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I would use a pastry bag and give it a few hard raps on the counter to settle things

Vegetable tart or Kabocha and Cauliflower Tart (with béchamel). These kind of tarts are usually thinner & these are taller like a quiche but I think this would be a proper name

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!'

Just picked up Let's eat France! Have to say I'm pretty impressed, great design, artwork and information at least on cost blush

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!

Thanks, I was curious about that

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.

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 🤷‍♀️

Are they more common than Vitamix in Europe? I recall years ago doing a stage at 3* Martin Berasategui there was a a Thermomix but no high speed blender.

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

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

Oh, nice! you got them all I think Hop Woo is next on my list.

@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.

In scientific papers it just seems to be called eggshell membrane (ESM) then just referred to as ESM. We need to find a cool dead language to name it in!

@Duvel Thanks for the recipe! I'm definitely going to try it!

And my first try at Hot cross buns with about 20% red fife and Charoset folded in. Not the prettiest but delicious

@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.

Lol! I'm not sure i would either!! My poor imagination failed to come up a better description though...but I'm open to suggestions

Not sure if this is the best place to put this or not but here it goes! It's a 3 min video of Jacques Genin decorating a large chocolate egg. By the French magazine Le Fooding's Instagram page (a great follow btw.) https://www.instagram.com/tv/CNPyN91iDNE/?igshid=1x7elguck8m3p

This site has a brief explanation and sample form that could be adapted for the OP's needs https://www.misedesigns.com/restaurant-haccp-plan/

@paul o' vendange You are a bad influence! my case of CAS is severe lol -I ordered the Ferrandi book (found it used for 80ish) keep in mind all the French I know I learned following French Chefs on Instagram 😂 *sigh*

Lolol! How many people actually pronounce 'eGullet' correctly? If it's wrong i don't want to be right 😉 eGoulet

I saw this! Does anyone have a link to his cooking show on YouTube or was it taken down? So curious

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.

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