KennethT

David Bouley used to dust with wondra flour prior to searing.

I was there a couple of weeks ago - it was nice to see a new place that lived up to the hype. ETA: Mitch, I'll give you my thoughts on a couple of dishes I had that you didn't have: Sea Urchin tostada - if you like sea urchin, this one is a huge winner. This was probably the best sea urchin dish I've had in years, and that is saying something! Smoked Sepia: overall, I enjoyed this dish, but found the smoke flavor a little disjointed Sliced raw hamachi: This reminded me of a dish I used to get at Bond St. many years ago. But, I thought this one was a little more inventive (and tasty). Cobia al pastor: I thought this was really really interesting. I don't have much cobia experience, but thought it did well with the "al pastor" treatment. It came with pineapple puree as well as paper thin slices of pineapple to add to your taco. Duck carnitas (for 2): This was a very rich dish - I absolutely loved my first few bites, but I grew tired of it after a while. I'd recommend ahving this dish with say 4 people - then it would be absolutely perfect. Since we were only 2 people, I found the best way to cut the richness was to add either a lot more salsa verde (they were happy to bring more) or more lime... but I also thought it could use a little more salt if having more than a few bites.

That's happened to me before - I think it's because they weren't dehydrated enough... excess moisture will keep them from puffing fully... but then again, they also won't puff if they're not boiled enough. After the boiling step, the skin when hot should be VERY fragile. If it's not, then it's not done.

Right, and there are also a lot of modern starches that will thicken and give a great creamy mouthfeel, but you don't have to use very much, so it's not flavor masking. Some need heating, some are cold-swelling. But depending on the restaurant, they may not be using these modern thickeners... instead, they may just be using a lot of cream and butter!

I haven't made puffed pork rinds in a while, but when I did, I would either boil the skin whole, or pressure cook it. You're right, Shelby, cutting raw pork skin is tough! Much easier to cut once cooked... also like dcarch said, it's faster to scrape the fat off the whole piece. I used to fry in peanut oil (it's the only oil I keep a large enough quantity to deep fry in) which was very tasty.... as for the dehydrating step, I'm jealous of your dehydrator - I've used my crappy gas oven - always a pita... If you don't want to fry, I've read that you can puff the dehydrated skins in the microwave. I've tried it before, but my initial tests were not nearly as puffy, crispy and light as when I fried them.

Right - but I'll go a little further - you can save considerable time if you precook to say 135, then chill. Then when reheating, set the bath to 135, but bring the core only to 125. The last few degrees take a much longer time, percent wise... While you're searing, not only will you add heat from the sear, but also it will give more time for the heat wave from the 135 degree outer ring to make more of its way inward to the core.

Regarding the OP, yes, the term "Cronut" is trademarked... see the website, http://dominiqueansel.com/cronut-101/ Personally, I would do as cdh says and send them an email telling them the name/location of the stores that are selling the items with the same name. After that, it's up to them (and their lawyers).

I've done this with creme brulee... they were "mini creme brulee" served in porcelain soup spoons for an event. The creme was cooked on the stovetop, cooled slightly, then piped into the spoons then chilled. Resulted in a great creamy texture, and a convenient delivery device for a 1 bite snack.

But what about pastry kitchens in restaurants? In NYC, where space is a premium, I can't tell you how many pastry kitchens are shoved into the corner of the savory kitchen - and they certainly do not have temperature or humidity control!!! ETA: on the same line of thinking, what about patisseries in France? Especially before say 15 years ago, I'd assume most did not have air conditioning of any kind, and temperature/humidity could definitely fluctuate - especially in the summer.

This is true in some cases, but ginger is used in Thai food - so just because a recipe contains ginger, it doesn't necessarily mean that it's a substitution for galangal, or lesser ginger even.

Sorry.. I misunderstood... I have never seen a single chicken, cut into parts, and then repackaged as a single unit... I thought everyone was talking about packages of parts - i.e. a pack of thighs, or legs, or breasts, etc.

I see both of those points - oiliness and texture... I don't know of any smooth, homogenized brand that isn't too sweet though...

hmmm... my gut instinct is that using a presweetened peanut butter is a big part of teh problem... to me, when I taste them, they are already too sweet. Before changing your recipe, I would try using the same recipe, but using a natural, unsweetened peanut butter - the fresher ground the better. I think your cookies will come out much more peanutty! I don't know if you have a Whole Foods near you, or if so, they even have this machine, but the WF near me has a nut grinder where you can grind a variety of nuts into butters on demand. Make as much as you want - they charge by weight. The butters don't come out super smooth, but they have a very strong peanut aroma. Use the unsalted peanuts, and then add salt to your batter to taste (or use your recipe).

I wonder if adding more salt would offset the sweetness? I assume you're starting with an unsweetened peanut butter?

I think it also depends on location. At my local Fairway supermarket in Manhattan, NY (a local NY metro area growing mini-chain), there is definitely way more cut up chickens than whole chickens - but the demographic is very different here than in more rural areas.... The majority of the people shopping in this store (from what it looks liek every time I'm there) seem to be in their early '30s to early '50s, and since it's Manhattan, that usually means that people have less time than they'd like to have. Also, and I have no data to support this, but my feeling is that this neighborhood has fewer large families than many other areas in the US - most people I see in this neighborhood are either single, a couple, or have 1 small child - so those who are cooking at all don't really have the demand for a whole chicken...

