Comments for Sous Vide Australia

Comment on The Smoking Gun by SQUATTERS BREAKFAST BREW | T-SQUAT.COM

SQUATTERS BREAKFAST BREW | T-SQUAT.COM — Fri, 04 May 2012 07:23:21 +0000

[...] 7. Pack The Smoking Gun with Whisky Barrel Oak chips for [...]

Comment on One power point, 300 perfectly poached eggs! by Simon houlding

Simon houlding — Fri, 27 Apr 2012 10:16:49 +0000

Dale

Thanks I’m going to try some this weekend I’ll let you know how I get on and post you a pic if successful !

Simon

Comment on One power point, 300 perfectly poached eggs! by admin

admin — Mon, 13 Feb 2012 11:31:38 +0000

Hi Simon
63 C eggs are worth a try. Crack them out of the shell as if they were a raw egg on to a napkin, then take up Hestons recipe from there.

Kind regards

Dale Prentice

Comment on One power point, 300 perfectly poached eggs! by simonh1

simonh1 — Sun, 12 Feb 2012 22:06:19 +0000

Hi i’m wondering if you could give me some advice…..i’ve been trying to perfect a recipe for scotch eggs by heston blumenthal in which you boil egg for just 2 mins from simmering point and then try and peel the eggs but to no avail,they just split where i can’t take the shell off,the tip he suggests is peeling them under running cold water after a 15 min cooling period in iced water to stop the cooking process.

The eggs are then wrapped in a thin sausagemeat case and coated in flour/egg/breadcrumbs before deep frying,the yolk should still be runny when the scotch egg is cut.Anyway my point is i wondered if the technique you are using here if you thought that i could use instead of my failed attempts at peeling such delicate eggs.

I have a sous vide water bath,do you vaccuum seal the eggs?how easily do they come out of the shell once cooked?and do you think they would suffer a little more cooking wrappd in the sausagemeat casing?would be great to hear your comments as ive tried the recipe 3 times and many eggs in the bin….

Comment on The Smoking Gun by Wild Degustation: Bistro Dom, Devour Dessert Bar and Natural Selection Theory Wine | The Hungry Australian

Thu, 01 Dec 2011 12:47:54 +0000

[...] work out how they got the smoke under the glass dome until I googled it and came up with the sexy Polyscience Smoking Gun. I now want one of these for Christmas (along with a red Kitchen Aid, a Olympus macro lens, a [...]

Comment on Chicken and Pistachio terrine by Robby

Robby — Mon, 04 Jul 2011 19:24:45 +0000

French Website and look, they are not what u call a terrine, it called evolution, when they wrote the Larousse, the sous vide and vac was not invented yet.
http://imworld.aufeminin.com/dossiers/D20091202/terrine-foie-gras-368×534-1-113855_L.jpg
http://visualpalate.typepad.com/.a/6a00d8341ebb5d53ef01157199e9e4970b-500wi

Suggestion, instead of looking the Larousse, first look Master Artusi pellegrino and his book, and then look Caterina de Medici Text and then look larousse.

Hope can Help too

Robby

Comment on One power point, 300 perfectly poached eggs! by JP

JP — Sun, 15 May 2011 11:15:38 +0000

Amen, couldn’t be easier really – http://tinyurl.com/6k2hbew

Comment on Chicken and Pistachio terrine by Alain Peyrun-Berron

Alain Peyrun-Berron — Thu, 14 Apr 2011 19:29:36 +0000

Hello Dale
I will refer to the Larousse gastronomique.A terrine is a “deep dish with straight sides ” it is traditionally in glazed earthenware or other material.
The cooking process is in oven and terrine is put in double boiler (bain -marie)during cooking process.
Hoping it help. APB

Comment on One power point, 300 perfectly poached eggs! by Foodies Heaven

Foodies Heaven — Thu, 31 Mar 2011 11:24:15 +0000

I have to have one even if it is just for perfect poached eggs, my 4 yr old daughter has two every day from our chickens we keep in the garden.

Comment on Instanta SV 38 by One power point, 300 perfectly poached eggs! | Sous Vide Australia

One power point, 300 perfectly poached eggs! | Sous Vide Australia — Mon, 28 Mar 2011 06:08:53 +0000

[...] Instanta SV 38 [...]