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Worked out perfectly. Just wanted to follow up with a picture of the savory tart I made

Isn't Atta a Durum wheat like semolina? I would look at Italian semolina bread recipes. Canada grows a lot of durum wheat and export quite a bit -even to italy

This is the one I have Ingredients: Flour 400g Butter 200g Egg yolks 120g Icing sugar 70g Milk (lukewarm) 30g Salt 8g 1. Sift flour onto a large piece of greaseproof paper. 2. Warm butter until very soft (almost liquid, but without breaking the emulsion). 3. Whip butter until white. 4. In a separate bowl, combine egg yolks and icing sugar. Whip until pale and creamy. 5. Incorporate milk and salt. 6. Pour the egg mixture into the whipped butter, and whisk to fully combine. Scrape the bottom of the bowl to ensure everything is homogenous. 7. Pour the sifted flour into the butter mixture. 8. Mix with a wooden spoon (or mixer paddle) until fully combined. Scrape the bottom of the bowl again. 9. Scrape onto cling film, wrap, press flat and refrigerate for at least one hour, preferably overnight. 10. Knead gently until pliable. Roll out to the thickness of a £1 coin. 11. Cut a circle around 2cm larger than your tart circle/tin in the pastry. 12. Line the tin, ensuring you've pushed the dough into the bottom edge all the way round (to avoid the sides collapsing in the oven). Refrigerate for 20 minutes. 13. Preheat the oven to 180°C. 14. Remove the dough from the fridge and trim the edges with a paring knife. Prick the base with a fork. 15. Bake for 12-18 minutes, until lightly golden. Leave to cool before unmolding.

Can you do Pate Brisee in the same manner? or do you prefer cold butter. Just curious, but I like these technical details. I notice that Laiskonis uses a small amount of baking powder in his pate sablee which I don't recall seeing elsewhere as well.

I have your recipe saved, that is a really interesting technique. Was curious where you learned it? In anycase it's def on my to try list.

Google Drive

Here is my favorite Chicken cutting video!

Or maybe dip the marshmallow in white choc then sprinkle as a garnish on the outside. In any case I thought I'd put it out there as it's an interesting product.

Fresh Origins the microgreen company makes some great herb crystals that I think would work perfectly for this application! http://www.freshorigins.com/our-products/crystals

Working too many hours opening a new restaurant in I was shaving large bunches of chives and as I always keep my Japanese knives super sharp (sharper than my mind at the time lol) let my thumb stick out a bit and took off a good nickle sized piece. Didn't really feel it at first -just saw it on the side of my knife and thought 'oh, that's not sanitary and flicked it in the trash bin. Luckily the Chef Consultant was more on it than I was and by the time I figured out what was going on the thumb was wrapped up (she really was bad ass). I refused to go to the hospital (sigh). It took a good month and a half to heal and every time I bumped it wrong.....

Why do you think it needs to be pasteurized to be safe? Why do you think sous vide is better / safer than the way it is done traditionally? Do you think maybe there is a reason you aren't allowed to use sous vide for food service with out a HAACP plan?

That's what I'm saying by candying the ginger. Raw ginger like raw garlic is just too 'hot' If you don't want to go through the trouble of candying the ginger I would at least triple blanch in cold water to get rid of the heat .

My instinct would be to try candying the ginger first then infusing that into your base liquor by whatever method.

Duvel, correct me if i'm wrong but i'm guessing the regular quality HK chicken available to restaurants is a freshly killed chicken. Wearas here in the states the generally available chicken is a factory farmed bird -my experience is that they cook differently. Freshly killed chicken have a bit more assertive flavor and a firmer texture to the meat.

If that's the recipe it's the original home version the restaurant version was based on. Which makes sense if it was meant only for a direct family member.

Love David! just wanted to share my goto recipe from Fanny Zannoti's old website foodbeam. Really excellent, This time of year plums are good in clafoutis, been getting some excellent ones this year. http://www.foodbeam.com/2008/03/26/hoping-for-happy-accidents-le-clafoutis-de-ma-grand-mere/

That e-book looks great! thanks for sharing!

I think a few leaves really do perk up a tomato sauce but I'm not quite ready to make a tomato leaf pesto

I learned soo much from Richard Bertinet books with accompanying videos. I went from knowing hardly anything to having the confidence to make very large batched of brioche with out a mixer to make slider buns for work. Demonstating the technique along side the book was huge for me.

I don't think i've ever used whole dry milk before? I would think the fat would cause it to go rancid faster if not kept refrigerated.

I did see a product called desiccated coconut that was a not too fine powder next to the regular dried coconut in the korean market. I suppose I could run it through the vita prep and add this at the end

That is a sad story! Serve it with some buttered egg noodles, minced parsley and add a heavy dose of update your resume and look for a new place to work

Fanny has great technique and has worked at some quality places. I was a big fan of her old blog, some fantastic posts on explaining basics of pastry

I was not denigrating making hollandaise in the micro. I would never make that way only because that is a sauce I only make at work or for something like Easter when I am going to do a lot. Just pointing out that there are a million ways to do it and it's more forgiving than it is often portrayed.

Oh and this question so remindes me of Brooks Headley's (Del Posto 4* NYT) book 'Fancy Dessert's'- decidedly not fancy but good technique and ideas