Bojana

I have frozen madeleines in ziploc, then chamber sealed frozen them without crushing. Two step freezing for longer keeping time

Both bread and patisserie are fantastic topics, i would love to see both. In patisserei perhaps trying to find the hacks that make some difficult or time consuming preparations more doable?

Also, any thoughts on how to replace cream by cocnut cream?

Can those pliable ganaches be frozen and still maintain their texture and flexibility? Has anyone tried it?

Thank you guys! US army rocks! And nickrey, great advice. Last time I cooked, I made brownies with dulece de leche, have not thought of custard powder but that makes sense. I have enough to start working with. The only thing I will not be able to do is season and taste. If it was me cooking all the time yes, but knowing how most of volonteer cooks cook, it will all have to be specified to a T. Every now and then, some of my buddies who work in a local 1* restaurant cook there too, and then it is a feast...

Just to be clear, I do not need ideas only, I need the actual scaled recipes and if possible with some instructions to avoid typical home cook mistakes - recipes will be used by loads of different home cooks who volounteer. SO if there are any chefs that have their recipe books ready, I would love to hear. ANd what Soba mentioned is spot on

I was asked to help with a project which brings volunteers in a communal kitchen to cook for homeless. They want me to come up with recipes. It should be main and dessert, no pork or alchohol and the budget is about $2.5 per person, in total $125. Location Amsterdam, Europe. I am a good cook but have very little experience with such large quantities so I find it difficult to write recipes that will be used by various, often inexperienced cooks, when I have never done such things myself. For example, one time when i was cooking for the homeless, I let rice burn really badly because I had no clue that when you cook 4 kg of rice in one huge pan, you have to stir it. It would really help me if experienced cooks share few of their recipes, including all the quantities and maybe few tips to help less experienced cooks to execute it. The kitchen has many large pots, few pans and one large oven. The dishes will be kept au bain marie during service for approx 2 hours. Thanks in advance! ANy questions, let me know

Hi, I am looking for exaples of well designed and build websites which offer cooking classes & workshops. I am looking for inspiration to build my own site, so any help will be welcome! Thanks Bojana

I am looking for ideas for desserts or their elements that can be done very quickly, say withing 60 minutes from start to serve. Could you share what your go to speed fixes are? Also, looking for ideas to speed up things that normally would take longer, such as cooling lemon curd in ice bath, then freezer after cooking to set quickly, using molecular gelling agents to speed up setting etc. The sort of things that a restaurant needs to use when an order is messed up and you have to produce new one quickly and from scratch. Thanks!

In the meanwhile, I have figured it out, the curling happens naturally...

Was looking for ways to make crackling and found this thread. Dcarch, if you read it, would you mind answering the question about curling?

I followed MC recipe and it was pull apart. Cure 10 hours, copok at 82C for 8 hours.

Tonight 55C steamed salmon with sweet and sour dried apricot sauce (with rice vinegar, mirin and cointreau), curried cauliflower puree, crispy salmon skin sprinkled with with curry, crispy fried shallots and some seeweed. I served a bowl of rice on the side. It was explosion of flavours but somehow they all worked together.

Has anyone used a blow dryer to dry the chicken before roasting? Any reasons why I should not? I have brined and butterflied my chicken, will bake it in few hours...i

Simple. Soaked beef marrow in cold water for 24 h, pushed it out, cubed, salt and pepper, few seconds in hot pan till about 1/3 melts away, then out of pan, good reduced stock in the pan to emulsify with rendered fat, salt, splash f sherry vinegar and cubes back in to glaze, then serve.

Franci, your pasta looks gorgeous. Inspires me to keep practicing and it is needed seen on my tortellini below Those chicken wings are calling me! And so many other delicious dinners, this thread is a real inspiration. I keep forgetting to make photos of our regular meals and only do those where I put a bit more effort but we do not eat this fancy every day. Recent "fancy" meals: Chestnut puree, cream, and "granola", bone marrow sauce, italian ham, goat cheese tortellini Forbidden rice cooked with soy and mirin, fennel puree, 55C steamed fish, basil oil, roasted cherry tomatoes and lemongrass infused tomato water

Reporting back. Brisket turned out amazing, very tender, falling apart but not dry. Meaty and beefy, mmmm.... I don't know whether the result would have been the same without the sv step, but whatever worked, worked well. I did 12 hours at 58c sv, then 3 hours in the oven at 125c.

Thanks! I'll go with Pedro's advice to from beaf b thread to break the collagen, then proceed with traditional braise in my sauce for few hours. Will let you know how it turned out tomorrow.

I tried to figure it out from the sv thread but got lost in all the information. Hope it is ok to ask here. I have 2000 g piece of brisket. Want to cook it for Saturday or Sunday. I cannot finish it on BBQ - crappy weather in Western Europe. Also, i made this lovely sauce/marinade, mix of mustard, ketchup, soy sauce, chilli oil and pickled jalapenos, fully smooth. Never made brisket before, and found some SV pointers for 55C for 72 hours. I wanted to rub my sauce on the meat but what is the best time to do it? Before cooking, anc cooking in sauce? Or few hours before finishing? I really do not want mealy meat. But how to get Maillard reaction going? I saw a method from ideas in food, meat and sauce, wrap tightly in foil and 8 hours in 120C oven. What would give me a more flavourful result, oven or SV? Thanks, Bojana

Finally had time and energy to make Momofuku pork buns. Was a big hit, and i have loads left inthe freezer, to satisfy sudden cravings. Buns are: steamed yeast dough, roasted pork belly slices, quick cucumber pickle, hoisin sauce and some scallions. Added to this garlic ginger baby pak choi

Chicken stew wit carrots, dried apricots and currants, on quinoa, topped with feta. Took 2 mins to put together and throw in PC. Very delish, and hardly any effort.

I have fond childhood memories of potatoes, wrapped in alu foil and baked in fireplace. This would work for many types og vegetables, and tastes even better with a bit of ashes on.

Thanks to Anna N for inspiration!

I have just thrown out a batch of gluten free gnocchi (horrible texture, did not get it to work like my normal recipe with flour) and need plan B for dinner tonight. May go for that yummy beef and broccoli stir fry. Yuzu cream is from Migoya's book, actually it is yuzu mousse. You make yuzu and eggs sabayon, melt gelatine in it and then fold in cream (soft peaks). Really fresh dessert, loved and eaten even by 2 ladies who dislike sweets.

Fancy asian inspired dinner, cookef together with two other friends Lobster Mango spring rolls with chilli dip Foie Gras and trompette de morte shu mai with edamame pure and shallot broth Oyster fritter with fennel salad and nori Raw scallop ravioli with tomato lemongrass broth and vinegar jellies Roasted quail, gigner chilli spiced sweet potato puree and spiced pecans, hoisin-ish sauce Matcha sponge, yuzu cream, passion fruit curd in hibiscus jally