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NO idea where to post this question

post #1 of 13
Thread Starter 

I am beginning to think that when one goes to cooking school, one learns not just how to cook, but do you also learn the why something acts a particular way? Do you learn things like what are protein stablizers? Do you learn things like thermal stability of certain ingredients? Or am I way far off? 

post #2 of 13
I suppose it depends a lot on where you go to school and how good a student you are.

Much of that can be learned from a book, though. McGee's On Food and Cooking.
post #3 of 13
That book is usually the school textbook for the topic.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 13
Good choice!
post #5 of 13
Yes, yes, yes, and no.
post #6 of 13
no idea where to post this plus this website isn't same as on my computer, please forgive in advance
I'm attempting Pennsylvania scrapple-have the meats/broth/seasonings cooking in the crockpot so I can put it through my meat grinder tube after it cools and mix it all together. here's my question. I bought a package of chicken hearts with chicken gizzards-simmering the gizzards in water with salt and pepper alone. do you think the grizzle of the gizzards would soften up in the crockpot all day (if I add them to CP and therefore be able to put through a meat grinder) or do you think I should just use the broth from the gizzards and toss the gizzards away?
thank you very much for any help you can land
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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post #7 of 13

When cooked and ground, pass the gizzards through a fine mesh strainer. That should remove any gristle. Then add them to the mix. 

Actually, you could pass all the product through a fine mesh. That would remove any odd bits and make a much smoother mix. 

post #8 of 13

I usually just skin the gizzards before cooking. Leaves you with nothing but pure meat.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #9 of 13
I tried posting this before but couldn't find the post, let alone any replies.

I am new. I am a home cook with more enthusiasm than knowledge and am looking for recommendations for a mandolin.
post #10 of 13
Mandolins
started on 01/17/13 last post 02/13/13 at 8:06pm 31 replies 5969 views


Lots of info and opinions on this thread, just enter mandolin into the search function and it will turn up others as well.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #11 of 13
Quote:
Originally Posted by cheflayne View Post
 

I usually just skin the gizzards before cooking. Leaves you with nothing but pure meat.


Always skin gizzards before cooking.  I use them for giblet gravy.

post #12 of 13

Sometimes I do and sometimes I don't.  If I'm roasting gizzards I don't skin them.  They crispen up nicely and have a good chew to them.  

post #13 of 13
mandolins-
there are the kind that come in a plastic box with all different types of cutting blades/thicknesses/textures.
or
the all in one metal version that's got a wheel ring spinrod that takes you from very thin to thickness you desire as well as blades that do different things/shapes/cuts.
always use the guide that pushes foods through or you're sure to end up slicing your own skin < don't ask me how I know. 🤔
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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