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demo5

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Posts posted by demo5

    All about "sous vide" eggs

    in Cooking

    Posted

    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.

    Hydrocolloid and Cauliflower Question

    in Cooking

    Posted

    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.

    Espuma Question

    in Cooking

    Posted

    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

    Sous Vide: Recipes, Techniques & Equipment (Part 8)

    in Cooking

    Posted

    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.

    The Worst Steakhouses

    in Pennsylvania: Dining

    Posted

    Sorry.

    The Prime Rib is in no way the best steakhouse in the country.

    That is just way too bold a statement, most people can easily pick 5 places in 5 seconds that are better.

    All the Craft, CUT and BLT places are better and those are not even the best.

    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.

    The Worst Steakhouses

    in Pennsylvania: Dining

    Posted

    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).

    Serving Hot Chocolate at Cafe....Help?!

    in Pastry & Baking

    Posted

    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.

    The Best Way to Cook a Thick Steak

    in Cooking

    Posted · Edited by demo5 (log)

    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.

    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!!!

    The Best Way to Cook a Thick Steak

    in Cooking

    Posted

    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.

    And when I say sear, I really mean sear. I don't jerk around with searing. I get the coals flaming hot and then I pour on some sort of veggie oil and flame sear my steaks. ***Disclaimer - I do not recommend doing this near siding, a wood deck or anything else that could melt or catch on fire. Also avoid doing this in high wind. I almost learned that one the hard way.

    Searing.JPG

    To give you some perspective in the day light. Here is a picture of me grilling steaks at my folks this last Summer. This is the flame searing process and thus the necessity for the disclaimer:

    Example+of+Flaming.JPG

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