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By mixmaster b
I am interested in getting some cookbooks that cover the basics of pastry and baking--not bread, necessarily, but dessert, cakes, cookies, etc. I searched a few other cookbook threads but did not have luck on finding books on pastry.
My interest is in fairly classic French and European style baking, and I need a book that covers technique. Pictures would also be much appreciated--I like both the step by step pix or great pictures of the end product.
Right now, I have Desserts and Chocolate Desserts by Pierre Herme. (I love these and have had good results from the recipes, but feel I should start with a more classic approach.) La Varenne Pratique has provided some good starting points, but I would like to find a book with more focus on baking.
I was thinking about the Payard book. Any comments? Suggestions would be much appreciated! In case it applies, I am a home cook and am slightly more skilled than a total beginner.
Thanks!
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By Anonymous Modernist 760
Thanks for putting up this forum 🙂
I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
Thanks
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By liuzhou
Congratulations are due to Fuchsia Dunlop, whose "Food of Sichuan" has just been published in a Chinese language version - a rare honour here. I've ordered a couple of copies as gifts for local friends who loved the Engish version, but struggled with some language issues.
《川菜》，
中信出版社。
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By PedroG
Utilization of meat leftovers from sous-vide cooking
Sometimes when you buy a nice cut of meat, your eyes are bigger than your and your beloved's stomach. So what to do with the leftovers?
In Tyrolia (Austria) they make a "Gröstl", in Solothurn (Switzerland) they make a "Gnusch", in the Seftigenamt (a region in the Swiss canton Berne) they make a "Gmüder", and we (Pedro and SWAMBO) make a varying concoct using ideas from all of the three. We call it "Gröstl", but it is not necessarily a typical Tyrolean Gröstl, and it is different each time, and we usually do not top it with a fried egg as they do in Austria.
Ingredients
All your meat leftovers
Onion (compulsory)
Any hard vegetable (we prefer celery stalks, or zucchini)
Any salad (iceberg lettuce or endive/chicory or any other salad leaves, may contain carrot julienne)
Fried potatoes, or alternatively sweetcorn kernels
Sherry or wine or bouillon or the gravy you preserved from your last LTLT.cooked meat for simmering (I usually prefer Sherry)
Eventually some cream (or crème fraîche)
Salt, pepper, parsley, caraway seeds (typical for Tyrolean Gröstl), paprika, condiment (in Switzerland we use "Aromat" by Knorr, which contains sodium chloride, sodium glutamate, lactose, starch, yeast extract, vegetable fats, onions, spices, E552)'
vegetable oil (I prefer olive oil)
Mise en place
cut your meat in small cubes or slices
cut the onion(s) not too fine (place the first cut below your tongue to avoid tearing during cutting)
cut the vegetables about 3-4 mm thick
cut the salads to pieces smaller than 4 cm, distribute on the cutting board and season deliberately
cut the potatoes to 1 cm cubes
place 3 heavy skillets with ample oil on the stove
Cooking
in skillet 1, stir-fry the onions, add the hard vegetables still stir-frying, add salad, add sufficient liquid (Sherry or wine or bouillon or gravy) for simmering under a cover until soft. If desired, reduce heat and add some cream at the end.
in skillet 2, stir-fry the potatoes until soft (in case of sweetcorn kernels, add to skillet 1 after stir-frying and use skillet 2 for skillet 3)
in skillet 3, as soon as the vegetables and the potatoes are soft, sear the meat in just smoking oil for 30-60 seconds, then add to skillet 1
Serving
You may mix the potatoes with the vegetables and meat to make a rather typical Gröstl, or serve the fried potatoes separately; we prefer the latter, as the potatoes stay more crunchy.
Do not forget to serve a glass of good dry red wine!
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By PedroG
Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms
Ingredients for 2 servings
about 400g well marbled Brisket
3 tablespoons rice bran oil or other high smoke point oil (grapeseed oil)
3 tablespoons extravirgin olive oil
3 tablespoons Cognac (brandy)
2 small onions, finely diced
½ yellow or red bell peppers cut into strips
90 g mixed mushrooms
100 ml of gravy from last Brisket (or concentrated stock)
1 teaspoon mustard, Dijon type
1 teaspoon paprika mild (not spicy!)
1 medium pickled cucumber cut into thin strips
2 tablespoons parsley, finely chopped
approx. 120g sour cream with herbs
Sous Vide - cooking
Marinate brisket with Mexican style (medium hot) marinade in the vacuum bag for at least 3 days at 1 ° C, cook sous vide 48 hours at 55.0 ° C.
Preparing the sauce
At a moderate heat sauté onions in olive oil, add peppers (preblanched in the microwave oven for 2-3 minutes) and mushroom mixture, stir-fry, remove from heat and add the gravy. Add pickled cucumber, pepper, mustard and cognac. Put on very low heat, add sour cream and keep warm, but do not boil as the cream will separate. Remove the brisket from the bag, cut into strips (about 8x10x35mm), sear very quickly in smoking-hot rice bran oil, add the meat and the parsley to the sauce.
Serving
Serve on warmed plates. Typically served with spätzle (south German) or chnöpfli (Swiss).
And don't forget a glass of good red wine!
Enjoy your meal!
Pedro
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