schneich

ok here is my secret private eyes only onion soup recipe for which a lot of people would kill for.. ;-) first getyourself some really nice onions, they dont have to be special just the normal ones do fine. peelem cut in half and make 5-7 mm slides. next thing is to twizzle the onions with ya fingers to make sure all the rings are seperated. get a huge pan, in goes a big slug of evo. when the evo reaches smoke point throw in the onions, they have to fry, not cook! a minute after that, throw in 3-4 anchovis. when the onions have anice golden color deglace the pan with a nice dry whitewine. simmer down! now its time for our soupstock to go in, you can either make fresh vegetable stock or use a good quality concentrate ( i use to tune my veggiestock with some homemade dehydrated and pulverized soup veggies) in goes the stock. now the whole thing should cook down a little before you add a nice glass of sherry and season to taste with salt sugar and pepper, put aside. now you got to make yourself some nice large croutons. get a few slices of whitebread cut off crust. into a beaker throw couple of tablespoons evo, salt, minced garlic, parmesan cheese, now mix and smear the stuff on both sides of the bread. fry without additional oil in a nonstick pan at MEDIUM heat (we dont want to burn da garlic :-) until golden brown. now get the bowls fill in the soup, put croutons on top, and top the whole thing with some grated swiss AGED mountain cheese and a little parmesan. put under the grill for a few minutes until cheese surface is nicely caramelised and brown. the whole thing should only take you 1h or so :) voila t.

another thing you could do to avoid ANY degassing is to shape & retard & bake in one of these fellas : http://www.vibiemme.de/images/baguette.jpg cheers p.s. again you bread look marvelous allready !!!

are you crazy ????? this picture looks perfect !!!!!! how much bigger you want your holes to be ????? tststs.... t.

what ever happened to the good old espangnole, or at least a decent demiglace. when done properly you will get superior results from it ! throwing gelatin into the sauce like crazy or reducing it to a gluelike substance gives you sauce enough "body" to glue your tongue against your palate ;-) whenever i have a nice little reduction, i whisk in a small cube of butter, and let the jus BE a jus ;-) cheers t.

in paris most of the famous bakeries retard the dough ! t.

the gas expansion isnt as much as you think, its only 20% or so. also by baking an icecold dough you will either overbake the crust or underbake the crumb ;-) for me the recipes of peter rheinhardt alsways worked, also when i visited a lot of parisian bakeries over the years, i had the chance to learn some of their hints and none of them throw icecold dough into the oven either :-) t.

from what i know nobody who takes baking bread seriously throws a chilled dough into the oven (including peter rheinhardt) !!! your theory of gas expansion lacks the fact that the yeast who creates the gas in the first place is dormant at fridge temperatures ergo no gas ;-) cheers t.

after the fridge you MUST proof to get the yeast going again... you cant throw the icecold dough into the oven t.

use a well oiled bowl, i should slip out easily.... DONT shape the bread, your degassing!!! instead out of the fridge, into a breadmold thats what good ol lionel poilane did... guckst du hier --) http://www.armchair.com/store/gourmet/baki...tformclose1.jpg cheers t.

getting the big holes is achieved by: a) a very wet dough b) handling the dough with alot of care after retarding, no punchdown whatsoever! c) NOT overproofing the dough. dont wait untíl you get EXACTLY double in size on a 1 kg loaf for me 2h of proofing after retarding was fine, huge ovenspring... d) a VERY VERY hot oven + spritzing 2 to 3 times to avoid early crusting all the things in combination work, none of them alone !! cheers t.

YUK t.

i dont like the technique at all hence its flavor overpowering effects to the subtle meat aroma. t.

i see far too much tasteless "hyperlow" and "sousvide" cooked stuff lately too... everybody wants "blumenthalize" the food nowadays... cheers t.

