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I use this calculator. Very easy ! Serge:)
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Thanks all for the comments. Dorie, you're right, a macaroon is by definition a bit chewy. In his book Secrets gourmands, Hermé uses also a convection oven to bake his macarons at a constant temperature of 284°F (140°C). Do you know if it makes any difference with a conventional oven ? And he uses egg whites that have been at room temperature for three days! Isn't it a bit surprising ? Serge
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Seth, you had a very good idea in creating this topic. I didn't have the time to read all the posts but I will. Here is my little contribution. I tried the brownies and the macaroons. The brownies were, I think, a little bit overcooked. I had a hard time to cut them to get a nice picture. And I found the macaroons a little bit chewy at the base but they were good. I baked them 12 min. I will be better the next time.
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Sorry, but you mean bourguignon ?
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One day, I was cooking a big roast beef at low temperature in a oven having a control panel with many one-touch buttons. So at the beginning, I pressed the light button to check if everything was going fine in the oven and I closed it afterwards. Two hours later, my guests were in the kitchen and I wanted to show them THE roast. Big surprise, it was completely raw ! I realised later on that I shut off the oven instead of the light at the beginning !?!
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Hi everybody, you can see here very nice pictures of what Taillevent looks like and what kind of food is served : http://www.pbase.com/stevezzzz/taillevent&page=all You can also find quotes excerpted from the delightful book "A Meal Observed" by Andrew Todhunter. Bon appétit! Serge
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Hi maggiethecat, I can give you an accurate count of 772 books! To this number, I must add Bouchon (Keller), Workin' more kitchen sessions (Trotter), à la di Stasio (di Stasio) and Les Halles cookbook (Bourdain). I have also at least a dozen of photocopies of books and many books in pdf format. Does it count ? More to come, I'm sure ... Serge
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Hi marie-louise, tell me, what model did you get ? Thanks !
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I received mine yesterday after ordering it 19 days ago. The number is 2362 / 5000. A huge book and a lot to experiment in the Spoon's world. But at first glance, I think I prefer the Grand livre de cuisine (one 2 three). I would say that the Spoon cook book is less practical for cooking. And the Duval's photographs are very beautifull but a little bit too abstract for me. Sometimes, you don't even know what the dish is ! If you look at the Gagnaire's book Sucré Salé, the pictures are far better.
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Hi Tana, Have you seen these sites ? http://www.akelarre.net/ http://www.alain-ducasse.com/ http://www.alain-passard.com/FR/ouverture_flash.htm http://www.alsorriso.com/ http://www.arzak.es/ http://www.bastide-moustiers.com/Bastide/ http://www.bernard-loiseau.com/ http://www.bocuse.fr/ http://www.calandre.com/ http://www.chevredor.com/ http://www.citronelledc.com/ http://www.cordeillanbages.com/ http://www.cotesaintjacques.com/ http://www.davittorio.com/ http://www.enotecapinchiorri.com/ http://www.frenchlaundry.com/ http://www.georgesblanc.com/ http://www.hameaualbert.fr/ http://www.homesteadinn.com/hs/intro.htm http://www.hotelducentenaire.fr/ http://www.jardindessens.com/ http://www.leondelyon.com/ http://www.marcveyrat.fr/ http://www.michel-bras.com/ http://www.michelrostang.com/ http://www.moulin-mougins.com/ http://www.oasis-raimbault.com/ http://www.olivier-roellinger.com/anglais/ http://www.perebise.com/ http://www.petitnice-passedat.com/ http://www.philippe-rochat.ch/ http://www.pic-valence.com/ http://www.pierre-gagnaire.com/ http://www.pierreorsi.com/# http://www.reservebeaulieu.com/ http://www.steirereck.at/ I agree with you. Sites are flashing too much. It's like a dish with tooooooooo much salt ! What I like the best in a site is simplicity, simplicity and simplicity. That's the challenge for a site's designer.
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Hi Nathan, I was very interested by your posts about cooking sous-vide ... But I would like to know if you use one of the Foodsaver vacuum packing systems and if it's safe to use their bags for cooking sous-vide for a long period of time. And if you have experience with sous-vide, I have more questions for you. How do you "cook your bags" ? In a bain-marie in the oven or on the stove ? How do you control precisely the temperature of the water ? And how do you check the internal temperature of the meat/fish/vegetable/fruit that you cook ? I have many books on sous-vide but the information is very restricted if you want to cook sous-vide at home. Do you know if there is any serious training session in the US ? Thanks and have a nice day !