Comments for Sous Vide Australia

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 [...]

Comment on Butter poached lobster, so devine! by admin

admin — Thu, 24 Feb 2011 11:34:51 +0000

Fresh green peas would be just as nice for the puree and to garnish. This would give the dish a lovely sweet finsh and you could use a mix of peas in and out of pods as garnish.

Comment on Butter poached lobster, so devine! by Jane

Jane — Thu, 24 Feb 2011 02:03:46 +0000

I was so totally there with you…until you mentioned the brussel sprouts. Any suggestions on other vegetables to include?

Comment on Chicken and Pistachio terrine by admin

admin — Fri, 18 Feb 2011 12:45:49 +0000

Please define terrine for me, in this dish all fo the mussels are romved sliced and pressed together (by vacuum) with a selection of other ingredients.

Dale

Comment on Mitchells Veiw at Lilydale by admin

admin — Fri, 18 Feb 2011 12:42:38 +0000

I will be doing some short courses with Swinbourne Prahran this year and will use face book and twitter to publish the dates.