Discussion in 'Social Life, Food & Drink, Travel' started by kwilkinson, Apr 8, 2010.
WTF you guys. This book sucks. Last time I'm listening to Matt.
Actually it was foodguy! Damn him!
I usually try to do it like Julia does here (which is probably what douglas is thinking of...it is flat and thin)
Pepin's looks much more delicious, IMO. I like that she uses chopsticks though.
Wrong book, if youre being serious
I like that hers is done in 20 seconds and that she doesn't touch it with tools except to release that one stuck bit with a chopstick as she is moving it out of the pan.
I find it hard to replicate though...I don't think I get enough heat from my super cheap stove so often it doesn't cook fast enough (especially if I use 3 eggs instead of 2). The electric range in her video doesn't look all that great though...
I don't think he is. At least I hope he isn't.
The moving of the egg mixture to shorten the curd has a purpose hasn't it? Also, hers look overdone for my taste.
And seriously, +-1 minute shouldn't be a problem.
I think the only reason hers looks overdone is that she keeps it in the pan (and then puts it back in the pan) while she is talking about it. When you see it done elsewhere it is not so done. And I think the shaking takes care of the curd.
pepin's one is prettier and imo a better texture. i think tomorrow i'll try it with clarified butter
Oh shit... Posted from my phone..Didn't see the Sarah McGlaughlin part. haha
I'm a bit late here, but I would just like to say that vinegar can be made at home pretty easily by following these two steps:
1. Open bottle of wine.
2. Wait a few weeks.
The acetic acid that turns vin into vin aigre is produced through ethanol oxidation.
Using the Ducasse method of cooking some rib-eyes tonight. Once again, thanks for the recommendation. Wish me luck.
Can be done a lot faster by:
1. Opening a bottle of wine
2. Dipping some strands of uncooked pasta in it
Will the high alcohol content of port make a difference?
Separate names with a comma.