chefj's Profile

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lox & gravlax - dry v. wet cure

May be that is why they suck?

about 16 hours ago
chefj in Home Cooking

What frying oil to use

So you agree. If people are concerned then they will seek out what they need.

about 16 hours ago
chefj in Home Cooking

Sugar and yeast???

I think your Guess is just that and doubtful at best.
Yeast predates Baking Soda by a good margin. Baking Soda was not widely used till the 1850's. Sugar along with other Sweeteners have been used for a very long Time in Bread Making.
When you add sugar to a Yeasted Dough the Yeast does not leave the finished product with out sweetness. This observation comes from Years of experience.

about 16 hours ago
chefj in General Topics

lox & gravlax - dry v. wet cure

Opinion.
I think the Fish would absorb not only Salt but Water making for a flabby diluted end Product.
It just occurred to me that I do make A pickled Salmon that is done in a Brine and The Texture is Fine but have never tried to Smoke it.

about 16 hours ago
chefj in Home Cooking

Best flour for sauces, gravies, etc. - sick of skin!

I think you may want to avoid highly processed Flours like Martha White or White Lily. There is no Technique that I know of that is supposed to stop a Skin from forming on a Roux or Slurry thickened Sauce.

about 16 hours ago
chefj in Home Cooking

Venison Stroganoff using stew meat

My thought is the Stroganoff is really not an appropriate Recipe for Stewing Meat.
It would make a nice Bourguignonne, or Flamande
Goulash either Hungarian or German (the Hungarian version is often finished with Sour Cream)

about 16 hours ago
chefj in Home Cooking

Looking for technical / academic cookbook recommendations

Here are a few of the Text Books that are used at NECI and CIA

The New Professional Chef(meant for folks aspiring to become Chefs)
The Professional Chef
On Cooking: A Textbook of Culinary Fundamentals
The Culinary Professional

about 17 hours ago
chefj in Home Cooking

Red potatoes

Are you using large ones or small ones? The Larger they are the more likely they are to fall apart. This is also true for how long and how they are stored.
There can also be a pretty big variation in the different Cultivars.

about 17 hours ago
chefj in Home Cooking
1

Best flour for sauces, gravies, etc. - sick of skin!

I have used all kinds of Liaisons in Soup and Sauce making.
I have never noticed any difference among Flours when it comes to the Skin that forms.

about 17 hours ago
chefj in Home Cooking

What frying oil to use

You can get Peanut that is Mechanically Extracted

about 17 hours ago
chefj in Home Cooking

Can I make porchetta ahead of time? If so, how should it be reheated?

The Soup is a good idea It can be done days ahead with no problem. Buttered Sage or Rosemary Croûton would tie it in with the Tuscan theme well.
I would head towards a simpler starch Mash/Roasted Potatoes with Apple.
Some sauteed Tuscan Cabbage would make a nice Side in addition.
Green Salad sounds like a good match.

1 day ago
chefj in Home Cooking

What frying oil to use

Many Oils are extracted with out using Solvents.
These include but are not limited to:
Safflower
Sunflower
Corn
Soy
Peanut
Rapeseed/Canola
You just need to look for ones that are Mechanically Extracted and they will cost you more.

1 day ago
chefj in Home Cooking

Quiet place for a drink downtown??

Perhaps things have calmed down there.

Best Fried Rice in SF

Many of the Cantonese Dim Sum places have my favorite Fried Rice Dish; Stir Fried Sticky Rice(Lo Mai Fan, 生炒糯米飯).

Quiet place for a drink downtown??

Quiet?
It was pretty darn loud last time I was there.
from SFgate "BOMB Too noisy for normal conversation (80+ decibels)"

Battle of the Slaws: Mayo vs Vinegar based

I am in the Vinegar Camp.
It is almost always eaten with very rich or fried Foods and the Vinegar versions cut through and give good contrast.
Cabbage
Carrot
Cilantro Sprigs
Jalapeño
Brown Sugar
Cider Vinegar
Black Pepper and Salt
Onions if you like.

2 days ago
chefj in General Topics

Your most delicious and uncanny ways to eat Spam?

