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  1. Butterscotch is a variant of caramel...so some sort of artificial flavoring would have to be used for a diabetic recipe. You could try butterscotch flavoring (see Lorann oils or other large flavoring companies) with a neutral diabetic pudding recipe.
  2. So it looks like Macaron will be translated to English and be published this autumn by Grub Street of London...
  3. Thanks for letting me know. I've had that book on a wishlist for a while and might just pick it up pretty soon. Cheers
  4. Any chance on sharing a recipe or a source? I recently moved to an area without a german shop and am missing having access to weisswurst. Cheers
  5. I rather enjoyed these instruction from Wylie Dufresne...though the first temp is in C and the second is in F. I made these a few weeks ago on a Saturday for a nice breakfast on Sunday but didn't want to deal with cooking the eggs while prepping the hollandaise and canadian bacon and I thought they were wonderful...and I never even cracked an egg to check on their texture. I would recommend cracking them into a bowl first after reheating to clean them up a bit before platting like he says in the article. I'd be happy to hear other people's successes or failures. How to Cook an Egg, By Wylie Dufresne
  6. To sell the books... You can check out PH10, Pierre Herme's professional book and the recipes from his Macaron. They are pretty much identical except for the addition of egg white powder in the professional recipes...though it would be hard to measure out .25 grams of egg white powder (unless you've got a scale like those used modernist cuisine) as the recipes in Macaron are scaled down to home kitchens so they just omitted the eqq white powder. Just giving the recipe is one thing. Having years of experience and sourcing the ingredients make the pastry at the higher end shops what they are...macarons themselves are a simple concept but the execution is the key.
  7. Scout_21

    Home Freeze Drying

    You just need to look at a water phase diagram to determine the level of vacuum needed. I've seen "refrigeration vacuum pumps" that would probably work for what you need. The setup on the video was pretty much what I mentioned before...you just need a trap to collect the water before it enters the pump. Something like this might work but I can't find the vacuum level it can attain Robinair vacuum pump
  8. Scout_21

    Home Freeze Drying

    The issue with that example is not that he used cheap containers...it is the several hundred dollar vacuum pump that he used to create the vacuum. The important part of freeze drying is having the vacuum pump that can handle the water vapor that will condense after it comes closer to 1 atm.
  9. Scout_21

    Home Freeze Drying

    Well you could just add a fan in the freezer. Having the warm air move across the food may just allow for issues of bacterial growth. By having the contents under a vacuum you skip the liquid phase of water and it just sublimates when you bring the temp up above 0 C...which is then pulled out by the vacuum pump. Though it is an idea and perhaps you could try it with something that does not lend itself to bacterial or fungal growth. Cheers
  10. Scout_21

    Home Freeze Drying

    I've tried looking into this a few times. The issue with using a chamber vac is that you need to hold the food under a vacuum for an extended period of time while the food and chamber holding the food is cold. You also need to deal with the water vapor that will condense in the vacuum pump unless you have some sort of catch (either a trap inline with the vacuum that will condense the water before it hits the vacuum or a block in the chamber that is colder than both the food and the temperature of the chamber...I think). You could possibly repurpose a freezer that can withstand the rigors of maintaining a vacuum inside of it and purchase vacuum pumping equipment that can handle water vapor....but I have found no way to do it easily or cheaply. I would love to hear a solution if you find one though. Cheers
  11. Just curious if anyone (perhaps Dr. Myhrvold) knows if a second printing will definitely be ordered or if I should shift some money now to try to get a copy of the first 6,000 that were printed. Cheers
  12. In case anyone else was interested I found the maker of the knife. According to this website that lists knife models approved the "Le Thiers" group http://lethiers.pagesperso-orange.fr/lethiers_2008.htm S.C.I.P Cheers
  13. Thanks for the confimation. I noted this post on chowhound http://chowhound.chow.com/topics/320335 and the waiter said it was a type of filo...The ones my wife and I had were certainly not rice paper and looked just like other images online that I have seen for other dishes that have used brik dough. Cheers
  14. Just a few questions. My wife and I had a nice time with the sampling menu awhile ago. Are the langoustines still wrapped in brik dough? Does anyone know who makes the knives served with the quail and foie gras (and perhaps other dishes)? Here's an image from someone's blog http://2.bp.blogspot.com/-0U-_iE2ecIQ/TWJsKIcSWfI/AAAAAAAAckQ/DLehTpAbmYU/s1600/atelier-21.jpg Cheers
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