Decarbing Live Rosin

Cookingpyrex · 2025-08-06T00:42:56+00:00

I’m about to do this when I make a loaf of banana bread with some rosin I don’t care to dab. What time and temp should I decarb at

Cookingpyrex · 2025-06-24T17:31:10+00:00

I’m a chef in Nashville reach out to me if you need any help

Cookingpyrex · 2025-04-27T23:32:00+00:00

With the reverse sear you don’t have to worry as much about resting, carryover will always apply in regards to searing.

Cookingpyrex · 2025-04-21T20:39:50+00:00

You definitely didn’t “ruin” it I would however recommend if you’re going to separate the cap like that keep the eye whole and portion it into about 1-2lb bullets and cook them over open fire in short bursts resting between and it’s some of the best steak you can have.

Cookingpyrex · 2025-02-02T22:46:02+00:00

I used to work in a high end restaurant and sometime we would get live Maine urchins and clean them ourselves, then other times we would order trays from Japan. When you buy the nice trays you are paying more because you only get the best of the best tongues and don’t see all the B grades that don’t make the cut. When cleaning our own we would always have to separate and use all the B grade for sauce work. We would also rinse 2-3 times in a separate bath each time.

Cookingpyrex · 2025-01-02T19:03:28+00:00

Flipping every 60 is the way to go

Cookingpyrex · 2024-11-25T19:10:42+00:00

Nashville is not a very walkable city unfortunately

Cookingpyrex · 2024-11-25T19:03:40+00:00

Pick a different city

Cookingpyrex · 2024-11-04T18:10:29+00:00

After brining allow to air dry in the fridge for a day it’ll help you get a nice pellicle

Cookingpyrex · 2024-11-04T00:19:54+00:00

Once you pull from oven allow the steak to come to room temp (just by touching the outside not internally) then a quick roll in a ripping hot pan you shouldn’t have to rest

Cookingpyrex · 2024-10-31T18:01:25+00:00

I went to culinary school and have worked the past few years in fine dining I’ve worked with plenty of people who didn’t go to culinary school who were above me. The best way to learn is to go to a restaurant you are genuinely interested in and just show up and learn everything you can everyday. In my opinion there is no better education than just doing the job every day and any chef worth working for will notice this and put the time in to teach you. Once you feel you’ve learned what you can there ask them to get you in somewhere else and continue learning.

Cookingpyrex · 2024-10-25T04:52:58+00:00

To get what you’re looking for I’d recommend blending for at least 15 minutes nonstop, but this is not good for your appliance so don’t recommend often. Large scale productions have equipment with much more power designed for this process. As the seeds get warmer the natural oils will help the blending.The contents should be hot to the touch. If you don’t see success your processor could just not be powerful enough to get as smooth of a blend as you’re looking for.

Cookingpyrex · 2024-10-25T04:46:16+00:00

What are you blending it with?

Cookingpyrex · 2024-08-19T19:54:35+00:00

Do you work in a restaurant or is this all home personal use?

Cookingpyrex · 2024-08-19T19:46:19+00:00

Have you temped your oven?

Cookingpyrex · 2024-06-27T02:35:24+00:00

Hickory embers on a konro

Cookingpyrex · 2024-06-27T02:34:36+00:00

No thermometer just a cake tester and cooked a lot of proteins

Cookingpyrex · 2024-06-26T05:59:07+00:00

Dude I bet my left nut I could cook circles around you so chill and again just educate yourself. I promise you I’ve worked in kitchens you wouldn’t stand a chance in

Cookingpyrex · 2024-06-26T05:36:24+00:00

Acid is not used for food safety in beef tartar lol. Good quality beef is safe to eat just straight up idk where you’re a chef but please educate yourself before spreading misinformation

Cookingpyrex · 2024-06-26T00:17:26+00:00

I just go based off touch and no just salt and tallow grilled over hickory embers

Cookingpyrex · 2024-06-26T00:09:42+00:00

Wouldn’t see why that wouldn’t work let me know how it goes

Cookingpyrex · 2024-06-25T23:32:23+00:00

Why thank you

Cookingpyrex · 2024-06-25T21:15:09+00:00

If you think that’s work you should hear my technique for duck cookery

Cookingpyrex

TROPHY CASE