btbyrd posted a post in a topic,
But yeah, SV eggs aren't "poached eggs" and if you want a poached egg, you should poach that egg. A poached egg on a salad? YES! A SV egg on a salad? GROSS!
But on a benedict? Who cares. I hosted a Mothers' Day brunch for my family this year and did benedicts for 8 people. I would not have done that without a circulator. I could have. But getting 16 poached eggs hot and ready for service isn't my idea of a fun challenge. SV eggs also make perfect "onsen" eggs for ramen. My mother HATES eggs. She never eats them. Unless I make them. And one of her favorite things in the world is a 63C yolk. Last Christmas she asked me to SV a dozen eggs for her to enjoy in my absence. I keep telling her to get a Joule so she can have eggs whenever she wants. Still hasn't happened...
cakewalk posted a post in a topic,
David Ross posted a post in a topic,
Black and white photos were included in cookbooks in 1913, including these photos of "Chaud-Froid of Eggs" and "Capon in Aspic with Cooked Yolks and Whites of Eggs
cut in Fancy Shapes, Pistachio Nuts and Truffles."
The 1921 Edition-
The Game chapter included recipes for Venison with Port Wine Sauce, Rabbit 'a la Southern, Pigeon Pie, Squabs en Casserole, Sauteed Quail 'a la Moquin,
Larded Stuffed English Partridge with Cold Orange Sauce and Game Mousse with Sauce Bigarde.
Anna N posted a post in a topic,
Bäco bread from the cookbook of the same name by Josef Centeno.
An attempt to show you the texture.
Wow! I see what all the fuss is about. I made my dough in the Thermomix because I no longer have the strength nor stamina to knead by hand. I found it required quite a lot more flour than was called for in the recipe. One always has to be ready to adjust when making bread.
They were only two steps that were slightly challenging and both will be solved with experience. The first was shaping. The bread is very, very easy to roll out but getting a nicely shaped oval every time was beyond me. The other challenge is adjusting the heat to cook each side within about a minute. Again with practice this can easily be overcome.
I have frozen 4 balls of dough to see if freezing is an option. And I will freeze the remaining fully cooked bread to see how it fares.
I stood at the stove and devoured the last one!
haresfur posted a post in a topic,
You may want to explore things available on other continents for things that may be harder to find in the US. Don't know if you can get this but good in an hot salty Indian fashion
LindaK posted a post in a topic,
This was my first time making them. Really simple, actually, once you make the brioche--just add pastry cream and raisins. Perfect with coffee and the Sunday paper.
blue_dolphin posted a post in a topic,
Both winners, especially the peaches!
dcarch posted a post in a topic,
One of the annoying thing with picture taking is unwanted reflections. You can buy a polarizing filter for your lens and significantly eliminate them. The filter is not expensive from $5.00 to $20. just find one that fits your lens screw mount.
The following side-by-side photos show identical lighting, exposure, and angle of shot for the pictures. By changing the rotation of the filter, you can cut out a significant amount of unwanted reflections. This can give you better saturation of colors and sharper definition of you subject.
Ann_T posted a post in a topic,
Moe had a bowl of beans with homemade toasted baguette for breakfast.
PopsicleToze posted a post in a topic,
They used to appear regularly on menus in South Louisiana and were typically included on seafood platters, but we hardly ever see them now. Rayne still has its Frog Festival every year, and they can be found in abundance there.
On a side note,
David Ross posted a post in a topic,
shain posted a post in a topic,
A good trick is to quickly burn the sharp bristles, then wash well to remove any left.
When served well chilled, they definetly worth the trouble.
Alex posted a post in a topic,
pastrygirl posted a post in a topic,
the "good" cake:
I was hoping that painting onto white fondant would be faster than kneading six different colors into it, but I think I was wrong. It was vibrant, at least!
The smash cake:
Everybody hand-pipes white chocolate sprinkles in six different colors, right?
V 1, Cake 0
Kerry Beal posted a post in a topic,