Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
eG Forums Host

Wecome to the Cookbooks & References Forum!

Recommended Posts

Welcome to Cookbooks & References -- one of two new forums devoted to books. This is where you’ll find the topics on the books we cook from (and, sometimes, one we'd never cook from) and those we turn to for advice on techniques and ingredients.

Topics in Cookbooks & References focus on discussion of the books themselves. Some of the current topics include Fergus Henderson's Nose To Tail Cookbook, Cookbooks You Actually Use To Cook or Giorgio Locatelli's Made In Italy. You'll find discussions of what happens when you use the books to cook in the Cooking forum and in the regional cooking subforums.

Not a Society member? You’re welcome to read the eG Forums to your heart’s content, but you will have to join the Society in order to post. You can apply to join the eGullet Society here. If you support the eGullet Society’s mission to and wish to help further it, you can make a donation here.

Our members’ questions and comments make this forum interesting, exciting and useful – we look forward to your contributions. Before posting, you may want to browse through the forum to read up on current and older topics. If you’re looking for something specific, or wondering if there's already a topic on the subject you wish to discuss, try our Search feature (use the Advanced Usage Help link to improve your results) or our built-in Google Search function.

If you would like to post photos, they must be uploaded into ImageGullet. Click here for a tutorial.

We encourage food-related external links (hyperlinks to websites or other media outside of the eGullet.org webspace) to the extent that they substantially contribute to the dialogue. Web pages and websites that exist today may not exist tomorrow, and most online articles are often free only for a short period of time. Thus, links to external media should always include a brief summary and/or quotation that makes it possible for readers to understand the spirit of the linked material without the need to follow the link. For more information on our external linking guidelines, click here.

The Society is committed to respecting intellectual property rights. Members are responsible for making certain that their posts conform with our copyright guidelines.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  

  • Similar Content

    • By Kitchenista
      At this time of year when you can hoard fresh, local strawberries because they are so abundant, why not freeze them and enjoy them all year long. Then you won't have to buy tasteless, fake looking ones in the dead of winter!

      The best way to preserve them, sugar-free, and have them fresh, year-round is to freeze them. Remember to start with the freshest strawberries possible. Strawberries start to lose freshness and nutrients quickly and will only last a few days in the fridge, so the sooner you freeze them the better. Follow these steps and they will last up to a year in the freezer:
      1. Gently wash them and pat them dry or allow them to air dry for an hour or so. Slice off the tops, including the stem and any white area, then cut them in half lengthwise.
      2. Line one or more rimmed baking sheets (depending on how many berries you have) with parchment or SilPats. Arrange them in a single layer on the sheets. and place them, uncovered, or loosely covered with plastic wrap in the freezer. Allow them to freeze solid, about 12 hours. Once frozen, transfer the berries (they may stick to the parchment a bit, but peel off relatively easy) to a freezer weight plastic zipper bag. Press out as much of the air from the bag as possible before sealing, to minimize freezer burn over time. If you are planning to leave them in the freezer for months, then consider double bagging them. Place the bagged berries in the freezer, where they will keep for up to one year.
      Note: I will warn you that the thawed berries will not be firm and bright like they were when raw and fresh. They tend to thaw out a bit mushier, and slightly darker…but can still be used for anything you would use fresh strawberries for. For smoothies, use frozen.
      Optional: Brushing the berries with a bit of lemon juice before you freeze them will help to preserve their color. While strawberries can be frozen whole, cut or crushed, they will retain a higher level of their vitamin C content if left whole.
    • By boilsover
      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!
    • By CanadianSportsman
      Greetings,

      I've cooked several recipes from Keller's "Bouchon" the last couple of weeks, and have loved them all! At the moment (as in right this minute) I'm making the boeuf Bourguignon, and am a little confused about the red wine reduction. After reducing the wine, herbs, and veg for nearly an hour now, I'm nowhere near the consistancy of a glaze that Keller specifies. In fact, it looks mostly like the veg is on the receiving end of most of it. Is this how the recipe is meant to be? Can anybody tell me what kind of yield is expected? Any help would be appreciated. Thank you, kindly. 
    • By Franzisaurus_Rex
      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
    • By boilsover
      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? 
  • Recently Browsing   0 members

    No registered users viewing this page.

×