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if you have a nicotine addiction and you havent tried nicotine chewing gum, what the fuck are you doing with your life? by f2k10Marinettiin KitchenConfidential

[–]jubnat 3 points4 points  (0 children)

I guess that works if you're in a kitchen that doesn't cook from scratch and you don't ever have to taste any food. Otherwise I wouldn't recommend it.

This is grounds for quitting by EmDeeEmin KitchenConfidential

[–]jubnat 14 points15 points  (0 children)

Is it sad that all I could think was "look at all of that beautiful free cooler space"?

Who likes this idea?! Read the last menu item under first courses. by MakeMineMalibuin KitchenConfidential

[–]jubnat 4 points5 points  (0 children)'s not like the restaurant is taking a percentage of the tip you give your server, so why would they do it to the BOH.

If the menu doesn't have this option and they're not setup to do this, whatever, you pay full price if you want to buy the kitchen a round. But in this situation I really think it should be priced at their cost.

Finally got my curing salts. And an 8 lb. belly. So... Bacon, Pancetta, and....? by KeavesSharpiin Charcuterie

[–]jubnat 0 points1 point  (0 children)

I know I'm a month late, but I'd love to see the panceta recipe. I'm planning on buying Charcuteria, and it'd be nice to give this a try first.

Questions About Modernist Cooking and Sous Vide by jasonlogsdonin Cooking

[–]jubnat 0 points1 point  (0 children)

You don't always have to cook the vegetables in your circulator. Don't feel obligated to use it just to get your money's worth. If you're searing your meat after the water bath, just use that same pan to do a quick sauté of veg.

Wine Cured Bressola, Why is it not pink all the way through, did i screw up? by deweydbin Charcuterie

[–]jubnat 0 points1 point  (0 children)

But dividing by weight doesn't always work out that well in the kitchen ;)

Weight is generally the most consistent form of measurement in the kitchen. If you are using a recipe that doesn't contain percentages, if should be fairly easy the calculate the percentage of salt, sugar, pink salt, etc, to that of the meat(which would be 100%). And then multiply those amounts by the weight of the meat you are using.

When dealing with curing meats, it's worth the couple extra minutes it takes to do this, and not have to worry later on after all this time has been invested it your product.

Started working in a kitchen wanted some advice on keeping phones alive. by woblybeatsin Chefit

[–]jubnat 1 point2 points  (0 children)

You can't just keep it in your pocket? And when you have to use it, just wash your hands and step away from your work area. It's never been an issue for me.

Also $30 more expensive for some reason by floppy_genitalsin funny

[–]jubnat 1 point2 points  (0 children)

Correlation does not imply causation.

How To Make a Courtesan au Chocolat by permaculturein FoodVideos

[–]jubnat 1 point2 points  (0 children) we need a video showing us how to make those boxes.

The duck quarters are finished with their 10 hour bath. Going to let them rest overnight before I extract them. by Chinglesin Charcuterie

[–]jubnat 0 points1 point  (0 children)

I think one of the best things about duck confit is the crispy cracklin like skin. From cold all you need to do is sear the skin side in a hot pan, and when almost done place in a low oven(325 to 350F) until warmed through. And if you happen to overlook them, they won't really get tough, just dry. If that happens, you could always mix them up with some of the fat and confit juice to make duck rillettes.


[–]jubnat 0 points1 point  (0 children)

All you have to do is gently warm the fat before removing the legs. Unless you plan on using all of the meat immediately, it is better to keep them in the keep them from drying out, and prevent spoilage, etc. Many chefs also insist that aging in the confit fat improves flavor. Although I haven't done any side by sides, I seem to prefer my pork rillettes after a month compared to a fresh batch.

Momofuku Pork Buns by alex-van-01-cookingin Cooking

[–]jubnat 0 points1 point  (0 children)

Next time, so you don't have to rip them open, lightly brush them with a little oil or lard before you fold them.

charcuterie board: prosciutto, hot salami, boursin, herbed goat cheese, fontina, mixed olives [oc] by christina1414in Charcuterie

[–]jubnat 12 points13 points  (0 children)

I'm guessing you didn't make these cured meats(which is perfectly fine), so I think this would be better suited for one of the other food subreddits.

/r/charcuterie is for the discussion of self-made charcuterie and techniques. This is like posting a pretty picture of storebought beer to /r/homebrewing.

kouign amann too dry, butter leaks when baking by [deleted]in AskCulinary

[–]jubnat 1 point2 points  (0 children)

When you say it was making a mess while manipulating the dough, was it actually the butter leaking out, or was it water? If it was butter, you just need to chill the dough longer between folds.

I once had a problem when sugar was adding in the beginning with the butter, and also between each fold. The sugar starts to draw out water from the butter and dough, causing a huge mess and ruining the distinction of layers in the dough. I've heard this is because of the high water content of American butters vs European butters.

So I just sprinkle the sugar on after the third fold, and fold once more(for the classic tucked in corners shape), or roll it up and slice(for the spiral shape).

Picky 14 top walks in. One lady hand's this gem to the server. by daniellawrencein KitchenConfidential

[–]jubnat 3 points4 points  (0 children)

Yeah...she wouldn't have put that line there if she really did not have problems. It would not need to be said. That just tells me that this actually causes many problems.