Comments on: New York Culinary Experience Technique-a-thon: Pressure Cooking Eggs, Super Rich Sorbet, N'Stuff http://www.cookingissues.com/2009/10/06/new-york-culinary-experience-technique-a-thon-pressure-cooking-eggs-super-rich-sorbet-nstuff/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: al-3roos http://www.cookingissues.com/2009/10/06/new-york-culinary-experience-technique-a-thon-pressure-cooking-eggs-super-rich-sorbet-nstuff/#comment-2597 Fri, 06 Nov 2009 21:09:12 +0000 http://www.cookingissues.com/?p=2146#comment-2597 thanx

منتدى العروس

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By: Dave A http://www.cookingissues.com/2009/10/06/new-york-culinary-experience-technique-a-thon-pressure-cooking-eggs-super-rich-sorbet-nstuff/#comment-2596 Sat, 10 Oct 2009 14:29:19 +0000 http://www.cookingissues.com/?p=2146#comment-2596 Something one of the interns figured out: If you don’t salt the yolks enough, they deflate. The salt must be helping out the protein structure.

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By: Matthew Adams http://www.cookingissues.com/2009/10/06/new-york-culinary-experience-technique-a-thon-pressure-cooking-eggs-super-rich-sorbet-nstuff/#comment-2595 Sat, 10 Oct 2009 13:33:30 +0000 http://www.cookingissues.com/?p=2146#comment-2595 Oh, I also beat the first batch too much, and they puffed up and deflated, even though cooled slowly. The second batch I just blended gently with a fork, trying not to get too much air in, and they worked just fine.

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By: Matthew Adams http://www.cookingissues.com/2009/10/06/new-york-culinary-experience-technique-a-thon-pressure-cooking-eggs-super-rich-sorbet-nstuff/#comment-2594 Sat, 10 Oct 2009 13:31:24 +0000 http://www.cookingissues.com/?p=2146#comment-2594 Just tried the pressure-cooked eggs. Unbelievable, and so simple.

I actually put them inside a parchment muffin case inside the ramekin, as they are easier to release.

I tried them with topped with a fried quail’s egg, and a few grains of maldon sea salt, and a tomato concasse.

I was wondering if the quail’s egg would be killed by the flavour of the “bread”, but instead it seems to enhance the richness of the whole thing.

They seem to keep better in the fridge, under clingwrap (i.e. they are egg-like not bread like in that sense).

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By: inigoaguirre http://www.cookingissues.com/2009/10/06/new-york-culinary-experience-technique-a-thon-pressure-cooking-eggs-super-rich-sorbet-nstuff/#comment-2593 Thu, 08 Oct 2009 15:13:06 +0000 http://www.cookingissues.com/?p=2146#comment-2593 Thanks a lot for the quick reply! will definetly try!

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By: Dave A http://www.cookingissues.com/2009/10/06/new-york-culinary-experience-technique-a-thon-pressure-cooking-eggs-super-rich-sorbet-nstuff/#comment-2592 Thu, 08 Oct 2009 14:50:59 +0000 http://www.cookingissues.com/?p=2146#comment-2592 All you do is mix the baking powder and egg yolks together with a fork (also add some salt), put them in ramekins, and pressure cook them. The pressure cooker does the steaming. You should put a trivet in the bottom of your pressure cooker to lift the ramekins above the water line so boiling water doesn’t spit into them. The only problems we have had are when people release the pressure on the cooker instaead of leeting it come down naturally (the yolks expand then deflate), or when the pressure cooker was started with hot water (same thing happened but we aren’t sure why, could be a fluke, we are checking today), or when the yolks have too much air incorporated (like when blended with a vita-prep). We are running more tests to see what can go wrong. I’ll post them to comments.

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By: Dave A http://www.cookingissues.com/2009/10/06/new-york-culinary-experience-technique-a-thon-pressure-cooking-eggs-super-rich-sorbet-nstuff/#comment-2591 Thu, 08 Oct 2009 14:46:29 +0000 http://www.cookingissues.com/?p=2146#comment-2591 Double Acting. I don’t know if it makes a difference.

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By: inigoaguirre http://www.cookingissues.com/2009/10/06/new-york-culinary-experience-technique-a-thon-pressure-cooking-eggs-super-rich-sorbet-nstuff/#comment-2590 Thu, 08 Oct 2009 11:19:45 +0000 http://www.cookingissues.com/?p=2146#comment-2590 Hi there, i really loved the idea of preassure cooked egg-buns, but i don’t quite get it, do you use a preassure cooker and you steam the buns?
i think i’m missing something
cheers!

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By: Joe MacBu http://www.cookingissues.com/2009/10/06/new-york-culinary-experience-technique-a-thon-pressure-cooking-eggs-super-rich-sorbet-nstuff/#comment-2589 Thu, 08 Oct 2009 02:42:50 +0000 http://www.cookingissues.com/?p=2146#comment-2589 What type of baking powder did you use for the yolk bread? Does it make a difference?

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By: jeremiah bullfrog http://www.cookingissues.com/2009/10/06/new-york-culinary-experience-technique-a-thon-pressure-cooking-eggs-super-rich-sorbet-nstuff/#comment-2588 Wed, 07 Oct 2009 03:40:00 +0000 http://www.cookingissues.com/?p=2146#comment-2588 longest. post. ever.
Thanks for the idea! i.e. cooking souffle in the pressure cooker
Keep up the cool shit peoples

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