tim

From Chicago's LTH Forum" Hi- It was mentioned on channel 5 last night, that Sneed from the Sun Times has found out that he died from a stroke. Apparently he flew to NYC earlier this year, and suffered a mild stroke after he came back, and was told to avoid flying, and high altitudes. He flew to Jackson Hole this week for some sort of cooking event, and did not feel well when he returned. Here is the link to the column. http://www.suntimes.com/news/sneed/2358 ... troke.html

HI, From 0 degrees F. to fully cooked temperature in a beer cooler... How many weeks does that take? What temp is the final?

Hi, You should look at the LeCreuset tri-ply stainless steel 1 1/2 or 2 qt. covered saucepans. http://cookware.lecreuset.com/cookware/product_2-QT.-Covered-Saucepan_10151_-1_20002_10276_10053 The 2 quart is less expensiveBetter proportions: 2 quart has a width of 6 1/4" and height of 5 1/3"Better Handle and Large Helper HandleInterior capacity markingsStronger lid with large handlePourning lid, induction ready, Sam is exactly right about the thermal properties of the D5. All-Clad claims the steel "diffuses" heat when the opposite is more accurate. They also say the magnetic stainless is more durable; I think that non-magnetic stainless is more durable than the magnetic stainless.

Hi, The answers come from reading the ingredients, processing methods and butterfat content. Ingredients: Cream with fewer ingredients usually will whip faster.Manufacturer's cream usually contains cream and milk. The milk makes it thinner than whole fresh cream.Other creams typically contain emulsifiers and preservatives. These may retard whipping.Processing: Ultrapasteurized cream is resistant to whipping. Butterfat content: You can approximate this by dividing the listed calories from fat/tablespoon by 125. Note: Butter has a fat content about 82-84%. Cream with higher butterfat will whip faster.Cream from a cow can contain as much as 48% butterfat. Some breed have much lower butterfat.Heavy cream typically contains 35% to 40% butterfat. The calories from fat ranges from 44 to 50.Cream can be whipped with as little as 30% butterfat. The calories from fat is 37.5.Cream must have over 18% butterfat in the US; this cannot be whipped.Half and half must have 10.5% butterfat in the US; this cannot be whipped. Calories from fat ranges from 13 to 22.5.Tim

I suggest two excellent newer restaurants: Olio: Very new, eclectic, casual and inexpensive, http://oliostl.com/menu_food.html Stellina Pasta: This is a greatly overlooked fabulous Italian restaurant. Everything is freshly made every day. www.stellinapasta.com/#menu-item-261 Tim

Sous vide would be perfect for duck. The fats would melt beautifully and simplify the crisping session. You will need a separate the breasts from the duck and use a separate cooking vessel to get that rare breast; a beer cooler would be fine. You could also cook the breasts at 100C to your desired temp and then crisp.

Muskellunge, Sturgeon, Skate.

Hi, The hanger steak is the muscle that runs across the middle of the diaphragm. It is a square strip of muscle that curls with much cartilage providing fat for tenderness. There is only one onglet per animal, explaining its rarity in local markets. That strip of caritilage separates two muscles but really needs no separation. The whole square sectioned muscle, twists down its length but the cartilage melts as it is cooked. The result is not tough sections of steak. Therefore, butterflying, cutting, this small muscle in half really has no purpose. . The whole hanger steak has wonderful flavor (possibly some liver notes) and excellent tenderness. it is the perfect cut for steak frites. Tim

The Black Horse Inn on the east end of St. David's Island (+1 441-297-1991)‎ is still the place for really fresh fish and shark hash for that special evening. You should know that It's location may not be convenient. Tim

Duck confit is not meant to be cured'; nitrites and nitrate are not used in duck confit recipes. A properly mad confit should not be salty. Duck confit recipes call for rinsing off the seasonings prior to cooking. Confit is dry brined for flavor and cooked in fat for preservation. Judy Rodgers famous roast chicken recipe at Zuni Cafe uses similar techniques to tenderize and flavor poultry. The techniques are now frequently used for roasting turkey and other meats. An excellent way to boost flavor is to process the ingredients and dry-brine in a zip lock bag prior to cooking. Tim

A tiny batch of mayo requires only a tiny blender. It is easy to pasteurize eggs at home.

