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 an account.
31 posts in this topic
By ulterior epicure
Can anyone illuminate me on the appeal of cooking meat by putting it in a plastic bag and boiling it? I've had this at many a (fine) restaurant and I fail to appreciate the ecstasy at which some seem to undergo when encountering (or offering) this preparation...
Short of sounding absolutely ignorant, I realize that the technique affords great advantages to some products (like foie gras), but chicken? pork? Tender as they may be, I prefer a more natural way of "sealing" food - perhaps the age-old bladder or other non-porous offal
I ask only because I wish that I could be "enlightened" and join the swooning masses when offered this preparation at a restaurant...
Can cake batter be frozen, then defrosted several days, weeks, or even months later for baking? If so, does this cause any changes in the way the cake bakes? This seems preferable to baking and then freezing the cake(s) because of considerations such as room in the freezer, but mostly, for me, because of time considerations. Has anyone ever done this?
I bought a box of molten chocolate cakes from Presidents Choice that you cook from frozen in the microwave for 45 seconds or so. They come out perfect but the chocolate they use is inferior. My question is, if I was to make my own chocolate cakes let them cool, then freeze them, reheating them in the microwave for the same amount of time would they work. I like the fact that I can have a dozen or so in the freezer and just nuking them when friends pop in. Help me make this work! Please.
Started in on Rob's book tonight. Nice pictures, interesting philosophy. The bit about grapevines reminded me ever so much about my balcony. My grapevine has been growing ten or twenty years, planted by the birds. Never a grape, ever. Only recently did I learn that unlike European grapes, the native grapevines are sexual. This one is undoubtedly a boy. He provides lovely leaves and shade, and something for the tomatoes to hang onto.
By Bon Appetit Cookbooks
This topic was hijacked from the Vancouver Board.
What cookbooks do you love to cook out of at home?
Is there a specific recipe that is your favorite?
Or is there a book you just can't live without?
If you have pictures, even better! Lets see how it turns out!
Some of my favorites to cook out of:
The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
The Bouchon Cookbook - The Roast Chicken will seriously change your life
Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
There are lots more. Hopefully I can take pictures and show you.
Hopefully this post can be an ongoing thing.
I think we are all interested in what eachother cooks!
Recently Browsing 0 members
No registered users viewing this page.