AAQuesada
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Posts posted by AAQuesada
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On 4/15/2022 at 8:06 PM, paulraphael said:
I'm interested in why combining with the sugar first would have an effect on curdling. Do you know the science here?
-sugar (raises the temperature for coagulation)
Don't know if this helps, but it seems there are several scientific papers on the subject as well
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Score! For me Saveur had the best recipes of any of the food mags and well written long articles. Have you been to Le Cirque?! that's awesome to find a signed copy, wow.
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3 hours ago, oferl said:
For the chef books collectors, if someone interested, Amazon IT is listing lately interstingly priced used copies
German is beyond my ken but but I'm definitely interested in any great deals on French or Spanish language books! That looks fantastic 😻
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Another New to me book - this one a previously owned Michel Richard book bought at Now Serving in LA when I went to get my Pie book signed by Chef Calum
(not sure why certain pictures change orientation when posted??)
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Yes Joyce!
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The closest one is 22 miles away, darn! But it's definitely on my list of places to check out now!
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On 4/2/2022 at 11:56 AM, blue_dolphin said:
I saw them in the store earlier in the week. I'll pick one up and give it the Judy bird treatment.
Where did you see them ? Never had the Poulet Rouge but I do know someone getting a case, so i'm curious to hear how they taste as the price seems reasonable. My current fav is the Cooks Venture / TJ's heirloom bird.
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54 minutes ago, liuzhou said:
Water 3 grams
Just double checking -should that be 300 g water?
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5 minutes ago, liuzhou said:
What is?
My bad i should have tagged @Owtahear who responded to a comment about David Rosengarten's Dean and DeLuca cookbook
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It really is a great cookbook!
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@Chris Hennes Maybe if you used the frisee you could have heavier on the Green goddess? or even have some on the side to dip a la ranch dressing. Just a thought -it looks like a tasty tartine
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Duck does have almost 70% more fat than chicken. What works for duck might not work for Chx.
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Can we not be honest? The chicken skin is not going to stay crispy. It doesn't even like to stay crispy when it's rosted. Unless you take the skin off and make a chip.
Flabby chicken skin is delicious too! With moist meat and luscious braising liquid, come on, that's greAt!
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'Grape jelly' ¿aioli?!
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Nancy Silverton's sandwich book called 'Nancy Silverton's sandwich book'!
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Club sandwiches, burgers from frozen patties, chicken tenders? that is what i think of when i think of hotel room service, is that what you mean?
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I have to say i'm really digging French Lessons by Aussie Chef Justin North. Picked it up for less than 5 used and it reallly covers all the basics of modern French cuisine in an easy to understand manner and would def recommend it for anyone wanting to put together composed plates.
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looking forward to seeing everyone's ketchup filled bonbon's with french fry inclusions! 😂🤣lol that's all I could think of reading this thread!
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On 3/18/2022 at 8:14 AM, BooBear said:
if I don't know what yeast I'm using, I should just proof my yeast?
Yes.
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When my brother got married I got him and his wife the David Rosengarten Dean and Deluca cookbook. I think it's really excellent, well tested recipes and covers a wide variety of topics
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Hard to find much but this looks like it, no?
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11 hours ago, heidih said:
Marie Callender fresh strawberry pie now with the day glow thick red gel! We thought it a super treat as kids.
Hah, I haven't been there in 30 years but i can still taste the Proustian Chili with cornbread and honey butter in my minds eye.
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Never heard of it! Sounds interesting though I'll try and Google around when I get a chance
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Some older books I've been vibing on
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Blancmange
in Pastry & Baking
Posted
Cornstarch. Yes.