tag:blogger.com,1999:blog-8636267671188212336.comments2023-12-03T00:24:51.143-08:00Modernist FoodieUnknownnoreply@blogger.comBlogger34125tag:blogger.com,1999:blog-8636267671188212336.post-86394860142106515142021-11-26T04:22:26.464-08:002021-11-26T04:22:26.464-08:00Thank you for sharringThank you for sharringMichelle Sommerhttps://www.michellesommer.com/noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-38472372212476892652021-05-28T18:46:27.167-07:002021-05-28T18:46:27.167-07:00Thanks for sharing such an informative post.Thanks for sharing such an informative post.parciparlahttps://www.blogger.com/profile/02960710037265564170noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-76422087347738208682020-12-15T10:18:30.174-08:002020-12-15T10:18:30.174-08:00Thank you for the specific directions! I really w...Thank you for the specific directions! I really wanted to make this but the ingredients were vauge.Robinhttps://www.blogger.com/profile/09283742130890608994noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-41169700832144019762020-06-27T14:40:42.477-07:002020-06-27T14:40:42.477-07:00Super easy in the vitamix. I've made this rec...Super easy in the vitamix. I've made this recipe several times and have settle on this: 1 cup (80% white wine, 20% white wine vinegar), 1 large shallot (rough chop, it's going into the vitamix afterall), 2 tbls. fresh taragon, then (obviously) 2 sticks butter.Unknownhttps://www.blogger.com/profile/00502507967204151732noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-82216579598062851992020-03-06T01:41:04.490-08:002020-03-06T01:41:04.490-08:00Great work. I really favor your blog. Keep continu...Great work. I really favor your blog. Keep continuing to write down a blog a lot of like this. I mentioned here <a href="https://bestcommercialsforu.com/best-commercial-immersion-blenders/" rel="nofollow">high grade commercial immersion blender reviews</a>, I hope it helps to all.<br /><br />Shruti Sharmahttps://bestcommercialsforu.com/noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-85399820907440102862019-11-08T09:11:50.530-08:002019-11-08T09:11:50.530-08:00I would highly recommend using pure chuck, ground ...I would highly recommend using pure chuck, ground twice through a medium die. Ensure you have enough fat in the mix to max that flavor (I sometimes also add bone morrow to up the juiciness - just pop it out of the bone ring when it’s chilled) - done season the mince mix, but rather generously season only the outside of the patties just before they go onto the grill :)Struhttps://www.blogger.com/profile/08085154407068130305noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-77311665219936745252019-05-19T20:24:31.593-07:002019-05-19T20:24:31.593-07:00I love my old school sous vide supreme. I have a n...I love my old school sous vide supreme. I have a newer anova stick kind -but I like the sous vide supreme better - much easier to work with in my opinion.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-88689060297486324782016-09-07T21:20:25.841-07:002016-09-07T21:20:25.841-07:00Yes as above, do you have records on the reduction...Yes as above, do you have records on the reduction amount, eg 300 ml and also what temp was the reduction when you added it to the eggs. THanksAnonymoushttps://www.blogger.com/profile/10831416033148980599noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-73622525583483299232015-12-26T06:37:08.488-08:002015-12-26T06:37:08.488-08:00I just made this last night for Christmas dinner w...I just made this last night for Christmas dinner with some lobster stuffed beef tenderloin. It was great! A lot easier than using the double boiler. Thank you!Tomhttps://www.blogger.com/profile/11007259355142832423noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-49839216504463732602015-10-11T06:50:19.630-07:002015-10-11T06:50:19.630-07:00Hi, what are the amounts of the ingredients?Hi, what are the amounts of the ingredients?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-87649331116540203252015-06-02T18:56:27.741-07:002015-06-02T18:56:27.741-07:00A stick of butter is 1/2 a cup!A stick of butter is 1/2 a cup!Doreenhttps://www.blogger.com/profile/10418417690080622688noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-91368893307504607112015-04-13T03:30:17.310-07:002015-04-13T03:30:17.310-07:00Hi from the UK. When you say a stock of butter, wh...Hi from the UK. When you say a stock of butter, what weight is that? A stick of butter isn't a recognised term in the UK.