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.

eG Foodblog: Chris Hennes (2012) - Chocolate, Tamales, Modernism, etc.


Chris Hennes
 Share

Recommended Posts

Chris,

Did you use the onions from the butter anyplace? It looks like they could be used in the gratin, especially if I need to significantly increase the quantity of the gratin. I did some shopping today and will make a trial run at this one later in the week.

Paul Eggermann

Vice President, Secretary and webmaster

Les Marmitons of New Jersey

Link to comment
Share on other sites

Dinner tonight was a hot lentil salad and asparagus. The lentils were cooked sous vide yesterday with a massive pouch of vegetables (the veg were discarded)

Sous vide lentils.jpg

I used distilled water this time and it made a huge difference, the lentils came up perfectly tender, and very few had split. Today I made some massive asparagus I picked up at Whole Foods last weekend:

DSC_0763.jpg

These are bagged with a little water, olive oil, and salt, and cooked at 85°C/185°F for 15 minutes.

DSC_0767.jpg

DSC_0780.jpg

Meanwhile, I prepared the rest of the ingredients for the lentil salad:

DSC_0774.jpg

Those are dried cherries, pecans, and a sour cherry vinaigrette. Toast the pecans, of course:

DSC_0776.jpg

I wanted some greens in the salad, so I went out the the lawn near my herb garden:

DSC_0786 (1).jpg

Those weeds? Not your normal weeds:

DSC_0788 (1).jpg

Shot of my cilantro, for kicks:

DSC_0789.jpg

So, I plucked some parsley from the lawn and chopped my ingredients:

DSC_0794.jpg

I wanted a sauce for the asparagus, so I decided to try to do an egg yolk and lemon juice sauce thickened just slightly sous vide:

DSC_0798.jpg

My favorite egg yolk sous vide bag:

DSC_0802.jpg

Once the asparagus were done I dropped the temp to 65°C, the temp for a gel-like egg yolk, and added the mixture:

DSC_0807.jpg

Unfortunately, it turns out that was too warm, I wanted a runny, flowing sauce, and was hoping that cooking the yolk to gel and being thinned out with the lemon juice would give me that, but instead the whole thing came out as a thick gel. Oh well, now I know... it tasted good, anyway.

DSC_0813.jpg

Chris Hennes
Director of Operations
chennes@egullet.org

Link to comment
Share on other sites

If you ask a mountain climber at the top of El Capitan whether the view was worth the trouble, you are apt to get a funny look. Ask the climber why, then, did he climb El Cap? "Because it was there."

The funny thing, I'm one of those crazy climbers... (Not El Camp, but still...). Never looked at cooking quite this way though: When climbing pretty much the journey is the reward, when I cook I can get pretty angry at me when I make unnecessary mistakes... Something to learn maybe...

Link to comment
Share on other sites

[...] the journey is the reward

If you don't believe this about cooking, then MC V5 is not for you. You have to enjoy cooking, not just eating. The tart tasted great, best onion tart I've ever had. But you can make a damned good onion tart in about 30 minutes. It's not as fun, though.

Chris Hennes
Director of Operations
chennes@egullet.org

Link to comment
Share on other sites

I think you got me the wrong way around... It's about the cooking AND the end result. While when climbing I can be perfectly happy with not ascending a route, I can't stand dumb mistakes that make the cooked end product worse...

I think I might skip v4 and read a little bit through v5...

Link to comment
Share on other sites

may i ask what japanese knife I see in the Lentil series.

Id also like to find out the bagging system for the veg in the lentil dish

im very interested in learning how to remove 'flavor veg' from a SV packet.

many many thanks!

Link to comment
Share on other sites

On 1330349669' post='1865851, rotuts said:


may i ask what japanese knife I see in the Lentil series.


The Inazuma Nakiri from JCK.

Quote


Id also like to find out the bagging system for the veg in the lentil dish


It's just cheesecloth: you make a big pouch of veg, stick it in with the lentils and little water, cook it, and then toss the pouch when you are done. It's basically equivalent to using a rich vegetable stock to cook the lentils in.

