gfron1

The label says: Neptune Smoked White Fish (white fish, salt, natural smoke) so it looks like its already cooked

I just came into 3 biguns and I know they're common out East, but I haven't found anyone who knows what to do with them. My guess is that this is a remedial question

At that price I can way that holy smoke.

Leave it to Alton...he knows everything. Thanks.

Here's a question that I should know that answer to (but don't). Why the water bath for cheesecakes? I'm asking at a more technical level than "so it doesn't crack." I've made plenty of cheesecakes without water baths that didn't crack. Anybody know the food science answer?

Just checking in to say that I love my new Ohaus ScoutPro 4001 that I bought after recommendations of Ohaus on the Alinea Mosaic website. I originally bought the 401 because I'm cheap, but sent it back and upgraded to the 4001. I've been able to do my very light measures of sodium alginate at the .1 g increments, and hold my 6-loaf sourdough with its 4000g capacity. It reads very quickly and has been nothing but a good investment for me. Its a small car payment, but I anticipate it lasting for quite some time.

when I want thin, I do a mirror glaze (HERE). It might be more showy than you want, but its fast, easy and near flawless. And for this technique, you get the prettiest results with a layer of buttercream as your base, and frozen.

My opinion is that its not necessary. You've already got a genoise which is a bit sturdier than moist cake. Just chill and make sure your ganache is loose enough to spread easily. My other thought is that freezing could lead to some condensation issues, so again...not necessary nor worth the risk.

HERE is the tap malt topic for a lengthier read.

Apologies for the fast reply earlier - prepping for lunch service. HERE is Real Soda's essay on why glass over aluminum. These guys are the loudest voice I hear in this debate, and have a well crafted explanation. Worth a read.

The only perk to freezing is that it would give you a firmer, more stable surface to spread your ganache. The better option might be to chill your cake which would firm it up just a bit.

The folks from Real Soda think so. I taste a subtle difference in favor of glass.

I've never seen EW list the top cookbooks/food related books before this week. That's interesting enough, but then to see so many molecular gastronomy or what I would consider higher-skill books is even more interesting. Who is buying these books? Are there more fanatics out there than I imagine, or are people buying these books because they're trendy? Top 20 (taken from Kitchen Arts & Letters) in EW this week: 1. Alinea 2. A Day at elBulli 3. A Platter of Figs 4. At the Crillon and at Home 5. Frozen Desserts 6. The River Cottage Fish Book 7. The Colors of Dessert 8. The Flavor Bible 9. A16: Food & Wine 10. Charcuterie 11. Il Viaggio di Vetri 12. The Food of Rome & Lazio 13. Essential Cuisine 14. Molecular Gastronomy (paperback release) 15. Terrine 16. Pier 17. Logical Cuisine 18. Soup 19. In Search of Perfection 20. Milk

It depends on the what chocolate you used. I would do a 75% good chocolate and I would add cacao nibs - not cocoa powder.

The OP started this in the UK forum so I assumed they wanted UK relevant recipes. Its a fuzzy line with the internet since UK recipes will be on all of the sites listed. and unless I missed it, I'm surprised no one mentioned RecipeGullet. That's been a great resource for me.

Ohhhh...ok. So it was a hard boiled egg, not drop your yolk in the skillet and fry it.

Cooked egg?! That's an interesting idea. Those look super - I would have polished off the whole plate in one sitting.

I know you're asking about online, but my favorite recipes coming out of Britain are from the Aga magazine - maybe there's an online version which makes my comment less off topic I enjoy them because they're different from the recycled stuff we get in the US and while I don't have an Aga, they always work, and have always been exceptional.

Exactly. There's a recipe in the new book for dry caramel. Caramel base: 375 g sugar 350 g glucose 500 g cream 100 g butter *so there are your fats to interact with the tapioca malto Combine all and heat to 230 F. Pour onto silpat and cool to room temp. Put 210 g of base in food processor with 65 g (30%) tap malt and process until absorbed.

I remember a while back that someone (Schneich?) posted a tip for getting your macarons to come off of the parchment paper after baking. I never quite understood what they meant by wetting the bottom of the paper. The 2nd video from Patiss.com demonstrates the technique at 4:20 on the video counter. First, it appears that it is intended for parchment and not silpat. Simply lift the parchment from the tray, spritz with water and let the moisture release the macarons. I can't tell from the video if they mean to spritz a hot tray or after it cools? Anyone know?

Here is my submission to the Khymos.org Things That Taste Great Together challenge. Banana cannoli filled with clove white chocolate ganache. The full description plus my second entry (banana martini with clove "olives" can be found HERE.

Thanks everyone. Three Crabs is what I currently have - good flavor, but yes, wheat. But I should be able to find some of these others.

But are these three brands both MSG and gluten free? I know I can get two of them but I can't read the labels before I buy them.

The title says it all. I'm trying to find such a beast for a friend who misses so many foods.

Is that marshmallow winking at me?! What a flirt.