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Posts posted by 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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I bought a Krup's this morning (FYI, it is the same price at Williams-Sonoma as Amazon.)
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.alain-passard.com/FR/ouverture_flash.htm
http://www.bastide-moustiers.com/Bastide/
http://www.bernard-loiseau.com/
http://www.cordeillanbages.com/
http://www.cotesaintjacques.com/
http://www.enotecapinchiorri.com/
http://www.homesteadinn.com/hs/intro.htm
http://www.hotelducentenaire.fr/
http://www.moulin-mougins.com/
http://www.oasis-raimbault.com/
http://www.olivier-roellinger.com/anglais/
http://www.petitnice-passedat.com/
http://www.philippe-rochat.ch/
http://www.pierre-gagnaire.com/
http://www.reservebeaulieu.com/
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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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 !
Weighing Ingredients...
in Pastry & Baking
Posted
I use this calculator.
Very easy !
Serge:)