gilbertlevine

Do you think that it could be done with the ninja creami ?

Sous vide the chix breast @ 145 degrees F then purée

The only burger ‘fast food’ place I remember was White Castle

I think that it’s a growing up in nyc in a certain time period thing

Nor have I and I’m more than twice her age

@Dave the Cook my experience making fries from scratch in restaurants echos your results. They will be fine for 11 months then out of the blue we can’t get them to work ,changing potatoes and suppliers doesn’t help, it’s the potatoes! I’ve read that that’s why Thomas Keller uses frozen. Fries at his bouchon restaurants, I wonder how a place like Balthazar in Manhattan manage to keep their fries consistent

Some costcos have it for $ 99.00 if you are a member

Has anyone here used these items Cabala has mixed reviews listed

I make a fresh grapefruit/aperol sorbet (cause I don’t have any Campari in the house ) one of my favorites

Just spun a fresh roasted apricot sorbet. For my taste this is the best one I’ve had yet ive made just about every other stone fruit sorbet and non of them compare just roasted very ripe apricots ,simple syrup, 1 T Mathilde peach liquor, 1/2 lemon juice citric acid for color retention anyone else try fresh apricot?

For butter curls

Same rice prep but different method and application

Sounds very similar to risotto cakes

I’ve had smoked oysters,sardines,mussels,shrimp etc how small do you want to go? Planctin?

The sour rhubarb sorbet from modernist cuisine is worth a look it’s a lot of work but I think worth it

Thanks Dave the cook for the explanation my post was part tongue in cheek part trying to be polite

Rotuts. Do you think that there is very much temperature carryover @ 130 degrees?

The filet is chilled so that the internal temp doesn’t soar past the mr you want yet the outside gets a small bark

2 hrs or three hrs will be about the same sousvide you can always return the filet to the water bath after searing (in the same bag )if it’s not warm enough for ya .mr isn’t exactly hot

Very rare. Try 128-130 two hours chill then sear

Many traditional recipes use all milk or part cream and part milk my experience uses half milk half heavy cream but not 1/2 &1/2 which doesn’t work

I have used 180 for 4 hours and been very happy with results

Actually at least as early as 1976 they were totally machine fabricated as straight from the horses mouth @ kossars see “ a bastion of bialys “ New York Times interview That’s even more machine made than I remember