AAQuesada
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Posts posted by AAQuesada
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As was mentioned before the most likely answer is that the acidity caused the gelatin to fail. Try switching to Agar Agar
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XG does thicken a little but usually I pair it with Agar for that sort of thing.
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You could add a bit of vinegar to the water to keep the taters firm but I'm with the start in cold water and test crowd
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These are Kiwi meat pies here is Los Angeles. I wanted to post this for you because there are some good pictures for you that might help.
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Great book! -& great article thanks for sharing!
I love his beet salad
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9 hours ago, Jim D. said:
There is such a thing (I had to consult Google) as dried honey.
Honey powder is fairly common in Korean markets and does taste like honey. Dissolves easily as well fwiw
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I do as well although I'm not sure it's strictly necessary
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Niacin works for me lol.
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3:2:1 by weight
INGREDIENTS
- 12 ounces All purpose flour about 2-3/4 cups
- 1 tsp Salt
- 2 Tbsp Sugar
- 8 ounces Fat butter, lard, shortening or combo
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4-5 ounces ice cold water about 1/2 to 2/3 cupIce cold water
- https://thegourmandiseschool.com/recipe/evans-3-2-1-pie-crust/
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Props to Food and Wine. They really went the extra mile. Makes me more likly to trust their content.
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Nope, not me, looks pretty interesting though!
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I like fat daddy cake pans personally
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Hmmm, maybe make some rosemary sugar like you would with excess vanilla? Or a flavored salt?
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They were really having a hard time meeting demand. I was buying in bulk through Sysco and my supply was interrupted because they were triaging which customers could receive their product. Personally really prefer impossible to beyond, we were doing 7oz burgers with them. Flavor wise they are meaty but they do have an aftertaste I would describe as peanutbutter-ish. I'm certainly not vegetarian but I would choose to eat one every once in a while, they aren't healthier than a regular burger. As an ingredient it's pretty versatile and i made a pretty good bolognaise with it.
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I love Koshihikari in general so good. If you like to try new rice Tamanishiki is excellent
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On 2/1/2021 at 4:18 PM, HélèneJ said:
I come across recipes which clearly are making a pâté brisée but they add an egg yolk. How does that affect the texture of the pâte?
It's there usually for extra security with wetter filings
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13 hours ago, JoNorvelleWalker said:
However I have a new Ankarsrum slicing attachment to play with and a bag of Brussels sprouts.
How about a salad?
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I really like this one originally from Chef Travis Lett & restaurant Gjelina in los angeles Venice Beach. Really excellent
Makes 16 cups
4 C rolled oats
4 C rye flakes
3/4 C black sesame seeds
1 1/2 C natural almonds
1 1/2 C pumpkin seeds
1 3/4 C sunflower seeds
1 vanilla bean, scraped
1 t cinnamon
1 t salt
2 1/2 C maple syrup
1 C grapeseed oil
3/4 C brown sugar
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Heat the oven to 350°F.
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Mix together the pumpkin seeds, sunflower seeds, sesame seeds, oats, rye flakes, almonds, salt, cinnamon, and vanilla in a large bowl. Set aside.
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Combine oil, maple syrup, and brown sugar in a large saucepan. Bring to a boil over high heat.
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Pour the syrup mixture over the seed-and-oat mixture, and mix until everything is well coated. Spread out on 3 parchment-paper-lined sheet trays.
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Bake for 20 minutes, stir, and bake for another 10 minutes. Stir again, and bake until browned and dry, 15–20 minutes. Stir the granola again just after it comes out of the oven, then let cool.
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On 1/18/2021 at 4:23 PM, paul o' vendange said:
While here, I only know one chef personally who attended ESCF.
Forgive my ignorance but what is ESCF? I’m curious because I think we have similar taste, so I want to look them up
Of more recent books the ones that seem to get my creative juices going most are Jeremy Fox’s On Vegetables and Pascal Barbot’s Astrance: A Cooks Book
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I do not, lol i don't feel old but i have the the original first edition so it must be true lol
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Have you read James Peterson's Sauces? Its my favorite book on the subject, Don't have it handy but i do recall that he adds towards the end as well basically says there's no point in cooking the veg for 12 hours when its going to give up its flavor in 1 or 2.
I do like the new FL/PS book and his approach to folding in new techniques to what is really still very classical approach to fine dining
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No, Japanese post is very quick. It only slows down once it comes to the US. It's slower (and more expencive) for me to ship something from Korin than it is to ship it from Japan
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For me less than a week but i do live in LA so I'm not sure if it was faster because of that
Ducasse cookbooks - no holds barred
in Cookbooks & References
Posted
His food just doesn't move me. I don't know why really, but I much prefer Pascal Barbot -the Astrance book is incredible. Yannick Alleno are more my jam -I'd love to have a copy of his / Ma cuisine Française
The book that came out on the bistronmy movement is probably my favorite cookbook of lady year.