Plus, pork shoulder is a collection of muscles. Some of the muscles have lots of connective tissue and fat, and some are quite lean and tender. I believe Rotuts has extolled the virtues of taking apart a shoulder and treated different parts differently in another thread. Lean/tender meat would be very mealy at 140/72h.

I wouldn't salt the meat prior to cooking for that long... this usually causes more liquid than normal to come out. With that said, even with no salt, you will still see some liquid after cooking that long. I usually do chicken thighs at 150F for 4-5 hours... I think it makes them a bit juicier.

Sometimes, if I have lots of time, I will do this, but reserve the liquid. I will then fry the coagulated proteins in a little oil until browned, then deglaze with the reserved liquid.

Also, I'd like to add that storage time is greatly affected by your refrigerator temperature. If you can guarantee that your refrigerator is ALWAYS colder than 34F, that's a totally different situation than if your refrigerator averages 35-38F. Most household refrigerators are on the warm side (read too warm) for extended holding of SV products. Especially if you open the door a few times a day. ETA: once you open the bag, you have to treat it as unpasteurized - and hold it for no longer than you would hold any other type of "leftover" cooked by traditional methods (unless you reseal and repasteurize!)

chicken thighs at 160F for 20 hours? What type of texture is this to achieve? I usually do thighs at 150 for 4-5 hours at the most for a tender juicy thigh. Are you looking for more of a confit texture?

I have a faucet aspirator and use it for compression stuff - so I guess I can answer this for you. You need some kind of rigid chamber to hold what you will be compressing and the liquid. I've used the round canisters that come with a FoodSaver - the lids have a 1 way valve. Slice whatever you're looking to compress into thin sheets, and lay them in the bottom of the canister, and cover with the liquid you want to infuse them with. Connect the hose that came with the canister (that fits the valve) from the canister lid's port to the vacuum port of the faucet aspirator (this may require some effort depending on how things mate) and turn on the water. You should get a decent vacuum relatively quickly - say 15-30 seconds.... you should see bubbling going on in the canister. Then press the canister lid's release valve and you should hear a whoosh of air rushing back into the canister, which will force the liquid covering your thin slices into the thin slices. You will see an instant change in appearance. You can repeat this process a few times to get more compression.

Paul - Awesome!!!

I agree that SVing the whole roast is probably not a good idea. +1 for cutting into steaks if that's the end result you're looking for.... But, i will say that I think there is a big difference in flavor between a 4 bone rib roast properly roasted, and rib steaks. Totally different browned exterior to succulent interior ratio. Plus, the "deckle" (is taht what the outside flap is called?) comes out very differently as well.

I haven't seen the recipe you're talking about, but I have made something that seems similar - trying to copy a squab dish I had at a 3* Mich in Paris. The squab crown was seemingly roasted and then had some kind of sugar shell molded to the top. At tableside, the captain removed the shell, cracked it in half, carved the breasts off the crown, re-applied each half-shell to each breast and plated. I do it based on the El-Bulli sugar shell technique - which is basically fondant, sugar and isomalt melted and caramelized (adding spices (star anise, coriander, cinnamon, cardomom, clove, and cocoa nibs) near the end so they don't burn) then pour onto a silpat and cool. Once cool, break into chunks and powder in a spicegrinder. Then sift into thin rounds on a silpat and stick in a hot oven until just remelted. Remove, and cool again. Just before service, place the sugar disk on the breast and lightly torch so that the disk conforms to the meat underneath. Wow... rereading this, it does seem like a lot of work!

I have been searching for these forever!!!!!! I was going to use them to make some different types of kueh that are blue colored... my favorite kueh is pulut inti - see https://www.google.com/search?q=nyonya+kuih+pulut+inti&biw=1280&bih=913&tbm=isch&imgil=A8u_a-g27_66aM%253A%253BxO02MYF-ezYJlM%253Bhttp%25253A%25252F%25252Fnonya-cooking.webs-sg.com%25252Fpulut_inti.html&source=iu&pf=m&fir=A8u_a-g27_66aM%253A%252CxO02MYF-ezYJlM%252C_&usg=__SHtEu10be78naCKaTZgUIR9SSkU%3D&ved=0CCcQyjc&ei=s3iIVPHOKqq1sATJxoKACg#facrc=_&imgdii=_&imgrc=A8u_a-g27_66aM%253A%3BxO02MYF-ezYJlM%3Bhttp%253A%252F%252Fnonya-cooking.webs-sg.com%252Fimages%252Fpulut_inti_blue_glutinous_rice_cakes.jpg%3Bhttp%253A%252F%252Fnonya-cooking.webs-sg.com%252Fpulut_inti.html%3B280%3B210 I don't know if that link will come throught - but do a google search for 'nyonya kuih pulut inti' and you'll find a bunch of stuff...