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  1. My Breville BSO 800XL just died on it's second birthday, after only *extremely* light use at my beach house. Just won't power up. Reading online, I learned that a common failure mode is the thermal fuse blowing -WHICH IS DESIGNED TO BLOW AT <450F. This is a $3 part at Radio Shack, and there is a detailed instruction on how to replace it here: http://virantha.com/2014/03/02/fix-your-breville-smart-oven-by-replacing-the-thermal-fuse/ So I guess I'll give fixing it myself a try and report back. Has anyone here done this repair? Was it successful? And why would Breville use a fuse that is lower than the appliance's top heat settings? Thanks!
  2. I know this sounds corny and kind of borderline poser, but i am reading Life, on the LIne and Chef Grant Achatz talked about acouple cookbooks he likes to reference ingredients from while brainstorming an idea. I would love to know what books are in his "go to" repetoire. thanks.
  3. When a white veal stock ends up too dark and opaque, is there a way to rescue it and remove some of the discoloration? Perhaps by clarifying it with some ground veal and egg whites, like you'd do for a consomme? Some background: I've been going through a bit of a classical French phase for the past few weeks, and having recently come upon a great source for veal bones, I've been venturing into making white veal stock as a basis for some classical sauce experiments. I made my first batch last week, and it turned out perfect. I used bones and shanks of uniform size with a split calf's foot, blanched everything according to the guidelines in the French Laundry cookbook, replaced the water, rinsed everything, and then cooked it at 170 degrees F for 8 hours. The stock was clear, with a wonderful golden color and great body, and had an almost custardy aroma. Totally different from and much more subtle than white chicken stock. Anyway, last night I made a bigger batch with larger, unbroken shank bones, among other things. I sensed I was in for trouble when the bones threw off so much blood during the blanching phase that the water turned bright crimson and then dark brown-gray. I threw out the blanching water again, rinsed the bones, and started the stock, but I think the larger bones continued to throw off raw blood into the stock, darkening the end product. Also, I cooked the stock at a lower temperature (160) this time for ten hours--perhaps not hot enough for the proteins to coagulate out of the stock? I was surprised at how little scum rose to the surface throughout the entire process.
  4. I'm looking to develop and expand my knowledge of cooking meat. Different types, different styles of cooking, science behind the methods, meat cuts, and so forth. Can anyone recommend any reference books or cookbooks that would help me? I've had a google, and found the following that seem like they might suit: Meat: A Kitchen Education (James Peterson)Ad Hoc at Home (Thomas Keller)The Science of Good Cooking (Though not strictly a meat book)Any suggestions would be much appreciated, thanks.
  5. Mostly vegetables, but not limited to that - what's the best book out there.
  6. It may be that I have missed it in the topics, but I can't find any reference to the 2011 publication of Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine. It appears to retail in the USA for $40 but is available on Amazon for far less than that. Obviously lots of recipes with interesting notes also. I always love the notes and explanations. Back home in Canada my library doesn't carry Cook's Illustrated and the larger city library has only a few issues. I've borrowed it from the local library in Utah and am thinking about buying it. Any thoughts, please ?
  7. I'm in consideration for a position at a Latin small plates restaurant and need to bone up on examples of "modernizing" traditional Central & South American food. Can anyone more experienced in this area recommend books or blogs on latin cuisine using contemporary platings and variations on the traditional stuff?
  8. I would like to expand my knowledge about the history of cooking in various countries in the world outside Europe, mainly Japan, China, India, the Persian area, but I'm open for everywhere. So I'm looking for books that deal about how a cooking style developed in relation with the area; I'm not interested in recipes, but in historical and sociological issues. Just for example, I'd like to read a book that tells the story of Kaiseki style, how it was born and developed, how the Japanese culture influenced it (Shintoism, temple cooking and so on). I'm more interested on the high end cooking styles, like Kaiseki and Imperial Chinese. But I'm quite ignorant and don't have any references on these matters. Can anyone help? Thanks in advance. Teo
  9. I have no idea how many cookbooks I have, but they currently fill one floor-to-ceiling bookshelf in the kitchen and most of one in the living room. I like to collect cookbooks from places that I visit, those of historical interest, and just plain odd ones. My sons find my collection very humorous for I never actually cook from my cookbooks. I have a slight anti-authoritarian quirk that does not allow me to follow directions, and I generally just make stuff up after comparing similar recipes from various sources. To Marmish: I'd really be interested in knowing where that bookstore in Forest Park is. I hang out at the Frugal Muse in Darien (75th and Lemont) now and then -- nice collection of used cookbooks there, too. [Moderator note: The original Cookbooks – How Many Do You Own? topic became too large for our servers to handle efficiently, so we've divided it up; the preceding part of this discussion is here: Cookbooks – How Many Do You Own? (Part 2)]
  10. I was just nosing around Amazon and noticed that the CIA has come out with a new professional book "Baking and Pastry: Mastering the Art and Craft". Just published on March 1, 2004 and I haven't seen it in stores yet, so I was just wondering if anyone had heard anything or flipped through it to see what the deal is - Must have reference with best of class recipes, or dated, middle of the road stuff that's covered everywhere else already?
