jackal10

Eggs have a range of proteins that coagulate at different temperatures. Egg white sets around 145F/65C, but doesn't get really hard until aboue 180F/80C Yolk thickens at around 150F and sets at 158F/70C, so for tender whites and set yolks you need to heat the egg until its at that temperature thoughout. See http://albumen.stanford.edu/library/c20/johnson1981.html and http://newton.ex.ac.uk/teaching/CDHW/egg/ The normal boiling of an egg relies on the slow transfer of heat to set the white but not the yolk. For your purposes heat your eggs to 160F/72C either by putting in a water bath T that temperature for 15 mins, or in an oven at that temperature for an hour or so - the time is not critical, so long as the eggs are heaed through. Perfect every time.

You mean like Matzo Brei, Steven? Beef Salami, aka wurst or worsht, plays roughly the role of Bacon in other cusines, although it can be eaten uncooked as well. Comes in garlic and smoked flavours if you want. In the UK it has to be Blooms. A staple of my youth... http://www.ocado.com/webshop/getProductDet...tContainer=6583

How does this compare to the prelevance of being able to cook bacon and eggs (or a bacon sandwich) in he general population?

Jellied eel Smoked eel

We have the Custard Wars. Fortunately this has not yet got as far as throwing, but my partner stongly believes that custard should be solid enough to stand a spoon, almost like blancmange, and I'm sure it should be a thin pouring sauce.

Gells are a good way of carrying flavours and changing texture. They are a culinary technique, like say a creme, but not as rich There weren't that many, or that prominent, Foie Gras with a sweetish wine aspic is a classical combination. The gell cuts the richness. The coffee and garlic warm gell (Agar-agar) was just some frivolity, but added deep flavour notes to the pigs trotter. Trifle would not be trifle without the raspberry gelly I think thats all the gells. The foam had gelatine in it as a thickener. Some of the chocolates had turkish delight centres, which is a starch gell. A sandwich:

Rachel: We left the piggy toes to give shape to the bundle, and cut them off when slicing. Cook ate them, and the left over mousseline for supper next day. Digijam: The foie came in a tin from Harrods (a present). I slid it out of the tin, chilled and sliced it. The pigs trotters before boning:

The starter should small yeasty and sour. Not to worry though, Take a tablespoon of your starter into a cup of water and a cup of flour, and ferment covered in a warm placce for 24 hours. Should be bubbly and smell yeasty. IF you want do this (refreshing) again. Sourdough is very slow compared to yeast. To make the bread make s ponge first and ferment that for 12 hours, then make the dough, which will tak about 4 hours at 90F to rise.

I never bother. I sometimes re-use the meat, especially from lightly extracted stocks such as chicken stock made in a pressure cooker for meat pies and the like.

I soften and somewhat caramelise the onion before adding it to the dough. I knead it in at the end of mixing, otherwise it gets too broken up if added earlier, I do not add it before the second rise, since I want to handle the dough as little as possible then so as not to de-gas it. I like to add some rasins or sultanas as well.

Some of both: old and dear friends. The pigs trotters are really easy, Cheap - the butcher would not charge me for them, as he normally throws them away. You will, however have to find a butcher that has them, or that cuts his own animals. The original Kauffman recipe, and most professional recipes bone them before cooking. I find that very difficult and bone them after. However that means the skin tears more, since it contracts in cooking, and the bones dont. For 4 trotters: Put whole in heavy casserole with 2 Tbs soy 2 Tbs Mirin (or sweet wine or sweet sherry or Madeira) 2 Tbs vinegar 2 cloves garlic 2 spring onions 2 slices ginger 1 star anise Omit the Chinese spicing you you prefer. Put the lid on and put in a low (200F/95C) oven for 24 hours, turning occasionally They will make lots more juice. Let them cool to where you can handle them. If you put them in the fridge there is so much gelatin there they will set solid and you will have to re-warm them before working. Take out the trotters, and strain the liquid. The liquid is the basis for the jus. Make up a chicken mousseline (recipe follows) or any other stuffing you fancy. I've even used sausagemeat. Put a piece of clingfilm on your chopping board or working surface. Put a trotter on it. Remove the bones from the trotters and discard. They just fall out. You are only really keeping the skin and a few bits of meat, and any larger lumps of gooey piggy goodness that were once cartilage. Run your fingers over it all and remove any hard lumps and small pieces of bone. Spread out the skin, outside down, on the clingfilm and put a dollop of the mousseline on it and spread it out. Put in the middle any extra bits of meat or other filling I used a duxelle of pied de mouton and trumpet de mort mushrooms and some ends of truffle. The original used sweetbreads and morel. Roll up into a sausage shape, and twist the ends. Poach gently for 30 mins or so, to set he mousseline, Can be cooled and reheated for service. Chicken Mousseline. Easy now with food processors, and very versatile. The secret is to keep everything cold, so the emulsion does not split. 250g skinned and boned chicken breast (about 1 large one) COLD - straight from the fridge 1 egg white 12g salt a little white pepper. Whizz together. Blend in 1/2pt (250ml) heavy cream. Keep cold, ideally on ice. As Escoffier says "May be prepared with any kind of meat, poultry, game, fish or shellfish. Incomparably delicate results are obtained by this process, while it also furnishes ideal quenelles for the purposes of garnishing soup. In a word, it may be said of mousseline forecemeat that whereas it can replace all other kinds, none of these can replace it."

