jackal10

mi-cuit smoke cooked fish is great as well...cook it in coolish smoke I agree with Nathan and others. These temperatures are not high enough to kill bugs that can be very bad for you. In fact they just encourge them to breed, so treat the fish essentially as raw, cook and eat with 4 hours or so. For meat I'd follow the FDA guidelines with 130F/112 minutes as the lowest safe temperature/time. Below that the curve goes up very sharply, and the bugs breed quicker than they are killed. The meat is essentially raw. If you want to serve warm carpaccio or tatare fine, but treat it as raw meat. Nathan earlier provide a reference to http://www.hi-tm.com/Documents2001/time-te...lculations.html which suggest the lowest safe temperature is 127.5F. However at that temperature the meat will stay essentially raw, and the collagen scarcely dissolve

Fifty dollars is right. Please use only flour and waer for your starter and keep it at about 90F to encourage the right bugs. Takes about a week from nothing to get going. The yeast on grapes is a different sort and will give you a quick fizz, then die as it runs out of grape juice. Ascorbic acid is used in baking dor a differnt purpose. In low doses, (0.01%) it acts as an oxidiser and flour conditioner

I think they are much over rated. I had one, admittedly an early model and eventually gave it away. It did not do anything particularly well. OK it made hollandaise, but I can do that better with a pan and a spoon.

Don't you have ready meals in every supermarket in the US? Here in the UK every supermarket is stocked to the gunnels with both fresh and frozen ready meals, of quality roughly proprotional to the price. Some are even quite reasonable for example I had the other day a perfectly acceptable salmon fish cake with hollandaise sauce. Maybe could have a bigger organic selection, but that is growing. The profit in these is much greater than on the raw ingredients thanks to the "added value". I have difficulty in seeing how the concept can work here.

Its mostly osmotic dehydration - the salt draws water out of the meat, maybe concentrating the flavour some. Don't cook your meat over 58C/135F internal temperature is the secret, unless its stews or BBQ in which case its 85C/185F. Brining has its place, if you like that sort of thing, but its not a substitute for quality meat, not overcooked.

What do you want in a cookery book? - Basic standards - New techniques - New and original recipes or compilation of existing - - professional/restaurant standard (e.g mise/assemble/many component plates) - - adaptions for home cooks - - family style - Glossy food porn pictures - Celebrity chef endorsement - Other celeb endorsement - Just recipes or text as well, such as historical development - Complete menus - Special needs (e.g. kosher/veggie/gluten free/diet) - Selection or a complete reference work What changes it from "ok" to "must have"?

Never one to resist a challange, and thanks to Google where did you get that scar tough guy? eating pineapple; Scarface, Platinum edition "This is what happens Larry, when you find a stranger in the Alps!" and to end on a culinary note, "This is what happens Larry, when you fix a stranger scrambled eggs!" The Big Lebokowski, dubbed for Television My favourite, which elegantly captures the mood of the film, is "Fuck Maximilian" "I do" "So do I"

Roast "gigot de mer"

Yeast degrades on freezing, and degrades more if its active, so use lots of yeast and freeze the dough as soon as possible after its mixed, before resting.

Berry Bros can get most things, and some (like The King's Ginger or Cutty Sark Whisky) that only they have. Also in that area are shops like Justerini and Brooks

Malt is also used as a flavouring agent for, for example, granary style loaves and bread flours. The malt is in larger amounts, and the non-enzymatic sort.

I grow two sorts of fava beans: purple flowered, a heritage variety that has purple flowers, and short, 3 or 4 bean pods of good flavour; and Epicure, a red seeded variety.

I like the New World in Gerrard Place. Old fashioned trolley Dim Sum. I went there today and the beef tripe with black bens and chilli was as delicious as ever

Lamb is very forgiving The best way is the 7 hour slow cook. You will get amazingly tender, juicy and flavoursome meat. Aim for 140F internal temperature. No need to brown but you can before or after (blowtorch) as you please. Otherwise throw it in a hot oven. In one hour it will be rare, two hours well done, and three hours charred. Mint sauce is essential An old fashioned but delicious way, especially for older lamb (hoggets or mutton) is to boil it (just simmer) for several hours, then serve with caper sauce IF its

If you want more taste use a sponge and dough method. Also pre-mix the flour and the water and leave for an hour before adding the yeast/sponge, salt etc. Gives a chance for the flavours in the flour to develop

Had an excellent dinner at MSH last night. Very nice indeed. Talking to Daniel Clifford, the Chef, he tells me that, like most of the industry, they are recruiting for both kitchen and front of house positions. These are permanent positions, not short term stages. If you want to join the team doing serious cooking at a Michelin 2* send your CV to reservations@midsummerhouse.co.uk. Other contact details are on the web page http://www.midsummerhouse.co.uk/html/recruitment.htm

Yes temperature does affect the viscosity of the dough. Cold dough is much easier to handle. Its more about the starch than the gluten though. High gluten makes little difference to stickiness. Be gentle with the dough. I supect youa re over working it If you fold the dough sides to centre a couple of times, it will be a lot more controllable. Not sure why you are rolling it. To form a ball flatten the dough slightly, then pick up one corner and fold it to the centre. Turn the dough by 45 degrees and repeat, that is making 8 folds to the centre. Yurn it over and you are there, pretty well. You can push it along the bench with one hand on the side to consolidate, using the frictionof the bench - the dough sort of baloons out on the opposite side to hwher you push it, A light spray of oil should be all you need.

I'd also support Berry Bros, one of the UK's oldest wine merchants, but a really serious one, and one of the first wine nerchants to have a decent web site. http://www.bbr.com/ Thay are the agents for Zind Humbrecht among many others. Their "Good Ordinary Claret" is very good indeed, as are all their own label wines. Service and knowledge excellent.

Excuse me shouting but GLUTEN CONTENT IS NOT YOUR PROBLEM. You can add all the vital gluten you like, and it won't make a blind bit of difference. If your technique is wrong, or the dough is overdeveloped you will still make bad bread. High gluten allows you to add a little more water, and is a little nit more tolerant to over mixing, but not enough to make a difference under domestic conditions.

I suspect, especially in this hot weather that you are over fermenting your breads, especially yeasted ones. They really only take about an hour from mixing, less if you are introducing large amounts of yeast as a sponge. I suspect you are geting slack doughs and therefore not getting much oven spring. You might also find it beneficial to use a stiffer sponge. Try using 200g of flour to 100g water, and reducing the dough flour correspondingly.

Cut your fermentation and proof times in half.

No one has yet mentioned Chilled Borscht... lots of possible garnishes/contrast nor Rossolnik, with pickled cucumber juice Nor the old standby of cucumber and mint (cucumber, mint, ice, blender, cream)

I thnk you do better to premix the dough without the yeast, let it stand for however long you want, then add the normal amount of yeast, preferably as a sponge. There is much less chance of spoilage from wild yeasts and bacteria if you add a decent amount. Also I personally don't think mnay commercial yeasts, especially instant ones taste very nice...

Way too long. Yeast breads only need about an hour from mixing to baking, Maybe 2 hour at 15/20C.

Hot soda solution or dishwaher detergent. Plumbers use concentrated sulphuric acid, with care, but you should eb able to get it as drain cleaner from a plumbers supply.