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I have been looking for self-sealing plastic bags like Soma uses for chocolate bars. Interested in a rectangle vs. the squares Soma is using. Have not found anything at Gleurp or Nashville Wraps (but I may be using the wrong search terms). Anyone know where to find these bags (in a variety of sizes) that have a flap with a bit of adhesive on the end for sealing the package?
Any other chocolate bar packaging ideas that don't require going custom?
Do you ever end up with ganache that reminds you of extra-heavy mayo? I was winging it today, testing batches that set up ok but grainy, then weirldy flexible. The 60% i usually use is 39% cocoa butter, but in this batch I used 72%, which is 45% fat. I also made some other changes but was trying to keep a similar ratio of liquid to chocolate. The 72% ganache is far thicker than the 60% ever is - it probably needs more cream or a splash of booze, right? Arg, I should know this!
I got annoyed and left the slab out to do whatever it will overnight - cross your fingers that it is either use-able or save-able tomorrow!
By Lisa Shock
The team over at Modernist Cuisine announced today that their next project will be an in-depth exploration of bread. I personally am very excited about this, I had been hoping their next project would be in the baking and pastry realm. Additionally, Francisco Migoya will be head chef and Peter Reinhart will assignments editor for this project which is expected to be a multi-volume affair.
By Chris Hennes
While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes...
Chickpea saute with Greek yogurt (p. 211)
This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
Hey Everyone! I'm kinda new to all this, so excuse any violation of mores.
Searching google for anything on Mr. Steingarten on the web led me to
this forum. It appears te me that most of you are food professionals or
nearly that, while i'm just a 21-yr old student who likes to cook.
I own both Jeffries books, and i've started putting together a list of
all the books he sort of recommends in his writing. Thus came an idea
for this forum, wouldn't it be fun to concoct a list of say 50
cookbooks from the world over? I everybody, and hopefully mr
Steingarten along with them, would contribute his or hers favourote
books, this could be very interesting.
Due to my limited library on the subject (most cookbooks i've read are
mom's) i shall begin by contributing my current favourite.
I shall put it in last place, because i'm sure a lot of you will have
thing to say on the subject.
50. La cucina essentiale - Stefano Cavallini
I hope a lot of suggestions will follow!
(Host's Note: Thanks to eG member marmish, who has compiled a list of everything mentioned as of the end of July 2009: it can be found here. -CH)
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