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So in may my girlfriend and I are planning on going to new york for a full week. I'm planning on eating at Per se, momofuku, spice market and spotted pig. Per se will probably be my big eat (far as money goes) out of the few that I have mentioned. My question to all of you New Yorkers out there is, what are really good cheap eats? my girlfriend and I are adventurous eaters, so we're not picky eaters. If anybody has some great cheap eats that we should check out let me know. Thanks

I like the sound of crispy, crackling chicken skin fresh out of the oven

Thanks for all the help everybody.

Thanks. Would it be behind the counter?

Hey everyone! I'm trying to make raspberry leather and the recipe that I have calls for Glycerol, but I can't find it, but I can find Glycerin Flakes. Would the flakes still work? or would I need it in liquid form? Thanks in advance

Start with a decent bottle of red wine and reduce by half, then add a really good veal or beef stock, shallots, some Black pepper corns, 1 sprig rosemarry and 1 sprig of thyme and reduce that by half. Strain, season and serve. Enjoy

http://khymos.org/hydrocolloid-recipe-collection-v2.1.pdf This is a book of Molecular gastronmy recipes for beginners more or less... every recipe you will need to get started... its great, i keep it on hand just for situations where people ask what do you need for this or that... Good luck!! have fun!!! Btw you will need a syringe... not a small needle that you use for injections... but the kind you use after you go to the dentist... the one with the cone shape.. otherwise it will be near impossible to make perfect circles... ive tried trust me... a fork a spoon a needle... all wont work!! ← Thanks for the great info that site is really awesome!

I'm looking for good fruit cavier recipes. Can you help please? Thanks in advance!

Kinda I have a cryo-vac machine but not the thermo imersion circulator, but you can to it in stock pot or a heat well, long as you can control the tempature. I have tried it using a tilt skillet and it worked well it all depends on how much protein you want to sous vide. Far as pan and grill searing goes I've done alot of searing. Are you talking about Searing after you sous vide something? I hope this helps

Dextrose would probably work and re-churning might work as well but my concern would be that if you keep re-churning your sorbet over and over it might break down in way that the sugar crystals might multiply instead of becoming minumal like what you would want for a sorbet. I don't know if this true or not I'm no expert.

Speaking of the syrup density meter, how does it work? Thanks

The sorbet that I made yesterday I let it sit in the freezer over night and I tried it out and it came out very awesome. I did weigh my sugar and water, I didn't have any eggs on hand to try it out. I'm starting to understand the whole egg thing I just want to try it out, that's all. Also I'm sure that the syrup density meter is probably the most successful way to check the bounancy in the syrup so when I get a chance I'll get and play around with it. Thanks ya'll

Just a quick question what does the egg do? Does it tell me how much acidcity that is in the sorbet mix? Thanks ← It tells you the sugar concentration, via bouyancy. The more sugar in the solution, the higher the egg will sit in it. So, if your egg is barely peeking through, only a dime sized area showing, add more sugar/syrup until you get a nickle to quarter size patch of egg above the surface. If you already have more than that showing, add water until the egg sinks to that level. It is a rough guide at best. After some practice tasting the base and noting the frozen results, you'll get a feel for how sweet the base should taste. Of course if you are using commercial juices, purees, or IQF fruit, it will be easier to establish consistent recipes than if you are using fruit of varying ripeness and making it up as you go along - not that there is anything wrong with that, it will just take practice. ← Thanks pastrygirl, I'm making a sorbet as we speak. So for my base I weighed my sugar and water, since my sorbet is a kaffir lime and I'm using fresh lime juice I added an ounce more water to try to cut the acidcity. (a tip I got from tan319...Thanks) So hopefully it will work. Unfourtunally I don't have any eggs on hand, so I couldn't try the egg thrick. Thanks everybody for your input

Just a quick question what does the egg do? Does it tell me how much acidcity that is in the sorbet mix? Thanks

Thanks I'll have to give that a try next time I have 2 make sorbet which should be in a couple of days. peace ← This will help Get a scale Weigh your water and sugar , equal weights, combine, bring to boil, cool. After syrup is cool, take puree, whatever flavor you're working with, into container Wash a fresh egg in shell, gently place in/on puree Add syrup until egg is showing between a quarters worth and a dimes worth of shell. If it's a highly acidic flavor ( passion fruit/lime eg) you will have to add a bit of water more than likely. As silly as it seems, and I don't like using this method at all, it works! Short of using a sugar densimeter or a refractometer this will solve the problem 90 % or more of the time of separation/crystallization, etc. PS:If making a beer sorbet or juice w/o much fiber structure blend a bit of sweet apple or maybe even a very neutrally flavored applesauce and you'll find that will go a long way towards eliminating "wet" spots, etc. This technique is in the excellent "Grand Livre Desserts et Patisseries" by Frederic Robert & Alain Ducasse Good Luck ← That's really interesting about the egg. I'll definitely have to try it out, Thanks

Thanks I'll have to give that a try next time I have 2 make sorbet which should be in acouple of days. peace

Hey everyone I was wondering how do you keep sorbet from seperating? When I make sorbets in my ice cream/sorbet maker, they seem to seperate(it almost turns back into juice) in a couple of days. I though maybe it's my freezer, but I don't think it is. Can you help me please? Thanks

Thanks Prasantrin. I'm not to computor savoy.!

This isn't reply at I can't figure out to just add a comment. But anyway my favorite bastard condiment has to be: mayo, siracha, habenro mustard and a little soy. ← Another favorite is Balsamic vinegar + mayo with hard boild eggs= goodness!

This isn't reply at I can't figure out to just add a comment. But anyway my favorite bastard condiment has to be: mayo, siracha, habenro mustard and a little soy.

This isn't a reply at all it is something I wanted to share with everybody, unfortunally I don't have pics of the dish I created but hopefully soon. It was a chicken confit tagine with peppers and onion along with a apricot/vegetable cous-cous and a harrisa and a raita dipping sauces.

Thanks for the great tip

Thank you for the great info.

It's like having a normal ice cream mixture, but you add methylcellulose to it and instead of freezing it you poach it in I think( don't quote me this), but you poach it in water at 187 degrees farinheight.

I just got some methylcellulose and I want to make hot ice cream, how do I make it? please and thank you! Chefb28