boudin noir

I'm not sure this is the answer to all of your problems but: 1 Water has the highest specific heat, i.e it will take more calories to raise the temp. 1 degree in water than other liquids such as the fat in milk and pastry cream. 2 If air is incorporated into the liquid as would be more likely in milk and pastry cream it would take even more calories to raise the temp 1 degree, therefore more time. However it should take the same amount of time to raise the temp. 1 degree in the same volume of the same liquid every time. All of these assume the same starting temp. and volume.

I do it in the morning. Before you make your coffee mix your rolled oats yogurt and milk with what ever enhancement you prefer and when your coffee is ready he oats will be chewy and not soggy.

Will be going to morocco in a few weeks. Any restaurant recommendations for Casablanca and Tangier?

No.

I have been using pure lemongrass oil which is easy to find on the internet. It is very potent . I dip the tip of a metal skewer into the oil and the into the dish. An ounce will last a lifetime.

I have a few nasturtium plants growing and would like to cure them to use like capers. Most of the recipes I have seen suggest brining and the storing in vinegar. Since I don't have an abundence of plants the seeds will come in waves and I was wondering if I could just store them in salt as they come in or if I must brine each batch and then vinegar them?

Thanks.

Very hot cast iron pan with grape seed oil. Browned in 1 minute then fell apart. The brown bits did taste good; in fact the whole thing was great except for is appearance.

I recently did some halibut steaks sous vide. They were about 1 1/2 inches thick. I did them for 30 minutes at 122 degrees. When i took them out to brown them, they were very fragile. As I browned them they fell apart. They were delicious, perfectly cooked from an eating point of view, but ugly. Too hot, too long or both?

I am new to gochujang and like its flavors. I would be interested in how people are using this outside its traditional korean recipes.

I'm a big fan of chuck eye steaks. Although a bit chewy I find them to be tasty, flaverfull and cheaper than the better known options. I salt them as I would any steak. Sous vide is a good approach to these cuts.

I like this recipe. The legs turn out similar to confit. The breast is well cooked but not very dry. Very easy to do. A good start for a first duck. http://www.foodandwine.com/recipes/slow-cooked-duck-with-green-olives-and-herbes-de-provence

Has anyone had any experience with https://thesteakager.com/how-it-works/

I can't argue the temperature issues since i can't measure it. I concede that sometimes irregular pieces of meat may have some unbrowned spots but they are generally small and aren't significant. I was struck, watching the searsall video, by how long it took to sear the meat. It is much faster and darker in the cast iron pan. The second video was time compressed so the time to sear could not be judged. I use a dry pan; no oil. To clean up I just warm the pan, scrape with a plastic spatula, rub with salt and rinse. Very fast. Also I don't have another piece of equipment that I have to store. No argument about drama.

I see no advantage of either over a good hot cast iron pan.

I have some 1/8 inch thick copper plates that I use under pots when I am concerned about scorching from uneven heating. I can make any pot a copper pot.

I've been very unimpressed with stump town coffee.

How does one serve mi cuit salmon? Warm or cold? Sauced, garnished, seasoned? Or, just like sashimi?

Just picked about 3 pounds of black trumpet mushrooms.

White vinegar works well for making ricotta.

I grow my own tomatoes. In the winter if I want tomatoes I use caned. I was making a dish where I thought a few fresh tomatoes would be nice and I bought some Santa Sweet grape tomatoes. They were awfull. For what ever reason I did not throw them out. I have had them now for over a month sitting on my counter. They have not changed. They are firm, red, and looking just like they did when I bought them. What have we done to our food?

I find the available "hot dog rolls" too small for an ideal lobster roll. Baguettes too hard; the lobster is expressed when you bite down. What are people using as bread for lobster rolls?

Nespresso frother works very well.

I have read that unsalted butter has less water than salted.

I also use a dry cast iron pan and get good results.