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By Anonymous Modernist 16589
I'm looking to buy some new pots and pans and would like to tap into your knowledege and experiance with them. Which pans tend to yield the best and most consistant results. Same for pots. Any and all recommendations would be greatly appriciated, thank you in advance.
I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors.
I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/.
However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel.
I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it.
I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape.
By Anonymous Modernist 760
Thanks for putting up this forum 🙂
I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
By Chef Hermes Blog
Warm Onion Bavarois
* 300g Sweet Onion purée
* 250g Whole milk
* 150g Whipping cream
* 150g Chicken stock (or fresh vegetable nage, not stock cubes)
* 3.5g Gellan gum
Lightly grease with vegetable oil the moulds you intend to use (darioles, ramekins etc) and set to one side.
In a pan (but not on the heat), whisk together all the ingredients.
Place on a medium heat and whisk continuously, the mix will start to thicken slightly. Carry on whisking for a further 3-4 minutes when it has started to bubble. Then quickly pour into the greased moulds & chill.
To reheat for serving, just place the ramekin in a pan of water and simmer gently for 8-10 mins.
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