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  2. Nickos

    Cacao butter sticks to mold

    In my house iT is around 24 degrees at the moment.
  3. Used the CF yesterday to temper chocolate, or at least I tried to. I set the probe temperature to 131F and melted dark chocolate, stirring all the while. When it hit 131, I removed it from the CF, slowly adding chocolate pieces until the temperature got down to 83F. I then put it back on the CF and heated the chocolate back to 89F. I then filled these little molds, and what I didn't use I put on parchment. The molded chocolate has some nice shiny spots but also a lot of bloom. I cut one of them open and the bloom runs all the way through. Water never came anywhere near the chocolate and I stirred it the whole time. I didn't time it but my guess is it took about 40 or 45 minutes for about 20 ounces of chocolate. I'm going to melt it all down and try again. Any suggestions as to how to deal with the bloom will be appreciated. Oh, I also used my Thermapen and it and the probe temperatures were bang on.
  4. Pffff getting so frustated.. sometimes my cacao butter sticks to my mould. how the hell is that possible? i use a airbrush and heat up my cacao butter to 38-stir down to 32-33 and airbrush. Can somebody help please?
  5. Gerrit Jan

    Cooking to Honor Julia Child

    Hello, my name is Gerrit Jan, I am a Dutch man, and I live in France. When cooking for guests I often return to Julia Child'´s Mastering the French cuisine. I just tried her Aspic with apples, but it didn't come out right. First of all the 1 liter mould miss Child recommends proved to small for the amount of apples. When I dismoulded the aspic it more or less collapsed, and what was worse, the juice came out. Does anyone know what could have caused this? Thanks in advance.
  6. This what gets called green cabbage in the states.
  7. liuzhou

    Dinner 2018 (Part 1)

    Had a rather lunch lunch, so a light dinner tonight. Stir fried fresh ramen noodles with duck and leeks. Duck marinated with Shaoxing wine, garlic, ginger and chilli. A splash of soy sauce near the end.
  8. ElsieD

    "Top Chef" Season 15

    Sad news. Fatima Ali, who was voted fan favourite has terminal cancer and has a year left to live.
  9. Today
  10. Made the molasses spice cookies last night, from this recipe. It says bake them dark, but I prefer the lighter, chewier ones. And I made Anna N's Ultimate Brownies from Recipe Gullet , except I pimped them out a bit with a topping of chocolate chips, butterscotch chips and coconut. She does not exaggerate. These are some fine brownies. And would be so without the topping, too.
  11. Glad to have you here! PS -- Send waffles, please!
  12. kayb

    Dinner 2018 (Part 1)

    Fed a crew at church last night. Brunswick stew, beer cheese muffins, corn muffins, sandwiches. Running late when I got it out, so no photos of whole spread, but the sandwiches were homemade pimiento cheese and ham/turkey and cheese on King Arthur multigrain bread.
  13. chromedome

    Food funnies

    Found on Facebook:
  14. TicTac

    Food funnies

    LOL. Most people outside of Canada are not familiar with The Trailer Park Boys. You have to have a pretty whacked sense of humor to get them. Luckily, I do. Too funny.
  15. robirdstx

    Breakfast! 2018

    Duck Fat Fried Egg and Savory Polenta
  16. The tip thing is troubling.
  17. weinoo

    Dinner 2018 (Part 1)

