fudehouse

Tips, tricks, and techniques to up your culinary game. Videos by Jeffrey de Picciotto to empower and inspire.

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short ribs. a beginner's guide.

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Can't find the video on brining turkey, could you advise please?

I love to dry brine.  Use 1 Tbsp of salt for every 5 lbs. of turkey.  Sprinkle it evenly on all parts of your bird - inside and out.  Put your bird in a plastic bag and keep it in your fridge for 3 days (48 hours minimum), rotating every 12 hours.

Check out these links:

Turkey Dry-Brining 

Turkey Truths 

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turkey trussing.

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FudeHouse Rock the Vote!

http://tastetv.com/awards/vote.html

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1 bird. 9 pieces. the easy way.

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sharp knife.  how to hone.

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extra juicy, tasty tomatoes.  quick brine.

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the reverse sear.  the best steak of your life.

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What is the cut of meat you are cooking in the Reverse Sear video? It looks amazing!

boneless ribeye.  i recommend ribeye or ny strip, bone-in or boneless, as long as it’s cut fairly thick.

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shakshuka. tomato stew with eggs.

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pulled pork.

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In honor of finally joining Instagram - the first pork chop I ever cooked. #latergram #waylatergram

[quinciple-blog]

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shakshuka recipe.

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pizza dough.

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Jeff, I have celiac so regular pizza dough is a no-no. You mention how gluten is essential to the process, yet pizza parlors are starting to offer gluten-free ( GF) pizzas. Yet the crust is always very thin, I'm guessing because the lack of gluten is self-limiting, as your video suggests. Any suggestions for home use on creating a GF pizza crust that is closer to the norm? --JR

JR, I asked my baking-expert friend Ali about this and this is what she had to say:

Gluten gives strength to all the bubbles in the dough, but you can still get height without it. Your dough would be a little more cake-y than bread-y, but if you’re going for a deep-dish or Sicilian-style pizza it works in your favor. You want that puffed-up quality anyway. Make sure your stone is well pre-heated so the cake-y quality is off-set by a good crust! The key to a gluten-free pizza is the balance in a proper flour blend. You can try to blend one yourself, but it can be tricky. King Arthur Flour makes a great GF blend that you can swap in for any AP flour, and they have a great GF pizza dough recipe (with useful tips) on their website. Bob’s Red Mill makes a great gluten-free pizza crust mix, too. Hope this helps!

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You guys should submit to the TIME magazine best tumblrs search, go to their tumblr for info :)

thanks so much! :)

http://tmblr.co/ZcPmFysnOL1c

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how to measure ingredients.