AAQuesada

I hope you don't mind if I add on. I used to make this American style yellow mustard when opened a Cuban restaurant, like to leave it just a lil coarse because I like that bit of texture. These days at home I've been really into Savora the French version of yellow mustard discovered it on a sandwich at FTG in Paris and have been hooked ever since. Ingredients: . Amount: . Notes: . Mustard seeds 110 g White wine vinegar 160 ml Water 160 ml Brown sugar 1 oz Tumeric 2 tsp Water AN 1) Combine Mustard seed, water, wine vinegar and let stand over night Key Points: 1) up to 3 days 2) Add to blender 2) 3) add sugar, tumeric 3) 4) Blend. Add water as needed if mixture is too thick. 4) 5) 5)

It's so versatile and useful. Great for home cooks and restaurant chefs.

A lot of restaurants use that brand

pissaladière au pissalat & an Olive loaf made with the extra dough. Dough was 90% T80 from Central Milling and 10% buckwheat

She really has a straight forward manner that cuts through a lot bs

As in not flexible. I guess what I’m trying to say is that even if you take out all of the water and clarified butter that it is still not going to act the same as a solid shortening in pastry

You really want to use a solid shortening if at all possible (lard, crisco, coconut oil-solid not liquid) butter being 18%ish water is a problem and with out the water butter is brittle.

My favorite rice wine vinegar 6.29 for 500ml the mizkan junmai su. Also attached some other vinegars i purchased recently at a gourmet wholesaler in the LA area that is open to the public

Should be fine, but I would refrigerate personally

I was told paper towel in a glass jar with a microfiber towel or sous vide. Change the paper towel daily. She keeps them in a kimchi fridge i believe I've been told no rice or eggs then you get great tasting eggs but it dulls the actual truffle flavor

Burgundy Truffle 1.5oz

I am getting a small amount (One, who knows) very very high quality French Truffle (I believe) from a local importer I did a favor for coming Monday. Looking for any suggestions to make the most of it. Is there a good Primer on the topic somewhere on the inter webs? I'm thinking peel and use the peelings to infuse in water for a truffle jus, one of my books has a suggestion of poaching whole in a mushroom Madeira broth thereby getting two products out of it the whole truffle and the broth? Any other suggestions? is it worth making truffle oil from the peeling instead of the jus. Pasta or risotto or something else? Excited but nervous about f'n it up!

At least they got the class and had to think about it!

Any jar purpose made for canning/preservation is fine. Yes the lid goes on but not overly tightened Just follow the recipe, if they don't specify adding other liquid -don't.

I have never seen the book but for anyone interested there were a few recipes of hers on StarChefs that I had saved to my google drive over the years (I like to save recipes for inspiration). Was going to link to them but they appear to be gone, fun stuff like a Hibiscus flower mole with lobster.

Lol pretty sure Villux is the correct answer for highest quality/price I'm seeing 7.49$ for 750ml. Happy to be proven wrong though!

Btw the Vermouth (Vermut) vinegar by Castel de Gardeny is pretty great as well. The Torres has really great varietal flavor and darker flavors than most red wine vinegars.

Not going to say they are the best but I certainly enjoy them

Vilux is what I use. I do like good vinegar and it's almost a shame to buy small bottles. Best quality for the price I've seen.

I'll be curious what your thoughts are when you receive it! Some recipes are definitely dated but there are a remarkable amount that sparkle with creativity still or are at least worth tweaking to modernize.

I't is basically a roast duck with apple sauce to over simplify. I haven't made it and on first blush I thought 'that sounds weird' but as I looked closer the combination sounds lovely. He rubs the duck with a salt, sugar, cinnamon cure to marry the flavors of the sauce. Looks great for fall / winter I can post a picture of the whole thing if you'd like. With that picture I was mostly trying to give a flavor of his creativity

Any of these!

So, really on first look i really like it. Spanish only cookbook, geared towards home cooks, he doesn't shy away from using convienence products. That's not to say there isn't any creativity because there is and the recipes are very well written, clear and in grams. Easy to understand. Lots of pictures he also puts the recipe in context in a nice way. If you read Spanish i recommend it or even if you are a bit daring and comfortable using Google translate. Not geared to chefs but ad a Chef in interested to see what i might be inspired by

Most of my new cookbooks since posting in this thread!