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andrewk512

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  1. Lots of cookbooks: Noma Eleven Madison Park Mourad New Moroccan Rustic Italian VOLT ink. and Molecular Gastronomy - Exploring the science of flavor
  2. I moved out east for university, and I couldn't exactly go home for thanksgiving, so I made a thanksgiving dinner in my res for a bunch of other people from out of province. I never made thanksgiving at home because the rest of the family was too picky and it just wasn't worth it, so here I went all out. Bought a turkey and broke it down. Brined and sous vide the breast, and cooked the legs confit. Used the bones to make stock for the gravy. Served that with an orange-cranberry sauce, mashed potatoes, sage-apple stuffing, green beans with roasted garlic and caramelized onions, and a warm squash salad with pomegranate, ricotta, arugula and walnuts. Served that with a local apple cider and made pumpkin pie for dessert. It was a good thanksgiving! =D Now I have to catch up on studying for my midterms.
  3. If you don't have sous vide: http://www.americastestkitchen.com/recipes/detail.php?docid=11797 (Low and slow roast, great for larger cuts, works somewhat well on smaller cuts) Otherwise, just sous vide. That pasta machine experiment was rather... creative. I'd argue that something like the round (lean and tough) is considerably less valuable than something that will braise nicely, like a shank, or something that is already tender, like a rib eye.
  4. Go traditional. Make sure to sift your chocolate chunks.
  5. andrewk512

    Black Garlic

    This to me sounds like a major health concern, I wouldn't eat it unless you knew more about the fermentation process.
  6. Did you check the temperature on both? If not, I'm assuming the second one was over cooked due to it being considerably warmer to begin with. (Cooking your meat straight from the fridge will also account for that band of well-doneness in the other piece of meat) If you did check the temperature on both, I'm assuming you didn't leave the thermometer in the second one long enough and you didn't get an accurate reading from it.
  7. What!! I love Ad Hoc, it's probably my most used cookbok, and I don't have trouble finding most of the ingredients, even in my small city. Try some of the soups or side dishes if you can't find the meats. Honestly, I find some of the meat preparations a bit underwhelming, but side dishes like the scallion potato cakes, the polenta or the Nantes carrot stew undergo a complete transformation. I'm surprised that people are also offput by the French Laundry cookbook. For those who have the patience, the recipes are thoroughly well written and verryy rewarding. A bunch ingredients may be hard to find, but rarely is an obscure piece of equipment called for. You could also just take components and use them in your own dishes. The 'quick' sauces and the herb oils are amazing. My favorite cookbook not to cook from: Under Pressure, and Alinea. Alinea: Crazy imaginative recipes that are fun to read about. I would cook more of them, but the dishes are all so small. I don't have much interest in cooking a recipe that will be finished in two bites. I would also appreciate a lot more detail in the instructions since all the recipes are so obscure and the photographs are not very helpful. Many of the recipes also use equipment and ingredients that I don't have (yet!) I have made Beef: Elements of Root Beer, and Pork: Sage, Cornbread and Grapefruit. The elements of root beer dish was absolutely amazing. The pork was also very good, but a little out there for me. Under Pressure: I can't really figure out the instructions, and my city is too small to have most of the ingredients. There are some good looking poultry dishes in there though that I'll eventually get through. I've made the Squab with Piquillo Peppers and Date Puree (except I used chicken), that was realllllllllllllllly good.
  8. I'm wanting to try the Alinea "Pork, Grapefruit, Sage, Honeycomb" but I have cubed pork shoulder only. The recipe says to cook an intact 750g portion of pork shoulder at 180F for 5 hours. How would I adjust the cooking time for 1-2" cubes? Thanks! =)
  9. I'd love to try this soon. I'm just wondering if there are any botulism concerns with cooking meat this long at a low temp? And would this 53c/48hr work for 1.5" pieces of beef shank? Thanks =)
  10. Hi. I'm looking to get into Sous Vide cooking. Is the 'Polyscience Sous Vide Professional' one of the best products for it? I found it listed on Williams-Sonoma for $800; is this the cheapest price? And can anyone recommend a good vacuum sealer? Thanks!
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