Chow Mein

2 days ago
chefj in General Topics

Stuffing

IMO No, it will be a Bread Stuffing and you should use a Bread Stuffing Recipe.
Since you are using Hamburger Buns, I would suggest toasting the Cubes a bit(assuming these are the Wonderbread kind of Burger Roll)to try to help with the insipid texture and flavor.
http://www.chow.com/search?q=stuffing...
http://www.finecooking.com/recipes/cl...

2 days ago
chefj in Home Cooking

Mushroom Barley soup?

Give them a quick rinse before re-hydrating as well as the advice you have already received.
I would also add that Monavano said to remove the Mushrooms before straining the Liquor. Do not have the Mushrooms in the Chinois/Strainer when you strain the Liquor other wise you will pouring the Grit back into the Mushrooms.
Also leave the last couple of Tablespoons and discard most of the Grit will be there.

2 days ago
chefj in Home Cooking

Can I make porchetta ahead of time? If so, how should it be reheated?

I think you are on the right track now. The Mock Porcchetta will be best when just cooked rather than reheated.
What are your Side Dishes?

Oct 28, 2014
chefj in Home Cooking

Can I make porchetta ahead of time? If so, how should it be reheated?

Not to mention it takes 0 attention.

Oct 27, 2014
chefj in Home Cooking
1

Jayakarta - Berkeley

We eat there fairly regularly.
The Mie Tek Tek is the best dry Noodle dish on the Menu and worth a go(though it may have Peanut).
Our other favorites:
Kangkung Trasi (Ong Choy in Shrimp Paste Sauce)
Ayam Goreng Bumbu Bali (Fried Chicken Bits in Hot Chili Sauce)
Ayam PanggangBunbu Roujak( Chicken in Peanut-Coconut Curry)
The Laksas are also good
The Rendang at Jayakarta is the Wet Style AKA Kalio and is pretty common in Singapore. You often see it called Rendang in Holland as well.
The times I have had it it did not contain any Tomato and was drier than your picture appears and pretty good. There is an even looser one called Gulai that usually includes Vegetables as well.

Oct 27, 2014
chefj in San Francisco Bay Area

Citrus Vinaigrette Recipe?

It is really a "Citronette" not a Vinaigrette a quick Search of that term in your favorite Engine will turn up a bunch of recipes and ideas

Oct 26, 2014
chefj in Home Cooking

New England Fish Chowdah Made by people from New England [moved from Boston board]

Render some Diced Salt Pork
Sweat some Onions, add a Bay Leaf or Thyme or naught.
Add a bit of Flour or not
Mix in Milk and Clam Broth, Fish Stock or just Milk or Light Cream
bring to a simmer add Diced Potatoes
When the Potatoes are almost cooked put in Chunks of Cod or other Fish and S&p
Simmer till just cooked

Oct 26, 2014
chefj in Home Cooking

The Diestel Petite Turkey

Sure, They are raised a few Hours from here in the Foot Hills of the Sierras on the 120.
Very good quality Birds. Raised well and the Diestel Family seems to take pride in their Product.

Oct 26, 2014
chefj in General Topics

Every Chinese food has the same taste , what spice that gives it that taste , I want to know the particular spice. Because after making my own Chinese food with garlic, ginger , licks , spring onions , etc it doesn't give me th e taste

Even that is not consistent at all. Where the Cooks are from and where the Restaurant is effects the Preparations even if they are more American than Chinese.
There was thread here about Lo Mein/Chow Mein, in the US, that did not contain Noodles!
http://chowhound.chow.com/topics/629916

Old beans?

Come on pikawicca you know this.
Water and energy do not cost much. Cooking them seems more prudent than tossing with out trying.

Oct 25, 2014
chefj in Home Cooking

Every Chinese food has the same taste , what spice that gives it that taste , I want to know the particular spice. Because after making my own Chinese food with garlic, ginger , licks , spring onions , etc it doesn't give me th e taste

Burnt Oil does not taste like Wok Hie and is pretty unpleasant.

Oct 25, 2014
chefj in Home Cooking

Black Perigord Truffles

Since you have already read many descriptions of the scent of truffles I doubt that you will find a revelatory explanation here.
That said, I have never heard anyone describe it as Sour Milk.

Oct 25, 2014
chefj in General Topics

Using old springerle molds

Here is a Site that addresses cleaning and care
http://www.mycookiemold.com/care.html

Oct 25, 2014
chefj in Cookware