Chris Hennes
Director of Operations
chennes@egullet.org

Link to comment
Share on other sites

wow. thanks for the info re the knife. I have so many and with the Edge-Pro I cant justify another ...

but japanese? would you get this knife again? happy with it?

every once and a while ... we fall off the ....

and Im glad I came back: never thought of the SV yolk thing.

it BookMarked!

Link to comment
Share on other sites

but japanese? would you get this knife again? happy with it?

Yeah, I'm happy with it. It holds a very sharp edge for a long time (I use it exclusively on vegetables), and it's quite thin. It took some getting used to the round nose, but I've come to appreciate that, too.

Chris Hennes
Director of Operations
chennes@egullet.org

Link to comment
Share on other sites

Thanks, Chris for a very interesting blog. Still don't have those corn tortillas sorted but have not given up just yet!

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Link to comment
Share on other sites

Chris-I remember the sous vide egg we had at brunch at the Heartland Gathering this past Summer. I wasn't really a fan. I thought the white had a gummy texture and the yolk didn't have the same texture as an egg poached in water. Do you have a special technique for sous vide eggs that you feel comes close, or is better, than a traditionally poached egg?

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Similar Content

    • By Duvel
      The first week of November are „autumn holidays“ in the area where I live. We wanted to use that time to go to Paris, but when my parents-in-law somewhat surprisingly announced they‘d be coming over from Spain for the whole of November, we scrapped that idea and looked for something more German …
       
      So … Berlin. Not the best time to travel (cold & rainy), but with a couple of museums for the little one and the slightly older ones to enjoy together, plus some food options I was looking forward it was a destination we could all agree on. The Covid19 warnings in the Berlin subway support that notion …
       

       
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and led us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By FoodMuse
      Hello everyone,
      eGullet was nice enough to invite me to write a food blog chronicling what I've made or eaten out for one week. I'm so excited about it! Thanks guys.
      About me:
      I dream about food, I wake thinking what's for dinner and I'm so excited to share it with you. I'm part of the food world in New York. By that, I just mean that I'm so fortunate enough to be invited to great events where I get to eat great food. I'm also a nerd and a part of the technology world. I produce, edit and sometimes host food related web videos and I'm also a part of the tech world.
      I'm launching a website called Please, Pass the Gravy. www.pleasepassthegravy.com We let you create a menu, invite friends and then collaborate on that menu. Never host another potluck with 8 pasta salads. You could use it now, but we're alpha launch, it works but it's ugly. It's my ugly baby. So, if you use it be kind and message me if you have improvement ideas. I thought it would be ok to write about it here because it is food related.
      I live in Brooklyn with a lovely guy who likes to eat and a small corgi mix dog. I cook pretty much every night and do a nice brunch on the weekend. I am not a crazy dog lady, but I do admit to cooking food for the dog. I have an excuse, beyond doting, he had seizures that have stopped since not feeding him dog food.
      Foods I cook:
      Spicy foods! If you look at my blog I have a simple papaya ketchup with habanero that is pretty darn good.
      I love great cheese. This may be the week for Beer Cheese Soup.
      I try to limit carbs, though I do cheat.
      In any given week C. and I probably eat cauliflower, broccoli and green beans as a side.
      Tonight's dinner will be Vietnamese inspired. We'll see how it goes. I'll post about it as soon as I can.
      Any requests? Questions? I'd love to hear from you.
      -Grace
    • By KTM
      Hello friends,
       
      We recently got our selmi plus ex and have had a handful of successful runs. So far mostly with our enrobing line. 
       
      Theres been 2 occasions now that I have noticed when tempering the machine is cooling past the target temp. When it does this it goes down into the 28c range and the screw pump has to shut off due to the temp and viscosity. 
       
      I also noticed the manual is pretty light on operational procedures. 
       
      The 2 things I can think of that might be causing this other then an equipment error is 
      the chocolate used is to thick or there is a build up of chocolate around the temperature probe near the faucet. 
       
      Wondering if anyone else has had this issue before. 
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...