Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
By Anonymous Modernist 16589
I'm looking to buy some new pots and pans and would like to tap into your knowledege and experiance with them. Which pans tend to yield the best and most consistant results. Same for pots. Any and all recommendations would be greatly appriciated, thank you in advance.
I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors.
I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/.
However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel.
I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it.
I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape.
i had a whole post typed up, but alas, it's been lost.
i searched the forums but didn't find a thread dedicated to fried breads, thus.
yesterday, i fried up some toutons to go with a beet soup. toutons are the popular newfoundland version of fried bread, historically made with bits of dough left overnight and fried in the morning with salt pork fat. like in the south, they were/are often served with molasses, butter, and/or beans. on the rock you'll find any number of restaurants serving them, some of which have a whole touton menu with various toppings or spreads. a lot of restaurants deep fry them instead of pan fry them out of ease of cookery, which has become a point of contention among many newfoundlanders.
i had a bowl of leftover dough in the fridge from making khachapuris a couple of days ago, so i portioned out a couple of balls, patted them flat, let them proof for twenty minutes or so, and then pan-fried them in a mix of rice bran oil and butter.
fried breads have a long history all over, often but not always as a sustenance food for cold weather climes. the navajo are known for their version of frybread from the 1800s, but it's commonly believed that first nations groups of north america also had their own forms of bannock made with local ingredients before it was re-imported from scotland.
anyway i'd like to investigate fried breads more; post your own favourites and experiments here.
By Anonymous Modernist 760
Thanks for putting up this forum 🙂
I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
Recently Browsing 0 members
- No registered users viewing this page.