reuvens
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Posts posted by reuvens
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Rouget is Red Mullet but that fish in the photo was not Rouget.
I totaly agree...never ever rouget..i suggest Loup de Mer.
The skin of rouget is almost paperthin and fragile, the one
on the photo looks quiet thick....Loup de Mer is my guess.
Anyway..brilliant review and definetly a must go,
vue
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OOOps too late...
2 is a preset for the temp shown (25 C, 35 C, 37 C, 56 C). The Symbol is to adjust your desired temperature. So set the switch on the symbol and press...
4 (hold it) then you can adjust your desired temp with button 5...
3 shoes you if the thermostat reached the desired temp or if it is still heating...
6??? No idea...on my Lauda it is the button for the fuse
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I just heard good things about it....
Have a nice trip and enjoy Amsterdam. I just went there two weeks ago, but without any culinary adventures besides the famous Junk Food Classic "Kipcorn".
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Edsel:
The Brine is actually necessary as it keeps more liquid inside the meat during the cooking period...
I have to admit that the liquid inside the bag was a little bit too salty for my taste. The meat itself wasn´t at all...
Next project....candied Fruits / Veg "Sous Vide"
Nathanm:
I chose "just" 12 hours as i like a slightly, slightly resistance in the meat texture...
..but thanx again. Your advices are worth gold & diamonds !
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Beefrib "Sous Vide"
1) Rib, 100 g Salt, 2000 ml Water (=5% Brine)...
2) After 24 hours in the walk in, then rinsed for 1 hour...
3) Sous Vide Bag in a 80 C waterbath poached for 12 hours...
4) Just out of the waterbath
5) The meat was absolutely tender with slightly resistance just like it should be...
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I would love to see pictures from a typical menu !?!
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I own about +/- 350 Cookbooks in several Languages...
My absolute diamond is a signed copy from the great Alain Chapel which i wouldn´t sell even if i have to cut off my left thumb...
...but i would sell my left thumb for a good offer !
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Anyways, I very much looking forward to Batali vs. Des Jardins
My former Boss @ Jardiniere ! Good Luck Traci !
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This time Siebeck went too far...
It was absolutely personal for example to consider the Liquid Nitrogen Green Tea as a FART ! For somebody who is well known in my country and considered to be one of Europes influential food critic (Ferran Adria on Siebeck (in german)) i just have to admit that this was an absolutely cheap shot !
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Marque Restaurant in Surry Hills / Sydney got an amazing review last Tuesday and is now as high awarded as Restaurant Tetsuya...
Which one is your favourite ?
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There's a lot of salt in the fat from confit
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When I make Duck Confit Legs i salt the legs with Sea salt and let them cure for a good 12 hours. Then rinse/wash! the salt off and confit the legs. The confit fat shoudln´t be salty at all and for reusing it you just have to clarify the fat.......
and it is ready to go for a second, third, fourth...............
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i gladly invite you to cologne, to show you a few real german sauces wich are very good too.. (rheinische sauerbratensauce beeing one of them) ;-)
....or "Düsseldorfer Altbier Soße" a dark sauce made with a slightly bitter dark beer which you just can find in my lovely hometown DÜSSELDORF !
Why in heaven do they sell Currysauce in a german restaurant ? Is that legal ?
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Maybe some of you can post some
Top Secret Recipes from your "Mom"...?
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To all the "young" mothers out there...
You see how influencial a good meal can be, even
after decades your child will remember a good dish.
..and of course to all the "young" fathers ;-)
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It is amazing when i think that my mother didn´t waste anything and made such delicious meals from almost scratch. It wasn´t the best food i ever had, but somehow i can´t forget that lovely smell and the taste of her food.
My Mother is from Croatia and then moved to Germany where she and my Dad are still living and cooking !
My father is a master in pastry. Even if his "repertoire" just counts five perfect desserts. He makes a yeast dough without any scales and it ends up with the most moisture "dampfnudeln" (steamed dumplings) with roasted poppyseeds and vanillasauce.
MOM...DAD...I am on my knees !
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As most of the great chefs were influenced more or less from their culinary childhood memories, i would love to see a kind of TV show where they visit the mother or grandmother or anybody who was responsible for this first step into their culinary heaven......
Any producers around ???
I once saw a show where they asked Ferran Adria´s (El Bulli) mother what Ferran ate when he was a young bloke......."FRIES !". And now he is one of the most influencial chef on the planet.
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Can you explain how those fries work? At what stage is the dessication done?
Cut Potatoes into your favourite "French Fries" cut and boil in salted Water. Cook until tender and then while hot put in the dessicator to suck out all excess moisture/steam. Blanch in a fryer...first at 130 C for a couple of minutes and then finally at 185 C until golden crisp.....
Right now i can´t remember if we put the fries back into the dessicator after the first blanching in oil........
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Where are your mothers from or where are their roots from if they cook all these "non-american" dishes ???
The thread is great though !
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I just want to add, that my Mom never ever used a recipe or even a scale for her cooking and baking....
And she hardly produced any Disasters and as a Professional i saw Chefs doing worse with all their tools and skills...Man...my mom is the best...sorry Guys !
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My husband got a spatzle maker (a little square dish that goes back and forth on a track over a sort of grater)
We are really talking about the same dish.....Amazing! My mom is using the same "machine"...
And by the way....so far in the thread 2 times Matzoball Soup and 2 times Chicken Stew with Spätzle.....a tight game
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As I am still young I am considering my Mom´s alltime Food Miracle
was a simple Chicken Stew with Paprika and a kind of Spätzle Dumplings....
I will never ever forget this taste !
As a Chef...Thank you "Mama".....what is / was your alltime Favourite ?
The one and only dish that is still in your mind in smell / taste.....
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As they use a Dessicator in "The Fat Duck" to create their crispy-double crunchy French fries, I was wondering if anybody else is using it and what else is possible besides the french fries...?!
Any ideas?
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Vac Pac Spring Onions (white part) in a Bag and cook for about 1.30 - 2 minutes in the Microwave (600 W). Test with your fingers and when "tender" put it immediatly in a bucket of icewater. For service just reheat in the microwave or in a pan.
Microwaves.....are not always bad !
Industrial Heat Guns & Blowers
in Kitchen Consumer
Posted
didn´t work for me as well....maybe a "Laser" next time.