Scout_21

Those are all I know about. I asked about an ice cream recipe book and she said she was working on one...but that was a year or so ago. The vanilla recipe makes for a great starter recipe. I made some maple ice cream with that recipe and some of Lebovitz's and it came out wonderfully (better in my opinion than the recipe in The Perfect Scoop). The cream cheese and cornstarch additions give the ice cream a wonderful mouth feel. Cheers

I really like Jeni's ice cream from Columbus Ohio. She doesn't use eggs in her ice cream and she actually tweaked a few recipes for home machines Jeni's Ice Cream recipes Jenis homepage

Ice Spikes

Wonderful Macarons! Would you mind sharing your recipe for the coconut/passionfruit and/or your strawberry/vanilla macs? Please? Cheers

Here's a link to some vanilla info. It should be ground vanilla beans (or extract) and sugar. I'm not sure how interchangeable pure ground vanilla and vanilla powder are but I would expect both to produce great results Vanilla Info Looking back at the pictures of both Veronica's and PH's tarts it might just be pure ground vanilla as most vanilla powders I have seen are a bit lighter in color. I hope this helps Cheers

Veronica (of Veronica's Test Kitchen and now Kitchen Musings) has posted the Infiniment Vanilla tart recipe. She was one of the lucky few to go to PH's class last year. She did a wonderful job with the recipe and making comments on areas where there was a lack of instruction from the original. Vanilla Tart Recipe I hope others will find this enjoyable. Cheers

I just got an e-mail back from Polyscience. Their 7306C's PID parameters will alter based on feedback from the RTD temp sensor. The 7312 (about $1000USD more expensive) has a more advanced autotune function that will also incorporate data on the viscosity of the liquid being used and the volume of the bath to adjust the PID settings. I do not know if you have to manually enter the viscosity data or if it has some sensor in the pump. You do have to enter the volume of the bath though. So basically the 7306 has a continuous autotune feature and the 7312 has a continuous sutotune that can incorporate info on the fluid and the volume. Probably why the the stability of the 7312 is +/-0.01 C while the 7306 is +/-0.05C Not sure about fuzzy logic or neural network controllers. I've only seen those mentioned with the heating/cooling baths. That's all the info I got. If anyone has anymore info please correct me. Cheers [Moderator note: This topic continues in Sous Vide: Recipes, Techniques & Equipment (Part 6)]

I prefer to use parchment then put them in the fridge or freezer for a few minutes after they cool down to make removal easier. I have used a silpat before but they seem to come out a little more undercooked than parchment. Perhaps that's due to a little extra insulation from the thickness of the silpat compared to the thinness of the parchment paper which should reduce heat transfer from the baking sheet. But that's just my best guess. Oh, I also put the silpat cooked ones in the freezer for a little bit after they cook to help with removal. Cheers

I would love to see this insulation...how large of an R-value? I'm surprised that your circulator does not stabalize with a large amount of water in an insulated container. One would think that the thermal mass would prevent a great amount of under and over shooting. Perhaps the PID on your device is having some issues?

"I understand "temperature range" = "temperature precision". Should we also have to conclude that Polyscience machine cannot assess the quantity of water contained in a container, the ambient temperature...and therefore Polyscience can't guaranty temperature precision?" I do not think that temperature range = temperature precision. The polyscience circulator (all circulators for that matter) have some upper limit of the volume of the liquid they can heat to a given temperature. For example no immersion circulator I know of can heat a million liters of water to 99 C. As for the precision (or repeatability of measurement) I can say that my polyscience (and laudas and some other immersion circulators I have used) is quite precise by multiple comparisions of its stated temp to that of several external thermometers. By your previous posts you mention something about being at the "correct temperature." I think you mean accuracy. Again with external devices I can safely say that the polyscience is quite accurate as well. At least to the needs of any amateur (and many, many professional) chef(s). I also do not see why an immersion circulator would need to know the volume of the bath or the air temperature to work properly....it is the temp of the cooking fluid that you want to control and maintain. Even 3-4000 dollar circulators used for scientific purposes do not take into account air temp or need to "know" the amount of liquid in the bath (please correct me if I am wrong). In any instance there is some level of error that has to be accepted. Any immersion circulator (for cooking needs) such as Polyscience, Lauda, etc. should have more than enough accuracy and precision to work. I do not think that control down to .001C is really needed to produce excellent results. I hope I haven't been rude...just a long day of research....and I do really hope this helps in some manner. Cheers

In case anyone else was interested. I contacted Pierre Herme's offices to see if his Infiniment Vanille fetish recipes were ever going to be published. They responded saying that (a) new book(s) would be released this fall but could not comment further on any details such as subject or audience.

If you can find some pasteurized cream (Not ultra-pasteurized) you can let is slowly filter through a fine coffee filter overnight in the fridge and you'll end up with something resembling clotted cream after some of the liquid has filtered through. I think I picked it up from an Alton Brown episode on strawberries. I've had luck finding pasteurized cream at my local "Fresh and Easy" and at Whole Foods. The brands I've used are Straus Family Creamery Cream, 360 Organic cream, and the house brand at Fresh and Easy. Oh, and I also cover the top of the container I am using so that the cream won't pick up off flavors from the fridge.

Yeah I am writing about the Infiniment Vanille tart. It seems like that specific "Fetish" came about after the publication of PH10 as the macaron recipe is not in that book wither (at least his MACARON has it). Thanks for the tips...I'm sure the recipe is made up up the components from this other recipes. I hope he publishes a book sometime in the near future with his latest pastry creations. Cheers

Hello, I'm trying to find Pierre Herme's Vanilla Tart recipe. I have PH10 and La Patisserie but could not find it in either of those books. All I really know is that it incorporates a vanilla mascarpone cream. Any help would be most appreciated.

Amazon.ca had it back in stock a few weeks ago, but now it's selling for 60 CDN and with a long wait. That usually means that they are hoping to get some more but don't count on it. Hopefully a second printing will come out soon for those that haven't picked it up yet.

Howdy, I'm just looking for some advice for scales for some accurate measuring of hydrocolloids. I've noticed some good products from MyWeigh such as their palmscale 5, 6, and 7. Do people feel that accuracy to 0.01 grams is needed or does 0.1 grams suffice. Cheers

I finally got a response from Bamix. Basically they said there is not market for the Gastro 350 in the US right now. They might reconsider in a year or two though...

Thanks. I could only find links leading to various glazes and dialysis info from the HF 66.

Many thanks for the help. The only gellan product I can find on PCB France's website is the textura gellan. This is the high acyl gellan, correct?

Does anyone know that the "HF 66" is on page 311? Cheers

Sorry if I'm just having a block head moment, but do you find the gellan or the gelatine more natural? Thanks for the link and info Cheers!

I've been playing around with this wonderful book for a while now and was planning on making the Ispahan macarons but I noticed a few other recipes and blogs that mention the use of gellan instead of gelatine for making the raspberry cubes. Ispahan Macaroon : Star Chefs adaptation Does anyone have some experience as to the texture differences between gelatin and gellan cubes?

For Tea sandwiches I enjoy thinly sliced english cucumbers on some bread with peppered cream cheese. For the cream cheese I just give a few good turns of the pepper mill and stir well. Sometimes I even add a little bit of onion powder to the cream cheese as well. I had these sandwiches at The Orangery over in London a few year back.

I have a Rosle food mill and could not be happier with it. I bought it on sale as they introduced a new model. It comes with two sieve discs but there are 5 total sizes you can purchase. I mostly use it for fruit purees, mashed potatoes, and some thicker textured soups. Cheers

Thanks for letting me know