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  1. Past hour
  2. robirdstx

    Dinner 2019

    Toasted Beef Ravioli with Roasted Garlic Marinara and a Chef’s Salad with Chang’s Ranch
  3. scubadoo97

    Dinner 2019

    Mahi on Hollandaise with Chanterelle and salad.
  4. gfweb

    Smoking Meat

    Maybe there are a few dead branches to Use?
  5. liuzhou

    Dinner 2019

    With this dish, the chillies are not eaten. The idea is to pick out the chicken meat buried within the pile of red chilli and Sichuian peppercorns. It is still spicy, though. The dish is from Chongqing, but found all over Sichuan and in almost every Sichuan restaurant elsewhere.
  6. Shelby

    Smoking Meat

    Thank you for the fast answer! We have apple, mulberry, hackberry and plum--all green. Gonna try it then--well, really, Ronnie used to use that years and years ago. Will report back
  7. Yesterday
  8. That is my very favorite kind of lunch. Or dinner.
  9. kayb

    Dinner 2019

    H'mmm. I have had pasta salads that have within them diced summer sausage or cured/smoked sausage, as well as diced cheese (I've seen cheddar and Monterey Jack), along with diced gherkins, carrots, radishes, olives and so on, but they were always in a light mayo dressing. I like the idea of vinegar and a bit of oil.
  10. gfweb

    Smoking Meat

    Controversy here. Some do it...many more soak dried chips and then heat to smoking. In fact that’s the textbook advice for home smokers. To me this makes an acrid bitter smoke/steam, like a campfire smells when you douse it. Ewww. I don’t want that taste. I dont believe the big smoker machines use wet wood either. So so I use dried twigs wrapped in foil or even better the @rotuts pellet smoker. You get a blue sweet smoke that way. I can taste the difference
  11. Margaret Pilgrim

    Dinner 2019

    Do you slice your own sausage or can you buy this (fabulous faux pasta) pre-detailed. It looks like sausage I somehow ran through my pasta machine, which sounds like s monumental clean up. Still..,.WANT!
  12. Norm Matthews

    Dinner 2019

    Charlie had a request for dinner: Either strip or ribeye steak, mac & cheese and a vegetable, no potatoes. I added strawberries.
  13. Norm Matthews

    Dinner 2019

    That reminds me of a Chinese restaurant where I used to live. They had two menus, one for regular people and one for Chinese customers. We always asked for the Chinese menu then had to have everything explained to us. Some of the food had a lot of those little red chilies. They were good but I had to take them in moderation.
  14. Shelby

    Smoking Meat

    Bumping this topic--and I haven't read through it --but need to ask really quick and hopefully get a quick answer. Is there any reason why one shouldn't use green wood (meaning not dried) to smoke meats with?
  15. heidih

    Spam, Spam, Spam, Spam

    I ddid not watch cuz too close to but SPAM is thought of as a Japanese thing our GIs got to south Asia - it was sometimes air dropped.
  16. From this morning's BookBub email: I was concerned because there weren't any reviews of this book. However, after checking out the paperback version, it won't be released until November 5th. The ebook is just being released earlier. The author is a pastry chef and a brewer...the connection between the two is yeast. Harmony Sage's "Yeast Fermentation Handbook: Essential Guide and Recipes for Beer and Bread Makers" Kindle Edition $.99US I am a US Prime member and the price you see may vary.
  17. Today @Kerry Beal and I and her other bestie (yeah you can have more than one bestie), had lunch at my house. After working a 24 hour shift in Dunnville, Kerry drove home in some pretty horrendous traffic, stopped at Denningers to grab a selection of meats, cheeses, pates, pickles and bread and then stopped to grab her other bestie who is visiting from Vancouver and then came to my house. I did not have to lift a finger for my guests! I was the guest of honour in my own house I think! It was just a wonderful lunch and a wonderful gabfest and I made some more great memories. Oh and did I mention there are enough leftovers to keep me from starvation for many days!
  18. Duvel

    Dinner 2019

    It might be a technicality, but if it contains lactics/mayonnaise, we‘d classify it as Fleischsalat ...
  19. heidih

