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Robenco15

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Everything posted by Robenco15

  1. Robenco15

    Dinner 2018

    Pillsbury Croissant dough. ChefSteps recipe. Easy to do and comes out perfect.
  2. Robenco15

    Dinner 2018

    Happy New Year!
  3. Robenco15

    Breakfast! 2018

    The pudding could be used in a number of ways and amounts to cut the richness too. It’s a wonderful little recipe.
  4. Robenco15

    Breakfast! 2018

    The pudding is made by blending eggs, egg yolks, salt, melted butter, and milk together and then cooking SV for 30 minutes at 74C. You then take the cooked egg mixture and blend that to a pudding consistency. The omelette is made putting a lid to an 8” pan in a 350 degree oven and then blending eggs, an egg yolk, heavy cream, and salt together. You put some of the mixture in an 8” pan, put the lid from the oven on top of the pan and then put the pan in the oven for 5 minutes. Then you take the cooked egg sheet out of the pan and fill it with the egg pudding and roll the sides over the pudding. Cut in half. Take picture to show people. Eat as much as you can because the thing is so damn rich you might not be able to finish it.
  5. Robenco15

    Breakfast! 2018

    MCAH Omelette with Scrambled Egg Pudding
  6. Robenco15

    Breakfast! 2018

    Ham and Cheese Omelette
  7. Toyama 300mm Kasumi Sujihiki 8” #500 Sieve In My Blood cookbook
  8. I’m a big Alleno fan and have been wanting to do this for awhile. He makes sauces from vegetables and meat by cooking them sous vide and then cryoconcentrating them with a centrifuge to extract the pure flavor of the product. I don’t have a centrifuge so I made it work without. Started with 1kg of Celery Root and 600g of water and seeled it with my FoodSaver. Then I cooked it for 12hrs at 83C. After that it comes out and cools for 2 hours before straining through a #200 sieve. That liquid goes in an ice cream maker until it freezes and becomes a grainy ice mixture. I put that mixture in a chilled bowl strainer over a pot and put it all in the fridge. As it thawed, the celery root extract thawed quicker than the water, leaving the water in the strainer and the extract below in the pot. After over 24 hours I put the ice in the strainer in one freezer bag to re-freeze and thaw again and the extract in another bag to re-freeze and thaw again. The taste is incredibly pure celery root with a bit of a minerally flavor. It lasts a LONG time on the palate and has some thickness to it. Actual time I had to spend doing anything was very little. Still a lot of time for not a ton of yield, but absolutely worth it to me. Can’t wait to concentrate the flavor further and pair it with a dish or two.
  9. Oh I know where to buy it. I'm saying I'm surprised this is the first mention of it on eGullet (that I could find) considering it looks to be one of the best cook books released this year in the Restaurant Chef category. I mean, check out the recipes on his site (https://chefbobech.com/). The Turbot with Fennel Ravioli and Gruyere is unbelievably simple in its ingredients and uses such a creative technique. I already know I'll be making that come January (with a substitute for the Turbot unless I'm feeling $$). Same with the Raw Langoustine, Hibiscus, and Yuzu. It is refreshing to see dishes made with only such a few ingredients elevated to such heights with such creative techniques.
  10. Anyone here check out Bo Bech’s “In My Blood”? Based on the three recipes I’ve seen, I’m blown away by the techniques used with such few ingredients. I can’t see why I won’t be buying this.
  11. Robenco15

    Dinner 2018

    Simple Shoyu Ramen with what I had on hand. No scallions or other greens unfortunately. Still didn’t suck.
  12. Robenco15

    Dinner 2018

    “Caramel Apple” Caramelized Carrot Soup with Granny Smith apples that have been infused with carrot juice.
  13. Robenco15

    Dinner 2018

    Pressure Cooked Red Wine Braised Short Ribs with Garlic Mashed Potatoes, Thyme and Honey Carrots, and Red Wine Balsamic Reduction. I need to figure out how to get better lighting. I spend too much time, making too good of food, for such shitty photos, hahaha.
  14. Robenco15

    Dinner 2018

    Took me awhile to get it out, but once I did I was hooked. Would get home from work and throw a batch together for dinner. Just gotta get over the hump!
  15. Robenco15

    Dinner 2018

    Made some pasta for Cacio e Pepe. Realized at the very end that I made a full amount of sauce for only half the amount of pasta. Still tasted fantastic and will definitely be doing this again and again, but it resulted in probably too heavy of a sauce for this pasta dish. Therefore, you could argue the presentation isn’t quite right. Easy to cut in half for next time.
  16. I made this tonight actually. Used Alton Brown’s recipe from his new Good Eats Reloaded show. No idea how true to form it was but it was great. 100 grams of pecorino to 50 grams of parmigiana. He makes a cheese paste in a bowl, then adds pasta water, then adds the pasta to it. No clumping or anything. https://www.cookingchanneltv.com/recipes/alton-brown/cacio-e-pepe-5458695
  17. I can’t wait to hear how this is!
  18. There is nothing wrong with using a hair dryer (on Cool) to remove moisture from food, like a chicken. Probably should use a dedicated hair dryer, but regardless, it is a great technique. I can’t be the only person who has read this - https://www.newyorker.com/culture/annals-of-gastronomy/yes-i-use-a-hair-dryer-to-make-roast-chicken It is completely valid. Hell, Anthony Bourdain was an early advocate. The major takeaway from that recipe though is the incremental method of cooking the chicken. I’ve done it twice, sans hair dryer as I was able to allow the chicken to sit in the fridge long enough the first time and the second time I realized I had no idea where my wife keeps her hair dryer. That incremental method of cooking the chicken yields amazing results. Truly worth doing. Maybe not every time, but definitely from time to time. And use a hair dryer! Don’t be afraid! edit: As this pertains to Sous Vide cooked meat, I wouldn’t worry about moisture past blotting it with paper towels. The way you sear it is more important. I agree with that assessment. Throwing it in the freezer for 5-10 minutes before searing will protect against overcooking during the sear too. Apologize if my hair dryer rant was a bit off topic given this thread is specifically aimed at sous vide cooking. Just can’t help myself when hair dryers are brought up I guess!
  19. Robenco15

    Breakfast! 2018

    Eggs Benedict Sous vide egg (75C for 14 minutes) and homemade Hollandaise.
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