Jump to content
  • 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.

Edit History

Tropicalsenior

Tropicalsenior


addition

@chromedomeI do use coarse salt in my brining, in fact it's the only thing I use. I was just worried about mixing it with a nitrite powder. When we first moved down here, I was delighted to find a coarse salt in a package in the grocery store. I came home and set up a batch of dill pickles, which we couldn't get down here either. Within 2 days I had the most vile mess that you've ever smelled. I read the label on the package that I had bought and it was called Sal Inglaterra (English salt). When I was finally smart enough to read the dictionary I found out that I had bought Epsom salts. Not recommended for dill pickles!

BYT, it is supposed to reach 85 degrees here this afternoon.

Tropicalsenior

Tropicalsenior


addition

@chromedomeI do use coarse salt in my brining, in fact it's the only thing I use. I was just worried about mixing it with anitrite powder. When we first moved down here, I was delighted to find a coarse salt in a package in the grocery store. I came home and set up a batch of dill pickles, which we couldn't get down here either. Within 2 days I had the most vile mess that you've ever smelled. I read the label on the package that I had bought and it was called Sal Inglaterra (English salt). When I was finally smart enough to read the dictionary I found out that I had bought Epsom salts. Not recommended for dill pickles!

BYT, it is supposed to reach 85 degrees here this afternoon.

Tropicalsenior

Tropicalsenior

@chromedomeI do use coarse salt in my brining, in fact it's the only thing I use. I was just worried about mixing it with anitrite powder. When we first moved down here, I was delighted to find a coarse salt in a package in the grocery store. I came home and set up a batch of dill pickles, which we couldn't get down here either. Within 2 days I had the most vile mess that you've ever smelled. I read the label on the package that I had bought and it was called Sal Inglaterra (English salt). When I was finally smart enough to read the dictionary I found out that I had bought Epsom salts. Not recommended for dill pickles!

  • Similar Content

    • By Bernie
      I have a nice recipe for Lamb shanks Rogan Josh. The recipe uses Greek style yogurt and stock along with the various spices and a long slow braise (3 hrs plus)
      7 out of 10 times the result is that the sauce has the appearance of having split the yogurt from the stock.
      It does not seem to affect the flavor at all, its just the appearance.
       
      Is this the result of cooking at too high a temperature at some stage during the cook?
    • By Mullinix18
      I dont believe that any English translation of Carêmes works exist. An incomplete version was published in 1842 (I think) but even the that version seems lackluster for the few recipes it does cover. I think it's time the world looks to its past, but I don't speak great French and it's a huge task to undertake. I hopefully plan on publishing this work and anyone who helps me will get a very fair cut, and if we decide not to publish it, I'll put it out on the internet for free. I'm working in Google docs so we can collaborate. I'm first cataloging the index to cross reference the pre-existing incomplete English version to give us a reference of what yet needs to be done, and from there we will go down the list of recipies and Translate them one by one. Simple google translate goes only so far, as it is 1700s French culinary terms and phrases being used. I'd like to preserve as much of Carêmes beautiful and flowery language as possible. Who's with me? 
    • By Arlene13
      Posted 1 hour ago My truffles are cracking and leaking even when dipped at room temperature. 
      I am so frustrated! Also some centres are too soft to dip unless chilled or frozen, suggestions? Also anyone have a good butterscotch truffle recipe with no icing sugar or cream cheese involved?
      thank you!
    • By pastrygirl
      I have a slab of stone, I think it’s quartz, that I stored in my garage over the summer. The garage is kind of gross and buggy, there used to be a ton of old books in there so there were silverfish and the spiders who eat them. I don’t store paper goods out there but I figured stone would be safe. Yesterday I dusted off the bug poo and dragged the stone into the kitchen. Now I’m noticing tiny little perfections all over it, little spots where the stone has been etched into and catch when I run a fingernail across. I’m pretty sure they weren’t there in May. Is bug poo caustic enough to cause this? Or am I imagining things?
    • By Mullinix18
      I have seen referenced in several places on the internet, including Wikipedia, a stat about escoffier recommending 40 minutes for scrambled eggs in a Bain Marie. I cant find where this number is from. On Wikipedia it refers to the book I currently own, the "Escoffier le guide culinaire" with forward by Heston Blumenthal by h. L. Cracknell...specificly page 157 for the 40 minute cooking time of scrambled eggs but it's not in my book on that page! Even tho there is the recipe for scrambled eggs on that page... I've seen the 1903 first edition online.. And it's not in there either.... Where is this number from?? Id like to know in case there is some even more complete book or something out there that I'm missing. Any help would be much appreciated. Thank you. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×