Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Posts posted by Pilori

  1. Made a dinner from The French Laundry At Home with my girlfriend for my parents - first time really cooking from this book and it was really fun!

    "Linguine" with Clams


    Dungeness Crab Salad with Cucumber Jelly and Frisee (used some arugula instead)


    "Fish and Chips" (used sea bass since I couldn't find red mullet near me)


    Whipped Brie and Port Reduction (sorry for the weird focus!)


    Strawberry Shortcake


  2. Not sure if this is the correct place for my question, but it seems like my best bet!

    I just moved into an apartment complex with a small balcony (!), so the grill I now have is a charcoal Weber Go-Anywhere. This is the only size grill I can comfortably fit. I was wondering, since I've never smoked anything before at home, if this was too small a grill to even attempt smoking some type of meat on it? Temps will be too high/hard to regulate? Some meat might work others won't?

  3. Yes, my apartment kitchen is 40 square feet and has no fan. This coupled with the fact that my whole apartment is ~500 square feet makes it so that it fills up pretty fast with smoke when I sear a steak and the alarm inevitably goes off. I'm just waiting for it to seep into the hallway and the whole building have to evacuate :biggrin:

  4. Figured this might be a good place to ask this question.

    I've just finished up making the tesa from Paul Bertolli's "Cooking by Hand" scaled down from a 12lb pork belly to a 2 lb one. I was wondering if I'm supposed to leave the cure on the belly or wipe it off?

  5. I've scanned the previous pages of this thread, so hopefully I'm not repeating a question. I have access to a molecular biology lab, and can obtain new equipment-such as an immersion circulator, other than being more compact is anyone aware of any advantages the sous-vide professional has? I would think it's very similar, just marketed to the food industry.

    Thank you!

    I'm curious about this as well.

  6. heidih You basically take ~4 cups fresh rapsberries, 1/4 sugar, and 1/4 cup some kind starter culture (I used unpasteurized milk whey, but you could also use something like kombucha) and mash to mix. Then just put in some mason jars, cover with two piece lids, and let them sit out in a warm place for 1-2 days. You can check when they are ready by pushing down the lid seeing if it doesn't give anymore and then you can just pop in the refrigerator! This gives a nice effervescence to the berries and makes them last much longer than fresh berries would. Of course, if you leave them out longer you'll begin to get alcoholic raspberries, which isn't necessarily bad...just don't forget to burp the jar or else you'll have raspberries on your ceiling and, at worst, glass shards in your walls!

  7. I've recently started canning things like beets and pickles, but I've only been following recipes from books like "The Joy of Canning". Now I'd like to try developing some recipes, but I've run into the issue of not knowing whether a recipe is suitable for canning (i.e. acid/sugar content is high enough) or the processing time in a boiling water bath. Example...I'd like to can the follow basic recipe, but don't know if the proportions of acid + sugar + salt are safe nor do I know the processing time:

    4 cups thinly sliced unpeeled cucumbers

    2 cups sugar

    1 medium onion, thinly sliced into rings

    1½ cups white vinegar

    1 Tbsp kosher salt

    1 Tbsp mustard seed

    So, I guess my question is how can I develop safe recipes for canning on my own or am I forever stuck following well tested recipes for canning?

  • Create New...