jackal10

ok, next time...

Depends how strong you llike your soup. You can always add more, or more water when you taste it. 3oz sounds a bit mean to me. I'd normally use say a 3 lb chicken for that amount of soup, so I'd use at least 9oz of your stock. You will need some salt, or soy. I also like to add a glug of Maderia wine, and cook it out. In my tradition the vegetables are served with the soup, so not cut too fine. Some like Barley, or noodles, or kneidlach or other garnishes

I can get foam like that, and it is stable for 10 minutes or so. I'm using raw carrot, water, a bit of salt and sugar, a food processor to make the juice, and a doemstic immersion blender to foam it. You need to hold the blender so it is only just immersed, and skim the foam off as it forms. One thing I have found is that the juice must be perfectly clear; any particles in it puncture the gas bubbles and the foam collapses quickly. I filter the carrot juice through a coffee filter first.

I'm still trying to figure out what security point you can illustrate in your lecture with an apple and a banana. Let's see, Alice wants to trade an apple for Bob's Banana without Eve knowing...Neither Alice or Bob trust each other... AS for feeding 50, it depends if they are expecting a meal or just nibbles. For a meal you can't go far wrong with a large hunk of protein, some good bread, and a range of sides, like coleslaw and pickles. For nibbles, much the same, but maybe a whole Brie instead of the protein, but a good Ham would not come amiss. Some fruit (apples and Bananas I guess), maybe something cake like with chocolate and you are done..

Wish I could, but there is the small matter of the Atlantic in the way. Besides, in the spirit of the enterprise we should build an earth bread oven... However looks like I'll be in Alberqueque for a week in November, at a very dull conference...

Deep fried Mars Bars. Use the fun sized Mars Bars and tempura batter. They puff like small beignets, and are surprisingly good, if a bit sweet.

Hollandaise 1 T White wine vinegar one egg yolk 4 oz unsalted butter, cut into smallish cubes To start take 1 Tbs white wine vinegar (or lemon juice, or even water if preferred), some salt and pepper, and boil together until the vinegar is reduced by 1/2. This makes it less sharp. Cool slightly, and add 2tsp cold water, and an egg yolk. Reduce the heat - you want to proceed over a gentle heat to prevent the egg cooking. The pan should be slightly warmer than is required for butter to melt. You are making a savoury custard at this point. Stir together vigorously over a very gentle heat until it begins to thicken. Remove from the heat immediately, or you will get scrambled egg. Add a single knob of butter and stir like crazy until it has melted and incorporated. The cold butter will cool the mixture a bit and stop the egg cooking. Do NOT add any more butter until the first knob is incorporated, and the sauce again looks shiny. Keep stirring and adding the cubes of butter one at a time until they are all incorporated. Be sure to let one merge in before adding the next. You should get a nice sauce texture, coating the back of a spoon Check the seasoning. You can dilute it a bit if too thick, or add more butter if too thin. Sieve it at this point through a fine sieve to get rid of any overcooked bits of egg Keywords: eGCI, Sauce ( RG693 )

Bechamel 4oz/100g white roux 1 pint/600ml milk Method If you don't have a ready made roux available, take 2oz/50g of unsalted butter and 2 oz/50g of flour and put them in a saucepan. Stir over moderate heat until the flour is well coated with the melted butter, and you can’t see any flecks of flour. You are trying to get each and every grain of flour coated in the hot butter without cooking it so long that it browns Infuse the flavouring (if used) in the milk and heat until just below boiling Add the milk all at once by it pouring through a strainer into the pan containing the roux. This way, the infused flavourings will be strained out at the same time. Stir well and return to the heat. Keep stirring. The lumps will even out. Let it simmer very gently for a while, around 10 minutes. Strain again as insurance against lumps and to ensure the smoothest possible sauce. Check the texture. If it is too stiff add a little more milk. It should be a nice sauce consistency with an almost neutral taste To prevent a skin forming, melt a knob (1oz/25g) of butter over the top. When it is time to server the sauce, stir in the melted butter. This sauce can be reheated but does not freeze well. Keywords: Sauce, eGCI ( RG692 )

Just tried celery using the same technique; works nearly as well. So do green peas.

