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  1. Past hour
  2. If you were going to braise it to death and cook to 180f and nobody was pregnant, maybe. Otherwise better safe than sorry.
  3. Welcome @Cahoot, this is a fascinating place!
  4. I think David is a forum member here if I'm not mistaken. His recipe seems to be the traditional method of caramelizing the sugar then deglazing with the cream. If I am understanding correctly from his instagram feed, Kriss Harvey cooks the sugar, cream, glucose and vanilla in a pan all at once to a temperature of 118-125 (depending on the variety he is making) then he adds the butter.
  5. Could be very interesting! Do you have more details to share? Is the thermoformer for sale or just the pre-colored moulds?
  6. Today
  7. Hey everyone, I'm a university student from Ontario, Canada. Although I'm still very new to it, I'm mainly interested in pastry & baking. I started out making basic cookies, brownies, pies, etc. but I'm now trying to get into classic pastries. My current goal is getting comfortable with pate a choux and all the recipes you can do with it! In addition to actually baking itself, I love reading about techniques and food science, so I can also understand why things are done in recipes. It's so rewarding to get better at this and making things that months ago you never thought you'd have been able to pull off.
  8. OK got some. It is NOT layered. Top left shows a chunk pulled apart - almost looks flaky.
  9. I'd be inclined to do them separately, to ensure that I don't overcook one while trying to get the other done. I haven't tried cooking a two-bean dish, though. I hope someone who has done so will answer.
  10. Ah well, temptation removed... for now.
  11. Speaking of chicken: look what I scored in Yuma last weekend! Fresh-off-the-tree tangelos and mandarins! And yes, I know those aren't chickens. But they did give me a chance at one of my favorite roast chicken treatments: Citrus-Marinated Roast Chicken. I didn't follow the recipe exactly last night, but this was based on Fine Cooking's recipe of that name. Here's the before and after: Couple that with cauliflower that had been sprinkled with curry powder and drizzled with olive oil, then roasted until brown, steamed until soft and mashed, all in a clay pot, and we had a delicious dinner. The juices and roasting sweetened those red onions, and the juices enhanced the cauliflower mash nicely. I was a bit worried that the curry powder would clash with the citrus flavors, but it didn't. (His plate looks more full, but my piece of chicken was better browned. Neither of us had any complaints.)
  12. I typically use 1 lb of feet to 4 lbs of everything else. I like using a lb of wings along with backs and a carcass if available. If I'm planning on making wonton soup or some other Chinese soup I toss in some pork neck bones. Chicken feet may not be so readily available if you live outside a big city or near an Asian supermarket. Where we shop in Berkeley they are reliably available along with all other parts. Must be a healthy community of people making chicken soup around here.
  13. Please tell me why collards in an IP are special. And how do you cook them? Kim and Shelby, you two are so alike--a joy to watch! And thanks so much for your endless supply of lovely photos. Sorry, rotuts, I couldn't edit you out of the quote.
  14. AUI Fine Foods sells it www.auiff.com. I buy it regularly, it comes in a 5.5 # box
  15. Here's a (maybe silly) question: If the plan is to make a dish with both dried beans and chickpeas (both unsoaked), should one do them separately in the Instant Pot, or together? According to x's (via @blue_dolphin) cooking times for Rancho Gordo beans in the Instant Pot, Chickpeas (Garbanzo) need 32-35 minutes on high pressure Cabellero need 10-12 if soaked, which for unsoaked I extrapolate to mean 20-22 minutes on high pressure. So, do I do Chickpeas 10 minutes, quick release, add Cabellero and and do 20 more minutes (or maybe 18 to be safe)?
  16. I haven't tried this recipe myself yet, but I think it's a similar method. Salted Butter Caramels
  17. My sympathies...that’s a big investment in both time and money. A shame to waste it.
  18. Of course, you have 😆!!! Enjoy the last days of your stay.
  19. robirdstx

    Lunch 2020

    Really more of a snack, but this was my lunch today: Roasted Turkey Breast and Pepper Jack Cheese with Mayo and Black Pepper in a Small Croissant
  20. @Kerry Beal I already Like all I cans see many thanks for the Menu nice perhaps in Itaian no mater is on the plate [ed.: R has not looked up ' On he plate ' in Italian he is sorry hw only know if in French .... your EZ-T Next Trip ? ]
  21. Well that shot brightened up a rather dreary day
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