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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!
Happy Bastille Day!
As I was thinking of cooking something appropriate for today and have the music playing in the background.
I thought the lyrics of the France National Anthem can be slightly modified and used against the covid-19 tyranny.
I did make crepe for breakfast, but have not decided what to make for dinner. May be I will make something for tomorrow.
Anyone have ideas?
In another thread, one of our members @scott123 said that he is looking for a Chinese pickle jar. Similar to this:
Since we have a lot of members in the New Jersey, New York, Philadelphia area, I thought someone might be able to help him out.
My little Chinese restaurant supply has a whole range of different types and sizes but unless he is planning to take a vacation to Costa Rica soon, that doesn't help a bit.
Pork Belly which is vacuum sealed and was sous-vide-d for 48 hours. It's been sitting in the fridge for a few months, not in the meat drawer (which is close to freezing).
I was thinking of putting it (still wrapped) in the Anova Oven at sv temperatures to get warm, and then opening the bag.
If it still smells okay, can we eat it?
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