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That is a good question! What do people think??

So I'm trying out SV turkey, I have made a sausagemeat stuffing (sausage, egg, breadcrumbs, sage, parsley, shallots) and wrapped two 2lb turkey breasts up in cling film after stuffing. I've bagged them and they are cooking away at 64C to get to 63C internal (sv dash reckons just under 4hrs, they have a diameter of just less than 8cm). Once they have cooked, how long would it be safe to keep them chilled for? They aren't needed till next week so would it be best to freeze them or will they be ok in the fridge for 6 days?

From what I've heard it's pretty much nailed on. A place similar to L'enclume in the main restaurant followed by a bistro in time.

So, I've heard through a friend of a friend that L'enclume is coming to manchester... replacing the French Restaurant in the Midland. Might finally be possible to eat well in Manchester city centre.

comparing it with Larousse is a bit... um... odd! They are not exactly the same sort of book! FWIW I really enjoy Les Halles, I love books that have a bit of background about why a recipe or technique works, not just a set of instructions.

I don't live in NY so I'm sure there are more qualified people than me to answer this, but I'll give you a couple of the things I've really enjoyed on the trips I've done in the last year or so. Momofuku - definitely fits with the budget part, great variety of really well cooked food. The first time you a pork bun is magical. Eataly - not sure if you are big on Italian but as an experience it's tough to beat. We were in New York the week before last so missed quite a lot of the things we had planned due to Sandy. Eataly re-opened on the day we were due to leave, had a really enjoyable lunch in the sunshine at the rooftop Birreria - the Shitake Fritti were amazing. WD50 - When I came over in May I ate at WD50 one night, really impressive, innovative cooking. The different options they do on the menu mean you can sample some of the cooking without going for the full-on, 13 course, $155 tasting menu if that's a bit of a stretch.

I've made the Fattoush as well - amazing recipe, really really tasty and very simple to make. Cribbed the recipe off the "Look inside" section on amazon, will definitely be getting this book.

Another Evernote user here, absolutely changed my life. I use it for all sorts of work/home related things but the food part is probably my favourite: pages ripped out of magazines and scanned, web pages clipped, made up recipes recorded for the first time (I used to make great things and promptly forget them before I started using evernote!). I've got a dedicated sous vide note with all my experiments detailed, its a great way of learning when I cook. Everything gets tagged (things like "Recipe Ideas" "Good Recipes") so I can find them easily. I've even started photographing the food I cook now too. I do a weekly food plan which has links to the note for that recipe and helps me get my shopping sorted, since starting all this I've eaten more new, better food than ever before. Having everything available wherever I am: work, home, out and about, on whatever device I have on me: mac, PC, iphone, iPad is the real killer part of Evernote for me.

Me too, exactly this. Much better solution.

Here it is on Ocado, not sure if they deliver to you but worth a try: http://www.ocado.com/webshop/product/Very-Strong-Canadian-White-Flour-Waitrose/10827011?from=search&tags=%7C20000&param=very+strong+bread&parentContainer=SEARCHvery+strong+bre_SHELFVIEW

If you can get to a Waitrose (there's one in Abergavenny, not sure how near that is to you?) they do some "very strong canadian bread flour". This is the highest gluten content I've found at 15%.

I've not had one of the Gray Kunz spoons but for basting I LOVE the offset spoon that Michael Ruhlman does: http://ruhlman.com/2011/08/dalton-ruhlman-offset-spoons/

I was at a party yesterday where we cooked using a portable tandoor - it was superb and I'd highly recommend it. I've checked the site and the same ones are available in Australia via this company: http://www.tandoorliving.com.au/Tandoor-buy-for-sale.html They aren't light - either 40 or 60kg depending on which size you go for - but if the oven doesn't weigh much you will never get proper tandoori cooking, you just have to have the mass there to retain the heat. They are mounted on wheels though so can be moved around if you have a flat surface.

I'm having some problems with SV potato: I've been trying to make fondants and have found that cooking the potato rounds SV in butter and salt then browning gives a great visual appearance, however I'm not sure about the temp/time as the texture is still a little al dente at 85C for 60 mins. Any suggestions for different time/temp combos to try? The rounds are about 3/4" thick.

3% in the final dish? That is a LOT! Seawater is 3-3.5%.

Exactly. Love it :biggrin:

What did you cook, TheTInCook? Pictures?

Which is exactly what Aiden did when he ate it. As PrawnCrackers and RedRum said, if that lump of jelly was overly smoky and fishy I can imagine it being horrible. Then what are you left with? A couple of anchovies and some sand ripped off a five year old Heston idea. At the end of the day he KNEW he was taking a risk doing what he did, it clearly didn't come off as far as the person judging was concerned, so why the hissy fit when he was marked badly?? Want to ensure yourself a 6+? Go for something pedestrian (like todays meat courses). Want to shoot for a 9/10 with the possibility of bombing? Go for something like the Mountain dish, it'll either work or it won't, but if it doesn't don't quit the whole competition.

From the looks of the clips of tomorrow's episode it would appear that Johnny has flounced out altogether. Pretty ridiculous behaviour if he has, why would you put yourself into the competition if you can't take criticism?

Hi Karri, I'm a big fan of the Keller method, what size were the chickens you used? I find a 1.4kg bird about perfect for this, any bigger and I start running into the issue you describe, especially if I've brined it as this makes the skin a LOT crispier and more prone to colouring.

Exactly, why on earth would you want or need to dishwash a wooden chopping board?

How is this not the thing people are talking about on this thread? It's by far the most important part.

The wings are great aren't they. The Bo Ssam though is on a different level - easily one of the nicest things I've ever cooked, and so easy too. Quick tip: the recipe leaves this out, but you definitely need to rinse the salt/sugar mix off the meat when it's finished the overnight rest.

I've always watched it but have to confess I'm getting really tired of the American habit of repeatedly telling the viewer what they are about to see, showing them it, then telling them what they saw. Strip out this and the excruciating, pointless "banter" and it feels like each programme has about 5-10 minutes of watchable material. That's probably being a bit harsh, I just think it could be SO much better.

Chris, great looking curry that. This was one of the first things I made out of MC and was blown away by it - the cucumber salad is as phenomenal as it is easy to make. I worried about the uncooked dahl too, but have to say they added a really nice crunch to the salad. Not something you'd want in larger quantities but just a few little bites here and there was actually quite good. Still not sure if it is intentional or a mistake, if it's the latter then it's a good one!