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Posts by Pete

Welcome Chef dude!!!  This is a great place to share stories.  You'll find a lot of great stories, from the professionals about life in restaurant kitchens, but you'll also find a lot of inspiration in all the forums.  You will want to especially check out the recipes in our monthly challenges and maybe will want to even contribute a recipe or two for a chance to win bragging rights!!!
A question for those that have suggested the use of egg in a vegetarian burger?  I know that egg is a great binder, and technically eggs are vegetarian, but, if you are going to all the trouble of making veggie burgers in a restaurant setting why use egg?  Wouldn't it make more sense to keep it completely vegan, killing 2 birds with 1 stone?
The problem with both oven and stove top smoking is the heat that is generated.  It's fine for hot smoking or if you don't mind partially cooking your food, but, generally, it is too hot for cold smoking or for smoking for extended lengths of time.
I've also heard of coarsely grinding barley and using that to help bind it.
In regards to Tastespotting, the only reason to join is if you want to try to post to the site, and for that you would need to have a blog or website where you post your pictures and recipes.  For those looking for inspiration, you don't need to join.   To the OP,  Penzey's spices is a wonderful purveyor of spices and spice blends that you can order online.  You said that you were interested in a number of cuisines, and they carry a lot of spice blends for different...
Have you tried grinding up your chickpeas in 2 batches.  On batch grind fine to help the burger stay together.  Keep 1/3 of your chickpeas back and then grind them coarsely to provide some texture.  You can also add some roughly ground nuts for some texture.  Try cashews, almonds or walnuts.   What else are you putting in your veggie burgers?
When I write any recipe, other than just for myself, I always assume that the reader has no clue how to cook.  Explain everything.  If your onions are to be diced, is that small, large, medium?  How hot to cook something and for how long.    When it comes to recipe writing its always better to assume that your reader knows very little.  An experienced cook can often glance at a recipe and know what to do, but an inexperienced cook may not understand something that you take...
You could try adding a bit of all your spices so that you don't change the flavor profile too much, but cheflayne is really right-the best bet is too make another batch without lemon juice and combine the 2.  Every other way is going to throw off your balance of flavors.  At the very least, you'll end up with a marinade that has too much spice in it.   Of course, sugar will balance out the acid that the lemon juice gives the recipe, but won't mask the lemon flavor, and...
MK, I'm not saying that KA's are the best thing, for grinding, sinced sliced bread, but if that is what you have you can get a decent grind by following the guidelines I went through.  Sure, I would love to have a dedicated grinder, but I don't see that happening in the near future and there are many other people that don't want to invest in something that won't see a lot of use.  Sometimes it is a matter of using what you have and making it work.  And yes, prepping for...
Never used my KA for grinding burger meat, but have made plenty of sausage using it and, for the most part, it worked fine.  Definitely need to partially freeze and cut meat into small chunks or you end up with an emulsified product.  It takes a little more time and care to work with it, as compared to a dedicated meat grinder, but unless you want another piece of kitchen equipment (I'd love one but don't really have the room for it and wife would probably not be happy...
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