ElsieD

🙂

Thanks for posting this but I don't see a link.

My modest contribution to this topic - green curry shrimp soup. I used Blue Dragon green curry paste.

Interesting. I was on the Moderniste Cuisine site today looking at fish and if I recall correctly, they did their fish at 113 or maybe it was 115. I like mine a bit more cooked than that. I forgot to mention eggs. Doing poached eggs tomorrow.

I am making notes on the recipes themselves such as the pot temp for simmer in this case, and I also plan on making a chart of all temps that I use. (Right now my chart has one lonely entry - this one.😀 ) I want to make some fries and do a test batch of truffles using the video as a guide. I sure liked the look of yours and may try that method. Have you deep fried fish? We both love fish and chips but they are often not very good in restaurants.

Green curry shrimp soup.

Funny you should ask. I was about to post tonight's dinner. This is a green curry shrimp soup. I learned that pot temp of 202F is a perfect simmer when simmering in a covered pot. So I learned something useful.

If that is a sauce on the side, what's in it?

Will do. Thank you.

Looking forward to this.

I paid $1,777.50 Canadian and as of yesterday $1C = $.7731US so $1,374 US. I bought it from Testek.

You've sure been cooking up some interesting meals lately. Looks good.

@Kerry Beal and/or @ChocoMom can you look at the above video on tempering chocolate and tell me what you think? I'd value your opinion before I go out and spend a small fortune on chocolate. The video is not very long.

Will do. Although when I poach eggs just in a pot on the stove, the outside white is usually set while the white closest to the yolk is the icky part. I did not do much with the CF today as I was feeling a bit under the weather. I did fool around with it enough to learn how to use the probe and the temperature of the pot contents, in this case water, was exactly the same as the reading I got on my thermopan. I also watched a bunch of videos and made some notes on what temperature to cook what at. I also need to go through this thread again and make relevant notes. That, and work on my poached eggs. Lots of fun coming up.

What time is dinner?

It's here! Thanks to our power outage, I have a dozen eggs we can't eat and I will use them to practice poached eggs. @CanadianHomeChef what temperature and time did you use? The chart you linked to has a range of 145 to 178. What doesn't make sense to me is that 145 is for a tight white while 178 is for a loose white. I would have thought it should be the other way around. I like a set white, none of that loose yucky stuff but a runny yolk. For a change, I will read the booklets that came with it before I do anything.

I use this as well. It comes in different strengths from mild to extra hot, but the extra hot is not all that spicy. We like it a lot.

I have read this as well. Looks like a Thermomix knock-off at a very inexpensive price. It will be interesting to read the reviews.

This is what dinner looks like when you are into your 51st hour without power, with no end in sight. We can't complain too loudly, as my heart goes out to those affected by the two tornados that blew through. At least we have a home.

Come on over to the dark side. You know you want to.😁

Hopefully I will be picking it up tomorrow. A lot of the city does not yet have power, and that might well still include Purolator. We don't have power yet either but if I can I will pick it up, unwrap it, put it on the counter and at least admire it.

Did you scale the hollandaise recipe down? There are just the two of us and that recipe makes a lot.

If you do a search on Smitten Kitchen's site, she has an excellent hot chocolate mix recipe. I made it one year to give out to family as small Christmas gifts.

It's in my "to make" file. Do you think cutting back on the sugar is a good idea?