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I am a regular on multiple forums/message boards. Tried to get into yours tonight and am lost. I did get to the page that list various categories at one time. ]
But now I can not get back to the forums. It keeps taking me back to my profile.
Help.
Rabbit casserole sous-vide!!!
Rabbit seems to be the black beast of molecular cooking!!
everybody online seems to let you know that you get mushy texture if cook for to long ?
Can’t find water bath timetable and temperature table guidance online for that wonderfull piece of meat ” le lapin”.
Any advice from you guys on how to get it texture right ?
I am planning to do my mother’s recipe ” le lapin , moutarde and mushroom casserole”
Is it dangerous to cook mushrooms and cream below 70°c for long hours ?
I would like to know more and understand the cience and logic of the french fries recipe?
I tried it and is great so i would like to knw more about the reasoning in it!
Bonjour. J’ai des doutes que l’emballage sous vide, la dernière nourriture? meilleure récipient avec un peu de bouillon ou sec?.
Salutations de l’Espagne.