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Everything posted by drago

  1. Here is a nice video tour of their facility. Az some point chef Francisco Migoya talks about their next project, the topic of wich is still a secret. So this means new books are coming after the pizza book. Fro the love he talks about his chocolate machines, I am guessing it will have to do with sweets. Also I remember Nathan talking about some discovery regarding macarons here on Egullet, which he was not prepared to share at the time, alluding to some future pastry-sweets book. I really hope that's going to be the next one.
  2. Amazon.de has it too, for those of us in the EU. I can't wait, loved the bread book a lot.
  3. I am glad to hear this. Sourdough is just getting in vogue in my country, with a new group of aspiring guru-bakers, so it will be nice to have some fact backed science to input into the discourse before it becomes too esoteric.
  4. I pre-ordered it on the first day as well, just got the news it is going to arrive between the 8th and the 11th of November. I can't wait. Does the book discuss the microbiology of sourdough in detail? Does it look into the analysis of geographically different cultures?
  5. Thanks for the replies. So twelve of those would make up a full 7dl bottle of brandy. Impressive
  6. I was rereading George Orwell's Down and out in Paris in London, when I found this passage: What kind of cocktail would this have been? And how much brandy would the waiter have drunk? Any ideas? The story takes place sometime around the twenties in Paris.
  7. New update is out, with TOC and some sample pages. https://www.eater.com/2017/6/21/15845640/modernist-cuisine-bread-book
  8. Cool suggestions, but you need a library card for those. I don't live in the UK or the US so that is not an option for me unfortunately.
  9. I am reading more and more on my tablet, and was looking for a way to get a digital subscription for food magazines when I found Readly, the netflix for magazines. For a flat monthly fee of 10 euros you can read all the magazines you ever wanted. For me Lucky Peach alone would be worth a subscription, and back issues are there as well, searchable and clipable form. It can be used on five devices at the same time too. Normally you get two free weeks, but as a subscriber you can invite others giving them a free month's trial. I hope I am not violating any site policy by posting this invite link: https://hu.readly.com/r/Vz-GjKfPBYc4IeP7 but being able to read saveur and delicious and bbc goodfood on my nexus tablet feels like sci-fi to me even tough I have been using the service for almost six month now.
  10. The Hungarian cult classic Szinbád (1971) by Zoltán Huszárik has an iconic lunch scene, where Szinbád (played by Zoltán Latinovits) feasts on soup, bone marrow, pheasants and tafelspitz. There is a clip on youtube: http://www.youtube.com/embed/TnEn-P7z_3Y
  11. The best resource I found on the net was Duncan Markham's series of articles, La Macaronicité following his so called "more realiable macaron recipe" which is the Italian meringue method with a tweaked ratio, helped me successfully bake macarons on first go, even tough I was a complete and absolute beginner at the time. The articles are very valuable because he describes and illustrates common errors like over-mixing and shows how different baking temperatures affect the process. A brilliant tutorial.
  12. I will never again lean an unsealed sous-vide bag full of a liter of vanilla custard-base against the blender just for a second, while I split the vanilla bean, which I want to put in the bag as a last minute inclusion. No, in the future I will be sure to split the bean first, and put it in the bag first before pouring the extract in the bag. I will never again attempt to pour liquid from one bag directly in another one, when the first attempt to seal goes wrong. I learnt that cleaning up spilled custard base is surprisingly hard work, and a half liter of liquid can cover a surprisingly large area… I wonder how long will the counter top smell of vanilla?
  13. Thanks to this thread I bought "1/2 LB Madagascar Bourbon Extract Vanilla Beans 6~7" from the above mentioned seller (vanillaproducts) in the first week of January. They also sent me 10 Tahiti beans. I used 2/3 of all the beans in half a liter of Stolichnaya 100 proof for extract, which is now really wonderful, dark, and oily. Just looking at it makes my happy, whenever I go into the pantry, I shake it a bit, and watch the small vanilla dots swirl around the jar, it kind of reminds me of playing with a snow globe back in my childhood. Delightful and calming.
  14. Bovril. A squeeze here and there, and everything is just more beefy...
  15. If you go to Pierre Hermé (and you must - not just for the macarons, his croissant ispahan which you can only buy before 11 am is unmatched by any croissant I have ever eaten) by all means take the five minutes walk to the Regis oyster restaurant which is a charming little place serving very-very good oysters.
  16. I use my Clatronic EKA 3338 preserving boiler combined with my sous-vide magic controller regularly as a precision water bath. (I have yet to sing its praises in the Sous-vide equipment topic - an excellent and versatile piece of kit.) It is huge, has a convenient grill elevated a few centimeters from the bottom, so placing my favorite cast aluminium pot on it is easy enough. The last thing I made was dulce de leche, water temperature set at 90 Celsius, one liter whole milk combined with 500 grams sugar and a vanillia bean in the pot placed on the grill, I covered the boiler with its lid (it leads back the evaporated moisture along the walls) and in six hours I had dulce de leche without the need of any intervention. (No canned condensed milk here, that's why I had to use real milk and sugar.) The only thing I needed to do was to put three mugs filled with water around the pot to keep it away from the walls, as I knew from previous experience that once the milk started to condense the pot would actually float in the water, and I did not want it to touch the PID sensor.
  17. drago

    Long Pepper

    There is a very nice pepper mix made of equal parts malabar, cubebe and long pepper created by Ingo Holland: http://www.gourmet-versand.com/article500/schwarze-pfeffer-mischung-melange-noir-altes-gewuerzamt-ingo-holland.html He suggests using it whenever you would black pepper, it goes especially well with lamb, beef and venison.
  18. I just tried bagging some water, and yes, your method works. Thanks for the tutorial. It is a bit tricky, as the tubing attachment must be lifted out from its holder to regulate the vacuum, but I am confident that with some practice one could get excellent results. I have another idea concerning sous viding liquids - I wonder weather using a sealed and vacumed glass jar holding the liquid inside the cooker would work. The takaje valve would make this possible, and it would greatly simplify the sous viding of creme anglaise for instance, and the jar could be re used. Also Pedro I have to thank you for suggesting a Weck canner for a possible vessel. Encouraged by you and Dougal's post about his experiences with his Lidl cooker http://forums.egullet.org/index.php?showtopic=129877&view=findpost&p=1761768 I bought a Clatronic EKA 3338 http://www.idealo.de/preisvergleich/OffersOfProduct/2136208_-eka-3338-clatronic.html which seems to be the same model, I have been using it in the last few days paired with a SousVideMagic 1500D, and the setup shows lots of promise indeed. I shall report about it in more detail in the sous vide equipment topic. Regards: drago
  19. I got a Takaje vacuum sealer as a Christmas present; I think this might be the machine you are looking for. http://www.takaje.it/?page_id=88 It comes with valves, which can be applied to jar lids, and the machine has an attachment for sucking the air out of the jars. They are also selling bottle plugs, and vacuum boxes, but I have no experience about those (yet). It works very well, tough I have only been using if for a couple of weeks. Hosting Team Note: See this extensive topic for discussion on the subject prior to 2011
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