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By mixmaster b
I am interested in getting some cookbooks that cover the basics of pastry and baking--not bread, necessarily, but dessert, cakes, cookies, etc. I searched a few other cookbook threads but did not have luck on finding books on pastry.
My interest is in fairly classic French and European style baking, and I need a book that covers technique. Pictures would also be much appreciated--I like both the step by step pix or great pictures of the end product.
Right now, I have Desserts and Chocolate Desserts by Pierre Herme. (I love these and have had good results from the recipes, but feel I should start with a more classic approach.) La Varenne Pratique has provided some good starting points, but I would like to find a book with more focus on baking.
I was thinking about the Payard book. Any comments? Suggestions would be much appreciated! In case it applies, I am a home cook and am slightly more skilled than a total beginner.
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?
Congratulations are due to Fuchsia Dunlop, whose "Food of Sichuan" has just been published in a Chinese language version - a rare honour here. I've ordered a couple of copies as gifts for local friends who loved the Engish version, but struggled with some language issues.
Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms
Ingredients for 2 servings
about 400g well marbled Brisket
3 tablespoons rice bran oil or other high smoke point oil (grapeseed oil)
3 tablespoons extravirgin olive oil
3 tablespoons Cognac (brandy)
2 small onions, finely diced
½ yellow or red bell peppers cut into strips
90 g mixed mushrooms
100 ml of gravy from last Brisket (or concentrated stock)
1 teaspoon mustard, Dijon type
1 teaspoon paprika mild (not spicy!)
1 medium pickled cucumber cut into thin strips
2 tablespoons parsley, finely chopped
approx. 120g sour cream with herbs
Sous Vide - cooking
Marinate brisket with Mexican style (medium hot) marinade in the vacuum bag for at least 3 days at 1 ° C, cook sous vide 48 hours at 55.0 ° C.
Preparing the sauce
At a moderate heat sauté onions in olive oil, add peppers (preblanched in the microwave oven for 2-3 minutes) and mushroom mixture, stir-fry, remove from heat and add the gravy. Add pickled cucumber, pepper, mustard and cognac. Put on very low heat, add sour cream and keep warm, but do not boil as the cream will separate. Remove the brisket from the bag, cut into strips (about 8x10x35mm), sear very quickly in smoking-hot rice bran oil, add the meat and the parsley to the sauce.
Serve on warmed plates. Typically served with spätzle (south German) or chnöpfli (Swiss).
And don't forget a glass of good red wine!
Enjoy your meal!
Olla podrida sous vide
Not rotten pot, but mighty or rich pot! Originated in 16th century Spain, olla poderida became olla podrida and was falsely translated into French as pot-pourri.
For two servings
* 100g Brisket well marbled, cooked SV 48h/55°C, large dice †
* 100g Pork meat well marbled, cooked SV 24h/55°C, large dice †
* 100g Lamb chops without bone, cooked SV 4h/55°C, large dice †
* 100g Chicken breast, cooked SV 2h/58°C, large dice †
* 100g Chorizo, sliced approximately 4mm †
* 125g Chickpeas (garbanzos), soaked overnight in water †
* 1 Onion chopped medium-fine †
* ½ Savoy cabbage approx. 200g cut into pieces, thick leaf veins removed
* ½ Celeriac approx. 200g quartered, sliced about 2mm
* 2 Carrots sliced approximately 120g about 3mm
* 1 Leek approximately 20cm / 100g sliced about 5mm
* Extra virgin olive oil
* Rice bran oil
* Dried parsley qs, aromatic, black pepper
† Beef, pork, lamb and chicken (or at least two kinds of meat) as well as chorizo, chickpeas and onions are mandatory ingredients, other vegetables vary according to desire and availability.
Boil chickpeas in water for 30-60 min.
Sauté onions in olive oil, add chorizo, continue sautéing, add chickpeas including its cooking water, add remaining vegetables, cover and cook to the desired softness, stir from time to time. If additional liquid is needed, you may add Sherry instead of water.
Reduce heat. Season to taste. Add parsley.
In a heavy skillet, sear the meat dice in just smoking hot rice bran oil (very high smoking point allows very quick sear, not overdoing the center of the meat).
Sear one kind of meat at a time and transfer to the pan with the vegetables.
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