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dougal

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  1. "fancy sharpening gizmos in 2011? Are there any that don't suck?" Is the EdgePro Apex a "fancy sharpening gizmo"? It certainly does NOT suck.
  2. that's not a review. it's press. Anyone seen a review? That journo has completely missed the fundamental point that the 'family' in the title is referring to the 'restaurant family', ie the team, the staff. Its incidental that you might use these recipes at home to feed your relations, your real family. All 20 or 72 of them ... This is the most important thing to understand about this book!
  3. If they did, they'd also have to rewrite the paragraph on 'Precision' found on page 396 ... The book itself says (on page 396, Precision, under Using This Book) "The best way of giving you the chance to reproduce these recipes at home, it seems to me, is to specify precise weights, timings and temperatures. That's why weights are given only in metric and not in cups. While cups might seem like a convenient system that's appropriate for a book on home cooking, it can be quite inaccurate, particularly with irregular solids." (The emphasis is mine.) Strikes me that a gram-free bowdlerisation o
  4. Pretty much every UK cookbook nowadays uses weight measurements. In grams. If they did, they'd also have to rewrite the paragraph on 'Precision' found on page 396 ...
  5. Mine only arrived today, so I've barely scratched it yet. Its a lovely book. Its laid out like a practical recipe book - minimal mid-flow page turning, components well cross referenced, and a very practical (and attractive) page layout. The single (serifed) typeface (Sabon) is very readable, and in a comfortably large size. I like the explanations of what is being attempted, why rather than just how. Its modern, but its not about food additives. I was a little disappointed with the sv section (don't buy it specially for that). Its a small section. Despite the glowing intro about how sv
  6. If you have gas that is dissolved but shouldn't be (its over (or super) saturated), all you need to release it back to being undissolved gas is a nucleation site where bubbles can form. By having the 'carbonated beverage' at room temperature, you are making it more super-saturated. The colder it is, the more gas it can hold dissolved, the warmer the less gas. Take away points: cool your drink before you open and pour it. Don't rely on pouring it over ice to do the cooling - apart from gassing off lots of carbonation, you'll be melting excessive ice which dilutes/waters down the carefully-fo
  7. Had an email yesterday from Amazon UK. Its actually running early. My (free, not fastest) delivery is expected to arrive before 1st October.
  8. Whatever you might think of 'Good tempered', its worth looking out for the same author's 'Art of the Tart' http://www.amazon.co.uk/Art-Tart-Tamasin-Day-Lewis/dp/0297843591/ (IMHO best she's done)
  9. The British advice spells it out fairly clearly. (But it does seem like a lot of celery ...) http://www.nhs.uk/Livewell/5ADAY/Pages/Portionsizes.aspx
  10. Different materials/surfaces emit IR differently even when they are at exactly the same temperature. (They have different "emissivities".) Which means that an IR thermometer will give different readings depending on what you are pointing it at. And that means that as a general "point and shoot" NONE of these things is very accurate. Emissivity adjustment allows you to 'calibrate' the instrument so that its reading (for a particular surface) is more accurate. Or alternatively, you can calibrate the thing at the user end, applying an offset as you work based on experience or previous calibrat
  11. I had presumed that sourcing spare parts might be your principal need, and that a specific model id was still required for that. Glad to hear that you are ahead of the game!
  12. Regarding sausage for cooking, its traditional if not gastronomic to include binders, emulsifiers and padding to glue the thing together. Don't make the mistake of thinking that all historic production was of the highest quality. The best has always cost more and used extra care and extra tech, beyond that available to everyone - hence the best, not the same. If you want a 'traditional' binder, try "Rind emulsion". Boil your pig rinds, ears, etc (? !! ) for an hour or more, depending on thickness, then mince on the finest plate you have, and then blitz with some of your flavouring/spice mix
  13. To help with the Googling, the brand is 'Tefal' in Europe ... I'd hope to find any model refs on the plastic rather than the metalwork. And do try google.fr rather than just .com - Good Luck!
  14. If you are worried about serving eggs with cool (although ideally cooked through) yolks, then it does make sense to do it Pedro's way round -- cook the whites first (and arrest before the yolk cooks), then heat the whole thing through to yolk-cooking temperature, and hold before service. If you chill the whole raw egg, you should be able to maximise the cooking of the white while leaving the yolk 'raw' -- which is what you normally try to avoid by specifying room temp eggs for boiling. It would be ideal to leave as much as possible of the yolk 'raw' because you are going to cook it in stage
  15. You might precook many eggs at 75°C for the required time, then either transfer to your 60°C bath until served, or chill for later use and reheat in the 60°C bath. As a pre-production exercise, I'm not sure why one would wish to go directly from the sv bath to the 'boiling'. An intermediate hold would seem best suited to production - as with standard poached eggs. Also, having already 'pre-cooked' the yolk to 60C, I'd expect that chilling the egg would help limit additional yolk-cooking on reheating/white-setting.
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