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Posts posted by philie

  1. Hello,

    i would love to make Custard filled Bao Bun tomorrow. But as timing wants it i would need to leave the yet to be steamed bun unattended for around 3 hours.

    All the recipes i could find ask for a quite warm rise of the dough for only approximately 1 hour. is anyone experienced or has a recipe by hand with a slower but longer rise?

    I know, putting the dough in a colder place or refrigerator should work, however, as timing is crucial i wanted to ask you for experiences.

    thanks a lot!


  2. i agree, however, this is being paid by the company and probably still cheaper then storing. considering the prices these beasts cost in the us and what i have paid for it ( i got it from a company that went out of business, dirt cheap, as this is usually not the kind of lifestyle i could or would live ) it would be sad to let it go. so it seems impractical but maybe is even more practical then selling.

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  3. Hello !

    Ich have a small question: First of all, i am aware that this is a customer service question which a already reached out for, however this customer service is slooooowww.


    The following scenario happened: I will move work related to the united states and would love to take my Falcon Excel 110 gas range cooker with me.

    Is anyone experienced with whether i am able to use it at all or need to transform anything to use this cooker in the states? Mayor concerns would be electricity (110v vs. 240v ) and gas type.


    I have read that some appliances use 240volt in the united states but i wanted to make sure that is correct or if there is any solution to use the device as it would be a shame to get rid of it.


    thanks a lot in advance!



  4. Hey there! 

    I will be making a catering where tortillas are served as a starter. As i have to make 300 of them and do not have a proper reference, could you advise on how to properly store both, the dough and the then made tortilla and how to conveniently reread 300 tortillas for the actual catering day?

    I have seen both, steaming and putting them back into a pan. Also it would be necessary for me to make ahead so it would be superb to know how to store without any problems ( drying out etc )


    Thanks a lot for the help!


  5. Hey there, i hope to find some help in the wise hands of yours. after some research i am still having some problems concerning glazing:


    For a party i would like to make some cubes and rounded savoury cakes and foams out of silicone forms that have a ready bottom and a colour glazing. 

    Somehow i just do not manage to find a steady glazing ( one that does not run ) and is for texture reasons preferably hard or crisp that does not include sugar or syrup.


    can you help me or lead my way in a certain direction?


    thanks very much!

  6. Hey,

    usually i alway freeze and reheat any kind of meat which i have been doing sous vide.

    however, obviously i never do this with fish so i am asking myself how does octopus behave when cooled down and reheated?

    i would like to prepare my octopus at 85c for 4 hours, then cool and use it later in a risotto, can i do this without any problems or issues in terms if firmness and health?

    thanks a lot!

  7. So i hope some of you can help me with a small issue on my sealer i have experienced.

    I own a Komet topVac sealer and am quite happy with it.

    However, what i have experienced recently and whats really annoying is that i have the feeling the sealer is not working correctly.

    No air is seeking but i can open the bags easily when pulling on both sides. also, the sealed area does not look quite sealed.

    can someone comment on whether this structure looks normal to you? my regular sealer make a much cleaner sealing line.

    thanks a lot!




  8. Me again with as mall but hopefully not too stupid question: i have read the very interesting Dave Arnold article on cooking issues concerning the level of vacuum changing the texture of meats. My question now: how do i define the vacuum level on chamber vacuum sealers? Since i do not see any Option on programming the vacuum percentage on most machines we are talking about. Is this done through the time or how? Thanks a Lot!

  9. After all the interesting read one question to the europeans from egullet. In my decision of buying a machine, i totally forgot that it would not be too clever buying an us-sealer if i am actually staying in the EU. Is there a recommendation for a good sealer that is actually available in Europe? I read the the investment in an oil-based Busch-pump machine is recommended? Thanks a lot!

  10. just because this thread is still fresh and i am seeing 2 very interesting machines right at the start with and even more interesting price tag.

    are these two the to-go-for machines one should buy when getting into the chamber topic or are there other  better/ cheaper alternatives?

    thanks a lot in advance!

  11. One question conerning the size of meat:

    For new Year we want to prepare a Roastbeef/entrecote piece of meat sous vide.

    The piece will be 4kg, around 7cm high and about 40cm Long.

    Wanting it Medium rare i thought about 56 degrees Celsius, but for how Long? I am worried that After 24 hours (as Baldwin suggests) the meat will be mushy.

    Thanks for your advice!

  12. I am Not sure this works since its a totally different Type of skin.

    Do you think there is a Way to prepare the skin on its own?

    Really annoying since i dont have the time for Experiments.

  13. Hello,

    I have one question: Normally i do my porkbelly sous vide Skin on and either fry or crisp the piece of meat afterwards in a Pan.

    For a catering i decided to the same, HOWEVER, my butcher put the Skin off the pieces!

    I am asking myself if i will get any crispness of the pieces without the skin?

    Thanks in advance!

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