    After an appointment for a procedure I don't recommend unless really necessary, I happened to find myself on the upper east side, and after a quick lunch of a few slices at PQR (really good again), I moseyed on over to Schaller & Weber. Once there, I spied a good looking pork loin roast, the size of which would've been enough to feed a nice family gathering, but since I was only feeding Significant Eater and myself, I asked for a cut off the small end, containing 3 chops, which the butcher was kind enough to do. I decided to slow roast the loin, and after well-salting/seasoning and allowing the roast to sit in the fridge like that for a good 6 hours or so, it went into a 275℉ oven, for about 2 hours. Here's where timing is interesting; at an hour and 10 minutes, it was registering under 115℉ on an instant read - after that, the temperature shoots up much more quickly per minute than during that first hour... In any event, it was moist and juicy, and this little 3 chop roast still could've fed a small family. The cap was insanely delicious. And following my standard procedure of plating as if I were in 1st grade home ec... That's some of the cap and a little bit of a chop. The potatoes (a mix of Yukons and Red Bliss), seasoned with olive oil, salt, pepper, pimenton and saffron threads, were roasted alongside the pork - they were damn good too. The broccoli, pan seared and steamed in its own juices. To drink, a 2015 Tenuta de Fessina Erse Etna Rosso - went nicely with the pork.
  18. Today is the 9th day of the 9th month in the Chinese calendar, celebrated by the Double Ninth Festival, a day when people like to climb mountains, enjoy the chrysanthemum or pay respects to ancestors. So now seems a good idea to jump ahead of my plan and deal with @heidih's lucky find. Garland chrysanthemum, glebionis coronaria, formerly called chrysanthemum coronarium, is also sometimes known as chrysanthemum greens, chop suey greens, Japanese greens, crown daisy chrysanthemum, edible chrysanthemum, or cooking chrysanthemum. In Chinese, it is 茼蒿 (Mand: tóng hāo; Cant: tung4 hou1). Whatever name you choose, they are the edible leaves of a variety of chrysanthemum (of course!) It is a fairly common green vegetable here, mainly used in hot pots and should be added just before serving. Long cooking doesn’t do it any favours – the leaves turn bitter. It is also used in soups, stir fries and in Taiwanese oyster omelettes. It can also be eaten raw in salads. I like it, too.
  19. CantCookStillTry

    Dinner 2018 (Part 1)

    I hate to waste if I can help it. So left over baguette became burger buns for a chipotlé chicken burger.
  20. SHRIsh777

    Chai Tea

    How do you make your Chai Tea at home? Answer: I think majority of the Indian tea making procedure is common and is being driven from the ancient times. Still I will explain the step for you: Ratio: The ratio of milk & water which I find perfect for 200 ml cup of tea is is having 3/4 cup of milk & 1/4 of water (obviously you should add more water as we need to boil it) Boiling water: I start by keeping a normal steel vessel over gas with high flame & start the heating process till the water starts boiling, as soon as water starts boiling I lowers the flame Tea powder & Sugar: I put 1.5 tea spoons of tea powder & 1 tea spoon of sugar immediately & allows it to boil with the water thoroughly till the color of water becomes dark & a soothing fragrance of tea comes from it Milk: In the meanwhile of boiling water I also keep raw milk for boiling (I use cow milk) & stops after the milk starts pouring out Milk with Water: As soon as the water with tea powder & sugar is boiled thoroughly I mix milk in it. The boiling process is slowed also I keep the flame in lower power. As soon as the whole mixture starts boiling & comes out of the vessel, I stop the gas stove & pour the hot & fresh tea in a cup. What tea leaves do you use? Answer: Personally I like Darjeeling Tea very much & I use the same for daily purpose. Earlier I used to order teas from local tea store & the brand never mattered. But now I prefer online tea of premium brands.
  21. Here is an answer to @ElsieD' s problem of Napa cabbage being too much for her needs If she can find them). Many needs I would think. Also available are 娃娃菜 (Mand: wá wá cà; Cant: waa1 waa1 coi3) which is 'baby cabbage', a small growing version of Napa. Particularly popular in Sichuan, but available widely. Perhaps bizarrely, these are sold in supermarkets in packs of three, rather defeating the point. However, I am able to buy them separately in wet/farmer's markets. I didn't measure them, but they are about ⅓ of the size of Napa. I'm glad they are clean!
  22. Okanagancook

    Hello from Texas! I love food!

    Welcome and your interestsmatch with many here. Using search you can find a ton information on most subjects you expressed interest in, go forth and explore this wonderful resource.
  23. Okanagancook

    Mario Batali

    It’s a sad story. April was ill equipped to deal with the real obstacles to success.
  24. Thanks for the Crepes

    Chinese Vegetables Illustrated

    These two types of cabbage were available at my Korean owned pan-Asian grocer before they went out of business for apparently not properly paying their taxes. The first ones seem more oblong to me while the second seem rounder. I bought whichever was less expensive that day and never noticed any difference in taste. Thanks for this thread!
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