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My neighbor's sister made a huge cassoulet for my neighbor's birthday dinner last night, and invited me to watch her assemble it on Friday. Sister is married to a Frenchman and spends about half the year in France--this is the technique she learned most recently. It was amazingly non-fussy, quick to assemble, and heart-breakingly delicious served with a light fresh salad and lots of home-made bread & whipped butter.
For eight folks, four duck thighs, 4 duck legs [in retrospect she said she should've used more duck], 4 Italian sausages, 2 kielbasa, 2 bratwurst, the sausages cut into 2 inch pieces. First she browned 4 slices of salt pork, cut in half, in about 2 T of olive oil on top of the stove in a large roasting pan, then added the rest of the meats to brown. After 10 mins she removed the meat and added 1 minced oinion, a few cloves of garlic [careful, she said, if you have garlic-y sausages], and a couple shallots, all finely minced, and softened in the fat. Then one large carrot cut in chunks, and a couple celery stalks, de-threaded, cut in chunks. Then the meat went back in, along with 2# of small white beans, soaked for about 4 hours--Great Northern beans, because she wasn't able to get the French beans she prefers. Then, she added enough water to cover the beans, and a few sprigs of rosemary and parsley from the yard [she said sage is good, too], and about 1/2 cup strong tomato sauce--she said the best thing to use is the very concentrated tomato paste from a tube--and, she said, ONLY a small amount--this is more for color than anything else. Don't salt it, because the salt pork should be sufficient.
The roasting pan went covered into a medium low oven for, well, hours, and she checked it periodically to see that the beans were cooking and the water not getting too low--if so, she added more. When she was satisfied it was done, she skimmed off some of the excess liquid--and they like to eat that as a light soup for lunch. Her husband says it's best to reheat the cassoulet a couple times over the next couple days, before serving--to bring the flavors together.
The result was meats that melted on the tongue like communion wafers, in a flavorful stew of perfectly cooked beans.
hoping someone can help me with some workflow questions. I've recently taken over the pastry role in a small tasting menu restaurant and we'd like to produce molded chocolate truffles for either mignardise or take-aways. We have 5 poly trays of molds that hold 40/tray and we'd like to produce roughly that many per week (200). Time and space is tight so I'd like to do this in one go, once per week. The problem I'm having is I don't know the proper workflow for creating this many candies at once. We do not have a tempering machine so it would be stovetop tempering. Is it possible to do that in one go with one big bowl of chocolate? In the past I've made truffles, but always discarded the chocolate after filling the molds. Is it a bad idea to put chocolate from the molds back into the large batch of tempered chocolate? (i.e. fill the molds with chocolate, let the shell set (1-2 mins) then when tipping the chocolate out, can that be tipped back into the large batch?) Also, any tips for large batch tempering of chocolate? We don't have a marble slab so the seeded method is really the only one. The real question is how can I keep a large batch of chocolate tempered for the time it takes to produce 200 molded candies? We have minimal equipment for this kind of operation and I'd be tempering over a double boiler then using ambient heat from a frenchtop to maintain temperature.
Is this too much to do without a tempering machine? I'm worried about maintaining the temperature of the tempered chocolate during the time it takes to fill 200 molds with filling. I know I can retemper if I lose it but I really need to work fast and efficiently to get this done in the timeframe that I have (~1hr). If anyone has some insight into a workflow it would be much appreciated.
I'm a little pastry chief in France, still learning and really passionate. It's been five months that I did'nt studiy or practise and I miss that so much. I never stop talking about this. I decided to travel in south america to learn everything I can. I'm actually in Central Colombia, and I will travel to Ecuador, Galapagos, Peru, Bolivia and maybe a little bit more if I want to. I have time until march, more or less.
My project is to go in the farms and meet the people who grow up the raw material I use for make my pastries, Talk to them and see the plantation would be really helpfull for me to understand how does it works. If people need, I'm volunteer for work in exchange with accomodation and food for a few days. My spanish is not good yet, but I'm learning and sometimes it's more funny to not speak the same language. I'm interested about everything, exotic fruits, citrus, coffee, cacao, sesame, pepper, spices...
If some of you is, knows or works with farmers or pastry chiefs in those countries, I would be glad to meet you/them and learn everthing about the work. We can exchange good recipe too.
Thank you very much,
I finally found a place better than Molly Moons.
In Seattle Washington for Ice Cream. I was actually not very found of Molly Moons. It is to cloy for me. Has anyone here been to Sweet Alchemy?(They don't have a website yet...so here is a blurb about them)
It is on 43rd and University Way. I thought it was Haagan Daz still because they haven't changed the banner. It is really good! They just are slightly expensive...3.80$ for their cheapest cone. I forgot to check if they have a children's scoop. They do a lot of fun and solid flavors. A tale of two teas, butter beer, Blueberry Lavender, Chai Tea, etc. They even have a very good vegan option called Monkey Berry Bash! It is made with coconut milk and really is quite good.
Besides the price. I think it is worth to go once!
Yesterday I made my familiar go-to simple lime/cream cheese pie with one egg, some milk, lime juice & zest, etc, covered with a dark chocolate ganache: heavy cream, a dollop of butter. It's in the fridge covered with a plastic topper but I can cover it with plastic wrap or aluminum foil.
Today's lunch guest is not coming...onslaught of sleet, freezing rain, and now snow...oh goodie...winter's here... Now she is slated for next Thursday. Is there any possibility that the pie can last that long and not poison or at least revolt us?
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