Comments for Oven-Dried Tomatoes

Comment on Pear, Caramelized Genoa Bread, Chocolate Veil by enassar

enassar — Wed, 03 Apr 2013 02:43:16 +0000

Thanks for the tip Niall. It makes sense. I’ll give it a shot next time I’m doing a similar preparation.

Comment on Pear, Caramelized Genoa Bread, Chocolate Veil by Niall

Niall — Wed, 03 Apr 2013 01:11:20 +0000

Hi, I found your blog via eGullet. I just wanted to say for caramelising the Genoa bread, an alternative method is to make caramel, pour onto a greased silicone sheet, let harden, then process to a powder. You can then brush clarified butter lightly onto each cake rectangle and roll it around in the caramel powder to coat. Then just (re)caramelise them on a hot pan. The chocolate veil is beautiful in this recipe, thank you for sharing.

Comment on French Laundry: ‘Coffee and Donuts’ by Dingle Fairy

Dingle Fairy — Tue, 02 Apr 2013 03:28:05 +0000

Oh snap, those look really good.

Comment on French Laundry: ‘Coffee and Donuts’ by traceinthekitchen

traceinthekitchen — Tue, 02 Apr 2013 02:51:37 +0000

these look soo yummy! nothing better than a frothy coffee with a fresh donut.

Comment on Pear, Caramelized Genoa Bread, Chocolate Veil by Mihai Lambru

Mihai Lambru — Tue, 12 Mar 2013 06:14:09 +0000

Yeah, I was afraid you’re gonna say that

Comment on Pear, Caramelized Genoa Bread, Chocolate Veil by enassar

enassar — Mon, 11 Mar 2013 14:46:01 +0000

I’m sure some other hydrocolloid (or combination) would work, but I’d be concerned about the flexibility of the “veil”. Agar might do the trick, but it usually produces very brittle gels so it might not “drape” properly. Low-acyl Gellan made a flexible and sturdy layer.

Comment on Pear, Caramelized Genoa Bread, Chocolate Veil by Mihai

Mihai — Mon, 11 Mar 2013 07:02:45 +0000

Hi. Do you think that using other gelling agent (like agar) would make for that excellent chocolate layer?

Comment on Under Pressure: Fried Pig Tail, Deviled Quail Egg, Beans and Sauce Ravigote by John Spitzer

John Spitzer — Thu, 14 Feb 2013 16:25:19 +0000

Regarding the sauce, for next-day leftovers I took an egg yolk and beat the ravigote slowly into it. Thanks to the lecithin in the yolk it emulsified beautifully while making the sauce a bit more yellow as well. Then I added chives (as in the picture in the book). Much better sauce in my opinion!

Comment on Under Pressure: Fried Pig Tail, Deviled Quail Egg, Beans and Sauce Ravigote by enassar

enassar — Tue, 12 Feb 2013 02:17:32 +0000

Hey John, thanks for stopping by my blog. I totally agree with you about hocks Vs. trotters. Interestingly enough the “trotter” recipe (Pied de Cochon) that Keller has in his Bouchon book uses hocks as well for that same reason. I’ve made it a while back and it is very nice. As for the sauce, I am not sure, the one in the book could be maybe better emulsified or something.

Comment on Under Pressure: Fried Pig Tail, Deviled Quail Egg, Beans and Sauce Ravigote by John Spitzer

John Spitzer — Tue, 12 Feb 2013 00:11:25 +0000

Nice post. Made Keller’s tails over the weekend and looks like we had similar experiences. Noticed that the tails that I had were quite a bit heavier than his (average of 220g vs 125g for Keller) and they included that fatty chunk from the the back like yours (which we picked out when eating – your method no doubt results in a more elegant and edible product). Also happy to see that my sauce looked a lot like yours. The sauce pictured in Keller’s book does not in fact match the recipe – looks more like a Bernaise. Hate when they do that!

BTW, I’ve made trotters in the sous vide before and they worked fabulously. One minus is the skin will rip, so simply score the trotter in advance and you should be fine. I’m also giving up feet for hocks. Feet have about a thimble full of meat in total and not worth the trouble IMHO, whereas hocks are chock full of tasty meaty morsels.