Chris Hennes

If you can't smell or taste the rancidity, does it matter?

Does the addition of water to scrambled eggs work the same way as adding it to eggs for an omelette, making the eggs fluffier?

We are staying at the Marriott Courtyard. We'll be meeting you all at dinner on Friday evening.

I've worked with sticky doughs pretty extensively in cooking from Artisan Bread in Five Minutes a Day: the trick is to keep the dough moving as you work with it. I also use a serrated knife to cut off pieces while portioning: so quickly grab a blob of dough with my left hand, swipe at it with the knife in my right had to disconnect it, plop it into the scale, sort of all in one motion.

Like so:

I have actually had a homebrew sous vide setup for a while now, used VERY rarely until Modernist Cuisine came out. Now I use it practically every day.

Thanks. The little buggers really are tough:

Mughal Curry (p. 5•92) Beef chuck, cashew halvah, cantelope I wanted something I could do relatively quickly, so I skipped the sous vide portion of this dish and simply braised some beef chuck in large chunks conventionally. The curry sauce has a lot of ingredients, but that's not unusual for a curry: I was able to make it without substitutions. Here it is as the recipe is written: As Anna discovered up-topic, the recipe is missing an ingredient: 250g of water. With that added: The sauce is still quite thick. I plated it up under the beef, and used cantaloupe instead of apricot because that's all I could get at the store today. It tasted great, though I wish I'd refrigerated the cantaloupe to further accentuate the temperature difference. I thought it was well-balanced, with no particular spice popping out at you, and it was no more difficult than any other curry I've made, that I can recall, except for the production of a nut paste at the beginning. It would certainly be better with sous vide meat, of course, but a conventional braise works too.

For me mise en place is partially simply a defense mechanism against my own stupidity. I cannot count the number of times I have started into making a dish only to discover I was missing some ingredient, or didn't have enough of it. In the case where I am actually trying to follow a recipe, I basically have to force myself to do a complete mise, efficiency be damned. If I don't actually measure out the required quantities, odds are incredibly good that I'm going to be short something. Ergo, I own a ton of bowls, all of which are dishwasher safe.

I'm making the Mughal curry sauce right now, and I'm pretty sure it has the same problem as the one Anna tried earlier: I ended up adding 250mL of water to the paste before the "simmer for 25 minutes" step. I note also that it's not pureed at the end: is that correct? It looks smooth in the photo, but the shallots are giving mine a distinctly "bumpy" texture.

I haven't tried it, but can think of no reason why it wouldn't work just fine. I say go for it, and report back with the results!

There's one on the microwave, one on the oven, and one on the stereo.

I was just thinking you would keep adding cream until it met your requirements.

Anyone know why in the recipe for the Mughal Curry Sauce on p. 5•92, the poppy seeds and nuts are soaked and ground separately, instead of together all at once?

So yeah, a pourable ganache would be my solution of choice.

Could you just make a ganache? I do that for hot cocoa.

I suspect many of us have horror stories about kids in stores, but I don't think it's really unique to liquor stores: some kids (well, perhaps it's their parents....) shouldn't be in ANY stores!

Mitch, do you mean to imply that you haven't done all your mise en place ahead and placed in appropriately sized bowls?

Wow. I had written JBF's awards off years ago. Perhaps they aren't as awful as they seemed at the time... Congratulations to DK!

Er.... what IS it?

1) Filet O' Fish tastes good 2) Filet O'Fish has cellulose in it 3) Cellulose is good I rest my case.

I have a miniature sandblasting unit for scale model work. I could send it to you.

Do you have any experience working in the foodservice industry, and/or managing employees? Second, how familiar with the legal requirements for doing so in Manila? I'd suggest that the business end is where most failed restaurateurs go wrong.

My dad used to take me on occasion. Then again, maybe I'm an example of why NOT to!

No, just before smoking, I don't re-rub after the sous vide step.