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 a free account.

From Joy of Cooking to Modernist Cuisine


Recommended Posts

Ive been trying to find the Nigella's Chicken and sausage bake recipe. Ive found this:

http://www.foodnetwork.com/recipes/nigella-lawson/one-pan-sage-and-onion-chicken-and-sausage-recipe/index.html

but it does not seem to have the potatoes. did you just add them in?

many thanks for a fine sumer blogg!

That's the one - but we use all thighs, add potatoes and whatever herbs appeal. I don't like sage so use herbes de provence. The mustard is the dried kind.

Link to comment
Share on other sites

Last few pictures from the road - breakfast at the restaurant in South Baymouth while waiting for the ferry - timing a bit off - cars had to wait for us to load up. With the rug rat and her chair - it doesn't happen quickly or easily.

DSCN3825.jpg

DSCN3826.jpg

Last view of South Baymouth - through the ferry window unfortunately - so not as pretty as it looked in real life.

DSCN3827.jpg

Link to comment
Share on other sites

Today I read this topic all the way through, and I'm feeling 1)jealous, 2)grateful, 3) seriously unworthy! Anna: all that amazing bread! Kerry: working, cooking at home, baking for work -- the energy involved floors me! You ladies prepared, day by day, the most amazing food on Manitoulin and places NSE and W. I can see a CBC series here -- I'm casting you both in my head, along with the butcher, the nurses, the kid who didn't know from Bourbon...

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Link to comment
Share on other sites

 Share

  • Similar Content

    • 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.
      Herman 8D
    • By Doodad
      Has anybody tried making a dark roux in a pressure cooker? Can this be done without scortching do you think? I have made roux in the oven before and started wondering about this topic.
    • By kostbill
      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.
      Any ideas?
      Thanks.
    • 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?
      Thanks
    • 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
      * Seasoning
      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.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...