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  1. Past hour
  2. I recently posted my experience with pomme soufflée which may be of interest: I also was thinking of trying pomme soufflée with parboiled potatoes, but rather than boiling them with baking soda as suggested in the recipe, use vinegar as suggested by J. Kenji López-Alt: http://aht.seriouseats.com/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html. The vinegar is supposed to prevent the potato from falling apart: "... those boiled in the vinegared water remained perfectly intact, even after boiling for a full ten minutes. When fried, they had fabulously crisp crusts with tiny, bubbly, blistered surfaces that stayed crisp even when they were completely cool".
  3. Cheese graters

    Yes, that may work, but as mentioned previously in this thread:
  4. We're waiting for more wheat to grow due to the flour shortage you guys have caused.
  5. Modernist Pomme Souffle?

    I know the original post was how to bond two slices of potato together. Nevertheless, I thought I would throw my two cents worth into the discussion on pommes soufflées. Ever since first experiencing pommes soufflées while dining at Restaurante Zalacaín in Madrid (2014), it became an obsession to learn how to make these at home. It was with excitement I read a recipe in Modernist Cuisine and thought it wouldn't be too difficult. I was wrong. Indeed, Jacques Pépin in his New Complete Techniques book notes that even experienced chefs in a restaurant setting, may experience 15% -20% failure! The first problem I encountered was with the recipe in MC. It is clear that moisture content is key to reliable puffing (I am currently working on a hack of a wood moisture meter to allow me to measure this) but inconsistent information is given: Volume 5 page 145 – “To ensure good puffing, the dry matter of the potato must be just right at around 19% - 20%.” However, in Volume 4 page 306 - "Fresh harvested potatoes will … have too much moisture to puff properly. Potatoes that are so old that they have become soft … will be too dry… the ideal moisture content ranges from 12% - 18%.” I think this is incorrect and they meant dry matter, as otherwise this would be one dried out potato! (I contacted MC on this but didn't hear back). Most everyone seems to use two pots, one at lower and the other at a higher temperature, but the temperatures suggested vary. My experimenting suggests oil temperature is critical and that as suggested by Chef Rogers Powell, first fry should be at 300°F / 149°C “max” as he says in his video. I think what happens is if too hot on the first fry, the outside crisps so it can't expand on the second. Timing of the second fry is also critical and one needs to be patient for the “blistering” to occur before removing to second pot to puff. Most everyone suggests 3-4mm slices (unless crinkle cut, then 9.5mm) However, what I finally realized after many failures, is that if cut perpendicular to the long axis, the core (medulla) running along the centre, can hold the two sides together preventing them from puffing. What one wants is the perimedulla, the largest component of the potato between the skin and core. Anyway, just my home cooking experience. I know there are many ways to skin a cat!
  6. Today
  7. Dinner 2017 (Part 6)

    Thanksgiving dinner SV breast with seared skin and oven roasted dark meat Smoked savory yams Jalapeno and plain cornbread madelaines Mushroom/sausage stuffing, au gratin pots and pumpkin pie not shown
  8. I appreciate peoples perspectives. I would happily pay double, if not more - for a locally manufactured product. Furthermore, I highly doubt R&D (product is manufactured in China, it is cheaper and logical that it is developed with local engineers; who are most likely on staff at point of manufacturing) or much warehousing (if any), besides perhaps an outsourced DC, is local.
  9. @Smithy When I showed Kate the picture of your prime rib she said to tell you that our invitation must have gotten lost in the snail mail. It looks like it was wonderful.
  10. Breakfast! 2017 (Part 2)

    My child requested something she'd spotted on Facebook, so I obliged. Cranberry brie bites, made with crescent roll dough from the can, a chunk of brie, and a spoonful of cranberry sauce. The recipe would have you use the canned whole berry sauce. I used my cranberry salad. The cranberry pepper jelly or the cranberry ketchup, neither of which I have tried, might have been good. Acceptable, as they were. I ate six.
  11. @Shelby fair enough that's and excellent price for the 8 qt though a Cut-Out buy back the 8 qt from the Older One for $ 8.98 ? no shipping !
  12. I just can't cook __________!

    Really? That's good to know. I've been wanting to add a roaster like that to my kitchen for a while now. It would be great to have more oven capacity for really big meals. And if it can help me fulfill my Norman Rockwell fantasies, that would be even better.
  13. Lunch! What'd ya have? (2017)

    Those manjuba are cute little fish, @Auro. Do they have any flavor that is distinctive? For instance - are they oily, strong, mild, salty? Your sushi platter looks delicious.
  14. Aldi

    Oops! I forgot Save-A-Lot! To Aldi's credit they do have EXCELLENT customer service. I called the customer service 'hotline' in regard to issues I recently had with a couple products. Via their 'Double Guarantee' I received a $12 gift card a few days later.
  15. Thanksgiving, The Day After: Leftovers!

