Josiah Salyer

Chef

Josiah Salyer is a Chef based in Austin, Texas. He offers over 20 years of diverse culinary expertise and currently works as a private chef for various clients. He has trained under three master chefs and two celebrity chefs, including Lorena Garcia from the television show Top Master Chef. He is an active member of the American Culinary Federation. His culinary knowledge spans a wide range of flavors and disciplines, and his work combines both technical levels of flavor and Southern home cooking classics. He aims to bring master-level cooking to his clients and train other chefs to embrace freedom in their cooking. He received his Associate’s degree in Culinary Arts and Chef Training at the International Culinary Center.

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Q&A Comments (7)

How far from the base should I cut the bok choy?
When cutting bok choy, focus on trimming the stem close to the base, where it begins to sprout up. This is the ideal cutoff point to retain the delicious flavor and shape of the bok choy. However, be cautious not to cut too far up, as it may result in the loss of the characteristic shape and flavorful bottom part of the bok choy.
Are there any other ways to cook chicken hearts?
For a Southern-style preparation of chicken hearts, consider marinating them as you would for fried chicken. Create an egg marinade with onions, garlic, smoked paprika, salt, and black pepper. Ensure the hearts are cleaned thoroughly, then fry them at 350 degrees for about six to eight minutes. Finish by tossing them in a mix of Parmesan cheese and smoked paprika for a flavorful twist. Another delicious option is to use chicken hearts as a stuffing. For a unique twist, consider incorporating them into a Thanksgiving stuffing with feta cheese and spinach, adding a rich and savory element to the dish. These methods offer diverse and tasty ways to cook chicken hearts, providing a Southern-inspired fried option and a creative stuffing alternative for special occasions.
What's the easiest way to make a consomme?
To make a consommé easily, start by cleaning and cooking tomatoes until they are tender. While cooking, add any desired herbs. Once the tomatoes are tender, place them inside a cheesecloth and secure the cheesecloth within a mesh. Position the tomato bundle over a bowl and cover it with plastic wrap. Allow it to sit for approximately 24 hours. During this time, a clear liquid, resembling water, will be extracted. This same process can be applied to create consommé with other ingredients, such as chicken. However, the easiest method, as I have found, is with tomatoes. This straightforward process yields a clear liquid that can be utilized in various culinary applications. For added versatility, you can even incorporate gelatin into the consommé.
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