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Found 93 results

  1. The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
  2. Hi. I'm brand new to this site. I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool. The main reason I joined is I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
  3. 165, 124. That's a lotta cookbooks, but I know it's nowhere near the true figure. C'mon, guys. Fess up. [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 4)]
  4. Sweet and Vicious (Alex Day) with Bulleit rye (Old Overholt was specified), Dolin dry vermouth, amaro Nonino, maple syrup, muddled apple. A bit on the sweet side indeed (even though I had reduced the maple syrup), but with the Granny Smith that I used there was a nice acidity to balance things out. It reminded me of some Calvados-based cocktails that I like. As a side note, the muddled apple seemed to soak up the drink a bit, so it was a bit smaller than expected.
  5. Breville Smart Oven Repair?

    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!
  6. Advice: Braising in Smoker?

    I've had an idea flowing across my brain waves over the last few months. It's on every channel and I'm getting ready to pull the trigger. I'd like to try to braise a dish in my smoker. I am thinking of braising a rabbit, but the I'm not looking for guidance on the protein/ingredients, rather the technique. I turn to you, o internet, in hope you will tell me your secrets. Has anyone ever braised in their smoker before? I've done some research, but I haven't seen much on the "how to" for the technique. Here's my plan: - Brown the rabbits on skillet (stovetop) - Get the aromatics/other stuffz sweated browned, etc. - (MEANWHILE) Smoker heats up to 300-325 degrees. - Add stock to rabbit, bring to a simmer on the stove top. - Transfer to smoker, braise uncovered for 1-2 hours, then cover with foil to finish for as long as necessary. I've seen folks smoke and then braise, but I haven't seen much on the idea of braising something IN the smoker. I saw something on CookingwithMe.at about doing something similar with pork belly, but that's about it. All I know is that after using stock+drippings from a smoked turkey created this CRAZY MIND-BLOWING flavor, so I'm basing this a lot off that idea. -Franz
  7. The 2017 iteration of the International Home & Housewares Show is being held March 18-21 at McCormick Place in Chicago. This is the world's 2nd-largest tradeshow for the cookware and housewares industry, close behind Ambiente in Frankfurt. It is a cornucopia of what's new and what's coming down the pike in the world of cookware, and if you've ever wondered about why makers do the things they do, this is your opportunity to talk with execs and their product development people (e.g., you can discuss ceramics with the 6th-gen owner of Emile Henry). It takes an able cookware geek a full two days to cover all the booths. Are any eGulls or eGuys besides me attending?
  8. 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
  9. Recently took a big casserole cookbook out of our local library. Taste of Home Casseroles. Lots of lovely photos and over 400 recipes. Alas, many of the recipes call for cans of cream of this soup and that soup, packages of instant rice and potato mixes, refrigerated rolls and so on. And almost all the recipes were very North American. Not that I am damning these ingredients to the nether realms...I just want to know: where are the good casserole cookbooks? Are there any? Who has a title for me? Thanks.
  10. Greetings

