Now that my mission to create the best Brioche hamburger bun ever has been completed I need a new project to work on. I've decided that my new obsession is going to be perfecting my baguette skills. I have a long way to go. I'm not good at shaping, I'm not good a scoring/docking. However I do have the mixing and baking techniques figured out thanks to Chef Jacob's video.
Yesterday I posted this on the Basic Baguette Video thread...
Chef Jacob, I'd like your recommendation on cooking a chuck roast as a steak. After I break the chuck into individual muscles, I'll remove the fat and sinus, dust with transglutaminaze, reform, wrap in tight shrink, vac bag and sous vide at 129 for 72hrs, chill completely. Finish by salting and sear in screaming carbon Debuyer using your suggested 50:50 clarified butter:canola(I prefer coconut to canola), then pop a hot oven to an internal temp of 125, its the same way I cook bone-on short ribs.
Hi, How do I downsize a recipe? I have a bread recipe that yields 5 loaves which is way too big for my Kitchen Aid machine. The kitchen Aid machine can only handle 2 loaves. Is there a special formula for that?
wanda
Finally bit the bullet and ordered a Thermapen thermometer. I've been wanting to get one for a long time, but they aren't cheap. Hoping for a better deal, I signed up for their email list a few weeks ago and today I received an email from them saying that they are discontinuing the "British Racing Green" colour of Thermapen and have dropped the price on those to $79,instead of the usual $96.
Well I don't care what colour the thermometer is and the food can't tell the difference, so I went ahead and ordered one.
My son Jeff, was interviewed and accepted for Chopped Canada. Upon reporting for work he was told that he had been fired for participating in Chopped, thus losing his spot on the show because he was unemployed. sad but true.
UPDATE... Turns out he had a third interview, first two by phone, this one was on-camera. Finds out if he is in , in about 4 weeks time.
Chef, I was puzzled by the restauraunt's decision as well.
I pan fry salmon. I use farmed salmon so there is no skin as such.
I lightly salt one side and it creates a really nice crisp outside texture, same as skin.
I get the pan to high heat, then place the salmon on the pan.
I immediately reduce to medium heat.
I turn it over when half done and do the other side.
Sometimes, my salmon is great.
Most of the time, it's really bad.
I've never warmed up to fresh liver. It's just one of those things that I didn't grow up with and haven't developed a pallet for. I am however a fan of a liver cured meat loaf called pate though. Ironically pate is made of cheap cuts of meat and offal, but sells good money (even though it's usually plated in skimpy sliced portions.) So I wanted to make some and document my journey for you. I'm going to work off this recipe: http://www.saveur.com/article/Recipes/Country-Style-Pate Recipe changes: 1.
I've done lots and lots of testing. I remember you said that when testing pizza and fried chicken, even if it's bad, it's still sort of good. I've realized that brining is the complete opposite. When brining is done wrong, it will turn you off the concept entirely. However, when you find that sweet spot, you will find it difficult to omit brining from a recipe.
I've flirted with that sweet spot enough to know that brining can be great
Back when I put this rig together I really couldn't afford an immersion bath circulator, and now that I can I just don't feel compelled to buy one because this works so bloody well. My budget immersion circulator kit consists of an electric roaster, a small pond pump, and an oil thermometer....and it costs a grant total of about $60 and is shown below.
egg white 5 nos
sugar 150g
i whip the egg white til ribbon stage n keep chiller and move to next step .
egg yolk 5 nos
sugar 50g
whisk till fluffy and chage to paddle put in 1little mascarpone and keep aside.
whisk the cream till fluffly then fold in the egg yolk and cheese mixture til sooth fold in egg white.
the result is not firm enough. i wonder is the cream i not whisk firm enough?