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  1. Past hour
  2. I have a 3 lb rump roast I am looking to sous vide. Hoping for something akin to pot roast as a finished product. What time and temperature is recommended?
  3. Dinner 2017 (Part 6)

    Bourekas filled with smoky eggplants (roasted over open flame), Bulgarian sirene cheese, mushrooms.
  4. Today
  5. Breakfast! 2017 (Part 2)

    Huevos rancheros (of sorts), served with tortilla chips in lieu of fresh ones (I can't manage to find frozen corn tortillas anywhere as of recently )
  6. Seems I've recently developed a skill for ordering every server's favorite menu item.
  7. Modernist Bread: Sablée Brioche

    Look pretty good. Scoring needs work but overall happy with the appearance. Will taste for breakfast tomorrow.
  8. Today's project: Modernist Farmer's Bread with three different inclusions... Sprouted Rye Pressure-Caramelized Sprouted Rye Pressure-Caramelized Rye Here goes...
  9. Lunch! What'd ya have? (2017)

    If one needed a reason to cook a piece of beef this would be it. Fresh-from-the-oven bun with horseradish cream, arugula and planned over, sous vide chuck eye.
  10. Uses for leftover cola?

    Depends on the carbonator - Sodastream is one that causes mopping incidents.
  11. Help identifying Le Creuset

    Cool! Thanks! If anyone is interested, I actually emailed Le Creuset and they confirmed it is a real piece. They said, "Thanks for your recent inquiry. Your cookware is authentic and it’s one of Le Creuset’s older pieces. This item is called a Dutch Oven with a grill bottom in case you want to grill the meat first. This is a beautiful dish enjoy. Thanks for trusting Le Creuset of America." The mystery is solved!
  12. Great hard-to-find condiments

    To the best of my remembrance I have never purchased rye flour in my life. From the Modernist Bread discussion apparently suitably fine rye flour is not sold in the US.
  13. Unusual & unknown kitchen gadgets

    It's not got a blade so it has to be something soft. I would say lemon, plantain or kiwi fruit.
  14. Herring in sour cream - major yum.
  15. Cheese graters

    I recently saw one of the PBS food shows where one of the people dropped chunks of parm into one of the smaller Cuisinart food processors and ground the parm. The other woman said, "aren't you taking a chance grinding that with the blades?" The first woman said, "this not the very hard parm, you can still slice it, I wouldn't do a rock-hard cheese this way, I have one of the hand-held rotary graters for the super-hard, aged parm or Pecorino."
  16. How kind! (she says in sarcastica font)
  17. The Air Fryer topic

    I used Yukon Gold medium sized potatoes. Peeled then quartered and put on a rack in the IP which had 1cup of water added to the main pot. Steamed on high pressure for 6minutes with 10minutes natural release. Next the quite soft potatoes were tossed in about 1.5 teaspoons of rosemary infused oil with a couple of grinding of salt and cooked in the air fryer for 15-20 min at 392f tossing every five minutes. Russets work well too. I think parsnips would be great done in this fashion. Ditto for carrots and fennel..really any ‘roast vegetables’.
  18. Sprouted Grains in Bread

    Here goes nothing... I took half of them and pressure-caramelized them. I also pressure-caramelized an equivalent amount of unsprouted grains. The current plan is then to make three loaves of the Modernist Bread "Farmer's Bread" with these three inclusions (it's a basic rye-flavored sourdough).
  19. Electric Flour Mills

    But that's a different animal.
  20. Wondering what chocolate you are using. Is it couveture? Looks thick, but might just be cold.
  21. Yesterday
  22. Bulk Chocolate Packaging

    You might check on packagingsupplies.com and gogopak.com.
  23. The Soup Topic (2013–)

    @rotuts thank you yes the mushrooms are saute'd
  24. Breville Smart Oven Air

    Made some frozen shoestrings in the BSOA. Tried 15 minutes at 450F and they were a bit over done. Next time I will try 425F. FYI I timed the pre-heat cycle for 450F and it was 5 minutes.
  25. Glasgow - Tonight

    This summer I had a very good Spanish tapas meal at Iberico, which is quite central and relaxed.
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