    Hello Egullet family.. its good to be back on here, been away for a while, i hope to find some new trending recipes .. and be ready to get some African dish recipes for those who love African Dishes, You can Read and &nbsp;Download &nbsp;Mp3 Audios here of some Nigerian dishes, and there are more coming in which i would be placing on here.. Thanks
  11. I have to admit that when I first read the teaser description of Molto Italiano: 327 Simple Italian Recipes to Cook at Home on Amazon last fall, I was worried. Had Mario gone the way of Rachel Ray and FoodTV in general and surrendered to the “quick and easy” path that seems to plague the cookbook shelves at bookstores these days? As it turns out, there was nothing to be worried about. This is still the same old Mario, who can give a 5 second breakdown of Pugliese cuisine, make an obscure reference to a Rolling Stones song, and grill an octopus tentacle without pausing for a breath in between. So, while the subtitle includes the word “simple”, this is not the stuff of other FTV shows like Everyday Italian or 30 Minute Meals. You’ll find sweet and sour calves’ tongue, tripe, the aforementioned grilled octopus, and an anchovy and almond soup in these pages. In fact I’d say that “simple” is in fact a misnomer or at the least a relative term here: recipes do call for making the pasta yourself, or making your own mustard fruits, Cremona-style. The book is staggering in its scope and depth, and nearly every recipe has a beautiful, artfully composed full-color photograph by Beatriz da Costa to accompany it. It’s laid out in the usual Italian fashion, flowing from antipasti, to soups, to pasta, then onto seafood, meat, vegetables, and desserts. As always, his pasta recipes, both for dried and fresh pasta, seem to be the standout, and truly are “simple”, if you can get past making some of the pastas yourself. Peppered throughout are essays by Mario or other guest writers on Italian wine, the glories of cooking cephalopods, why ducks aren’t as popular in the U.S, and other varied topics, and Mario shares some of his dry, esoteric worldview in almost every pre-recipe writeup: when you break down a chicken, keep the thighs and legs and feed the breasts to the dog. That said, anyone familiar with his previous books will be a little dismayed at the number of recycled recipes here. Too, some recipes are only subtly different from one another, with only a minor variation in technique or ingredient to stand apart. The book starts with two fried cauliflower fritters, and there’s three antipasti recipes for clams on the half-shell. I’d rather have seen them rolled up into one master recipe, with variations listed afterwards, rather than blow a whole extra page and photo on them. Mario begins in the introduction by surveying his previous works as an overview of where he was at at each point in his career when he wrote them, and then continuing right up to this book, a summation of his total experiences with three cooking and two travel shows, and an ever-growing army of successful New York restaurants. It’s a look at the state of Italian food and cooking today, and he does indeed swing from Italian-American staples, to arch-regional specialties never dreamed of on these shores, to trademark, only-in-a Batali-owned-restaurant dishes. Mario’s strength has always been to walk the line between professional, restaurant-level cuisine and simple home-style cooking, and this is no exception. It’s hard not to argue that it doesn’t deserve a place on the cookbook shelf. Certainly anyone looking to get their first Mario cookbook should now begin (and almost end) here, but those with more familiarity of his previous works may have some misgivings. I gave a few of the recipes from this book a spin and made a weeknight meal for some friends. Here’s the menu: Antipasto: Prosciutto and Grilled Figs (page 100) Pasta: Spaghetti with Green Olive Sauce (Page 168) Main: Grilled Jumbo Shrimp with White Beans, Rosemary, and Mint Oil (Page 268) Vegetable: Asparagus with Citrus, Parsley, and Garlic (Page 418) Dessert: Peaches with Primitivo Syrup (Page 486) Total cook time from walking in the door to serving the antipasto: Almost exactly 90 minutes. No significant challenges or special techniques in making these items, the title gives almost an exact description of the ingredients. About the thing requiring an unusual technique was making the red wine syrup for the peaches, but seeing as how this was one of my first successful desserts back when I was learning how to cook, it can’t be that outlandish.
  12. The Science of Herbs and Spices

    Another great article from the great Harold McGee. "The Science of Herbs and Spices" on Lucky Peach. Fascinating as ever. Now I just need to find the Chinese for "chitosan".
  13. The Thermocouple versus the Thermistor

