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serge

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    "Chocolate Desserts" by Pierre Herme (Part 1)

    in Pastry & Baking

    Posted · Edited by serge (log)

    Thanks all for the comments.

    Dorie, you're right, a macaroon is by definition a bit chewy. :smile:

    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

    "Chocolate Desserts" by Pierre Herme (Part 1)

    in Pastry & Baking

    Posted · Edited by serge (log)

    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.

    gallery_21249_907_91688.jpg

    gallery_21249_907_193707.jpg

    gallery_21249_907_134406.jpg

    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. :wink:

    I will never again . . . (Part 2)

    in Food Traditions & Culture

    Posted

    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 :smile: 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 :sad: !

    I realised later on that I shut off the oven instead of the light at the beginning :wacko:!?! :wacko:

    eG Books-in-Depth: "Spoon"

    in Cookbooks & References

    Posted

    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.

    Chef/Restaurant websites (merged topic)

    in Restaurant Life

    Posted

    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.

    Sous Vide: Recipes, Techniques & Equipment (Part 1)

    in Cooking

    Posted

    On the other hand, the home vacuum packing systems (Foodsaver) are not that expensive ...

    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 !

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