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I've smoked sugar for a marshmallow fluff which went on a dessert that was a take on a s'more

Fair enough, I wouldn't plan a menu like that in the first place because I'm not a fan of steak cooked that way. But I do get it's convenient for dinner parties, certainly not denying that!

Except if I'm doing a bunch of steaks of varying size, then SV makes it easy and lets me have more time to be a host. I think that's pretty much what I said as the exception

I pretty much agree and I vacuum seal much more often than I cook sous vide. I'm never going to do a steak that way but I'm glad I have my set up it's great for braising as an example as well as for 'catering' small dinner parties or holidays it can free up the stove (and you)

With 300, the more expensive the less likely to spit I would think. Sounds like a great experience!

Personally I love this shape and find it very practical for most things. My only regret is not getting 1 or 2 more sizes. Ordering from Paris was easy btw for anyone tempted to do it.

Here are mine btw and my selfie. I call it -the artist as a middle aged man.

It is pretty quite for people that collect the Chefy books recently. Have you looked into the Ferran Adria books? It's sold out but I really am interested in this one. https://elbullifoundation.com/elbullistore/en/product/nikkei-japanese-and-peruvian-cuisine-in-dialogue/ There are also fantastic cookbooks coming out of Spain if you haven't explored yet. Check out the publisher Montagud https://www.libreriagastronomica.com/libros-cocina

I love them! and got mine from https://www.edehillerin.fr/en/flat-bottom-bowl/1263-bassine-fond-plat-inox.html

More than a little late on this thread but I recently picked this up at eataly and remembered this post

I love the Italia Squisita videos! https://www.youtube.com/user/italiasquisita

Great question! These two come to mind, Clifford A Wright's not a Chef but it is a well researched tome! In addition, the Keller Per Se book, Let's eat France is a fantastic coffee table book I refer to it often and it rarely lives on the bookshelf. Oh, if you are good with French anything that Chihiro Masui co-authors will be fantastic

How was it! (yours looks better than many of the pictures of it I've seen online)

great looking croquetas!

You guys are lucky to have such great Spanish options in the UK! I have the Bar44 cookbook Tapas y Cocina and like it quite a bit. Ps for steak I don't think you need to go further than rubbing with a good fresh Olive oil and a sprinkling of sea salt! And some Basque Cider if you can find it

well, that sucks I basically do the same thing except sans liner.

Thomas Keller's latest recommendation for hard green vegetables is blanching in 6% salt! Ice water now gets salted at 3% and stay in the ice bath for the same time they were cooked for

Katie's statement left a lot open to interpretation! They are retiring and I'll miss the chick peas they used to bring to farmers markets (used for crop rotation iirc) but the rice isn't going away they sold the rights to a local guy who started as a Mexican immigrant laborer and grew to own the company. I was worried about it at first too

I've always soaked muesli in cold milk over night so it swells and thickens. then top with fresh berries or honey I went looking for a basic recipe and many look overly complicated, I've never done it with yogurt but this one looks good https://z-nuni.com/swiss-bircher-muesli-recipe/

Had no idea she had any tv shows thanks for the heads up!

She really is fantastic, for the most part her recipes work and are not too complicated. I always recommend her books

I remember seeing a version in the NYTimes. Here is the recipe (gift link) https://cooking.nytimes.com/recipes/1025839-molten-chocolate-muffins?unlocked_article_code=1.EE4.F7-t.vHaAM-TdgFPa&smid=share-url

'There's a hoopy frood who really knows where his towel is.' -Douglas Adams

Try placing the meat in strainer set in a bowl with a paper towel on top of the meat

For those that don't regularly use a food mill I think there is always a surprise at how much skin and seeds there are to be removed!