    I emailed OXO a while ago, asking if they could design and market a thermocouple based thermometer. I reasoned that with their market penetration, the cost would be in the same range of current thermometers. I never heard back and cannot guess why there was no response. Most consumer grade digital thermometers use a thermistor. I had one of the first Polder Probe/wire (or cable) thermos and I loved it. It had a cable or wire, shielded in a metal braid. The new ones, use a silicon covering. Most of the reviews say that probe breaks and Polder has addressed that by adding a "handle" (of sorts) to the probe. Reasonable care while inserting and extracting the probe would have been more sensible by the reviewers who broke there devices, but the handle works, too. Still, this device and as I said above, most all temperature reading devices use a thermistor, or even a bi-metal strip (don't call me a perv!). The thermocouple devices read a much more accurate temperature range. From here on I'm spelling thermocouple as t/c. The Cook's Country (and under a multitude of other names) commonly shows the Thermapen t/c. At $100 it's pricey for the kitchen, but not for what it is. I imagine there are loads of industrial, scientific, and technical uses for it. There the $100 is worth it. The website: Cooking For Engineers sells the device for a "MERE" $79. That site reviews a number of thermometers and puts the t/c on top. So dear reader, I must ask, why have the OXO's and Sur La Tables, Williams-Sonomas, and the like not found a way to place a t/c probe in a thermometer?
  14. When grandmum made Cappelletti last christmas i took some pics , so i can share this tutorial. Cappelletti are pillows of pasta stuffed with bread, parmesan and stracotto juice, cooked in a chicken broth soup. So what is Stracotto: its just a Pot Roast made from some tough and unexpensive beef cut, simmered for a long time, 6 to 10 hours depending on the cut you choose and your willingness of making the ultimate sacrifice driyng your meat in order to get the best roast juice vs having a proper and tender pot roast on your table.
  15. I have a centrifuge and have been working my way though some of the recipes that benefit or require a centrifuge. Also have a similar carbonation set up as the one that is mentioned in the book and will be getting to the carbonation section next. Anyone else experimenting with this James Beard award winning cocktail book?
  16. As some of you know, having doubtless hung upon my EVERY WORD with breathless excitement since my arrival here (), I am a total novice when it comes to cooking. It has only been within the past 45 days that I have moved past the "can boil water without being a danger to himself or to others" stage and on to actually making full meals. (For those of you who haven't seen my other posts, back in early December, I decided that I was going to try to teach myself to cook homecooked meals, in order to save money, and in order to provide my newborn son with homecooked food when he gets old enough to eat it.) In pursuing my education, I purchased (or received as a gift) the following books: Cooking for Dummies by Bryan Miller and Marie Rama I'm Just Here for the Food by Alton Brown The All New, All Purpose Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker I'm Just Here for More Food by Alton Brown How to Cook Everything by Mark Bittman And since I am completely new to this whole cooking thing, and since you more experienced foodies probably get a lot of friends pestering you about which is the best cookbook they should buy if they want to get into cooking, I figured I'd share my thoughts. Cooking for Dummies -- Skip this one. Seriously. Technique-wise and ingredient-wise, there is absolutely nothing in this book that you can't learn from The Joy of Cooking, and there's a lot of info in TJoC that isn't in CFD. And TJoC only costs $15 more, and provides a vatload more info and recipes. (On the other hand, the first meal I made when I started down the path to being a home cook and foodie was the Shepherd's Pie recipe from this book. And it was pretty darned tasty once I doubled the amount of stock called for in the recipe. But, on the gripping hand, the Shepherd's Pie recipe in TJoC isn't significantly different from the one in Cooking for Dummies, so...) I'm Just Here for the Food -- I got this one because I'm a geek, and Alton Brown is a geek, and I figured there'd be interesting tidbits and info contained within its pages. And I was right -- there's a lot of good info in this book. However, it's info of a trivial nature, telling you things about molecules and heat transfer and things of that nature. And while this is useful information to enhance your technique, as a novice cook I was looking more for "Here's how to debone a chicken" or "Here's how to cook vegetables." It's a good book, and I'm glad I bought it, but it would have been mostly useless to me without some other book to give me the broad foundation I needed to really get the best use out of what Alton was telling me. The All New, All Purpose Joy of Cooking -- And, speaking of foundations, here it is. My mom got me this book for Christmas, and I read it cover to cover (only skipping the chapter on Candy, which just wasn't all that interesting to me). As far as "bang for my buck," TJoC has provided more info, both about ingredients and technique, than any other cookbook I've read. It has illustrations for many of the various types of greens, as well as mushrooms, pasta, chiles, fish, and cuts of meat. It explains cooking techniques in detail. It talks about meat and poultry in detail, and discusses how beef, pork, and chicken these days are a lot leaner than they were even 10 years ago, thus requiring changes in cooking technique. Additionally, it also contains interesting bits of food history, such as the likely origin of nachos, how sauces evolved, the competing accounts of how the reuben sandwich was invented, and so forth. It showcases all this information in a wonderful array of recipes, including a bunch of classic recipes from around the world, recipes for food that was considered "fine dining" in days gone by, and recipes for good, solid "blue collar" classics like the Hot Brown sandwich, the Muffaletta, and Brunswick stew. I'm Just Here for More Food -- This is Alton Brown's baking book, and generally provides the same sort of info about baking that I'm Just Here for the Food provides about savory cooking, and the same remarks made for that book can also be made for this one. However, this book has already been useful to me for one tip: If the dough doesn't wanna roll out, let it sit a few minutes so the gluten can relax. The homemade "leftover" pizza I made last night ended up putting this particular bit of knowledge to good use. How to Cook Everything -- I'm about halfway through this book. The blurb on the cover touts it as "a more hip version of The Joy of Cooking." While the tone of the writing is more modern, I would (so far, at least) tend to classify the book as "a lite version of The Joy of Cooking." The book does indeed provide useful info on technique and ingredients, but it seems overall less detailed than TJoC. The breadth of info is almost the same as TJoC, but the depth isn't. Also, as a matter of purely personal preference, I find the recipes in HtCE a bit...uninspiring. HtCE doesn't