[Storing/Holding Homemade Bread]

Yes, I do have a habit of "If it ain't broke, fix it anyway" LOL!

 

Actually I do the same as you when I just need a couple of slices for myself. This method is to revive a good size frozen loaf for dinner for a few people. Comes out almost like just freshly baked.

 

dcarch

Must be an engineer :-)

[Cambro / Polycarbonate container]

Here you go

http://www.nisbets.co.uk/3/Kitchen-Food-Storage-Polycarbonate-Gastronorms/c01c02c02.r10.1

Hope this helps

[Posh or modern haggis preparation]

a decent restuarant in Edinburgh has a nice haggis starter that I have managed to cobble together at home. Form the haggis into patties, dip in egg and coat in pinhead oatmeal, fry. serve with a whiskey ceam and leek sauce.

Or you can do chicken balmoral, chicken breast stuffed with haggis, pan fried and served with a whiskey cream sauce and vegies of your choice, butter fondant potatoes goes well imho.

google chicken balmoral there are loads of recipes out there for it with the whiskey sauce.

Tom

["Modernist Cuisine at Home" by Myhrvold and Bilet]

I'm just starting to do some of the recipes from MC now but over the last months or so I have used/applyd stuff from it. I am looking forward to this next "volume". Probably looking at collecting everything that comes out of that organisation/lab

tom

[Sous Vide: Recipes, Techniques & Equipment, 2012]

I'm having some problems with SV potato: I've been trying to make fondants and have found that cooking the potato rounds SV in butter and salt then browning gives a great visual appearance, however I'm not sure about the temp/time as the texture is still a little al dente at 85C for 60 mins. Any suggestions for different time/temp combos to try? The rounds are about 3/4" thick.

I have had the same problem, tried them again for 2 hours at 84C and they were much better with a soft buttery texture.

Tom