Oy! Its Wurst that fills the bacon gap, as in wurst and eggs Or Lox, if you need smoke flavour...

Cruickshanks in Comberton, my local butcher. Excellent people. I ordered it before Xmas, and they held it for me. They are accredited by http://www.rbst.org.uk/rare-breeds-meat/main.php P & S Cruickshank 10 South Street Comberton Cambridge. CB3 7DZ Tel: +44 (0)1223 262212 As it happens they graze on a farm near my house. I might just have to have a beef sandwich (on spelt bread) for supper...

The truffles were in the local market, on the same stall that sold the wild mushrooms. They were around $50/kg, compared with something like $2000/kg for French ones.Internal texture and colour are identical to European truffle but only a faint hint of flavour - you get some of that truffle smell when you first open the closed container they were stored in the fridge but its very elusive. Apparently you can tell the difference if you look very closely at the surface pits, I put truffle oil in the butter to compensate

It was just an ordinary birthday. The coffee and garlic was good but needs work. I think I made the coffee too dominant in this application - it re-inforces the garlic. Peter Barham's example was a garlic creme, with an expresso poured over. Cream would have helped, and made the oil soluble garlic flavour better. He also remarked that garlic and chocolate is horrible, but garlic/coffee/chocolate delicious.

http://forums.egullet.org/index.php?showto...dpost&p=1339840

Thanks I said I was not awake when I wrote that. Now corrected. Champagne jelly (from the thread) Make a simple syrup with 50g sugar dissolved in 50g water, warmed to dissolve Soften 3 sheets of gelatine in it and stir until dissolved Mix in 375ml (half a bottle) of champagne Pour into a half size baking tray lined with clingfilm. Fleck the surface with edible gold leaf, It doesn't take much - thie used about one sheet say 2inch x 2inch, maybe $2 worth, but you can buy ready cut petals, Let set overnight in the fridge Slice into small cubes (brunoise) Apple and Champagne foam 250ml apple juice 125ml Champagne (drink the rest) Juice of a lemon 75g sugar 10g Apple Jack 4 leaves gelatine Mix all together, except the champagne and dissolve the gelatine in the warm liquid. Add the champagne. Put into an ISI whipper and charge with 2 cartridges gas. Needs to be at room temperature or slightly warm, otherwise it sets. Put into shot glasses. Once dispensed it will hold only for a few minutes,

Thank you Chufi. I must admit we were a bit full towards the end, even though the portions were doll size. I made the stocks and the demi-glace at the weekend I made the breads Wednesday. Sourdough improves with a couple of days standing. Thursday was shopping and most of the prep. Friday afternoon was the cooking from about 3pm on. Fabien (fabpe here) helped on Friday. He is much more precise and visual than I am, and his plating is much better. We sat down at 7.15pm, and the party broke up about midnight, since various people had things to do and planes to catch early next day My partner Jill made the trifle, and bless her, did most of the clearing up, which took until about 3am. We are both moving slowly today...

Birthday Bash: 12 courses for 12 people http://forums.egullet.org/index.php?showtopic=97880&st=

http://forums.egullet.org/index.php?showto...dpost&p=1339831

12: Coffee, walnuts, clemantines, Chocolate truffles, dates, marron glace, prune fourre (or what was left by the time I took the photo) etc

11: Cheese: Vacherin Mont d'or; Aged Cheddar Onion and sultana bread

10 Hot Sweet: Crepes Suzette The flames haven't come out in the picture

8: Cold sweet: Trifle (by special request)

7. Slow roast rib of beef The beef is local Dexter, hung for 28 days, 12 hour roast in a 60C oven final temperature 57C. Served with Baby Yorkshire puddings Honey glazed carrots Maple syrup glazed parsnips Roast Exquisa potatoes Sprouts and Chestnuts Broccoli Balsmic roast shallots Demi glace jus. These were served at table. Plating and photography getting a bit shaky under the influence of alcohol..