In general, the sodium content is related to the weight of the salt. The Diamond Crystal is valued for its nicely flaked texture and has no anti-caking agents. It has half the sodium by volume compared to table salt. The Morton Kosher has an anti-caking agent and about 50% more sodium than the Diamond Crystal Salt..

I went to Mitsua to be greeted by over 100 brands of shoyu. Reading the ingredients made the selection process easy.

HI, Dump the fat. The flavor is not worth the probability of clouding your stock. Don't forget about a second run with fresh water for your bones. It only takes 5 minutes to remove the finished first run stock and refill your stockpot. Tim

The flavor from crustacean shells is not easily absorbed by water. This dictates a long simmering time. There are a few options. If you make shrimp cocktail, you can freeze the flavorful simmering liquid for re-use. It picks up wonderful flavor with every use. Oils quickly absorb flavor and color from crustacean shells. Shrimp butter is easy to make and is a wonderful finish for sauces or a sabayon. 1 Pd. butter, cut into chunks 1 Pds. cooked crustacean shells, no claws, (These may be processed or broken into pieces.) 1 1/2 Qts. hot waterMix butter and shells in small batches in a mixer with a paddle. 5 minutes on slow to form a mass. Increase speed and work for 30 minutes for bright color. Transfer to heavy pot and gently heat to melt. Place pot in 250 degeree oven for one hour. Do not allow to brown or boil. Remove from oven and add hot water to cover by 2 inches. Chill in bowl of ice. When butter solidifies, remove to saucepan. Head gently to melt. Strain. The butter can then be removed from the top. The bottom layer of flavored water can be used as a stock.

Wrong texture and flavor. The loin cut is very tender and has much less flavor. You can use the rib roast for bulgogi.

There are a number of advantages for the low roast before the finishing sear. These include the ability to slow-smoke, better internal temperature control, faster searing, and carving immediately after cooking. Then messy sear can easily be avoided by resting the roast on your carving board for up to an hour. You can then remove all grease from the roasting pan. The roast is then seared with no smoke and no spattering grease. Tim

Where can one find this? I found it at a large asian market that carried thai and malaysian ingredients. It is also available on-line and well worth the effort. Tim

You never season a pan with stainless interior.

Hi, If you like piloncillo/panela your are going to love gula jawa. This is pure palm sugar, dark brown, soft and pungent. The best comparison is supermarket balsamic compared to balsamico tradizionale. Tim

Aldi has really inexpensive maple syrup. I don't know the quality.

Calviile Blanc's should be available in any northern state. They used to be available at the Union Square Greenmarket. There are many growers who sell the trees. One in your area should know the name of a producer. This was my favorite apple before my grower retired. Really unusual look and flavors with a great range from green to overripe. Nowdays we covet Gold Rush.

It seems to me that cork producers should be testing for chlorine compounds in their raw materials. They should also be using peroxide to clean corks. Then there's that latex paint problem....

The higher butterfat content will make a richer product. You might want to call local dairies to ask about sources for pasteurized cream with no stabilizers. In the Midwest we get great cream from Meijer Foods and Target. Mascarpone is made with tartaric acid, available at any brew shop. Lemon Juice or vinegar will make ricotta, somewhat different flavor profile. Good luck. Tim

Hi, If you have a source of pasteurized heavy cream with NO additives or stabilizers ("manufacturer's" cream contains only cream and milk), make your own mascarpone. Ingredients: 1 pint heavy cream 1/4 tsp confectioner's sugar 1/2 tsp tartaric acid Directions: 1. Fill the bottom of a double boiler with enough water to touch the top pan, but the top should fit neatly and not "float." Bring to a simmer. 2. Pour the cream into the top of a double boiler and place over simmering water. 3. Add the confectioner's sugar and whisk constantly. 4. When the cream is warm add the tartaric acid. Whisk over the heat until the cream reaches a temperature of 180 degrees. 5. Remove from heat and allow to cool, whisking occasionally. 6. Pour the mixture into a bowl through a thick cheesecloth, or line a fine metal strainer with a coffee filter. (See Note) 7. Cover the bowl and refrigerator for at least 12 hours before use. Note: You can control the texture from thick with a paper filter) to almost pourable with a metal strainer.