  11. There have been a few cookbook/recipe threads happening recently. I simply want to know, as a strictly academic exercise, how many cookbooks the greater eGullet commumity owns. End to end, would they circle the world? C'mon, take a few minutes or half an hour. Post the totals here. And it ain't some friggin' contest! Many great cooks have few books, and many non-cooks own lots. Food magazines don't count. I'll keep a running total. Awbrig, don't forget to count the Nancy Silverton book we borrowed. It's relaxing. Glass of wine in hand, go out there and count.
  12. I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me?
  13. It's bad enough correcting common zombie cookware misconceptions. But when a legitimate food expert like Mark Bittman spouts complete nonsense about all tinned cookware containing lead, it's downright dismaying. Likewise when salespeople and companies tell that eternal doozer: "Cast iron heats evenly." The winner for 2019--so far--however, has to be Florence Fabricant, New York Times columnist and author of 12 cookbooks. In her January 22, 2019 issue of her column "Front Burner", Ms. Fabricant gushes over the carbon steel skillet made by Made In. Among other reasons to recommend it: "It’s a good conductor (it can be used on an induction cooktop) and has heft..." What? Surely Fabricant knows carbon steel, like any steel, is not only *not* a good conductor, it's a *terrible* one. In fact it's the worst metal pans are made of. If she doesn't, she needs to take a remedial physics course. And perhaps she was under a deadline to push this out, but what gives with the non sequitur explanatory parenthetical? Does she really believe that good conductivity and induction compatibility are the same or even closely related? Doubtless, someone, somewhere has already taken this nonsense for Gospel and spread it around. "Oh, boy! I can't wait for my new conductive steel skillet to be delivered!" Do you see, Larry? Do you see what happens when you make stuff up? https://www.nytimes.com/2019/01/22/dining/made-in-carbon-steel-skillet.html
  14. Any idea what is the best book for me? I am starting to love cooking, I just got great recipe of sauces from this book "Restaurant Style Barbecue Sauce Recipes" all I need is the proper technique for grilling. Thanks
  15. I'm posting it here on the grounds that national Food Guides are, by their nature, intended to be used as references. Many of you will have read today's news stories about the proposed changes to Canada's food guidelines. All of the stories I read mentioned that Health Canada was soliciting input from the general public, as well as health/food industry professionals. None of them, alas, actually gave a link to the "consultation" page at Health Canada's website. For those who wish to weigh in, here it is: http://www.healthycanadians.gc.ca/health-system-systeme-sante/consultations/foodguide-guidealimentaire/index-eng.php
  16. I have many cookbooks - probably around 35 or so. Some books I use more than others, some I have just to read, and some for reference. I haven't cooked my way through an entire cookbook though which is something I would like to do. The books I have, for one reason or another, don't seem to be great candidates for cooking completely. Many are large recipe collections (like Bittman, Joy of Cooking, Martha Stewart). I want the book to teach me a way or style of cooking and give an education or flavor of the writer. The best candidate I own currently is James Peterson's Cooking. I reference this book often as I like Peterson as a writer, but it hasn't really bitten me to want to cook through it. Sally Schneider's New Way to Cook might also be, but I was pretty disappointed in that book and didn't really like the methods. I tend to cook mostly American with some French, Italian and Mexican. I haven't cooked much Indian or Eastern food. Candidates from initial looking around might be Alice Waters Art of Simple Food or Jamie Oliver Cook with Jamie which seemed interesting. I don't want a massive tome that would take forever. I am a decent cook and a pretty lousy baker. If I could get suggestions for excellent, accessible cookbooks that would be a great candidate to cook through, I would greatly appreciate it. Thanks - Dennis
  17. I work in Seattle and recently got hired on as a lead line cook at an upscale Mexican restaurant. I was hoping to get some pointers on either books to read or places to do research about modern Mexican cuisine. Thanks!
  18. We are two countries seperated by a common language. I have an English recipe that call for fine and porridge oats. I think the porridge oats are rolled oats... but what are the fine oats? Dan
  19. Just two days ago I received my order for Christophe Felder book ' patisserie'. I was so excited walking out from the post office only to come home to find out that it is written in French! So I went online and hunt around to see of this awesome book actually comes in English version, it does and it will be published on february next year! I pre ordered the English version, but right now I am just picture browsing on the French one. Tee hee I would highly recommend this book for dessert lovers because of its step by step photos and the amazing stuff and ideas in it. It's pink too!
  20. Less than two weeks before this eagerly awaited guide is released. Chefs and restaurateurs have their fingers crossed hoping to gain recognition, as this really is the guide the industry respects above all others. OK, who's getting their first star? Who's getting there second or third? Who will lose theirs? For what its worth. This is to start the ball rolling. I have eaten quite a lot of Simon Rogan's food this year along with a very good selection of other one and two star chefs. He is easily on par with all of the two star chefs and if he does not get his second star this year there is some kind of conspiricy going on. Of the new stars Medlar is head and shoulders up there for recognition. More to follow.
