recipe I felt like it wouldn't work properly - as it was written. But dutifully, I followed the many steps. The damn r...
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I was just wondering if it would still be safe to make Turkey Soup from a turkey carcass that is 12 days old. The carcass is in a stainless steel pot in a commercial fridge. I sort of forgot about it, as it was in our second fridge.
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Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking in...
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I am a Baker and Cake Decorator in India. India has a huge Vegetarian Population that does not even eat eggs/gelatin. So I am constantly looking at finding vegetarian options. Issue at Hand: Regular Butter Cream - American Butter Cream ( Icing Sugar 10X + Butter + Milk/Lemon Juice /... -
I was making onion confit the other day. After slow-cooking the onions in duck fat and duck stock for 14 hr., I wanted to reduce the liquid before finishing the onions off in the oven. So I got out a bowl and a sieve and took the inner container out of the IP to make it easier to pour. Then I got d...
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Hi, I've tried to make the spherical mussels recipe from the Modernist Cuisine books and it didn't work as I expected, so I would appreciate any advice that may help here. The recipe calls for calcium gluconate which I couldn't get hold of, so I replaced it with calcium lactate gluconate t...
