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beautiful! Low, then high temp. great technique

I don't make chocolates but what about making Bacon fat (or duck fat) the flavor and not bacon itself? like a bacon fat and pecan nougatine or orange, hazelnut duckfat center. Just thinking out loud..

Yes, I cured and smoked some norweigian salmon with apple wood chips. Couldn't be happier how it came out It was based on this recipe from Chef Tetsu, former Exec Chef of Spago. It also tastes great just cured, it's more like something that you would use for a crudo or sashimi, you get an amazing flavor from the veg. Chef Tetsu's Salmon Marinee video

Why calcium? I don't think Kappa carrageenan requires calcium to set? Liquid just needs to be about 200 to dissolve.

And with that clue i found.. https://youtu.be/Xigj_1fX9VI Couldn't figure out how to embed this?

I need to work on my shaping & scoring, but i haven't made baguettes in a while. This was from 250 g flour T55 and 10% red fife flour (high protien whole wheat) 75% hydration. Very happy with the thin crunchy crust and flavor.

I keep everything in Google Drive personally. It's been great, really I wanted something like Cheftec software originally but I've grown to love the versatility of Google drive. I can text a recipe in PDF format to a cook or I can share recipes with a group of cooks and if one gets let go you just remove that person from sharing. I can access it from any computer or phone so really I don't have to bring my laptop with me to work if i can access the internet from an office computer.

Do people not do Hot & Fast?! I only do onions low and slow if im making soffrito. Maybe it's too much time spend on the line but I heat up a rondeau hot / med high add oil and onions cut radially stir. Let a fond develop deglaze with a bit of water, stir, reduce, repeat. once they've wilted (taken on a tan color) add a few cubes of butter lower the temp to med / med low and take it as dark as you want. This is def much more active than the other method but if you are prepping your station anyway usually you are standing right behind the stove.

i think its nice to finish carmelized onions with a bit of sherry vinegar in the last few minutes of cooking. it really helps to balance out the sweetness. you just have to remember to cook out the rawness of the vinegar

Pain de mie with pepper from reluctant traders and about 1/3rd Glenn flour from roan mills

reminds me of Jook -I guess it is a porridge. Looks very homey and comforting -it's dropped into the 40's here in L.A. Maybe some leftover peri peri sauce instead of the Franks? Looks great

Count me among the fanboi's! I love his 'open source' attitude to recipe development & working with other chefs.

And here is one of those interesting exemptions https://www.bloomberg.com/news/articles/2020-06-25/meat-producers-turn-to-old-dairy-cows-for-better-beef-flavor

You are probably correct! but what is going on in the other video doesn't seem to me to have anything to do with what Cedric is doing in the first video. So far I haven't heard a better explanation -maybe I missed it? But on the Christmas theme I've always said Thomas was my favorite apostle so i'd love to see you test it! I like to learn by trying and failing lol.

Would it though.. are you sure? Like @pastryani said you can fry ice cream, I realize that is coated but the 'apple' is in the caramel less time that ice cream would be in the fryer. Maybe the extreme temperature change causes the bubbling and setting to happen quickly. Not saying that is for sure how they do it but it is a reasonable hypothesis.

Who knows what the context was but she flew in here to Los Angeles for one of Chef Yu Bo's dinners that he did with Chef Laurent Quenioux for nearly 1k per seat. So I'm pretty sure she knows Chinese celebrity chefs exist. https://all-things-andy-gavin.com/2020/01/02/chef-yu-bo-lq-foodings/

I'm a big fan of occam's razor. It really looks and behaves like a hot caramel *shrug*

I just can't imagine that the second dip is not hot caramel, it seems to be bubbling/foaming around the edges of the bain. The secret lies in the first dip would be my guess. Really is a great technique and beautiful *Maybe i am wrong! that second dip doesn't look like the second dip in the instagram video though.

I was thinking there might be a blast chilling step after the first coat? thoughts..

That is pretty sexy! Why can't it be caramelized sugar?

it looks like a spinach puree or something? kinda hard to tell

This is great for leftover squash Vanilla Pumpkin Jam Butternut Squash 900g Peeled and chunked Sugar 530g OJ 120ml Lemon Juice 60ml Vanilla Bean ½ ea Steam Butternut squash until cooked through about 20 minutes. Then puree in robot coupe Combine Sugar, OJ, lemon juice, Vanilla bean to heavy rondeau and cook until sugar dissolves. Add Butternut puree and cook over med heat for 10 minuted or until thickened and holds its shape.

There is a great facebook group of mostly food historians and researchers who might be able to help 'oxford symposium on food and cookery' https://www.facebook.com/search/top?q=oxford symposium on food and cookery Best of luck on your search and please report back if you find what you are looking for. I personally love stories like this.

Reminds me of having to take a disposable bic razor to a pigs snout when I was doing my Stage (practica) in Spain. The restaurant had a dish that was an homage to the iberian pig that used the snout, ears and trotter in different preparations! Good luck!

Maybe it was a mistake to cook it at 170 and cook away all that fat? I think cook it at 140. There's an Italian place here that does something similar, but then the cool it all the way slice it thin and crisp it on the flat top to make simple sandwiches on fresh ciabatta (bread is also baked to order). very very good.