tim

Hi, You can get your processor blade sharpened for $15 at Epicurean Edge. Tim

Hi, If you use at least two egg yolks and a 1 quart sauce pan you should not have any problems with making your sabayon. Use a small whisk that fits those corners and whisk rapidly. If you use direct heat, and butter that is separately heated to 150-160 degrees, you should be able to make a batch in 3 minutes. Tim

Michelle, I assume that you were dealing with Ultra-Pasteurized cream, possibly with some added preservatives. There is also the possibility that your dairy is now using the minimum butter-fat level permitted. I have heard that Ultra-Pastuerized cream is difficult to whip, but when it finally is whipped, stays whipped forever. I steer away from the product out of fear. Tim

I was really intrigued by the egg in the spoon over a wood fire. I assume the egg was almost welded to that stainless spoon. The spoon was somewhat larger than the ones she used in the 70's. Tim

Hi, I have one specific example of the original use of the term Nouvelle Cuisine, that has since ALMOST disappeared. The term was originally used to justify making demi-glace by the reduction of veal stock. Even today, many experienced chef's take umbrage at the idea of making a demi-glace without using espagnole sauce. Tim

Hi, Definitely no refrigeration required. Good Luck. Tim

Hi, One of my local markets, the one with pig snouts and no arugula, carries Mature Duck, "for stewing" at $1.99 per pound. (Interesting because a mature chicken costs more than a fryer.) The USDA says a mature duck is over 6 months old with hardened bill and toughened flesh. I decided to make some confit, using both the leg/thighs and breast. It took almost 4 hours to finish but the flavor is incomparable and the texture is excellent. The skin from the confit was also wonderful after some roasting. The skin from the back did not get at all tender when roasted. I am making stock with the carcass. Sadly my grocer is out of the mature duck and I will have to wait for a new supply. Tim

My wife really likes Weetabix and asked for some at a friends house in Scotland. Our friend said she only fed them to their dogs. Tim

Bat, My point was that the second run adds only a short period of work. Yes, the second run takes 5-6 hours of simmering time. That 8-9 hour reduction is a part of the process even if you don't make a 2nd run. The reduction is only required if you need or want to reduce. Bat, Assuming the use of good, fresh veal knuckles, McGee is completely wrong on this point and it is proven every day in many kitchens. Try a 2nd run once and you will be convinced. Tim

Hi, You are missing something wonderful by skipping the second run. The only added work is refilling your stockpot with cold water (one or two minutes) and bringing it to a simmer (maybe 30 minutes of waiting) and straining (less than 2 minutes) at the end. The fresh water is able to extract flavor and gelatin that cannot be obtained by added simmering with your first run. It is a whole new batch of stock for three minutes of work and the time it takes to establish your simmer. Tim

I just don't get it! All-Clad has those lousy handles and no pouring lips. Viking has no pouring lips. Mauviel M'cook pans don't have helper handles (even on a 9 quart saucepan) and cast iron handles. Why is common sense so elusive? Tim

Oliver, Yes, remove that skin that forms on top, but do not toss it. Like you say is is a yummy gelatin. It will be less clear than your remaining stock and fabulous flavor. Tim

Hi, These pans have no "teflon" brand PTFE coating but they have generic PTFE coating. The ceramic is used as a bonding agent for the coating. Tim

Oliver, By washing, Keller means literally to wash them in cool water to remove surface contaminants. He then blanches the bones (this is often called washing) to coagulate and remove impurities and rinses them again. Stocks are run twice to take advantage of osmosis factors. (I think that's the correct term.) The first run absorbs flavor and gelatin from the bones. Carried to the extreme, the stock and bones would approach equilibrium in their gelatin and flavor compounds. You can increase the yield by starting with fresh water that is ready to draw more gelatin and flavor from the bones. It is instructive to compare the texture and flavor of the two stocks. Sometimes the second run has more mouth feel due to higher level of gelatin. Good luck, Tim

I think this is the pan that uses the Akzo-Noble coating. Tim

Akzo-Nobel hase developed a polymer-based silicone-hybrid non-stick cookware coating. Cookware featuring this coating is now available. Tim

I assume that small birds are also at danger when exposed to flour particles in a bakery. Is this correct?

Beau, Sam is exactly right about the difference between PTFE (especially new) and seasoned carbon steel but understanding the pans limits may make the effort worthwhile. Carbon steel requires the use of some fats when you use the pan. In my experience, that bridges about 85% of the "vast gulf" with PTFE pans. While, eggs do not stick to my carbon steel pan, but they may need a swipe with a soft silicone spatula to completely release with no residue remaining in the pan. That's pretty close. You also have to be careful about cleaning the pan; there is potential to leave inappropriate flavors in the pan when cooking. You don't want your cheese omelet to have the taste of last nights sauteed trout. I cannot say the same about my rough textured cast iron pans. They tend to stick. When seasoning, it is helpful to turn the pan upside down in your oven with a sheet of foil to catch the drips. You want an even, shiny coat on the steel. Tim

Hi, If you have a group going to WD50 you might consider foregoing the tasting menu in favor of ala-carte with three or four courses per person. It will be a lot less expensive and by passing the plates, (inevitable in any case) each person will have more dishes to enjoy. Tim

Liz, I hosted a dinner for about 55 out-of-towners last September and frankly had problems generating any interest in our event. Dozens of email and phone calls to perhaps 15 restaurants went unanswered, then.... My kids found Supper Restaurant. The owner's Mitch and Jennifer Prensky were a delight and very enthusiastic to all of our ideas. They have a beautiful space and serve imaginative and delicious food. Good luck, Tim

HI, Some people add sugar (infused in distilled fruit juices) to champagne. My favorite was the order for Grey Goose and Coca-Cola at an NFL football game. I guess it's better than Talisker and Ginger Ale. Tim

Beau, It is obvious that seasoned cast iron and carbon steel pans, both non-stick, are completely safe, from your perspective. I am not aware of any research that documents your belief for pans that are used as recommended by manufacturers. Tim

Hi, Let us all the grateful that "The Olive Garden" will still be welcome to Lucca. Tim

Hi, When my wife's MAPLE rolling pin warped, I got her a comparable $12 silicone pin at TJ Maxx. It is excellent, doesn't stick and doesn't warp. I'll use the savings to plant a small boxwood in my yard. Tim

Hi, There are significant advantages to the low roast/skillet sear method for thick steaks, chops and other cuts. The method is vastly superior to sous vide. The process is: 1. Place cold seasoned meat on a rack in a 275 degree oven. A remote probe with alarm makes this foolproof. With experience, you may merely time the roast. 2. Cook the meat to within 20 degrees of your final temperature. This works with beef and pork. 3. Sear all sides of the meat in a hot skillet. This takes about 90 seconds per side. The advantages include unintended cooking time and control: 1. You have about 20-35 minutes to prepare other dishes during the roast. 2. You can easily control temperatures, from rare to well. In a restaurant, with consistent cuts, it would be easy to use a timer. Use of a remote probe makes it a never-fail situation at home. 3. The oven roast works very nicely with fresh or dry aged steaks. My dry aged strip took half the time to come to 105 degrees as a fresh strip. 4. The depth of sear is easy to control & very fast because you begin with a very dry piece of meat. 5. The finished product is very reliable and consistent. I have now cooked various cuts using this method with no problems. It does and incredibly nice job on pork tenderloins. There is also the promise of smoking the meat at that low temperature with a final sear. I am guessing the cold meat would absorb enough smoke to retain during the searing period. Tim