Jump to content

jmacnaughtan

participating member
  • Content Count

    790
  • Joined

  • Last visited

1 Follower

Profile Information

  • Location
    Paris

Recent Profile Visitors

The recent visitors block is disabled and is not being shown to other users.

  1. If you want some of the heat from the mustard, add some in right at the end. The pungency gets destroyed by heat.
  2. That looks really interesting. What do you think it means by "cooked through"? Just-cooked, or pull-apart tender?
  3. I'd love to hear more about Xingguo hare. I don't think I've ever seen any non-European hare dishes.
  4. jmacnaughtan

    Dinner 2021

    I did an early Valentine's dinner, so oysters were a given. These were grilled with black pepper, blood orange zest and crème fraîche. No more photos, but they were followed by a whole brill with sauce maltaise, a piece of Etivaz and a chocolate and blood orange soufflé.
  5. I really like the smell of burning rosemary. Maybe barbecue over it?
  6. Thanks @minas6907 I spread this one out over two weeks. The peels are pretty thin, so I didn't think they'd need too long and just gave them a day or two between each 3° increase. I've seen that whole clementines normally take around a month, but that may just be for the very small ones. How do you approach the blanching step? The recipes I've read call for them to be brought to the boil, but all of the professionals I've seen (only via YouTube, sadly) have their fruit in water that isn't even simmering. I've browsed the various topics here, and collapse seems to be an
  7. Not entirely sure if this is the right place to post it, but my candied bergamot is finally ready. While I bow to @andiesenji's wealth of expertise in the matter and various priceless tutorials and tips, I wanted a less "cooked" product so took the peels at no more than 65°C (a circulator was handy for the blanching step). They're much stronger in flavour than traditional candied peel (although not bitter) and they stayed firmer than I expected, so probably better as an ingredient than for straight eating or dipping. I'm tempted to move on to whole cl
  8. jmacnaughtan

    Dinner 2021

    For the first time in a year, I relented and made plov. Non-traditional, with pork shoulder, but still very much plov. I love it, probably my favourite rice dish of all time (who doesn't like a greasy rice dish?), but it is not possible to make it in small quantities... This was dinner for two, but will last for days. It's excellent in a tortilla wrap, too.
  9. A little late to the party, my apologies Does anyone do rabbit low-temp? The problem I've had with it is incurable dryness, so I've all but given up. Hare, on the other hand, is magical. And pungent. When I worked at Pignol, they'd hang and cook a dozen hares around October or November - in a 300m² site with partitions and industrial air conditioning, you could still smell hare everywhere. A couple of times, as a project, I've made Lièvre à la royale. It's a beast of a dish, and wonderful to eat when done well. It does take a good four days to fully prep th
  10. If you don't have any holes, you're likely to get a more unsightly eruption somewhere else. I'd recommend docking it all over with a fork. I'll give you a perfectly even bake, and it'll stop it from puffing up too much too.
  11. Potentially - you'd have to play around with it. In a bonbon, I'm not sure how much texture (apart from generic crunch) would actually come through...
  12. @Jim D. Would it be worth blitzing them and reconstituting them (melted butter or cocoa butter, baked or unbaked) then rolling that out? I get the feeling you'd have more control, and it may have more structural integrity inside the bonbon.
  13. Would it make much of a difference to the final texture if you brought it to a boil before pouring it into the pastry? I suppose you'd be going more towards a tart than a pie, though...
×
×
  • Create New...