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Critiquing and learning from the programs, periodicals and reference sources -- old media and new -- that feed our passions for cooking and eating well, chronicle the history and culture of food, and teach or amuse us.
I am always amazed at the amount of pomposity and puffed-up bravado displayed by the contestants.
Then a simple error in the kitchen takes them down. "Uhm, your potato chip was burnt."
And there's their personal takes on fusion cuisines..."No one else is cooking this way!" ("Well, perhaps there's a reason why...")...it's all becoming irritating.
Can they even do any of the classics? Give me a simple pot roast and save the spin on it for the next customer.
I enjoyed the movie "Canela" 2012 on one of our Spanish language locally broadcast channels tonight. There are many scenes with lovely ingredients, food prep and meals being served, so you may enjoy it, if you can find it. I did, and my Spanish isn't good enough to keep up with all the dialogue. I tried to find it with subtitles, but failed. If anyone runs across it with English translation, please share it with us.
I've been playing with the 75 degrees/15 minutes technique this weekend. Yesterday's 15 minute eggs still had the tiniest bit of slop to their whites, although the yolks were great, so this morning I went with 16 minutes. Well, sort of 16 minutes - I forgot to immediately set the timer, then dawdled a little over taking them out at the end. But it wouldn't have been much over 16, honest!
Eggs in. I find the seive very useful to stop them wandering around the pot:
And eggs out. A quick rinse under the cold tap helps make it possible to break the shells without burned fingers:
Both whites and yolks were pretty close to perfect. An observation, for what it's worth: I've always liked my poached or fried eggs to be nice and runny, so as to soak into my underlying toast. Wifey, on the other hand, has always liked hers solid. This method makes both of us happy!
As has been pointed out above, don't think of these as poached or soft boiled. They're sous vide, and proud of it.