twodogs
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Posts posted by twodogs
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Great to see this topic here. Our book has cooking times, temps and reasons for many of these eggs and the desired results. To add, we found quail eggs at 75 °C for five minutes produced wonderful onsen eggs and well, the book does tell a ton more than I can type.
if there are questions, please feel free
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this neutralization is the definition of salts forming in chemistry so other than evaporation which we know produces salt, this describes how salts were formed in general. we used sodium in the example but it applies to potassium salts etc.
thanks for diving in
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I heard you guys were all going to get into a food truck and cross the country cooking BBQ and burgers, is this just a rumor/dream?
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wanted to say a few seats are still available for next monday's dinner at blackfish restaurant where we are cooking with Chip and his team
A
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yes, metric and yes, cavatelli, not all of them, rather we will have a pasta chapter
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the book is an evolution of ideas in food. it blends the science and creativity of our cooking in a compilation of essays accented with recipes.
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the original idea was to use it in mashed potatoes. also could be nice in a gnocchi base, blend the powder with the flour. try mixing with butter and crumbs to use as a crust for fish or duck.
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the bar services both JG and Nougatine
I have sat at the bar and ordered the a la carte menu at lunch.
It is a great way to enjoy the food
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actually, if you sit at the bar at JG, you may order the JG menu as well as desserts. You can, and I have, ordered just desserts. At lunch, the desserts are two plays as opposed to the evening 4 plays designed and executed by Johnny.
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• White chocolate-buttermilk consomme: 976g white chocolate, 1452g water, 14g salt, 1940g buttermilk, 174g brown butter was then cooked and strained and clarified with .7% gelatin
enjoy
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the deal, which prompted us to make and get an open table reservation for tomorrow, is not quite as good as the website would let you believe.
when we confirmed the reservation today the 5 course was billed at $175, not $110
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i would add that mahleb has flavors more similar to tonka beans save the fda disapproval.
ah yes and tonka beans are like bitter roasty toasty vanilla.
dinner sounds like fun.
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Bryan,
for the grilled potato ice cream you need the skins on as the charred skins give incredible flavor and its unique color. They also cook a bit faster if the potatoes are cut into wedges...also more surface area for the grilled flavor.
as for scrambled eggnog, a bit of methocel sgA150 in the eggnog helps the scrambling process. also then you get a nice hot-cold thing going on.
keep up the good work.
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serve the grilled potato ice cream with some scrambled eggnog, tis the season
and what sort of business is being started?
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Bryan,
Which company donated the pacojet for your services?
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and now out at the Plainview Fairway, Prime, yes real Prime rib eye on sale for $8.99 #
Will have to investigate.
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whoa,
that is not a fair statement. while you may like or not like the food, bringing in and summing the thoughts of what others felt and using their resumes as proof of good taste is, well in poor taste.
go to the restaurant and eat. like it or not, make the decision yours. and if your associates care to comment on their meal let them do it in their voice.
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We used to put smoked foie gras chunks in the freezer and then grate them with a rotary cheese grater for similar results.
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I figured I could answer a few other questions. The chestnut knot is made with a blend of high and low acyl gellan which allows for a flexible puree when cold and a tender silken hot puree of chestnuts when heated.
We used onsen eggs on the pizza on purpose. While the nice runny yolk is fun the onsen egg reheats as the pizza cooks and yields a custard like yolk on the pizza which is toothsome and tender allowing the yolk to be eaten rather than sopped up.
And yes, we are currently catering intimate dinner parties in and around NY. You can PM me or email me through our website if you are interested.
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the chickens were seasoned with a blended compound butter underneath the skin; part passionfruit-garlic, part basil-mustard-pecorino.
The birds were then placed in the pan which contained residual sausage drippings. part way through the cooking process we added the shiitake mushrooms and then finally the offal.
the birds were carved over the roasting pan to catch all juices which were then enriched with the smashed offal, a glass of red wine (the sauce was thirsty) and a knob of butter. this sauce was then poured over the birds.
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lobsters 1.25# at $5.99 a pound
lobster fiesta for me
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the spinach was cooked through a series of compressions in the vacuum chamber. there is no actual heat applied
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we actually use pvc which we cut into three inch lengths and then use the plastic wrap and a rubber band to seal the bottom.
in fact at the store, you can cut a 12 foot pipe into the lengths you want, utilizing the in store saw.
actually we have spent a good amount of time at home depot recently sourcing building supplies for their culinary uses.
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Try Pride Mountain Vineyards and if you can find it they make a late harvest viogner as well.
Sous Vide: Recipes, Techniques & Equipment, 2011
in Cooking
Posted
the chilling allows the juices to both be reabsorbed and to thicken within the cooled product thus allowing the cooked ingredient to be more flavorful