  21. I picked up Lonely Planet Street Food (Amazon Link) a few days ago and it's a great book, 100 street foods from a cross the world, a little history on them, where to pick them up in their native countries and how to recreate them at home. It's a great addition to my collection and i've started working my through it already!
  22. Hi everyone, Its been several years since I've posted on this forum but hope to get involved more in the future now that I've changed jobs! Anyway, before buying Frederic Lalos' book, I mulled over buying it for almost 1 year. There is very limited writeup on this book and surely others would be going through the same decision making issues. In addition, we'll never know when this book'll be out of print. The reasons for my reluctance to purchase it is that here in Asia, this book + shipping from Europe would cost more than US$120. Do I really need to spend that kind of money when Hamelman, Dan Leader and Reinhart and other books would cover it? Thanks to my new job, I decided to buy it and it was the best decision I ever made. Firstly, this book touches on lots of basic knowledge covered in other books in terms of kneading, flour types, etc. Bear in mind that the recipes in this book use French flours, which are not as strong as American flours. Asian bakers may rejoice because our flours are quite similar in strength. Here in Bangkok, and in Singapore where I come from, we can get flours from Waitrose and other Italian as well as German flours. The most important aspect of this book for a professional baker or a serious home baker is that there are recipes dedicated to direct proofing, delayed overnight bulk fermentation method and a deferred overnight proofing method. All in the same recipe. This gives you timings and recipe options to better plan your baking. In addition, he gives the exact starting temperature and recommended end of mix temperature to ensure that the bread grows at the suggested pace. I have not come across any other bread book that is so detailed in this aspect. There are a lot of interesting French breads in here, but if you are looking for something really uniquely European, Dan Leader's book 'Local Breads' may be more your thing. However, if you are looking to get a first hand insight into how a professional baker executes his recipes, Frederic Lalos' book is exhaustive in this aspect. This link gives a more thorough review for this wonderful book. I as well give links to where to buy this book, with no commercial benefit of my own. I hope this review will help in your purchase making decision because it was something I wish I had after hours of fruitless web research.
  23. Michael Ruhlman has just published and released his new iPad app The Book of Schmaltz, a Love Song to a Forgotten Fat. At present, it is only available for the iPad, but will shortly be launched for other platforms. There also maybe a print version at some time. I have downloaded Schmaltz and am glad I did so and recommend others give it a look. I am very particular about cooking apps for my iPad and iPhone. However, when I see Michael Ruhlman's name attached whether it is a book or an app I delve deeper. Schmaltz is another of his quality efforts, not only with his writing and recipe prowness, but it is further enhanced by Donna Ruhlman's excellent photography. In my opinon, Ruhlman has the gift to weave an interesting story, while at the same time giving confidence to go into the kitchen to try the techinque or recipe. Having always been a visual learner in cooking, Donna's extensive photography further reinforces my desire to try using the recipes in my own kitchen. This is on the same tier as Bittman's How to Cook, the CIA's The Professional Chef and the Epicurious apps, among a very few others.
  24. I've been using 3 sources to figure out sous vide cooking temperatures and times: * Sous Vide Dash iPhone app. Technology really is the best way to access this information, given the amount of parameters that go into the decision. The info here takes many more variables into account compared to the different printed tables I've seen elsewhere. such as the type of sous vide setup, beginning temperature, etc. The app is, as a whole, beyond awesome. However, I noticed that it has no recommendation for "tenderness time" for the different cuts. I picked up a lamb shank, and after consulting the app in the supermarket, I decided I had time to make it for dinner - I needed 5 hours to pasteurize it to core. However, when I consulted my two other sources (below), I realized I really needed 2-3 days. I assume the extra time recommended is "tenderness time". This was disappointing... * Tables from "Sous vide for the home cook". These give temperature and time for all the most common cuts of meat and fish, for different levels of doneness. It would be redundant with the information in the app, except it includes the full amount of time recommended, including "tenderness time", which can be significant for tough cuts. I also like the fact that they include fruits, grains, and vegetables, which are not included in the app. * Tables from "Modernist Cuisine". These include target temperatures (sometimes with no recommended cooking times). They're a nice complement to the sources above because they specify the team's personal favorite level of doneness for different cuts. After many experiments, I came to the realization that their favorite doneness is very consistent with mine, and I now follow their recommendations pretty much every time. I also like the fact that they have more ingredients listed than the other two sources, such as octopus and geoduck. So, for these reasons, I always end up checking all three sources before I cook anything. As much as I'm grateful for having access to information with such variety and quality, I'd much rather check just one source. What source(s) do you check before cooking something sous vide?
  25. I am working on a project about Howard Mitcham, a chef and writer from my home state of Mississippi. I would be most appreciative of any input any of you might have on "Mitch". Thank you so very much. Jesse Yancy
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