hi folks, a few days ago, after attending the wineweek (one of the biggest white wine events for rheingau, mosel, saar-ruwer regions in cologne) i had a weird idea. after tasting a lot of eiswein and trockenbeerenauslese i talked to the winemakers about the eiswein making process. the thing they do is pretty much to leave some grapes on the wine until the first subzero freezing night. that night they pick the hardfrozen grapes and press them in frozen state. what happens is that the sugary concentrate inside the grapes that doesnt freeze well, gets extracted and leaves behind just skins and frozen water aka ice, hence the name :-) the stuff that leaves the press is a golden very sweet and intense syrupy juice. my idea is that this could be a very nice method to concentrate pretty much every sweet fruit, without changing (and killing) the flavor trough cooking. it could ba as simple as freezing some strawberries and pressing them in a winepressing device like this i havent got such a thing yet, but iam hoping to get a hold of one soon what do you guys think ?? cheers torsten s.

you can make a great crust in less time than it takes buyin a premade one you really just throw together some breadflour yeast sugar salt and evo wait a few minutes, and off you go ;-) if aspiring the inner sanctum of pizza you MUST buy peter reinhards book "american pie" its worth every single penny... cheers t.

its a syrupy liquid which dissolves momentarily... hopefully they send you guys some samples.... just contact the swiss guy... it shouldnt be too expansive, after all they ship the stuff in tons... t.

far more important than seasonings is in my opinion the avocado breed. most of the stuff we have in germany is "fuerte". even though "fuerte" can come up to 22% fat i usually seem to get watery specimen. i think a good guacamole can only be made with REAL FAT avocados, only they have the full mouthfeel to them. i have had quite some success with small organic grown "hass" lately, which were always very buttery and rich. in terms of seasoning iam very puristic. i use to buy real amalfi lemons, add zest and juice, some fresh malabar pepper and maldon sea salt, onion brunoise and a tiny little bit of garlic thats it. :-) cheers t.

once the globe has soaked enough to loose its skin, you wash the mushy stuff away. then pull apart the segments carefully and soak again for a few minutes since the sideskins arent connected to the "meat" they can be pulled quite easily now. one grapefruit takes about 2-3 minutes... cheers t.

dont you think you forgot the german producers from mosel, ahr or rhein which when it comes to riesling are easily the best in the world ! cheers from cologne t.

i ordered the stuff directly fomr novozymes in switzerland. the guy i talked to is Hans-Michael Obergföll ( HOB@novozymes.com ) he is actually very nice and might send you a bottle too ;-) t.

thanks... basically the piercing and vaccumthing didnt work for me... i tried it with my foodsaver with not soo good results. what i did was just peel the fruit as normal and then throw it into a 2% peelzym solution for 2h and the wash away the skinz under flowing cold water... t.

hi, after watching what can be done with enzymes i got a little curious about what else can be done with them. i found quite a lot of really nice applications of which one is a product called "peelzyme" which is used in the fruit industry to perfectly peel citrus fruits. i ordered myself a bottle and did a few experiments with it today. these are the results which consist of lime, orange and pink grapefruit:

ok, here we go... heated the cream, added the spices let to steep.. on top of the steeping creampot gently melted the choc in a bowl drained the spices form cream whisked in the chocolate gently nice silky ganache result poured ganache in flat dish, into the fridge next day, cut ganache into squarez, wrap, fridge next day melted chocolate, tempered and enrobed the squarez same day evening, nice set of chocolate perfect shine, silky smooth ganache inside NEXT day choc still perfect ganache inside grainy... cheers t.

hi, few days ago i did some truffles with my famous "mayan chili seasoning", the ganache was a 4 to 3 chocolate to single cream ratio. i had it set in the fridge, which worked perfectly. next day i enrobed them, which worked perfectly thanks to mycryo (i usually suck when it comes to tempering) very snappy perfecly shiny truffles with velvety soft center. BUT THEN the next morning i tried one more and BANG the ganache got fxxxxx grainy WHY did this happen, i never have had a ganache gotten grainy on me AFTER it was perfect the other day... WHAT did i do wrong.... please help cheers t.

first of all NEVER buy the premade bullshit its always inferior to anything you make on you own. if you need a few recipes hints tricks n backgrounds i very warmly recommend peter reinharts "american pie" book which is to me the ultimate word in pizza making. before i read that book i thought my pizza is pretty good but i improved a whole lot... this book gets really down into the dough since i also used to do a very wet dough iam quite generous with the semolina flour, and use a wooden peel (besides a bakingstone) i also use mainly sicilian flours which taste a great deal better than the normal stuff cheers t.