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-48100059263332449852015-02-18T14:37:23.862-08:002015-02-18T14:37:23.862-08:00That's great to hear. I'm glad you found i...That's great to hear. I'm glad you found it useful. Happy cooking!Thought For Foodhttps://www.blogger.com/profile/05133856192018305474noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-3768126291975571802015-02-18T14:21:51.652-08:002015-02-18T14:21:51.652-08:00I've made your recipe a couple times. Worked p...I've made your recipe a couple times. Worked perfect each time. Searched Vitamix website for a Bearnaise recipe and ......nothing. Thanks for taking the time to share.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-421281663949507872014-06-18T11:46:30.008-07:002014-06-18T11:46:30.008-07:00Yum, this looks so good! Gotta love sous vide!Yum, this looks so good! Gotta love sous vide!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-805385175345698262014-02-25T01:22:15.954-08:002014-02-25T01:22:15.954-08:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-25869359132675075982014-02-24T21:25:13.457-08:002014-02-24T21:25:13.457-08:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-73711765285102622882014-02-24T21:22:30.152-08:002014-02-24T21:22:30.152-08:00This comment has been removed by the author.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-74532141326078932892014-01-02T20:05:51.480-08:002014-01-02T20:05:51.480-08:00Just completed a meal with leg of goat. I used a d...Just completed a meal with leg of goat. I used a different mixture of herbs going with rosemary, thyme, salt, pepper, and a couple tablespoons of olive oil. Then cooked at 131 for 27 hours and seared it in a pan using ghee. It came out perfectly. Served it with a mint pesto and made a gravy from the bag juices, wine, thyme, balsamic glaze, and butter. Thanks so much for posting! Michaelnoreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-77780388143547197882013-12-10T11:55:15.811-08:002013-12-10T11:55:15.811-08:00Over-oxygenation can potentially oxidize wine into...Over-oxygenation can potentially oxidize wine into vinegar more quickly than desired. Also, you cannot off-gas sulfur. If you are referring to sulfur dioxide, they are typically found in lower quality wine in the form of sulfites to serve as antioxidants. Oxygenation may partially oxidize some of this into sulfates and knock out some of the foul tastes of the sulfites. However, sulfites are totally soluble and cannot be release by simple off-gassing unless the wine is sufficiently acidic.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-65792614378154020212013-10-27T23:56:38.660-07:002013-10-27T23:56:38.660-07:00This comment has been removed by a blog administrator.Anonymoushttps://www.blogger.com/profile/11453588303093305322noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-27765132002646605622013-10-17T02:01:39.381-07:002013-10-17T02:01:39.381-07:00This comment has been removed by a blog administrator.teanagahttps://www.blogger.com/profile/18117613933010362316noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-88469412903600016572013-09-28T00:51:36.185-07:002013-09-28T00:51:36.185-07:00There is a myth that white wine does not need to b...There is a myth that white wine does not need to be aerated. This is simply not true. Although some of the most knowledgeable wine enthusiasts have thought the same thing, aeration does improve the bouquet, taste, and texture of white wine. With this in mind, Vinturi offers an aerator for white, as well. While it operates on the same principle, it has different internal dimensions because the white requires a different mixture with air to taste the way the winemaker intended.<br /><br /><a href="http://www.lovino.com.au/wine-accessories/" rel="nofollow">wine aerator</a><br /><br />alfredhttps://www.blogger.com/profile/01349478311612577696noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-19911237962190251572013-09-15T23:04:22.687-07:002013-09-15T23:04:22.687-07:00This comment has been removed by a blog administrator.Anonymoushttps://www.blogger.com/profile/05968147165132259029noreply@blogger.comtag:blogger.com,1999:blog-8636267671188212336.post-85347165102755159592013-09-10T07:24:27.361-07:002013-09-10T07:24:27.361-07:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.com