Works for me. It would work for you if you try it. I just now took about 100 gm raw carrot, and liquidised it with 100ml water. Filtered it, to give about 100ml of carrot juice. Put it in a beaker and had at it with a stick blender. Produced about 500ml of foam that was stable for about 10 minutes. 1. The foam was pretty tasteless, so I added some salt and sugar to the carrot juice. I think the stability was improved slightly 2. I can stabilise indefinately by freezing to make a super-light sorbet. The original was served over an orange sorbet, which may have disguised the slight amount of run-off. I guess it is the lecithin and other natural soaps in the carrot juice. Like othre soap films, maybe a biy of glycerine wouls help stabilise.

There is a new range of conventional gas/electric ranges from AGA, Retro styled, but not using stored heat.

Why do I find the combination of bacon and Shul confusing? May you be inscibed and sealed for a good year..

At our Apple pressing event over the weekend we served Champagne. Somehow someone mixed some with a glass of the fresh apple juice coming off the press. The result was amazingly delicious, sort of like an Apple Bellini. Is this a new invention, or is it a known combination? The Champagne was Gallimard Pere et Fils Brut Reserve NV The apple juice was run-of-orchard, but mostly Allington Pippin and Laxtons, with some Grenadier. Half champagne and half apple juice is good. Add the champagne to the apple to give a head.

Chicken Royales 3 oz (100 gm) cooked chicken breast 1-1/2 T of a thick béchamel 1/4 cup (75 ml) cream 1 whole egg 1 egg yolk Whiz 3 ozs (100 gm) cooked chicken breast with 1 1/2 tablespoons of a thick béchamel in a food processor or blender Whisk together 1/4 cup (75 ml) of cream, one whole egg and the yolk of another egg (you can use the white in the clarification of the consommé). and strain through a sieve into a buttered ramekin. Stand the ramekin in a baking tin or roasting pan, and add boiling water to come half way up the sides of the ramekin (This is a bain-marie.) Poach in the bain-marie in a low oven (225F/120C) for 45 mins. Allow to cool. Turn out carefully on to a cutting board. Cut off and discard the top skin and trim the custard to an even thickness. Using tiny pastry cutters or a sharp knife, cut into fancy shapes Put the royales in the soup bowl and pour the hot consommé over Keywords: Soup, eGCI ( RG623 )

Basic Consomme For every 1 quart (1500 ml) of stock (chicken or brown (beef) stock), you will need 6 oz (200 gm) of boneless and skinless chicken breast and one or two egg whites. (Fat is the enemy of clear consommé, so ensure the stock is well skimmed.) Trim the chicken breast of any fat or sinew and place it, along with one egg white in a blender. Blend until smooth. A stick blender will also work well, especially when making a large quantity. Add the stock and blend again. Put into a saucepan on low heat and simmer gently After a while the proteins in the chicken and the egg white will start to coagulate, forming a raft, and trapping the remaining fat and the impurities Leave it to simmer slowly for an hour. If it looks like it is drying out on top, carefully reach under the raft with a spoon and splash a bit of the liquid up and over it. Do not be tempted to stir – you don’t want to break up the raft. The slow bubbling will cycle the fluid though the raft, which will act as a natural filter. After an hour, carefully decant the liquid. Filter it through a sieve lined with a coffee filter or with a double layer of kitchen (paper) towel. Try not to break up the raft too much. However the raft is like a big sponge, so it may need to drain a bit. Check the seasoning. It will need salt, and maybe a splash of Madeira or sherry. It may also need diluting. Don’t make it too strong, - it’s a soup not a sauce. Keywords: Soup, eGCI ( RG622 )

Heston's Mashed Potato that gelatanises the starch first, so it keeps without degrading

I can't say for sure. All my experience is with a soft dough, that the cold stiffens sufficiently to hold its shape and not spread too much until its sets, but that is pliable enough to give good oven spring. The only times I have had the loaf blow out was when I have not slashed it well enough

I tried adding some egg yolk, as a handy source of lecithin. The stability greatly improved, although not perfect. Could probably work with it by freezing it in a chinois or something to let it drain. However the foam was much finer textured - more like shampoo foam rather than washing up liquid bubbles, even at low concentrations - equivalent to 1 egg yolk to 10 pints. It was also rather yellower in higher concentrations. Still tasted of nothing much.

