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adey73

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Posts posted by adey73

    Sad News about Katie Loeb

    in Member News

    Posted

    Wow  I just thought of her two days ago whilst looking at the now massively increased Argentine wine she told us all about in 2010... Then I saw this... Very sad...

     

    Katie also in a private message told me about how to preserve opened wine with argon gas back then.... A trick from her managing bars days I think, now a a cottage industry with all those single serve wine systems like Coravin et al. 

    DARTO pans

    in Kitchen Consumer

    Posted

    There's a slight kink on the rim of the 15cm.

     

    anyone seasoned theirs? ..... I see the Australian no rivet brand recommend using an abrasive prior to seasoning to help the polymer adhere to the interior of the pan. Anyone tried this..... ?

    image.jpeg

    Rotary evaporator

    in Kitchen Consumer

    Posted

    On 4/15/2016 at 3:03 AM, Duvel said:

    if you are interested in the destillates, tap water as the cooling medium will most likely insufficient.

    If you let me know the specs of your vacuum pump and your desired application ( reduction of water-based solutions, alcohol etc.) I can give you an definite answer ...

     

    if you want to go -10c in the condenser what cooling liquid do you use ..... and if it's alcohol based won't it evaporate?

    Substitute for MC's 1/2"-Thick Pizza Steel

    in Kitchen Consumer

    Posted

    I've been sliding pizzas onto the steel with parchment paper,  then as the dough par bakes whip the parchment out from underneath and finishing the baking with the pizza directly on the steel.

     

    this works..... but overall I've never been thrilled with any of my experiments and I've been doing it for almost 2 years.... Naan breads however are great.

     

    Gesiers D'oie Confits

    in Cooking

    Posted

    1 hour ago, Baron d'Apcher said:

    Corned/confit gizzards are absolutely delicious, provided they are properly cured, cleaned and cooked tender -  

     

    what's your cure ratio (and why haven't you written a cookbook/manual) ?

    • Like 1

    Why is Asian(Westernized) broth so dang difficult to get right?

    in Cooking

    Posted

    On 2/23/2018 at 1:33 PM, btbyrd said:

    If you want some superior broth, make a double stock and then clarify it. The OG way is to use a mixture of pureed chicken breast and egg whites to form a raft. The fancy modernist version uses Methocel F50 instead of egg whites. Either way, the broth won't be the weak link in your wonton soup anymore. 

     

     

     

    ahh back when chefsteps used to be interesting.

    instagram & "sick"

    in Food Media & Arts

    Posted

    I realise we are united by the indeterminacy of the language.....

     

    I have just been looking at some kelp cured cod photos (I know, am a wild one) and next to it someone had written...

     

    "I tried that and it tasted sick"  

     

    In Americanese is that puke sick?  

    Japanese curry

    in Japan: Cooking & Baking

    Posted

    On 1/15/2018 at 9:14 AM, JoNorvelleWalker said:

    Forgive me if this is a naïve question:  is Western style rice traditionally served with curry or is Japanese style rice?  I have made curry by the umamimart recipe a couple of times now and I find I much prefer Western long grain rice with this than Japanese.

     

     

    how you rating the curry though?  

     

    Instant coffee isn't exactly Desi, but looks interesting ingredient list?

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