bolero

What exactly is a "puffed egg"?

Yeah, the show has lost a lot of appeal for me. Dale and Angelo were doing some of the more interesting food so far. Would love to have seen those two plus Blaise in the finals.

Sad to see Angelo go. He really seemed like a very talented and capable cook.

I wouldn't be surprised if Angelo's strategy involved making crudos all the way to the finals. He seems really comfortable making them and while he might not win alot of challenges this way, the chances he gets sent home for one seems pretty low.

Now that Jamie is off the show, I predict Marcel will get the villain edit. I can't wait to see Dale T just blow up at him. Also - go team Angelo! He's been the most consistent chef this season and so far seems deserving of the win.

Thanks for all the replies. If I put the roast in the oven, I'll baste it after it comes out of the oven so I don't think that's the issue. I think my issue might have more to do with temperature of the butter and the amount of butter I'm using. Qwerty, how much butter would you suggest to use for say a 3/4lb ribeye? I usually melt the butter and wait for the it to settle down before I start basting. Are you saying I should wait longer and it'll become frothy before I baste?

Hey everyone - got a quick question that I thought I'd come to the forum experts for some advice on. Whenever I pan roast proteins, one thing that I do about 2/3 of the way through cooking is add about 1 tbsp butter, a sprig or two of thyme, and a clove of garlic to the pan. I then use this flavored butter to baste the protein for a couple minutes. However, this always seems to dissolve whatever semblance of a crust that I had previously developed and also cause the protein to be a little too greasy. Does anyone know where I could be going wrong? I know this is a pretty common technique that is supposed to produce some great results. Thanks in advance!

I thought that that was one of the best episodes in recent memory at least in terms of the challenges.

Thanks everyone for the tips. I'll cover them and lower the temp the next time I give them a go. Cheers!

I've tried making various flavors of pot de creme a few times now and keep running into the same problem which is that the final product always has a thin layer of crust on the top. The way I usually make it is by heating heavy cream, adding flavoring agents and sugar and then tempering egg yolks. Then I divide the entire mixture between ramekins, put them in a baking pan and fill the pan up half way with water. The entire thing goes into a 350 degree oven for about 20-30 minutes or so. Pretty basic right? I'm thinking that the crust that forms is due to overcooked eggs but wanted to know if anybody here knew for sure and also had a solution for how to avoid this. Thanks in advance.

Noticed in the preview after yesterday's episode that there's another incident where someone gets sent to the hospital and then in another shot at judge's table, Angelo is missing. Second time's a charm?

Haha unfortunately, no...I've got a fulltime job during the week. This was something I was hoping to do over the weekends for the time being.

Ok well thanks for the tip. I'll keep that in mind and just ask around anyways. I don't really have anything to lose I guess!

That's a good point. Would it change anything if I happen to have health insurance covered by the company I work at another job?

Thanks for all the responses. I'll probably start asking around this week - B

I'm thinking of looking into a career in the culinary world as a cook but I've got very little experience actually working in a restaurant. I wanted to test the waters a little bit to see if it's really for me before I decide if I want to shell out for culinary school. I've spent summers as a volunteer at a local cooking school but was wondering if restaurants do something similar where they let people work for free. Have any of you tried doing something like this? Who should I talk to and how should I go about trying to do something like this? Thanks! - B

Funny cause I literally just finished some grilled pork belly with pear compote not 5 minutes ago and I thought it was delicious.

who are everyone's early favorites for the show? I only started watching in season 6 so I'm not that familiar with some of the contestants. That being said, I really liked Jenn and Angelo. They both seemed to be really talented chefs but mentally started to break down as the show went on. It'll be interesting to see how they handle the increased pressure since coasting and waiting for the obviously weaker chefs to be weeded out won't be an option like in regular Top Chef.

If it's not Angelo, then I think Ed's gotta be the winner. It'd be pretty lame if Kevin won since I think he's won maybe one elimination challenge and been on the bottom more often than the top.