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I'm a pastry cook working in NYC. We have a seasonal bread that we do with chickpeas, garlic (fresh and confit) and pecorino. We drain and rinse the chickpeas and it was working for a while but it hasn't been consistent. Bread turns out flat. What is it in chickpeas that kills the yeast and how can we counteract the effect? I'm taking a long shot by posting but wanted to further educate myself and fellow team members. Thanks so much.
By Tara Middleton
Alright so as of a few months ago, I decided to take an impromptu trip to Europe--mostly unplanned but with several priorities set in mind: find the best food and locate the most game-changing ice cream spots on the grounds of each city I sought out for. One of the greatest, most architecturally unique and divine cities I have visited thus far has gotta be Vienna, Austria. But what in the heck is there to eat over there?! (you might ask). 'Cause I sure as hell didn't know. So, I desperately reached out to a local Viennese friend of mine, who knows and understands my avid passion for all things edible, and she immediately shot back some must-have food dishes. Doing a bit of research beforehand, I knew I had to try the classic "Kasekreiner". Please forgive my German if I spelled that wrong. But no matter how you say it- say it with passion, because passion is just about all I felt when I ate it. Translated: it basically means cheese sausage. Honestly, what is there not to love about those two words. Even if that's not necessarily your go-to, do me a favor and give it a shot. Trust me, you won't regret it. A classic Austrian pork sausage with pockets of melty cheese, stuffed into a crisp French Baguette. No ketchup necessary (...and as an American, that's saying a lot). YUM. Best spot to try out this one-of-a-kind treat?! Bitzinger bei der Albertina – Würstelstand. Now here's a shot of me with my one true love in front of this classic Viennese green-domed building-- Karlskirche. Now, go check it.
With Modernist Cuisine I waited a couple of years and ended up with a copy from the 6th printing run the advantage of this was that all errors picked up in the erratta had been corrected in the print copy. I am looking to get modernist bread soon and wondered if someone had purchased it recently to check or if someone knew of hand if they have printed any additional corrected runs
I'm thinking that one isn't supposed to add salt to meat which is about to be sous-vided. I have no idea from whence the idea came, nor whether it's correct.
Also I'm thinking that raw onion is ok in the sous vide bag, but not raw garlic (because it imparts a harsh flavour).
Either of these impressions have value?
Last year I had dinner at Belcanto in Lisbon and one of the dishes featured a "tomato water snow" or "tomato water cloud" (translated from the original Portuguese: "Nuvem/neve de agua de tomate") that I'm trying to replicate without success. Imagine a thick and solid foam of tomato water that immediately liquefies when you put in your mouth. The cloud was atop smoked fish and olive oil was drizzled over it.
I whipped a mixture of tomato water and albumin powder (2 tsp albumin, 2tbsp tomato water) along with a pinch of cream of tartar, getting to the stiff peaks point after some effort. Trying to dehidrate the foam even as low as 150F didn't work; the foam collapsed. I then tried the savory meringue approach with some sugar and salt. The result was indeed a meringue that tasted like tomato but completely different from what I had at Belcanto. What am I missing? I've attached a photo of the dish so you can see what the cloud looks like.
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