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teonzo

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    Venice, Italy

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  1. Seems like it's something in the vein of hot chocolate powder, but in bar form. You break a piece of the bar, add it to hot milk/water, let it melt and you get your hot drink. A guy in Italy is making good money with a similar product, people think that a bar is more natural than a powder. Teo
  2. A well-done cake and a sunny day, what could they ask more? Teo
  3. Yolks get firmer when they go near 0°C. There is difference in firmness between a yolk at 20°C and one at 4°C, but the difference between a yolk at 4°C and one at 1°C is much bigger. About the yolk-ey flavor, I'm not sure I'm interpreting it in the same way you are meaning. I never had an "industrial" egg that tasted yolk-ey. All yolk-ey eggs I tasted were free range, it depends mostly on what they eat: if it's winter and they eat mostly dried corn, then you have few hopes, much better if it's spring/summer and they eat much different things, including bugs and worms. If my memory se
  4. It's a secret rule that goes back to ancient Asia. Ask @shawarma_prince for more infos. Teo
  5. Seems like a great gift basket. If someone gifted me a jar of chicken liver pate then he/she would become my hero! Teo
  6. First of all compliments, this croissant is much better than what you find in most bakeries. You want your croissants to have a really crisp surface and an ethereal inside. If you aim for a more open crumb, then this does not mean the inside will be more ethereal, it's the opposite. If the honeycomb has small cells then it means there are many more "walls" than if you hade a more open crumb (less cells). Since the weight is the same, this means that if you have less walls then those walls will be thicker. It's much easier to bite a thin wall than a thicker one. You goal is to end up with
  7. All good matters say you can break bread with your hands. You just need to break a piece of bread, lay it on the rim of the dish, stab it with the fork, use the bread to mop the dish, put it in your mouth using the fork, be happy. I did this in a michelin 2* star restaurant, nobody complained, on the contrary, the chef was really happy that ALL my dishes came back perfectly clean and asked me to join him in the afternoon break. Teo
  8. Cheap solution: go to a supermarket, buy a plastic box of your required size, put aside the lid, turn upside-down the box and it becomes your cover. More expensive solution: check some websites selling used stuff, you should be able to find a wine fridge or a cigar box with controlled umidity. Most wine fridges should have a humidity controller to avoid troubles with corks. Cigar boxes without controlled humidity have no sense. Given the current situation, there should be a wide selection of used stuff for sale, since lots of people are selling stuff to get some cash. Once you find
  9. You can try contacting this vendor in Canada: http://librairiegourmande.ca/ maybe you are lucky and they have a copy, or can source one. Or, as I wrote, Kitchen Arts & Letters in New York. Since it's still in print they should have no troubles to get it, maybe not immediately. But I don't know how much they ask for shipping to Canada. I'm 99% sure the CD-ROM has the English version of all the text. There is no Spanish or English edition, there is only one edition: book with only photos plus the CD-ROM. I agree with your considerations, that's why I kept post
  10. Beware the printed book is only photos, no recipes. If my memory is right the only text is the name of the dish above the photo. Recipes are in a CD-ROM attached to the back-cover, they should be both in Spanish and English. I speak by memory, I saw it when it came out and kept saying "I'll buy it with my next order". If you can't find it you can try contacting the guys at Kitchen Arts & Letters, also to confirm the CD-ROM has the recipes in English language. You can buy it from the official website: https://elbullistore.com/en/product/natura/ or from other Europ
  11. If you don't have a guitar then I suppose you don't have an enrober, so you are hand dipping these truffles. If you start with a ganache with exact weight then you hand dip it, you can't expect the final truffles to be all at the same exact gram, you will have some heavier and some lighter. As Kerry wrote, your best course of action is buying pre-made truffle shells. It's quicker and more precise. Teo
  12. Glad you liked it! For a 1 kg batch I use 30 g of mint. I would suggest you to try the sorbet version. Teo
  13. Can you use Skype as a replacement of sorts? Teo
  14. Thanks for posting this! Making people happy is the goal of every act of cooking, from the parents who have no money to buy new shoes to the celebrity chefs who ask hundreds of dollars for a single meal. Teo
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