feature a lot of classic recipes, instead focusing on a more modern style of cooking. So the recipes all have names like "Chicken with thyme and pesto" or "Chicken with rice and mushrooms" or "Chicken with wine sauce and shallots," etc. These are names which just don't send my imagination soaring like, for example, "boeuf borguignonne" does. However, HtCE serves as a fantastic complement to TJoC. My personal preferences on naming conventions aside, the emphasis on modern cuisine serves as a nice counterpoint to TJoC's more traditional approach. HtCE also acknowledges the fact that people these days buy food from supermarkets, and says "That's okay if you gotta." (TJoC's attitude to buying anything less than the best, freshest possible ingredients is a little more rigid.) HtCE also has a spiffy section on kitchen equipment, and what gear you will find most useful, a feature lacking in TJoC. Based on my experiences in learning how to cook from books, if one of my friends asked me "I'd like to start learning how to cook. What books do you recommend?", I would say "Buy The Joy of Cooking and How to Cook Everything. Read the 'Equipment' section of HtCE first, then read TJoC cover-to-cover, then go back and read the rest of HtCE." That would, IMHO, provide a good start for anyone who wants to head down the road to becoming a foodie.
  17. I may have missed this topic elsewhere in the forum - but what recommendations do y'all have? In addition, links or other references to prepare!
  18. I must start by saying that I have huge respect for what Alex and Aki are doing. I adore their previous book and one of the first things I read in the morning is their website's mailing. In anticipation of Maximum Flavor (MF), I went back to the very beginning of their blog and read or skimmed through years of writing, witnessing how Ideas in Food have contributed to some of the big developments that characterize modern cuisine today. I live in Europe, where MF is not sold yet. I bought it through pre-order on Amazon, had it shipped to a US address and had a friend bring from there. Perhaps my expectations were too high, perhaps I have developed into a more sophisticated and knowledgeable cook over the last few years but this book was a major disappointment. The words that come to mind are: simple (selection of recipes), US focused (ingredients hard to find in Europe, brands, recipes) and unappetizing (photography, colors). This is not so say that this book is bad, but it is not a book for me any more. It is a book for a relatively average American home cook, how has somehow heard of Aki and Alex, and is willing to improve their pancake, burger and cake making. I have cooked successfully enough of complex dishes in full from Alinea, Eleven Madisson Park, Momofuku, Modernist Cuisine etc and I was craving something that would help me come up with complex and unusual flavors, that Alex and Aki can do so well (very noticeable in the first years of their blog), or even the big brother for their previous book, with more flavor enhancing techniques and brilliant recipes. In the entire book, there are perhaps two or max three things new to me, such as sugar syrup roasting nuts, the konbu beans combination and I cannot think of the third one. Also, I find a lot of ideas lacking originality - microwave sponge cakes or rough puff pastry are not exactly what I hoped to find there. I would sent the book it back but shipping costs from EU to US may outweigh the refund I can get - will look into it though. I understand this book may have a significant (US) mass appeal and be commercially attractive for the authors, I somehow feel that their brand has been diluted for me. I will never again buy a piece of their writing without having it seen first and making sure that it is what I expect it to be. [Host Note: Amazon Society-friendly link to Maximum Flavor by Aki Komozawa and Alexander Talbot]
  19. This is the philosophy hub of the English-speaking gastronomy world. This is the place where Douglas Baldwin posted his calculations and it is the birthplace of Modernist Cuisine. I bow down respectfully and really mean it. I am also well aware that society member Vengroff created the outstanding Sous Vide Dash. I myself have often used the information provided. As a matter of fact the project that I am about to present wouldn’t be the way it is without the influences mentioned above. On Tuesday November 11th we will release the Sous Vide °Celsius iOS app 3.0. An app with sous vide recommendations, timers and tutorials. Simple. It has been criticised in the past. It was criticised for not being worth its money. That hurt. So we sat down and tried to make it better. Sous Vide °Celsius is our distillate and experience about what works when using the sous vide technique. Food is never an exact geometrical shape. Waiting for an extra hour for a piece to reach the additional half degree is impractical. We tested sous vide recommendations that work and developed tutorials to make the first steps easy. The original was written in German. So we really need feedback from the English speaking world. We want this to be a useful app. An app that is worth it. Since its value is based on the content, it is more difficult to judge, but I am sure this is the right place to find out. I hereby would like to offer you the possibility to test the app before the official release. I have no idea how many of you will respond. Please write an email. I will reply with more information and a link to register as a beta-tester. My offer stands until November 10th or until I run out of promocodes to cover your free app after the beta-testing phase.
  20. 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 ?
  21. Mostly vegetables, but not limited to that - what's the best book out there.
  22. 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?
  23. Mel-Fry

    I don't eat a lot of fried foods, at least, I think I don't. A friend of mine who once worked in the restaurant business told me about Mel-Fry. I understand that it's a "bad" oil to begin with, that it is used to fry for a long time before changing it, and that a truck needs to come round and suck out the Mel-Fry to get rid of it. I am hoping that Willie Nelson's car is running on Mel-Fry. How bad is it and how prevalent is it? I'd never thought about my occasional Indian banana pakoora or Nathan's french fries or doughnuts as having been steeped in grotesque dirty chemicals. I guess another treat has gone out the window . . .
  24. I've heard this series referenced by a talented cook I know, as well as heard it mentioned on some egullet threads..and today, while leafing through Sara Moulton Cooks at Home (great Spice cookie recipe in there) I noticed she also reccomends finding a used set of this series. Any comments?
  25. 6 books outlining every dish they came up with over this time with essays etc. Appears to be about the size of Modernist Cuisine and has about the same price tag. I can't say I'm really that excited about it but I preordered anyway to add it to the collection as it wil surely be a historical record of what the pinnacle of that movement in cooking was about at the time. Even though it only shuttered 2 years ago, it seems like so much has changed in the culinary landscape. http://www.amazon.com/gp/product/0714865486/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1