HowardLi

Borrow a centrifuge.

Just scrape. Don't do anything else.

Looks good. It's weird that they have two variations of this, but I made the Thanksgiving Stew (SV turkey breast and SV turkey leg confit) from their website as well, and it was amazing. By far the best turkey I've ever had. The dark meat was extremely tender and flavorful, and I'm sure it would work just as fine if you use oil instead of duck fat. Dark meat at only 62C? Interesting. I wonder if the skin crisps up better when the meat is cooked in oil, unsealed, rather than in a liquid-free sealed vacuum bag... Doesn't the skin end up less soggy before searing/crisping?

Try cutting closer to the heel of the knife so you get more slice-cutting rather than chopping?

My next turkey is going to be cooked with white and dark meat separated. I want to use SV to the first phase of a double-fry on the dark meat like Kenji does to his buffalo wings in his "fry, fry again" article. However, I have concerns that the dark meat may end up over-softened and lack the traditional chew that many people are used to. Any advice? Is fully-decollagenized dark meat better than semi-decollagenized?

I received my re-order today! I had selected the gift option and what do you know, it came in the custom MCaH box.

If they don't accept the return, I'm sure the kind folks at MC will help you out.

I'll take an autographed bookplate please.

Sorry for the confusion. What I meant was that after I received my crappy replacement copy (2nd one), I requested a refund of that one, and then ordered another one using the gift option. This ensures it gets a box. We'll see how it looks like when it comes in...

1) Can a roux be stored for later use without detriment? 2) What action(s) causes a roux to darken? 3) If the answer to 2) is the Maillard reaction, can the darkening of a roux be accelerated by raising the pH or adding reducing sugars? 4) How does the ratio of fat to flour affect the roux? 5) What are the time vs temperature curves for the ~4 colors of roux? e.g. how long must the roux be kept at e.g. 300F in order to achieve a blond, brown, or chocolate roux? 6) What is the effect of varying the protein content of the flour?

According to the CSR I just talked to, that is the way the item is supposed to be shipped: in its "original packaging". So somebody thought that it would be OK to ship these as-is, OR they did not get any of the custom MCaH shipping boxes and decided to fulfill the orders anyway. IMO anyway. So what I did was re-ordered it and selected the gift option so that it comes inside a box. Now I have two crappy copies to return separately...

@ElsieD, I'm very sorry to hear that. We're investigating as to why your book was shipped without any protective packaging. We'll reply on this thread when we have answers from Amazon, but we'll fight to ensure that you receive a new, undamaged copy. Mine too (pictures several posts ago). What's up with Amazon? EDIT: Well, I don't suppose it matters as Amazon.ca is going to send a replacement. I just hope they don't repeat their mistake. FOR THE LOVE OF GOD Amazon re-sent another shrink-wrap-only package to me. What the hell are they thinking? They are losing money on their sheer stupidity here.

Not when they have to process all the returns and have damaged copies on hand.

Why don't you guys use the shell of a springform pan as a mold for the pizza, if it's as liquid as you describe? Just pull it off when the crust hardens.

@ElsieD, I'm very sorry to hear that. We're investigating as to why your book was shipped without any protective packaging. We'll reply on this thread when we have answers from Amazon, but we'll fight to ensure that you receive a new, undamaged copy. Mine too (pictures several posts ago). What's up with Amazon? EDIT: Well, I don't suppose it matters as Amazon.ca is going to send a replacement. I just hope they don't repeat their mistake.

Lucky you.

Got my copy today, but Amazon.ca sent the book-pack to me without a box. They just slapped a UPS sticker onto the shrink wrap and sent it on through. Christ. Now I have to return it and I have to look for a box to ship it back in, to boot!

My copy doesn't ship until next week.

I am disappointed to report (but pleased for science) that you cannot convert semi-set into fully-set custards by baking in a oven. Pics to come.

If a custard does not set properly, or set enough, can it be re-baked or otherwise re-cooked in order to set it? I tried Douglas Baldwin's sous vide method on YouTube but was not able to set it after chilling, for reasons unbeknownst to me. I would hate to waste this, but as is, it's no better than melted ice cream.

Chicken wings and either sous vide or confit: I want to grill some wings and end up with more of a crispy/fried texture to the skin than what one would normally get from grilling wings. Is this possible? http://www.seriousea...appetizers.html shows that drying out the skin, and using baking powder or soda, helps to achieve a near-deep-fried quality to the skin even if the wings are baked in the oven. http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html shows that extreme crispiness can be achieved upon deep fry, by confit-ing the wings first. What happens if you do the confit and then put the wings on the grill? No particular need to do this, but I am very interested in pulling off something (I feel) that is unique.

Add a bit of baking powder to the skin and allow it to air dry for a while. No clue how to bring it back up to temp for the final cook, though.

Could you not just get a Thermapen in North America? Or do you live in Germany?

I would have to say that it all depends on the person. Food is only as good as the person consuming it believes it is, and we all know tastes vary widely.

Out of stock on Amazon?