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eugenep

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  1. eugenep

    Dinner 2019

    thanks for the always beautiful photos I noticed the stitching on your duck; it seems like the Chinese style of roast duck I see on videos during the preparation stage. Modernist Cuisine book says that the oven temp for Chinese roast duck is specially made to go crazy hot - maybe over 2,000 F or something - and not something you can do at home. That's why I never tried Chinese roast duck at home and some American recipe had weird ways of doing it involving an air pump etc. But could you talk about how you produced such a nice duck? ...and wondering if you did the Chinese method or found a substitute technique ? thank you
  2. @Duvel - I think you're the authority here I actually don't know the answer but I'll give one in ignorance anyway bc I like dark beers and bc I'm bored with nothing better to do and possibly being wrong and embarrassing myself doesn't matter bc this is online world My guess is that drinking it at room temperature ( 70 F) will bring out the flavor but if it tastes too bitter then you don't want that much flavor and refrigerating it at under (40F) is better since it masks the bitter taste I would drink it after refrigerating it (to bring down bitterness) Can I guess that you are drinking Duvel? I tried it once but I believe it's an ale that tried to be a light lager bc light lagers were trendy at the time it was first produced (many decades ago I'm assuming) and Duvel wanted to sell its beer to the masses etc. So that might be why it's color is light unlike porters and stouts (real beer). so I wasn't a fan of Duvel (no offense) bc it's like a dark ale that is trying to be a light lager happy drinking
  3. eugenep

    Dinner 2019

    pizza looks really good - a lot of your meals are executed pretty perfectly Question: did you use all purpose flour and or 00 Caputo or a different flour? And..would you happen to know the protein content of the flour you are using offhand? thank you I imagine that the circle shape for stretching the dough depends on higher protein/gluten for elasticity?
  4. Bourbon barrel aged stout . It taste great but sort of expensive since it’s about four dollars to six dollars a bottle sometimes . I try to just have one each night Because something like three a day is the same as the cost of financing a new SUV
  5. I never had a French beer before but I heard it exists. Hmmm....they look like lagers - maybe light tasting like water? The altbier (old beer) - wonder if they aged it
  6. eugenep

    Caneles

    yeah - maybe the dedicated canele molds might better distribute the heat. I might try it that way but wary of accumulating more molds in the closet and I have to eat my mistakes first before possibly eating more mistakes
  7. you're talking to Toliver right?
  8. eugenep

    Caneles

    I tried making it again using different recipe tonight. The outside burned only a little bit and was only a little bitter but when I cut open and ate the inside it’s raw dough. Yesterday it was burned completely. I think it’s not coming out right and I think I’m going to give up. It’s too hard for me. I don’t know if people know what the problem is. I’m using a muffin pan. Maybe the heat distribution in the mold might be more even so that the inside cooks before the outside burns?
  9. I tried one at their location in Williamsburg, Brooklyn a few years ago. I think it was priced at $7 or $9 or something and it tasted like a good pie - like one you would make at home using one of Rose Berenbaum's recipes in Baking Bible but I think it was the first time I tasted normal store pie that tasted close to homemade (but less fresh) if you don't cook or bake at home this pie will be like a new revelation or something bc all you've eaten are factory pies that taste like poop but if you cook at home, then it's nothing special and just like what you make at home
  10. eugenep

    Pan-roasted duck breast

    hmm...I wonder if the bitterness from the endive will balance the sweetness of the sauce
  11. eugenep

    Pan-roasted duck breast

    Hmmm...I thought the brining (dry or wet) done day before for most meats (except fish etc) good to change the protein structure so as to retain more moisture ...the recipe calls for 150F but I read from other sources it should be rare to medium raw because the breast drys out super fast and is to be eaten on the raw side like steak and not like chicken breast my biggest issue is with the right sauce that isn't too sweet or finding a good savory sauce none of the duck breast recipes I've tried taste as good as the Chinese roast duck - except duck confit or duck confit turned into a rillette but it's the duck legs (not breast)
  12. that sounds pretty cool and experimental. like..you fermented the steak with the fish sauce and the bacteria (or enzymes?) broke down the "protein structural bonds?" thereby tenderizing it and producing a more richer flavor maybe also? I have the ??? marks because I don't know the exact term bc I don't have a science background and my memory of how the process works is too hazy and unpracticed but interesting to see more fermented meat product experiments (I heard with koji?) there's just too many steps and work for me but maybe I should do a test for a dinner party one day if it's super wow
  13. eugenep

    Caneles

    That's cool - a book written by chefs for chefs/cooks I wish I could read an issue or get sample articles to know if it's content relevant to me I subscribed to some magazines but end up never reading their articles and eventually just cancel the subscription (with great difficulty) I thought Lucky Peach was kinda cool but too much in-fighting among the team before getting dissolved ( I heard)
  14. eugenep

    Caneles

    I tried the canneles recipe by Saveur last night in a muffin pan at https://www.saveur.com/caneles-recipe#page-2 and they came out burnt half-way through cooking i compared other recipes and they all say less than 1 hour but the Saveur recipe required over 2 hours for a similar or less portion size Is Saveur or Niko Triantafillou (the writer) mistaken and I wonder about Saveur (like is it a real magazine or just a vehicle for ads)
  15. I really liked his North African lentils recipe and easy Chinese stir-fry. Some recipes taste terrible though and might be poorly executed if you follow his directions. But I think it's very American bc its like a conglomerate of different ethnic foods (which is positive) but can lack fundamental, codified, techniques and principles. Like.I read that Americans, a country of working class immigrants when they arrived, lacks tradition and longevity of culture and that over 50% of our engineers are also from overseas bc we lack the math, science and technical skills (I blame it in our bad public school system) I think Bittman is very American alright - like conglomerate of cultures but lacks tradition and codification etc.
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