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AAQuesada

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    Cookbooks 2021

    in Cookbooks & References

    Posted

    12 hours ago, rotuts said:

    I live in FR for two years , and 2 years in Spain.

     

    Id love to see a  "  Let's eat Spain ! " 

    Thats fantastic, what an experience. I lived in Spain for 6 months doing my 'practica' after culinary school. I love it. There are some good Spanish cookbooks but nothing as good as 'Let's eat France!'

    • Like 1

    Eleven Madison Park goes vegan

    in Food Traditions & Culture

    Posted

    On 5/3/2021 at 2:40 PM, chromedome said:

    There's also big-name precedent, with Ducasse and Passard going at least mostly-veg at some of their restaurants. I own Ducasse's Spoon cookbook, though I'll confess I haven't cooked anything from it.

     

    I think its a smart way of competing economically imo, it should help out there food cost and take some of the pressure off of labor %. Honestly I'm surprised more Chef's haven't copied Passard. If you have the creativity and skill to pull it off, it's a smart move. Sure will be curious how this plays out with his dining public! 

    Need help with eclairs, please

    in Pastry & Baking

    Posted

    The Ong Choux dough looks remarkably similar to the Laiskonis If you want the recipe by weight, I'll post it. 

     

    Pâte à Choux

    Yield: approximately 800g
    180g water
    120g whole milk
    120g unsalted butter, cut into pieces
    30g sweetened condensed milk
    2g salt
    150g all purpose flour
    4 large eggs
    Place water, milk, butter, condensed milk, and salt into saucepan and bring to a full rolling boil.
    2. Add the flour all at once to the boiling mixture. Stir with wooden spoon or heatproof spatula until a
    smooth mass forms.
    3. Keep cooking and stirring it around over moderate heat to dry out the dough as much as possible, about
    2-3 minutes.
    4. Transfer dough to mixer bowl. With the paddle attachment, beat at medium speed to release steam and
    cool a bit for one minute.
    5. At low speed, beat in the eggs, one at a time, beating until incorporated between additions.
    The dough should look smooth and glossy, stiff but not dry.
    6. Transfer dough to a pastry bag with a plain tip and pipe out as desired.

    • Thanks 1

    Time to Give Canola Oil Some Love

    in Kitchen Consumer

    Posted

    On 4/26/2021 at 12:33 PM, Anna N said:

    I can’t say that I blame you. I can’t see either that Ripert would put his reputation on the line by using an oil that he did not feel appropriate to the task at hand. It may have to remain a mystery.

     

    My suspicion is that this was the publishers choice rather than put 'neutral oil' and have to explain the options. OTOH when I read recipes in French it seems to be the most called for neutral oil maybe he does use an expeller pressed canola oil. It seems a funny thing to be judge-y about, easy enough to use your favorite oil 🤷‍♀️ 

    Cooked salad dressing

    in Cooking

    Posted

    8 hours ago, lmarshal1 said:

    I use a dressing recipe written originally for a pasta salad:  sugar, dry mustard, cornstarch, and rice vinegar and a little water, cooked till thickened a bit.

    I don't have anything written down but i used to do one that was like a basic vinaigrette but instead of the oil I would use a thickened veg stock -you could use from a box but I like to make a simple one with just whole garlic heads, leek & thyme. Which gives a light but distinctive flavor. if you want to be all fancy instead of cornstarch you can thicken with Xanthan gum. You could even mix in a some of a Good Seasons dressing packet I think would go nicely with beans / grain salads

    • Like 3

    Cooked salad dressing

    in Cooking

    Posted

    boiled dressing is a whole category! fun to explore. Miracle Whip was considered a boiled dressing IIRC & in culinary school we did a 'Tropical Fruit dressing' which was really good and not much more than different fruit juices mixed together and thickened as you said! Let me look around and maybe i'll find something  

    • Like 1
    • Thanks 1

    Cookbooks 2021

    in Cookbooks & References

    Posted

    @blue_dolphin My copy of Sonoratown just came in as well. I'm happy to support the restaurant and maybe make the Tortillas! How is the Kinch book? has it been released -I am definitely very curious and interested!

     

    @paul o' vendange I love French humor lol -so the Cour de Cuisine came in, you may remember I bought it used on Amazon (condition rated 'Average') and thought nothing of it since the price was so low. Turns out it came from France and was brand new in shrink wrap! shipping from over seas was pretty fast. 

     

    • Like 4

    Trotter gear

    in Cooking

    Posted

    @TdeV thanks for reviving this thread. I Kinda did my own take on the Trotter gear. But in the end I saved the chunkies separate from the stock. I also did three split trotters and 8 chicken wings. That way I made my chicken stock at the same time. In addition at the end I Steeped kombu and bonito flakes for that added umami. 

     

     

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    • Like 1

    Bamix

    in Kitchen Consumer

    Posted

    Might be worth trying the emulsion disk but I tend to agree with @rotuts that that raw oats are going to be an issue for any handblender. If they could be allowed to hydrate first maybe that would help -I don't know if that recipe has any other liquid? coffee grinder is a great idea as well. 

    • Thanks 1

    Cookbooks 2021

    in Cookbooks & References

    Posted · Edited by AAQuesada
    thats a nice price btw (log)

    15 hours ago, gfweb said:

    Any opinions on the French Culinary Institute books?

     

    I had the Fundamentals of Classic cuisine book and thought it was very good! lots of pictures, very good technique with clear explanations and terms. Gave it to a young sous chef who was leaving me and never went to culinary school. My guess is that it would make a great reference

    • Like 2
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