thechefenamateur's Profile

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Savory Ice Cream.... Any suggestions??

Yeah, I wanted to do an amuse bouche. Have one bite that had the bacon ice cream, then an egg foam as a top. Is this a bad idea? I've heard of egg powder and figured you might be able to get a foam out of that. I watched Heston B.'s video on his bacon and egg ice cream, but really wanted to separate the two as a starter.

Apr 25, 2011
thechefenamateur in Home Cooking

Savory Ice Cream.... Any suggestions??

I am wanting to make a version of bacon and eggs, but have bacon ice cream and an egg foam.... problem is I have never made a savory ice cream nor a foam! I have my ice cream maker and a basic idea of how to make a foam, but any ideas or any direction anyone can point me in how to get these things to meld together would be great!

Apr 25, 2011
thechefenamateur in Home Cooking

Your Favorite way to do it - Chicken thighs

Last time I cooked them, I braised them with leeks, green apples, and potatoes, then wilted a head of diced cabbage in the left over stock. I plated it up with stone ground cheese grits on the bottom, then the cabbage on top of that, then the chicken with a little of the sauce drizzled on top with some of the bits of leeks, apples and potatoes. It was fantastic!

Apr 21, 2011
thechefenamateur in Home Cooking

brine for one chicken breast

That would be awesome! Now that summer is coming back into swing and the grill is getting fired back up, I'm going to play around with some things and see what I can figure out. Thanks for the tip!

Apr 21, 2011
thechefenamateur in Home Cooking

Top Chef Masters Season 3, Episode 3 - Spoilers

I agree, it's very hard to get into for some reason. I kind of liked the star system last season and now it seems like the new judging system just isn't working. Maybe it's just because I'm still on an All Stars high though...

brine for one chicken breast

I've always boiled my brine first to make sure everything is nice and dissolved, but I guess if you're only cooking one chicken breast, it would be a lot of work for a little pay off. I usually add garlic powder and other things though.

On a side note (speaking of brine), I used this one this past Thanksgiving and it was FANTASTIC... just in case you were looking for something a little different...
http://www.foodandwine.com/recipes/pi...
I tested it out on chicken a couple of days before and it turned out great.

Apr 21, 2011
thechefenamateur in Home Cooking

Bread formula for no-knead sourdough?

Just make sure to judge how much dough to actually cook at a time. I plopped the whole recipe in my dutch and ended up with a basketball sized loaf the first time, lol. It tasted good on the outside but wasn't quite done all the way through.

Apr 21, 2011
thechefenamateur in Home Cooking

Bread formula for no-knead sourdough?

The recipe that got me started on no-knead bread was on the King Arthur website (http://www.kingarthurflour.com/recipe...). I use a Lodge Logic dutch oven (about 30 bucks) and it works every time. A little smokey in the oven, but not bad at all.

Apr 21, 2011
thechefenamateur in Home Cooking