jackal10

WHats happening at Amazon UK? Any idea when they will have stock? I ordered last October, and there is still no delivery date. Did the consignment get lost? Jack Lang

Cook long and slow. Covered casserole with a little (couple of tablespoons) wine (I use Madeira), soy, maybe an onion, and a tablespoon of vinegar. 75C/167F for 12 or even 24 hours. Falling off the bone tender. It will make a lot of its own juice. Cook the veg seperately.

Second Rules and St John

The trick is to get the pork skin very dry first. Much dryer than just from the fridge. Long slow cooking uncovered in an oven helps, as does first wiping it with vodka as suggested in the Siu Yook thread. Then high directed heat - grill or blowtorch. You can scrape the burnt bits off. I guess you could deep fry, but I've not tried it exceot with porky scratchings I would be very careful about pouring hot oil over it as its not easy.

You can cook the meat and the skin as two seperate operations. Cook the meat long, low and and slow 180F/82C for 8 hours or so, or 65C/150F for 24 hours sous vide or in a low oven. Score first. Then do your drying and high heat thing for the crackling Links to the SV discussion http://egullet.org/p1777784

Any idea when we will get the book in the UK? Amazon.co.uk has no date, and I ordered last October

Amazon UK this morning: We regret to inform you that your order will take longer to fulfill than originally estimated. Our supplier has notified us that there is a delay obtaining stock for the following items you ordered on October 13 2010. Nathan Myhrvold, et al "Modernist Cuisine: The Art and Science of Cooking" http://www.amazon.co.uk/gp/product/0982761007 We are awaiting a revised estimate from our supplier, and will email you as soon as we receive this information. BAH!

I'm in the UK where things may be different but we included a section on vacuum packing in our generaal HACCP. I can't attach an xls here so ping me an email address if you want a copy

Is a 240v UK version of the VP112 available?

Bake under a cloche for the first 2/3rds of the bake - find a basin or casserole that you preheat and put over the loaf when you put it in the oven.

AScorbic acid is Vitamin C. Any drugstore should have it.

There was a considerable volume of juice, maybe an equal weight to the cooked meat (which had become spoon tender). Since the juice escaped from the meat, the gelatine should as well. Gelatine will dissolve perfectly well in warm water over the cooking time period, and something tenderised the meat...

I agree the juice is a delicious component, but I am puzzled why it does not set to a gel in the fridge. I have just cooked a piece of brisket (63C for 24 hours) and naturally saved the bag juice, having boiled and filtered it. The juice did not set up in the fidge overnight, like a normal stock. If the tenderness of the meat comes from the collagen dissolving to gelatine, I would have expected gelatine in the bag juice. learly something different is going on. Any ideas?

Just checked Estimated delivery 5th April Sold by: Amazon EU S.a.r.L.

I prefer a regular not flaky crust. Even better one made with a savoury fat like dripping Even better still make a steak and kidney pudding, with the meat sealed in suet pastry. Pie is just a stew with a pastry lid. Pudding, on the other hand, where all the goodness has been sealed in, and gently cooked for a long time is something wonderful Add some oysters and mushrooms and you get Dr. Marigold's Pudding, as described by Dickens: "I am a neat hand at cookery, and I'll tell you what I knocked up for my Christmas-eve dinner in the Library Cart. I knocked up a beefsteak-pudding for one, with two kidneys, a dozen oysters, and a couple of mushrooms thrown in. It's a pudding to put a man in good humour with everything, except the two bottom buttons of his waistcoat. Having relished that pudding and cleared away, I turned the lamp low, and sat down by the light of the fire, watching it as it shone upon the backs of Sophy's books"

If the benefits are so great, why don't low end wine producers do it when they bottle (or bag)? Maybe they do already...

Durgin Park? http://www.arkrestaurants.com/durgin_park.html http://en.wikipedia.org/wiki/Durgin-Park

http://www.guestaurant.com/ New website "Search for pop up restaurants, supper clubs, guestaurants and other exciting meals" Initially UK, other countries later Started by a former student of mine.

scrambled eggs topped with slices of black truffle

I gave a recipe although the pictures have been lost in Autumn and Festive Preserves in eGCI Mincemeat Ahh mince pies! I don’t know why more people don’t make their own mincemeat, as it is so easy and so much better than shop-bought. Making mince pies with home made micemeat to the sound of the carol service broadcast from King’s College marks the start of the festivities for me Mincemeat originally was a way of preserving meat for the winter, with lots of spices, dried fruit, alcohol and sugar. The meat was used as a pie filling, or part of a porridge or stuffed into a sausage skin for a pudding After a while people noticed it tasted even better if they left out the meat, except for some fat to melt and give richness and unctuousness. A few people still include neck meat or kidney, but mostly out of tradition rather than taste On the other hand if you can get real kidney suet from your butcher and shred your own, your mince meat will be all the better and more authentic Otherwise you will have to make do with the packet stuff. If you don’t eat meat then butter is better than the dubious (and often stale) hydrogenated fats that pass for some vegetable suets. 1lb/500g each of cooking apples, weighed after peeling, coring and chopping Use a firm apple like Granny Smith. currants seedless raisins sultanas brown sugar finely chopped suet 1/2lb/250g chopped mixed candied peel, glace cherries etc grated rind and juice of 2 lemons 2 oz chopped almonds (optional) ½ tsp ground sweet mixed spice (cinnamon, nutmeg, cloves – as for pumpkin pie) 1/2pt+ 1 glass rum or brandy. (Not optional!) Mix it all together. Pack into jars. Seal. Drink the spare glass of rum or brandy. Leave for a month before using as a pie or tart filling. One jar nicely fills an 8 inch pie dish. Also great as a filling for baked apples. Will keep a year, but may dry out a little. Revive by stirring in another glass of spirits,

Not me

Its more usual to freeze the dough after the first rise and shape. I've dug out my copy of "Frozen and Refrigerated Doughs and Batters" edited by Kulp, Lorenze and Brummer (ISBN 0-913250-88-0) (AACC 1998). There they advise thawing in a retarder (33F-40F/1C-4C) (refrigerator) overnight or for up to 24 hours, then proving for 75-90 minutes at between 90F-110F/39C-43C) They say that the dough has only a life of 10-12 weeks in the freezer, depending on how much fermentation has occurred "With more than 1 hour of fermentation the stability of the dough during storage was reduced to a few weeks.With half an hour of fermentation stability might be satisfactory for three or four months"

Try and see. Heat transfer threough the dough is quite slow, so faster heat input might overprove the outside while the inside is still frozen. Better for buns than a big loaf. The dough will become increasingly fragile as it proves, so you might want to freeze it in foil containers you can bake it in

Err, yes and no. 1 Yes it would work, but you really want too make sure the bag won't burst, and the extra handling won't help the dough. 2.You might do better putting the dough in a basin, banneton or pan on a rack over temperature controlled water. Some proof cabinets work like this and the humid atmosphere will help the dough 3. No you won't get good bread freezing ordinary dough unrisen. Freezing dough degrades the yeast unless carefully formulated for the purpose - there are books on the subject. Most frozen bread is par baked and risen, just not browned. However Dan Lepard has a neat way of freezing sourdough starter, although it takes 48 hours to refresh http://www.danlepard.com/blogs/2010/06/2717/awakening-the-frozen-sourdough/

In case you were wondering how to serve the eggs once cooked, I enclose my Big Egg List! Big Egg List.pdf