schneich

personally i have never seen a vegetarian restaurant that cooked veggies to perfection... it was either raw, bland or mushy cheese t.

i use 10 - 15 of my 35 books mostly of course my beloved escoffier followed by complete techniques - pepin breadbaker apprentice - reinhart breads of france - clayton Mangia, Little Italy - Secrets from a Sicilian Family Kitchen - Romina and i really would like to use my "El Bulli 1998-2002" a lot more but my spanish/catalan sucks, in fact i dont know any... since there doesnt seem to be an english translation (they just promise) it would be great if there was someone (or more than one) who would like to do a little recipe translation project with me, so that everyone could use these recipes we could do the whole thing as .pdf (only 4 those who own the book ) cheers t.

if any of you have problems translating german cook books i gladly offer some help cheers from cologne t.

sorry guys... this freezing, isi foamering etc. is the wrong way... what i saw on arte (el bulli docu) was a foam with gigantic bubbles and very wobbly in structure one of the staff guys came with a plate full of that air stuff and sucked it into his mouth with a single swoosh.... :) that was really weird... its a totally dynamic thing... cheers t. where the fuck can one get this docu... ? it was about 90 mins. on arte solely on el bulli... and other weird cooks any ideas ??

this is very interesting since i try several complicated adria preparations at the mo (read the jelly caviar thread)... ive seen this air stuff on arte a few month ago... ive tried several recipes from adria´s latest book... and most of them dont work right away.. you need to do a lot of experimenting... with the air i can say that with carrot it could maybe work because if you reduce the stuff pretty strong also the natural pectin will concentrate... i dont know.. sometimes this guy seems like a magician to me any other ideas... ???? jackal: did any foam form at all ?? did it have big "pores" or tiny small ones ?? cheers t.

yes of course.... ;-) as long as it doesnt stink :-) t.

laduree ROX !!!! just try a simple croissant and your in heaven (bets corissant in town) the hot chocolate is THICK AS SYRUP !!!! (pictures to follow) :-) macaroons too sweet in ma eyes but done very well... fauchon has seen better days for sure but the spice department is great (the guy behind the spicecounter is cool & can give you hints to other spice places in paris) ;-) vis a vis is "hediard" which is EONS better... gotta go to "poilane" 4 the worlds best sourdogh bread...

but i must say that iam having much more fun with tapioka these days... you can cook your tapioka in any kind of fruitjuice, it takes on the taste pretty well once ready it has a very nice texture not to chewy but some "resistance" for your teeth.. i made strong green lime pearls swimmin in a spicy wasabi sabayon next to some unbelieveable wild salmon teriyaki makis, sauteed to perfection and rolled in black sesame.... life can be goood... t.

i make the geltine pesto and let it set, cut in cubes put it in the alginate bath then the calcium bath... voila... once put i hot soup the gelatine melts... t.

i havent tried carageen... its maybe a way to "bind" acid and fat.. i have some decent results with liquid pesto ravioli bound with gelatine, covered with alginate gel, solidified in calcium cloride... when put into hot parmesancreamsoup the pesto gelatine melts and when you bite on one you got a whole lot pesto going on ;-) i use that stuf mainly to "pack" things into the alginate... just play around with concentrations of either alginate and calcium cloride you find out soon.. ;-) cheers t.

i got myself some calcium cloride & sodium alginate and did a few experiments... it works great with every "watery" substance... like consomme, tea, even red bull is no problem ;-) but once it gets to acidy the gel breaks up and is no more stable... same happens if you use fat in any way... i tried cream and milk... both made only very weak gels... the "skin" that form is very thin then.... i heard there are more than one alginate... i heard of Propylene Glycol Alginate which should much more tolerable to acids... but question is if it gels in a calcium cloride solution as sodium alginate does !! what tony said about the PH measuring could be a way to avoid intolerable acidicity.... does anyone know what max PH sodium alginate can bear.. ??? cheers form the lab schneich ;-)

have you been to his place ?? maybe you could tell us some more "newstuff" that he s working on... cheers... r u "the" bourdain or is this just ur handle ?? cheers torsten s.

i have recently seen a documentary on avantgard cooking in which ferran adrias el bulli was featured. in on shot they show someone injecting some kind of liquid jelly mixture out of a syringe into a bucket filled with (cold?) water. the next shot shows the outcome, which were perfectly round fruit caviar´s.... i bought the big black el bulli book "1998-2002" but couldnt find a recipe there... then i tried to make my own mixture which consisted of fruit juice and agaragar and gelatin in different concentrations.... but when the drops were injected into the water they always dissolved rite away or were badly deformed into little rings :-) which were also cute but not quite what i wanted... is there anyone who did those fruit caviars ??? i know there maybe other ways to do them but i really want to get them the "el bulli" way... dammn... cheers torsten s. cologne/germany