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italian meringue/ stability problem

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Hi!
I use italian meringue for toping lemon tart, and for baked alaska desert in my restaurant. I have no problem with it when its served in 1-2 hours. When I do it ahead, a few hours before serving, and keep the meringue in fridge it leaks a bit and becomes porous/ the tiny bubbles become much larger and it is no longer a light mouse/marshmallow texture I like. Do I overbeat it or is my syrup not hot enough? What is a proper technique? I know people store it in a fridge for hours with good result.

So just tried Romanesco Broccoli for the first time

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A revelation. Also known as broccoflower. We got a small head of it for our cropshare and my friend had given it to me since she's not as adventurous and was put off by the alien spores appearance. I just used what i know about other similar textured vegetables (thanks jacob!) and just roasted it in some olive oil salt and black pepper until it started getting browned.

The texture was unlike anything else, and the taste was incredible. It will be hard to look at roasted broccoli and cauliflower the same again. Please go out and try it!!!

Oven roasted potatoes success

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Dear Chef Burton,

Just wanted to post that I made your oven roasted potatoes and they were delicious.  Thank you so much for your guidance.  I served these to my friends and family and they loved them.

Keep posting these great videos.  As an aspiring home chef, I have learned so much from you.  Again, many thanks, and happy cooking!
 

Components of a glaze

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Hey everyone. With the holidays coming I was wondering I anyone wanted to share ideas and ratios on glaze ideas for meats. I've stumbled into good results in the past but a little bit of direction would be cool. Last year I did a bourbon maple glaze, i would like to try it again this year. Anything to look out for?

International Tea Party

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So my wife and I are putting together an "international high tea" meal for some friends of ours. We are highlighting British, Indian, Chinese, and Japanese styles of tea. With each tea we are going to serve one traditional sweet and one savory item to highlight the tea style. These munchies are going to be small individual items, but I am unsure about how much of each item should be made. As the items are kind of a buffet style h'orderve, I was sure how many of each item should be made. Does anyone have any good ideas about how many pieces of each would be a safe amount to make?

Steel cut oats

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I'm in love. My friend mentioned these a LONG time ago and I never tried them until this morning. The long cooking time always put me off for breakfast stuff, but i decided to try it with my rice cooker. I had some stuff i wanted to try. 4:1 milk, some apple pie spice, diced organic fuji apple, pinch of salt and pad of butter. Walked away, did my 33 minute workout, came back, breakfast was done. It will be hard to go back to rolled oats after this.

The Bonito Blues

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  There is a fish called Bonita which I recall being a mild flavored tuna type of fish.  Well, I saw a fish at my favorite shop called a Bonito.  The man behind the counter did not speak English well, so I told him that I wanted the whole fish (about 4 lbs.).  I asked him to filet it, and that I wanted to keep the frame and head.   

Farmer's Marketing and Cropsharing tips

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Hey all. The season is upon us (at least here in USA, and I suppose northern hemisphere) for farmer's markets and cropshares. I just wanted to post some tips for people who may be new to the idea of coming home with a basket full of veggies they may never heard of and don't know what to do with. Even as an experienced cook, last year (our first year with our cropshare) was overwhelming for me.

Catering Environment Questionnaire

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Hey guys, I'm new on here but in need of your help. First off, I've been working part and full time in kitchens for the last 6 years whilst being a full time student.
 

Did Thomas Keller make a mistake?

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So Chef Keller has a video demonstration sponsored by Epicurious where he shows how to make gnocchi. The video is here: https://www.youtube.com/watch?v=rQYXPfWO2Sw

It's not the traditional Italian style where baked potatoes are combined with eggs and flour, but instead seems to involve making almost a sort of roux (using water instead of milk) to make the gnocchi dough. Chef cooks this in a pan until it pulls away from the sides slightly and then puts it into a pastry bag to form the gnocchi.

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