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curls

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Posts posted by curls

    Leftover Hollandaise

    in Cooking

    Posted

    11 hours ago, Duvel said:


    I switched to 5 min eggs … prepeeled and heated up in a 60 oC waterbath for service.

    Duvel does this mean that you are boiling the eggs for 5 minutes, peeling them, and then putting them in a 60 degree C water bath? Do you boil the eggs a day or two before and refrigerate them? Are you using these eggs for eggs Benedict? I’d like to try this!

    Cooking on a Big Green Egg

    in Cooking

    Posted

    40 minutes ago, dans said:

    I bought a Jotisserie for my BGE several years ago.  It is great!  I usually do whole chickens. I bout the extra forks to but have only done twins once.

     

    This week, I'll be doing chicken legs in the basket that I bought for smaller items.

     

    https://www.amazon.com/gp/product/B07CDR3DJ4/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

     

    Yes, I have the Kamado Joe basket kit. I've seen some interesting YouTube videos making meat and veggie on the rotisserie using the tumbler and flat baskets. Need to give this a try!

     

    An example of a combo basket cook:

    https://www.youtube.com/watch?v=QaOx6db47gk

     

    • Like 2

    Cooking on a Big Green Egg

    in Cooking

    Posted

    2 hours ago, weinoo said:

    I am just a little jealous of that setup.  (It's really not fair for people to show off their fancy barbecue/grill/Ooni/outdoor kitchen rigs to us apartment-dwelling NYers!)

    Understood. Often times I am a bit envious of all the restaurants, specialty shops, museums, etc. that you have easy access to in NYC. But I know that I do not want to live in NYC. Visits to NYC are great but I am much happier living in the suburbs.

    • Haha 1

    Cooking on a Big Green Egg

    in Cooking

    Posted

    3 hours ago, Dave the Cook said:

     

    I'm with rotuts. Two is almost as easy as one, and extra smoked chicken is a blessing.

    I agree that it is nice to do two chickens at once and I bought a second set of forks/spears to hold another bird. This kamdo isn't huge and to spin 2 chickens I have to locate two small and short chickens.  So, it works sometimes but is a really tight squeeze other times. It's easier to cook two chickens on the grill or do two beer can chickens. Still, I really like the rotisserie.  Got a basket for it too and that makes amazing chicken wings. Continuing to experiment!

    • Like 1

    Making Tortillas at Home

    in Cooking

    Posted

    Made a batch of flour tortillas. Used a 50/50 mix of duck fat and Crisco for the fat. Will use half of the tortillas tonight for beef enchiladas. Make make breakfast tacos with the remaining tortillas.

     

    IMG_0128-flourtortillas.thumb.jpg.81bafa9b085ed655bc59529f069f5e73.jpg

    • Like 8

    Video: Michael Lasikonis filled chocolates

    in Pastry & Baking

    Posted


    https://youtu.be/JgzkfO8nYKo

     

    Video description:

    "Michael Laiskonis, Creative Director of New York City's Institute of Culinary Education, demonstrates the equipment, ingredients, and artistry essential to making 5 different bonbons, perfect for collecting in a stylish gift box of chocolates. Take an up-close look at the step-by-step creation of 5 different exquisite candies - White Peach Melba, Palet d’Or Ganache, Hazelnut Crunch Bar, Bourbon Truffle, and Chocolate Nougat."

     

     

    • Like 6

    Camping, Princess Style

    in Food Traditions & Culture

    Posted

    On 3/15/2023 at 6:24 PM, Smithy said:

    The salad was close kin to another salad you should try when the tomatoes are in. I've hung onto this recipe for years!

    Don't feel like cooking? Try this easy and savory Antipasti Salad (from the Duluth News Tribune)

     

    I'm having trouble getting to this recipe,  it is behind a pay wall. Any one else able at access it? 

     

    I can see the recipe photo and it looks good. @Smithy I also like the salad recipe that you included and am so glad that your wooden salad bowl survived its multiple ice baths! It is a beautiful bowl.

    • Thanks 1

    PLANNING: eGullet Chocolate and Confectionery Workshop 2023

    in Pastry & Baking

    Posted

    @Kerry Beal when do you expect to know the cost for the workshop? Are we still planning to have the usual events... pre-workshop chocolate night, extra chocolate mould sales area? Should we bring any ingredients, chocolate, colored cocoa butter or will that be taken care of by the workshop fee & sponsorships? Any tools we should bring (looks like Tomric is well supplied)?

     

    Any chance that @patris will have some extra ceramics available for purchase?

    The Bread Topic (2016–)

    in Pastry & Baking

    Posted

    @KennethT that sounds like a good approach!

     

    If that doesn't get you the result you are looking for, you might want to see what happens if you use White Lily flour; its protein content is reported to be 9%. At least then you'll have a better idea what a soft wheat & low protein flour will produce.

     

    Good luck with your experiments and I hope you get the result you are looking for soon.

    • Thanks 1

    The Bread Topic (2016–)

    in Pastry & Baking

    Posted

    On 2/20/2023 at 7:25 PM, KennethT said:

    After resting several hours, when stretching the dough, it was like I was trying to stretch a rubber sheet - it snapped back worse than before and I have basically doubled the amount of oil from the last time.  It was so bad I wound up scrapping the whole thing!

    It definitely sounds like you have too much gluten development. So kneading less and letting the dough rest will help. What flour are you using? Something with a lower protein content could also help.

     

    Also, thank you for the videos, such skill!

    • Like 1

    Salad 2016 –

    in Cooking

    Posted

    9 hours ago, AlaMoi said:

    that looks quite nice - could you list out the ingredients please - some stuff I can identify - but others . . .

    Sure, my base was Smitten Kitchen’s Israeli salad recipe. I used tomatoes, cucumbers, red onion, parsley, lemon juice, olive oil, sumac powder, salt, white pepper, feta, and chickpeas.

    • Like 3
    • Thanks 1

    PLANNING: eGullet Chocolate and Confectionery Workshop 2023

    in Pastry & Baking

    Posted

    I'd be interested in the moon and galaxy decorating techniques.  The fractal is a great one but I  already know how to do that, still a great technique to learn.

     

    With three days we can make some time consuming, multi component, or layered items. I'm interested in some of the fancy candy bars I have seen popping up on instagram and in Greweling's 2nd edition. Would be fun to experiment with flavor combinations. 

     

    Sorry, I don't have an airbrush.

    • Like 1

    Cooking on a Big Green Egg

    in Cooking

    Posted

    6 hours ago, &roid said:

    What type of wood are you using in the smoking tube? Interesting that the cheese is rested for a couple of weeks, what does that do to it?

    I’m using Traeger wood pellets in the smoking tube, using their maple and cherry blend.

     

    The cheese doesn’t taste good right after it has been smoked. The resting period changes the flavor of the smoked cheese. Perhaps there is a scientific reference that explains the process. Some recipes say the smoked cheese is ready after 3 days. It all depends on how much smoke you use, how long you smoke the cheese, and your taste. I’ll probably sample the cheese next week to see how this batch is coming along.

    • Like 2
    • Thanks 2
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