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Everything posted by demo5

  1. Thank you for the help. 1:40 was perfect.
  2. I have an idea that requires using a quail's egg where the white is firm like a hard boiled egg but the yolk is basically completely raw/liquid. Does anyone have an idea of what times, temps and techniques are needed to achieve this? Thanks.
  3. Has anyone heard of these guys (Anova)? http://www.waterbath...CFedxOgodcGEAtQ I'd be curious to hear your thoughts - $299 looks poised to compete with the Nomiku and the new Polyscience.
  4. Beef Wellington is classic. I once worked at a restaurant where we poached a whole side of salmon, cooled it and then wrapped it in puff pastry "en croute," baked it, and then sliced it and served it with a cream sauce.
  5. demo5

    Fruit Glue?

    I was thinking about ravioli using pineapple as the dough.
  6. demo5

    Fruit Glue?

    Does anyone know of an enzyme akin to transglutimase that can bind fruit, such as pineapple? Thanks
  7. Thank you for the suggestions. I'll give them a try.
  8. Something along the lines of a sheet of a fresh-made lasagna sheet. Thanks
  9. I was thinking about pureeing cauliflower and then mixing it with a hydrocolloid of some sort to create a cauliflower sheet (or perhaps a carrot sheet or other vegetable). Does anyone have a thought as to what might be used to make this work? I don't want this to be like something gelatin-based with a ton of flexibility - I would like it to have more structure than that. Thanks.
  10. I'll clarify. It's a hotel, so obviously many people there don't live in NY. I meant they are not the tourists wandering in from the mall complex of the Time Warner Center.
  11. Not quite in the same league as PDT et al., but you can do the Mandarin Oriental. The drinks are still pretty good and the prices/location (at the top of the Time Warner) keep out a lot of the tourists.
  12. demo5

    Beef Carpaccio

    The Harry's Bar cookbook has the original recipe. This recipe looks right, except that you should add some ground white pepper to taste, as well. http://aww.ninemsn.com.au/food/freshtv/791358/beef-carpaccio-with-rocket-parmesan-and-harrys-bar-dressing
  13. demo5

    Espuma Question

    Great. Thank you.
  14. demo5

    Espuma Question

    I'm looking for help for a non-cream based espuma/foam. I want to make a citrus foam (lemon or lime, probably) and have it come out extremely light and airy for a scallop dish. Can anyone turn me on to the correct proportions for an ISI method? Thanks
  15. I am going to do a whole beef tenderloin for a Christmas party this weekend. Traditionally, I have marinated my tenderloin in a combination of soy, oil, sherry, oj and lots of raw garlic, then roasted it at 425 for 25 minutes. My question is how the raw garlic will affect cooking the tenderloin sous vide. While normally I would cut slits in the tenderloin and insert the garlic, I know that using raw garlic in sous vide cooking is a problem. However, if I just marinate the beef in the mixture with raw garlic and then remove it before cooking, will that work, or will the garlicky marinade be enough to destroy the beef in the sous vide cooking process? Thanks.
  16. demo5

    Foams/Espumas - GREEN

    I had a Chervil "tea" last year that was a very intense and bright green. That may be a nice flavor to work into your foam to compliment the soup.
  17. demo5


    I throw it into amatriciana sauce, along with the guanciale. It's excellent.
  18. I'm looking for opinions as to the best machine for the home cook. As between Sous Vide Magic and Sous Vide Supreme, does anyone have an opinion which is better? Does anyone have an opinion on any of the other brands that are meant for home use and don't require spending thousands? Thanks.
  19. Does anyone know if you can use meat glue to bind together chicken skins? Thanks
  20. I have to disagree with you. Craft's steak was awful when I was there. It does, in fact, rank among the worst places to eat in NY on my sliding scale of cost-to-value. Cipriani is ahead of it, and maybe one or two others, but not many. I haven't eaten at CUT, but BLT is nothing to write home about. I've eaten at most of the major steak houses in NY and I don't think any of them come close, including Strip House, Wolfgang's, etc.
  21. If you're in Philly, I wouldn't go anywhere but the Prime Rib, myself. I think it's the best steakhouse in the country (I haven't been to the Baltimore or DC locations in a long time, but they were always just as good, if memory serves). I have been disappointed multiple times by the Palm, as well as Morton's & Ruth's Chris (in any city).
  22. The Europeans have special pots for their drinking chocolate. If you think you can move a decent amount of chocholate per hour, I see no reason why you wouldn't prepare a pot at a time and keep it warm. One thing to consider is that the European style chocolate made with water is much denser and richer than an American style chocolate made with milk. If you look at Mariebelle's menu (found here http://www.mariebelle.com/s.nl/it.I/id.3/.f) you will see that they do both chocolate with milk and with water, but they don't even offer the chocolates done with milk in the small size (which is a double espresso-sized cup, I think). With the water-based chocolate, you only need a very small amount as it is so incredibly rich. With the milk-based chocolate you can go a little bigger on the cup size. You should look at some of the top chocolatiers and see what they are doing. I'd start with Mariebelle, Maison du Chocolat and Pierre Marcolini. You may be able to find how they do it online, otherwise you could probably just call up and ask if they make each cup to order or if they do a pot at a time or whatever.
  23. demo5


    I've never really liked the steaks at Costco, but the tenderloin is a terrific deal and I often get it for parties.
  24. I love the taste of char too, but I don't want it on a first rate steak. Char is a powerful seasoning. If you've got a prime, many-week dry aged piece of beef, I find it a waste to overpower it with anything that strong. I want accompanying seasonings to be subtle ... salt, pepper, a hint of butter, a nice browned crust. Any other sauce / compound butter I'll serve on the side, and they won't be overpowering. You can't get away from char. I have to, respectfully, disagree. I don't like anything on a really good cut of steak, other than salt and pepper (or Goya seasoning and pepper). I have never understood the butter approach to steak. A really good cut of beef, in my opinion, should never be done in butter the way the NY steakhouses do. It does make it very tender, but it also infuses it with a butter flavor that I don't think it needs. Char, on the other hand, has always gone hand and hand with beef, for me. For my money, a steak should be done at seriously high heat, extremely rare, on a grill, salt & pepper and, for God's sake, NO steak sauce!!!
  25. Like you, this is the method I use: a super-hot grill with the flames licking the steak. (In fact,I won't even cook a steak if it isn't on a grill (at least gas); I've always found steak in a pan to be inferior and I just prefer to do something else if I don't have a grill). I like the taste of char on the steak that this method produces. The only thing I put on it is Goya seasoning and ground pepper. This method is particularly good on the outer layer of fat on a NY strip, which becomes almost semi-liquid. Also, I pretty much only cook my steak rare, so I sear it with the flame but then take it off, let it rest and cut it - I don't like to use an oven effect. I'm glad to see there is someone else out there doing the same thing.
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