    Dinner 2019

    I love it on egg bread From my 2011 eG blog
  20. Thanks, @teonzo. Plethora of information ...
  21. Don't do this. Just thinking out loud for fun.' Freeze your phone, then pour jello on it. Jello will instantly solidify, no chance of entering the phone. dcarch
  22. blue_dolphin

    Popsicles

    Somehow I gave away all my popsicles. It was 97°F here yesterday and it's currently 96°F. Clearly, something had to be done. Out to the lime tree to pick some early specimens and turn them into these Lime Pie Pops: The recipe for these is from Fany Gerson's Paletas. They are supposed to be coated in graham cracker crumbs. That may or may not happen before I bag them up.
  23. I would say it's more to save time and work. Lower costs for the professionals, easier to reproduce for the home cooks. It affects texture too, but in a minor way. During each fermentation (if done correctly) the microbes consume carbs and not proteins (they consume proteins if the setting is wrong, mainly low pH, but since it's wrong it's not what you want to happen). This means you end up with less sugar and starches, while keeping the same amount of gluten. You just need to check the weight of the dough before proofing it and after proofing it, it looses a sensible % of weight (solids that are transformed in gases). If you proof a dough, punch it down, proof it again, punch it down, proof it again, you end up with a different starch / gluten ration than if proofing it only once, so you end up with different texture too. But this is a side effect, not the reason why people create recipes with one single fermentation. The difference is in the lamination (what you include in the dough and how you do it), not in the dough itself. The base dough for croissant, kouign amann, pain au chocolat and pain au raisins is the same. What's different is the rest of the process. You need to look as laminated doughs as 2 different phases: the dough (which is the phase that's going to proof) and the inclusion (which will act as a barrier between the layers). They are laminated, not mixed, so they remain separated. Osmotolerant yeast is used when you need yeast cells thatcan survive with high osmotic pressure. The higher the % of sugar and salt (compared to the free water) in a recipe, the higher the osmotic pressure. When osmotic pressure exceeds a certain value the yeast cells are going to die (osmotic pressure destroys their cell walls), this value depends on the yeast strain. Osmotolerant yeasts are the ones that can survive to higher osmotic pressure than the other yeasts, but they have their limits too. Seems like you are confusing something. What's fundamental is the final proof, the one you make after shaping the bread / pastry and before baking. That's done for every kind of leavened product. The difference is if there is a pre-ferment, a levain or else, meaning the fermentation stages are more than 1. But you can't think as the final fermentation as a number and the pre-ferment/else as another number. The final proof is the real and fundamental one, it's not the first or the second or whatever. You can add more fermentation processes before that, but you can't call one of them first and the other second. Simply because the fundamental one is the last, not the first. Proofing times are guidelines, not a rule. Each batch has different times, you need to get the due experience and learn how to check if the dough id perfectly proofed, you can't base this decision on a timer. The extra salt is added in the inclusion. The inclusion has almost no effect on proofing times. Fermentation happens in the dough, not in the inclusion, they are two different and separated phases. Teo
  24. If you don't have an ice-cream machine then you can make a fake ice-cream: freeze the ice-cream / sorbet base (ice cube trays are the better choice for this), then run the frozen base in the Vitamix. Not exactly ice-cream (overrun is almost null) but a good substitute. If you like Nutella then you can make your own version starting from quality ingredients you like. There's not a real single recipe, everything depends on personal tastes, so you need some tries to find the ingredient balance you prefer. Teo
  25. I've never played with the clear variety... but it does exist. Here's their website... https://plastidip.com/our-products/plasti-dip/ I figure that a clear rubber seal around the cling film will keep the jelly out for you... Or maybe just forget the cling film and spray a clear layer or two right on the phone... It should waterproof it... and you should be able to peel it off when you're done.
  26. @Coogles "" I'll go to 60 seconds vacuum for fruit compression and instant pickles. "" interesting. you've inspired me to try some instant pickles ! there is a tip somewhere on the internet about changing the oil : Rock the VP and put a 2 x 4 under each side. that allows you to get under the Vp w the appropriate wench to loosen the bolt/screw for dranage into a shallow dish or something disposable . then you do some Gymnastics and re-bolt the bolt. then add new oil.
  27. Anna N

    Dinner 2019

    Where else could I so easily satisfy my thirst for new food knowledge? I have never heard of this but boy do I want to try it!
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