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gilbertlevine

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Everything posted by gilbertlevine

  1. I make a fresh grapefruit/aperol sorbet (cause I don’t have any Campari in the house ) one of my favorites
  2. 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?
  3. Same rice prep but different method and application
  4. Sounds very similar to risotto cakes
  5. I’ve had smoked oysters,sardines,mussels,shrimp etc how small do you want to go? Planctin?
  6. The sour rhubarb sorbet from modernist cuisine is worth a look it’s a lot of work but I think worth it
  7. Thanks Dave the cook for the explanation my post was part tongue in cheek part trying to be polite
  8. Rotuts. Do you think that there is very much temperature carryover @ 130 degrees?
  9. The filet is chilled so that the internal temp doesn’t soar past the mr you want yet the outside gets a small bark
  10. 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
  11. Very rare. Try 128-130 two hours chill then sear
  12. 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
  13. I have used 180 for 4 hours and been very happy with results
  14. 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
  15. I do remember that type of onion roll also there were also the bialy dough type available in many small bakeries bialys were not hand rolled in your life time they were portioned on a dough divider, machine rolled and the onion and depression done by hand
  16. Possibly onion rolls made from bialy dough as was done in that time in small shops not specializing in bialys
  17. @Tropicalseniora sprinkling of sugar and a hot torch after baking -a la creme brulee -would give you the caramelized top
  18. Correct ,when they are zante currants, the most available kind
  19. Chris proof the figure eight shapes before adding the filling
  20. Having worked in this industry for more than 40 years in both diner types and high end manhattan restaurants if the customer orders. Basted eggs that’s what they got
  21. Maybe depends upon who’s doing the asking
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