tan319

Maybe the sugar temp dropped too low with everything in the pan. The PH recipe should work, just take em off the fire before they caramelize, just like doing any other candied nut. Good luck.

From what I can tell from the excerpt, I'm really going to enjoy this! Thanks for the nice work

ahhhh,.... I wouldn't

Yes, those chefs do use it. As fred said above, it probably helps stabilize the mixture a bit, and my guess is it also adds some extra depth in flavour. Ducasses chefs ( mainly Frederic Roberts) uses it all over his books, IN CONJUNCTION, it has to be said, with the other ingredients that would be in a pastry cream, or a creme anglaise. In other words, you see a creme patisserie recipe in a Ducasse book, it is usually kicked up a notch with some creme poudre, as well as anglaises to be used in mousses, etc. Olivier Bajard recipes do the same, FPS ones, as already noted. Not that much different then using powdered egg whites along with fresh in a pro recipe. Re: Using Elsay as a pastry creme like jenny does in a high volume bakery is just a reality. It's a good product. If I was using it as a full on pastry cream I would at least flavor it a bit with some vanilla paste or something. Wendy, It just gave the cake a bit more depth, something like that. On tonights tasting I thought it had a bit of a cake donut taste again. My wife didn't.

That KA looks kind of decent!

Didn't have a lot of luck yet with the vids but the text is really great! Good stuff from a really interesting chef.

It could have been Elsay but it shouldn't be mixed up with one of those "cream cake" mixes that Patisfrance or even Dawn makes. Maybe they're called Elfroy? We're talking custard powder. Yes, I suppose Birds could be used, that's probably the original custard powder for "English cream" that the UK came up with. Ok, I just looked up a Pistachio Almond Cream recipe for a "Tarte Fruits De Provence" that FPS does that indeed uses Elsay pastry cream powder. Did the chefs teaching your class use this for many other recipes, Fred? It's all over that Ducasse/Roberts 'Grand Livre de Patisserie et Desserts' book too.

When do they start casting for the new one???

I'm using 'Lion' brand, have had it since i got the Ducasse 'SPOON' book but lately have been slipping it in here and there. Lately I've been making Pineapple Upside Down Cake in a skillet, at home. Using different spices, techniques for the sugar, etc. Today I threw in a bit of custard powder, along with five spice powder and ginger. The batter tasted just like a cake donut, awesome. I know a lot of chefs like to kick up their pastry cream with it, do any of you?

As this regards Wylie being on ICA, the episode schedule on FTV doesn't include him. Anyone have any news on this? Thanks PS : i heartoffal... your reports are so great! I can't wait to get back there and eat. Got to get goin...

That's a shame...

Yes, would be nice to share Open it up, please!? Thanks

I just checked the official site and I don't see Wylie listed, although I did see him on the ad snippet also. What gives???

Is that a variation on a Peking Duck type of thing? Or just to dry them out to crisp better? Damned cool idea in any event. The sepia tone-ish effect does give the photos a slight Arbus effect, eh? Also reminds me of those boss photos of Chet Baker, some pretty famous shots of him, no? Great stuff!

Michael, you may have already checked out some of these other threads regarding sous vide but here's a link anyways, just in case... http://forums.egullet.org/index.php?showtopic=39023&st=0 I think Botulism gets addressed in here, maybe in the later pages. Also, nathanm has gathered a lot of knowledge in his pursuits of all things sous vide, maybe shoot him a PM, I'm betting he would be keen to share. Good Luck!

The Michelin Guia Rosa says 56 kilometers. I recall a fair amount of traffic as well. Much of that was truck traffic, which might also explain the number of young women standing by the side of the road seemingly going nowhere. Naively at first, I looked to see if there wasn't some sort of rural bus stop. ←

Natthanm. way back at the top of the thread you were talking about using pingpong balls or the lab equivilent and I was wondering if they're used to prevent evaporation? Btw, this thread is fascinating and was some really great work!

I really like your work, Harlan, excellent. Will you be publishing (?) the CRU pix soon? Good Luck on the BIG book!

Thanks for the help, Bux. That's how I was pronouncing it. As for his popularity, seems like he's always got a full house according to the threads. He's cooking about 50% of his menu sous vide, from what I've been reading.

http://www.cookingconcepts.com/ Click on the 'gastrovac' pic, also the 'Roner'. This is a great site, and it just got even better because you can download pdf's on the various bit's of gear in many languages now, including English. Not exactly sous vide but maybe a new companion too it.

Thanks for the link,edsel. BTW, did anyone notice that Wylie Dufresne (wd50) wrote the foreword to this book? Also, how does one correctly pronounce Wylies last name? Maybe chefseanbrock can answer that one? Thanks!

Anything to add on how JPMs techniques are impressing you? Anything special he's doing or...? BTW, thanks for the reports, they are most appreciated!

Just out of curiousity, what was the horribly atonal dish? Also wondering, is there a large ala carte dessert selection? If any? Finally, Silly Disciple (or any others), does anyone have any pictures of Espai Sucre? The Room or facilities as well as the food? Will you be publishing any on your blog,SD? Loved your report, noambenami. Thank you

So you've found it pretty helpful, sean? Are you guys using immersion circulators?

I totally understand what you're saying. When I first started tempering I was religeous about looking at my temp then grew to looks at my choc. Great stuff, gotta get this book! Thanks.