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ACJ 012| Fried Rice, MSG and Tender Meat
Questions regarding Chinese style fried rice, tender meat, and MSG are answered.
Questions regarding Chinese style fried rice, tender meat, and MSG are answered.
This recipe and it's methods were developed to replicate a decent baguette in a home oven, complete with the ever hard to achieve "crackly" crust. For a detailed video on how to make this baguette, including shaping and baking technique, please refer to the link in the "notes" section below.
This is a scalable recipe designed to yield one large sourdough boule. This is the exact recipe used in our "How To Make A Basic Loaf of Sourdough Bread Video." Please see video and show notes for further information. Also, if you have a smaller dutch oven (this recipe calls for a 7qt), try halving the recipe by clicking on the appropriate button in the yield box to the right.
This all purpose pickling liquid is used at Stella to pickle everything from onions and shallots to cherry tomatoes and ramps. Its a great base recipe that with the addition of a few spices and seasonings, can be customized to fit any need
The seasoning for sushi rice is different for each sushi chef, and the ratio at which they season their rice is usually a closely guarded secret. Here's what worked for me when I was rolling sushi, and at the very least, it will give you a good starting point to develop your own ratios to fit your taste preferences.
This all purpose ginger brine is a great way to add flavor and tenderness to pork chops, chicken or other lean cuts of meat. All ounce measurements in this recipe are by weight and the yield is set at 32 cups (1 gallon) to make scaling easier.
A flavorful brine that was originally developed for a Chinese inspired chicken dish. All ounce measurements are by weight.
Let's be honest; making a cinnamon-sugar mixture isn't exactly rocket science and hardly needs a recipe. However, the biggest mistake I see people make when mixing together a cinnamon sugar topping is not adding salt.
If you're serious about being a great cook and producing a consistent product, brining is a technique you should not only use, but need to understand in intimate detail. Brining can be a complex subject, which is why this extensive resource page was created.
In a previous Stella Bread Video, I demonstrated how to make a sourdough starter that could later be used to naturally levin any type of bread you desire. In this video, we take that starter and bake our first sourdough loaf, a 70% hydration boule that uses a large percentage of poolish starter for a quick rise, a small amount or whole wheat for a complex flavor, and a cast iron dutch oven to replicate a traditional hearth.
