Paul Fink
-
Posts
211 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Paul Fink
-
-
1 hour ago, btbyrd said:
In any event, I agree with you that whatever that thick "skirt" steak is, it can be delicious cooed rare
From googlin' There is an inside skirt steak which is thinner and an outside skirt steak which is thicker.
... first I've heard of it.
-
@blue_dolphin You have some serious platting skills.
-
1
-
-
anchovy
40 minutes ago, blue_dolphin said:Eggs with anchovy, shallot and parsley from Diana Henry's Simple
Looks really good. I don't see anchovy. Where is it?
-
1 hour ago, lindag said:
I'm having a hard time imagining what a built-in pasta cooker would look like. Is there a site where I could see this? Just really curious.
I found a commercial unit: http://www.frifri.com/products/type/category/super-easy-pasta-311
I also found attempt to have a sink that cooks:
https://www.cnet.com/news/kohler-discontinues-its-food-cooking-sink/
-
1
-
-
Templeton Rye from Iowa.
QuoteIt was in the early 1920s that many defiant residents of a small town in Iowa became outlaws — producing a high-caliber and much sought-after whiskey known as Templeton Rye. Thanks to its smooth finish, the American rye whiskey earned the nickname of The Good Stuff and quickly brought notoriety to the tiny town of Templeton with the population of only 350 people.
I discovered it at a BBQ contest in Mason City Iowa. One of the teams offered up a toast before the contest began.
-
1
-
-
5 minutes ago, Shelby said:
Ronnie went fishing all day (he caught a 57 lb. catfish!!! it was amazing!!)
What happened to the catfish?
-
On one of our trips to Paris, many years a go, I discovered a foie gras sandwich shop.
On the way to the hotel the taxi went past this small sandwich shop. I could make out "foie gras sandwich" on the sign.
I told my wife we need to go there. We dropped off our bags and tried to reconstruct the path the taxi took.
Found the place and got foie gras & pate sandwiches. We sat in a park had our sandwiches and some wine.
I was in heaven.
I would like to reproduce that experience when we return to Paris this May but I can't find a sandwich shop that has foie gras sandwiches
-
Isn't 356 F° rather low for a upper limit?
I wonder how well it holds up at 350 F°
-
you may enjoy this if you don't already know it
-
2
-
-
That's very interesting. @rotuts
I never heard that before.
I always thought that espresso was brewed at a higher temp that drip coffee.
But its not. Its the grind & the pressure not the temp.
-
what's espresso powder?
-
Funny I read the post three times still confused. By white sauce do you mean Bechamel
I understand the salt in the Bechamel
A Bechamel needs salt .. just does.
But I never salt my meat stocks.
The meat sauces are salted after they are reduced
Escoffier die 1935. Things change. Maybe try a modern text like the CIA cookbook
-
1 minute ago, Kerry Beal said:
It says alcohol free - so the extraction must be some other way.
I assumed the alcohol evaporated.
Sorry, Its been a few years since I researched this.
WAIT: this is what I've been talkin about
http://sapphireflavors.com/vanilla-spray-dried-powder/
QuoteUsing vanilla spray dried powder can help to increase the shelf life of the oils within the powder as the process used to trap the oils reduces the process of oxidation. Vanilla spray dried powder is an excellent substitute for liquid extract in baking because it is more heat resistant. This way, more of the flavor will end up in the baked good rather than burnt off during the baking process.
I may be old, on disability, have a mush brain but every now and then I get it right.
-
2
-
-
7 minutes ago, Kerry Beal said:
I suspect he might be referring to this one of the Neilsen-Massey products - sugar, vanilla bean extractives and silicone dioxide anti caking agent. It has little vanilla bits in it - so it think extractives means what's left over after extraction ground up and added to sugar. I think therefore that it would be ground up vanilla beans - albeit used up ones.
Thanks, I meant this http://www.nielsenmassey.com/culinary/products-madagascar-bourbon-pure-vanilla-powder.php
No Sugar
Ingredients: Maltodextrin (a modified corn starch), Vanilla extracts.
They do an extract, probably using alcohol.
Then the Maltodextrin and a spray technology is used to make a powder.
-
11 minutes ago, chromedome said:
The Neilsen-Massey seems to consist of ground-up vanilla beans with an anti-caking agent. Most others apparently incorporate varying degrees of sugar.
Not ground-up vanilla beans. Dried vanilla extract.
-
3 minutes ago, chromedome said:
I'm unfamiliar with the powder, but I would be cautious in assuming it retains more flavour after baking than any other natural vanilla product. I've tried fresh bean vs. natural extract vs. artificial extract in baked goods, and found little/no benefit to using the natural product (this was the opposite of what I'd expected/hoped to establish, just for the record). My "take" was that the flavour compounds themselves are volatile, whether they are contained in the original bean or extracted in an alcohol solution.
It might be interesting to pursue this as a group experiment, perhaps.
You may well be right. I need to order some vanilla powder and do some experiments.
I'm rather particular that I only use natural ingredients
-
looks good @sartoric
-
On 3/29/2017 at 2:12 PM, Beebs said:
There's a mention of a vanilla-off in America's Test Kitchen where imitation & natural were tied
22 hours ago, Kerry Beal said:That stuff is better than all but one of the natural vanillas that I have had in the past
1 hour ago, paulraphael said:No one has said that fake vanilla is better than real vanilla.
I'm surprised no one here knows of powdered vanilla
-
To do a more useful post :
I'm guessing that the alcohol maybe why natural vanilla extract breaks down at high temp.
We used to sell cake mixes. We used powdered natural vanilla and had no problem with a loss of flavor.
-
46 minutes ago, Anna N said:
I think you were seriously misreading what is being said. If a natural product has no flavour once it reaches high temperature then it is a waste of that product. Natural vanilla has a place which everyone seems to agree and vanilla essence or vanillin is a better choice when the final product will undergo prolonged exposure to heat.
I don't want to get into a long discussion about it but there are a number of posting here favoring vanilla essence over natural vanilla.
-
15 hours ago, tomishungry said:
Try this recipe for vietnamese caramelized pork chops.
Wow this is great! Years ago I walked into a local Vietnamese restaurant. I was undecided what to order
when a senior gentleman asked if I wanted him to cook a Vietnamese meal for me. I said sure!
He made a caramelized pork chop dish that was great. Unfortunately they went out of business shortly after that.
And I never been able to find the dish again. So, thanks.
-
1
-
-
Its an interesting comment on our times that we prefer manufactured flavors more than the natural product.
-
3 hours ago, Anna N said:
The ingredients will be staples for many of us. I made it early in the day, chilled it quickly and put it in the refrigerator to be reheated at dinner time. For me that's an extra bonus. It might even freeze well though I suspect it would separate.
Here's a link.
You need an account to view the recipe
-
I found vanilla powder. Real vanilla but no alcohol used to process it.
Great flavor.
Amazing Cooking Skill Videos...
in Food Traditions & Culture
Posted
Looks good @Kerala
I've deboned and stuffed a lot of birds, turkeys, chickens, duck, pheasant, even game hens.
But I've always used a sharp knife and a lot of time. Just learned by doing.
I wish I would have seen Jacques Pepin video years ago.