Also, I'll need to cool down the stock within two hours when its done. The chef said to take an empty plastic bottle, fill it half way with water, toss it in the freezer, and then dip it in the stock to cool it down.
Sounds reaonable,...
The Chef at a local cooking class said I might need a scum skimmer and a fat skimmer (the scum skimmer is slotted).
He also said, though, that if we don't want to nurse the stock for 8 hours then we can forego fat and scum skimming and...
I bought an 8 quart stock pot at target for $20. For my purposes, I figure it's good enough for now. If, over time, I use it enough that it needs replacing, I'll be glad and consider buying something better.
I'm trying stock recipe...
Our nutritionist definitely recommends using an organic chicken. She's recommending it to help heal his GI tract. But I recall reading somewhere that there science support for chicken soup being very helping when you have certain...
The filet's were sort of small and a little more than an inch thick.
I pan-fried them, similar to the ny strips, and they came out pretty good.
I had a hard time telling when they were cooked enough - I though I read something that the...
I'm looking for direction on how to cook a filet. Last night, I got a surloin tip steak and didn't do a good job cooking it - I probably cooked it too fast (I cooked on the stove top like I cook ny strips).
I bought a couple of filets...
