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AAQuesada

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Posts posted by AAQuesada

  1. 5 hours ago, ElsieD said:

    Any reason why this won't work?

    Beef Cheeks are great sous vide. And I not even huge fan of Sous vide generally. I would do it this way as well for Pastrami. If you do it let us know how it turns out!

    • Like 2
  2. 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)

     

    • Like 2
  3. 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 

     

     

     

  4. 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!

    • Like 1
  5. 4 hours ago, Katie Meadow said:

    No one has mentioned "The Taste of Mexico" by Patricia Quintana. I've had this book many years and have no memory of how or when I got it. It's lovely. A large elegant book organized by region, it has expensive paper and beautiful photography. Curous, I checked Amazon and it sells for a whopping $65. However it appears there are lots of used copies floating around at very reasonable prices on eBay, Abe's, etc., many hovering at $10 or so. 


    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. 

     

     

    • Like 1
  6. 31 minutes ago, TdeV said:

    Sorry to be so late replying.

     

    Could you possibly say more about the Apple Pie Duck?

    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 

    • Like 1
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