    Best leftover: apple pie and coffee for breakfast while the dishwasher runs in the background. The crust was made with Earth Balance margarine and some shortening. It was very good, better than some all- butter crusts I've made. Not down to the carcass yet, but I'm looking forward to making turkey stock.
  16. If they choose to take the risk—the responsibility should be THEIRS!
  17. chocolate pump

    I realize that is technically correct (and the Chocolate Alchemist, for one, emphasizes that all the crystals are melted by then), but why do most people go higher, most tempering machines go considerably higher, and all packages of chocolate I have seen call for going even higher (for its Maracaibo dark, Felchlin specifies 118F/48C)? I always assumed it was just to be absolutely certain, and that assumption was based on the experience of (1) having tempered chocolate accidentally go several degrees above 93.2F/34C and still test as in temper, or (2) having some reserved chocolate I wanted to be definitely out of temper to use for diluting over-tempered chocolate, but it still tested as in temper.
  18. A few questions: 1) When you say "unit," that sounds like a condo or co-op as opposed to a house. Correct? 2) That's a very nice appliance, but it qualifies as "pricey" in my book." What would be your max price for the complete set of appliances? 3) For this particular unit and asking price, what sort of person would be buying it? Specifically, would a little better set of appliances make the unit easier to sell and would you be able to get the extra couple of thousand back in the selling price? 4) Do you have to have a wall oven and/or microwave? In other words, would a standard range w/oven be OK? How about an over-the-range microwave? 5) An exhaust hood venting to the outside would be a great feature. Is it feasible? 6) Would it be a standard 30" stove? Or if it's a cooktop, what size (30" or 36?)? Gas or electric or induction? And what size fridge? I've had good experiences dealing with Goedecker's. That double unit you mentioned is $10 less there. GE has some big rebates going on now, too. Here's just one of them. Good luck!
  19. Food funnies

    Yep, a non-apology . . . . . otherwise known as good BS PR - all is not what the normal citizen in the street thinks! But, those "Beaver Tails" AKA Canadian Semiaquatic Rodent Posterior Donuts, are pretty much equivalent to our "Vetkoek" in South Africa, except they are made flat whereas our ones are similar to a burger bun. Ours are served with cinnamon and sugar or cut open and served with a curry mince filling. Good street food!
  20. According to a J.K. Lopez-Alt tweet you can get a copy of The Food Lab for under $26 with the Code GIFTBOOK17 on Amazon today.
  21. I'll check this out. Delayed the dinner until Sunday, so there's still time., Thanks
  22. Hi Chris, Nothing special done at all. Dough was proofed free-form on a baking sheet. The cast iron pot was pre-heated during the loading temperature warm up (250c) and the oven is a simple Samsung fan oven run at convection (no fan) at 230c. Lid on for 30 mins then 10 mins lid off. Hotter temps seem to burn the top of the bread slightly - and I'll admit to not having calibrated the oven.
  23. Camel Milk

    The logo is easy: a camel with a R and A on the two humps. Teo
  24. So, alternate the heat with the cold air? I had the air blowing in there at 61F. I have a hair dryer strictly for chocolate use, also to the left of the panner. I used that to clean the panner our before the glazing phase. So, I could also use that to alternate with AC? I'm just not sure how to go about that- as in, at what point would I know to use hot air instead of cold? It did seem like a fair amount of chocolate was wasted on the area where the agitators are attached- on the back wall of the panner. The chocolate was tempered, and at 88.6F, I believe. (I used the little chocovision tempering machine to the left the panner.) I have an Idylis AC unit that stands the right of the panner, on the floor- which is my cold air source. I salvaged / swiped an extra piece of the stretchy aluminum tubing during the home rebuild, exactly for this purpose. So, I taped and sealed one end of the tube onto the AC vent, ran the tubing through a wire coat hanger, and rigged it so the other end would blow on the area where it looked like the majority of the beans were landing. The cold air flow was pretty impressive for such a goofy set up. I used a ladle to slowly pour chocolate in an even manner over the beans as they tumbled. I had them going at med-slow, then increased it to medium. Once they were dry, I took them all out, wiped down the interior quite thoroughly, poured the beans back in, and then proceeded to drizzle in the 40g of confectioners glaze. I let run for a good 30 min just to make sure everything was completely coated. (And to get rid of that horrid stink from the glaze.) I wasn't sure what speed to run the espresso beans at, and if I should have used agitators. It seemed like the agitators were necessary to break the beans apart some. But, I am not fully convinced of that now, because I think it might have dented the coating. Which, would be true for anything, wouldn't it? I can't think under what condition the denting/uneven finish wouldn't happen with those inside there. I have some malt ball centers that I can run for another trial. Not for trial are the Montmorency dried cherries- which I have no intention to waste. I'd love to get those panned, to sell. I am really looking forward to learning how to work this little beast properly, and make some nice products. Thank you for all of your help!!!!
  25. Lyon for 2 months ?

    AnnH, please consider reporting back here with your findings. We'd like to see more of you!
  26. Short introduction

    Hi, Derek! Welcome! Tell us where your food interests lie!
  27. did it curl your eyebrows too ?
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