Tri2Cook

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About Tri2Cook

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    Ontario, Canada

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  1. Hollandaise Techniques

    Not really. The thread is titled "Hollandaise Techniques". The first question related to using a siphon but that's just one technique that can be covered under the blanket of the thread title. Anna asked about repairing a broken Hollandaise, which brings up other techniques that can be covered under that same blanket. But I agree that the siphon is a bit overkill for home service unless you're configuring it so it will foam and hold it's shape on the plate.
  2. What would you consider an average per-piece price? I'm not at a point where I'm advertising or considering it a home business yet, I still want to get better at a lot of things before I take that step, but I get occasional requests and I've been charging $10 (Canadian) for a 6 piece box. That works out to about $1.67 Canadian - $1.27 US - per piece. I always cringe just a little when telling people the price because I'm afraid they'll think it's too much but I'm not sure I'd consider it worth doing for much less. And I'm certainly not at the level of most of the people here or those doing it as a full time business.
  3. Hollandaise Techniques

    Thanks! I was going to see if I could find that article and edit a link into my post. Now I don't have to, that's exactly the one I was talking about.
  4. Hollandaise Techniques

    Or just continue to use the water unless you want to experiment for fun. Harold McGee showed in an article he wrote years ago that the emulsifiers in the yolk from a single egg are sufficient to emulsify a ridiculous amount of fat (something in the area of 5 or 6 gallons if I remember correctly)... as long as the water phase remains sufficient to avoid overcrowding of the fat droplets that form the emulsion. Water will almost always pull a broken water/fat emulsion together.
  5. Noosa Yogurt, How I love thee

    I'm not too picky when it comes to yogurt but I don't buy it all that often. Never seen the Noosa brand locally so I can't comment on it but Yoplait used to make what they called a custard-style yogurt that I liked. It was thicker, creamier and slightly sweeter than the average yogurt. I don't know if they stopped making it or it's just not brought into the area where I now live but I haven't seen it in a really long time. I'm guessing based on how much I liked that yogurt and your description of the Noosa that I would like it.
  6. St.Patrick and his Corned Beef

    I'm not going to start rethinking it yet again but in the interest of knowledge and for future reference, can it be too lean if you're going to cook it sous vide? The reason I'm asking is, I'm not a fatty meat person. I'm one of those finicky pains in the arse that will waste some of the meat to avoid a hunk of fat. Even high quality, nicely seasoned and cooked fat. When I buy deli pastrami or corned beef or even just roast beef at the grocery store, I've been known to trim out some of the slices before making a sandwich if I consider it too fatty. Yes, I am that bad. So is there a downside to a really lean cut for this purpose if it's going to be cooked in a manner that eliminates the risk of overcooking and drying it out?
  7. St.Patrick and his Corned Beef

    SV is the plan, so top sirloin it shall be. Thanks!
  8. St.Patrick and his Corned Beef

    Brisket's not going to be an option this time and there's a sale going on at the local store with top sirloin and top round at the same price and bottom round $1/lb cheaper. Somebody give me a firm shove towards a choice so I'll stop second-guessing it.
  9. That's pretty much all I wanted to say but I felt fairly certain it wouldn't end well if I did.
  10. You can also use a blend of gelatin and agar. It makes it firm enough to cut and move to a plate, even at room temp, and doesn't mess with the mouthfeel too much if you get it right. I've never tried enrobing it though. If I were inclined to try, I'd probably prefer to spray it... but I wouldn't be inclined to try, I'd just shell mold it. Regardless, I would think you would need the chocolate to be well thinned with cocoa butter if you were going to try dipping or even just pouring it over. It's still pretty delicate even when bolstered with something unless you add so much it's not really recognizable as a curd anymore.
  11. Bonbons with cheese?

    If this is indeed the case, it gives me a small sense of relief in a way. Not because the alcohol doesn't make a substantial difference, it's a nice tool to have available if it did. My relief comes from the idea that if adding it doesn't make much difference, then neither does leaving it out. Because I have a tendency to prefer not to add booze to my chocolates unless I'm doing a filling where it's a specific part of the desired flavor profile. Thing like cocktail mimics and the like. Edited to fix a dumb spelling error that would have bothered me if it remained.
  12. Bloomed truffle shells

    Worst case, if experiments show it to continue to be a problem, you could dip them and roll them in something to coat. Not that there's anything wrong with that, I only call it "worst case" because it's not what you had in mind.
  13. Waffles!

    I actually remembered to make my waffle batter before going to bed last night, so I had yeasted waffles this morning. They were tasty but I wouldn't say a great deal more tasty than the usual waffle recipes I've used. What set these apart the most was the texture, they were very crisp on the outside and soft and slightly chewy inside. That difference makes them worth repeating for me. Plus the entire house smelled like I was baking bread. Oh, and I have lots of leftovers in the freezer that I can pop in the toaster to reheat.
  14. Waffles!

    So what you're saying is, if a person, hypothetically, of course, has in fact already made this particular item, without the benefit of being able to blame it on late night post-bar kitchen adventuring, it may be in said person's best interest to refrain from admitting it? I ask merely out of curiosity, of course.
  15. Pork Wings? - sous vide

    I didn't know pork wings were an actual thing. I made pork wings for a catering job several years ago by cleaning the meat off of chicken wings (the drumette portion), boiling the bones to get them completely clean, wrapping them in slices of pork loin and then chicken skin using transglutaminase to glue it all together. Each one tightly wrapped in plastic wrap to hold the proper shape and a night in the walk-in had them ready to be cooked. Worked really well but they were too labor intensive to become a regular thing. The job was for a rock 'n' roll night event the local entertainment series was doing, I themed the entire menu on song titles. The pork wings were a nod to Pink Floyd, I called it Pig on the Wing.