@MichaelNatkin: When making regular caramels, the reason to add the cream in step 4 is to stop the cooking of the sugar (called "décuire" in french) from step 3. The sugar mixture starts to deepen in color (caramelize), and when you add the warm cream, it stops it from cooking further, or even burning, basically. Stated another way, you cook the sugar until it caramelizes, and then you add the cream to stop it from cooking further...then you cook this to a specific temperature in order to get the soft caramel texture. Hope this helps!
Thanks everyone for your comments! Really interesting!
I like the same things everyone has mentioned.
This isn't a veggie, but I recently started doing plantain banana chips! very good! :)
I need to share my own double-yolk experience. I live in Paris. I often buy cartons of 30 eggs from our cheese/dairy vendor at the outdoor market. Two weeks ago, every single egg out of 30 had a double yolk. I couldn't believe it! The next time I talked to the vendor, I explained what happened & he said it was normal & that you'll find "twins" in the larger, longer eggs.
So, thanks to the previous comments for reassuring everyone that this is actually nature! And explaining why. Between you & my vendor, I feel no more fear with multiple double-eggs in the same carton! Not a freak thing after all.
In my opinion, this book is definitely worth it. I bought it in Paris (french version) & I tried one recipe so far. It tasted just like from the boutique! I'm not exaggerating! Great descriptions of the steps & the quantities were spot on (for the caramel au beurre salé). I highly recommend it.
Oui,oui...I count my blessings everyday! Thanks for your quick response. Will give it a try!
Thank you for sharing this recipe & Eileen's book. I'd love to try making these, but I have a question about a couple ingredients: do you know if sheet gelatine will work the same as powdered gelatin (at the same weight)? I stock sheet gelatin in my pantry....(cheaper to buy where I'm located). Also, I have glucose but not corn syrup. I'm guessing these would be interchangeable. Have any advice? Thanks! :)
I also used the recipe from Epicurius. It's a good one. I wrote a post about my first falafel-making experience - about a year ago. If you're interested, here's where you can find it:
I showed a few pictures of some of the steps & wrote a few conclusions about what I learned....fyi! Good luck & it's really easy to do at the end of the day! And so good!!
That's a great comment about the demi glace. I agree - a demi-glace is extremely rich and flavorful. However, I believe you still need to decant the stock (get rid of the bones & aromatics - onions, carrot, bouquet garni, etc, etc) before you start the reduction, which can take hours, for it to become a demi-glace. If you do that long reduction with all that stuff in it, the flavors are not as good as if you did it without them. There's a difference in taste -- that's what I was trying to say in my first comment. I'm still talking about fish stock in this case.
In fact, it is possible to over-cook a fish stock. If you let it go for several hours instead of stopping it after about 30-45 minutes, you get a really fishy tasting stock. It's not just because of the water evaporation either. If you add water back to it, it still tastes off. I'm speaking from experience on this one!
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