nickrey

Venison glazed with pear, black trumpet mushrooms and brussel sprouts.

That's basically what happens. The yolk goes like custard. The white is semi set. This is how a number of chefs, including Rene Redzepi at Noma separate out the egg yolks for their dishes. They wash away the white. At this point, I crack the eggs onto a plate and brush away the loose white. you'll know it when you see it. I then put the eggs into simmering water to harden the whites. It gives a fantastic egg-shaped poached egg.

If not overcooked that is.

Go for poaching eggs rotuts, then you'll see some fire

That was the postage, with the book it was 200€.

If you read further in the same article. It has all of the variants that people have been describing here listed as omelettes. It would seem, as Huiray said above, that the definition of omelette has moved beyond the one that prevalent in the 17th Century.

I went to the site to purchase El Cellar de Can Roca. 80€, not bad. Registered with the site then started checking out. Made it through to the postage stage. This was a jaw-dropping 120€. Needless to say I didn't complete the sale. Found it on pre-order in Australia for less than the postage cost. It's a pity the book will miss out on its first-class trip.

I like a bit of brown on mine. Still very soft and silky but the slight browning gives a bit of texture contrast.

Someday you should try that...it'll teach you how to cook. That smacks faintly of Cultural Imperialism. I think Keith_W knows how to cook, notwithstanding what you may think. One of the reasons that chefs ask potential hirees to make an omelet is to gauge their skills as a cook. In a restaurant kitchen. Under pressure. Where the simple things become the hardest. There isn't a doubt that Keith_W can cook. But to me, that omelet above appears soulless. Like it was made in a lab using techniques that no one who has to cook omelets for a living would ever have the inclination to do. Sometimes one has to go back to basics to really understand what cooking is all about. That's what I was referring to. Ah yes, the heroic model of cooking. I'd like to say any line cook who cooks hundreds of poached eggs every morning should get it right. But I know from experience that they don't. If I remember rightly, one of the French chefs said that his omelette takes three minutes to prepare. Take this to twenty people and you have an hour of cooking if you have one burner available full time for the purpose. If I cook for more than 20 people I have it planned to the max to achieve a consistent product. If this involves a process such as sous vide, so be it, and I am thankful for it. I've got out 60 uniform, high quality, plates out in twenty minutes with three people on the pass. Soulless? Not at all. Dependent on the cooking Gods for success? A poor service reflects poor planning and execution, nothing more. Cooking is something that only bulk cooks in the heroic mould can do? Give us a break Mitch. From what I've seen of his cooking, I'd suggest that Keith would p... all over them with only a little experience in a commercial kitchen.

That's a good technique, but take into account that killing bacteria requires the surface to achieve a given temperature for a given time. Dunking for 10 seconds is usually recommended when starting from fridge temperature, I hesitate that pasteurization is achieved using the same short time when you start from frozen... About the other part, enough to say that my blog is titled "Dorar no sella los jugos", which means "searing does not seal in juices" in Spanish... And I hope you are using vacuum bags that are specifically made for boiling. Most of the bags are only rated to 90C.

Try clarified butter. It won't burn.

Will it have seven suspicious wires?

Here's another good Korean Fried Chicken recipe. This one does the multi cook. The sauce uses gochujang, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic and castor sugar. It is very tasty.

Wow, the makers say point blank that the controller is in the device itself and still the speculation continues ... If I were them I'd avoid getting into this discussion too.

Wikipedia thinks so and this seems to fit with your father's recollection although I found the original article and the recipe quoted does mention tomatillos.

As an observation my freezer is at the bottom and the coldest part of my fridge is the top. I know this because liquids sometimes freeze on the top shelf but not at the bottom (I keep it very cold).

Simple meat and three veg. Sous vide duck confit with fig/balsamic sauce served with dutch carrots, smashed duck-fat potatoes and butter spinach. Good solid comfort food for a rapidly cooling autumn.

I'm with Ttogull here. Freezing and reheating is very effective and the use of already (mostly) air-free bags dramatically reduces the chance of freezer burn.

Eats Meat and Veg? Surely that must narrow down the field.

The Cajuns spoke French not Italian so I take it this means that they used animal fats.

and most likely from the US...

I've just looked at Donald Link's book "Real Cajun" and he uses butter. Paul Prudhomme in hs "Louisiana Kitchen" uses oil, although he says that his mother used to use animal fat. My suspicion is that the Cajuns brought making of roux with butter from Southern France where they originated but adapted it to locally available ingredients. Oil is thus more likely traditional within living memory and hence oral tradition.

Roux is a classical French thickener used in sauces. At the time of Escoffier wheat flour was really one of the only thickeners available and hence formed the basis of the mother sauces. Since this time many new pure starch thickeners have become available, such as potato starch or cornstarch, which are easily dissolvable in water to add to sauces. You do not need to use anywhere near the amount of potato starch that you do when using flour. It is also flavour neutral. So if thickening is the aim and you want a lighter sauce, I'd steer away from roux. Having said all that roux gives a mouth fullness (that is, creates heavy sauces) that many prefer. Moreover, the butter is important as a cooking medium to get consistent colour in the darker rouxs used in Cajun cooking.

As speculation on the basis of peripheral posts and documents would get us only so far I decided to write directly to the people at Nomiku. The reply from Lisa, who admits to being a very active lurker on these forums, was as follows: "We have a PID logic board inside of the Nomiku and the power switching is in a separate box so if the Nom falls in the water you don't get electrocuted." We can therefore quite confidently say that the controller is within the Nomiku unit rather than in the power supply.

A switching power supply is one that converts AC to DC power. In the case of this product, it will also need to switch from 240V as well as 110V. Think of the switching power supply that sits between the power cord and the cord into your laptop computer and you get the concept. How does this tell us that the controller is in the external box?