Yes, a really nice textured foam formed, about the texture of bubbles when washing up, or a foam bath. It was stable for a few minutes, but coalesced and formed a puddle in the bottom of the glass. I poured off the liquid and rushed it to the freezer, where it formed a light airy sorbet, but with a puddle of solid frozen carrot in the bottom. I wonder if this was why the original disguised it with orange ice. The texture was amazing. A spoonful disaapeared in the mouth to nothing. That was the other problem: no taste to speak of. Maybe needs more salt.

Add some more flour so it is a thick batter. If it is not bubbly by morning pm me your snail mail address and I'll send you some of mine

Thanks, but credit should go to our hosts (who were left with the washing-up), and to Fabien, my fellow chef. The Oyster Souffle is straight from Escoffier no. 983, even the presentation in the shell; a parmesan souffle with the oyster meat embedded in it. The soup did not need the chicken pieces, and they leaked beads of fat. The plates would have been better with less pattern for the fish, but we were cooking in a strange kitchen. The carrot foam really did not work; it took forever and was fairly flavourless. Slightly too much food; people were slowing down towards the end. (12 sat down for dinner). The fried Mars Bars were just fun, an extravagence. and a traditional Scottish dish. We used the fun sized Mars Bars which we cut in half, and we had the hot oil and the tempura batter anyway. They puffed like small beignets, and were surprisingly good, if a bit sweet.

I've posted the final Scottish dinner (with pix) to the Dinner! thread http://forums.egullet.org/index.php?act=ST...20entry387094

Dinner for an “Auld Acquaintance” Dinner with a Scottish theme 21 September 2004; . Amuse: Champagne: Guillimard Pere et Fils, Cuvee de Reserve 1. Garlic prawns and Mangetout on sticks 2. Potato and leek scones with crème fraiche and marinated Orkney herring 3. Haggis in Phyllo purses 4. “Pizza” Parmesan tuile with mi-cuit cherry tomatos 5. Scottish Smoked Salmon, Cucumber and Dill Jelly, Honey Mustard foam Alsace: Rolly Gassman Pinot Gris 2000 6. Oyster Souffle, served in the half shell 7. “Cockie Leekie”; Chicken consommé with chicken quenelle and leek julienne Sherry: Manzanilla Solear Barbadillo 8. “Fish and Chips”. Scottish salmon in tempura batter; chips made from purple potatoes; mushy peas; heritage tomato salsa Auxey Duresses 2000, Chartron & Trebuchet 9. Frozen carrot “air” 10. Warm salad of wild mushrooms, baby leaves and flowers, truffled balsamic vinaigrette 11. Roast grouse with nearly traditional trimmings: crouton spread with it’s liver, bread sauce, watercress, (parsnip) game chips, red cabbage, crushed fingerling potatoes, game jus. 1996 Nuits-Saint-Georges Vieilles Vignes. Bertrand Ambroise 12: Trio of deserts: Shimmering port wine jelly (with edible gold leaf spangles) Cranachan (whipped cream with whiskey and toasted oatmeal, raspberries) Molten Chocolate Fondant 2000 Paradise Ranch (Canada) Merlot Icewine 13. Fried Mars bar; Port Finished Glen Morangie; Coffee Chaos in the kitchen:

That is very odd. It takes (at least for me) days to seperate into two parts. If you have just flour and water, and all you have done is put it in the fridge, it is hard to see how you could have killed it.

The article explictly quotes Adria as saying it is only carrot. ''I have created something five times lighter than the foams. The new texture that I create is air. In the bathroom there is the bath foam. This is the same texture.'' A few more questions and his discretion dissipated. ''You will be the first journalist to see it,'' he said. He asked Castro to make preparations in the kitchen. ''It is only done with the product, nothing else,'' he explained. ''For example, the carrot is only carrot juice, nothing else.''