The Whisk – Stiff Peaks With Egg Whites And Whipping Cream In About 60 Seconds

The Whisk – Stiff Peaks With Egg Whites And Whipping Cream In About 60 Seconds

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Making stiffened egg whites and whipped cream is easy using a whisk. I beat 2 egg whites to have stiff peaks in about 1 minute. I was able to beat about 3/4 cup of whipping cream to make whipped cream in about 1 minute. This was exciting.

Note: 1) rapidly move the whisk back-and-forth (to-and-fro) (side-to-side), 2) Jacques Pépin used soft peaks in one of his chocolate soufflés (maybe since stiff peaks only remain smooth in the bowl if something similar to sugar is added to the egg whites; egg whites without sugar that make stiff peaks may break apart in the mixing bowl; maybe the albumen changes without adding more air to the egg whites)

Egg Whites With Stiff Peaks

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Whipped Cream (A Little Too Stiff)

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Chili Con Carne Of Jacques Pépin

Chili Con Carne Of Jacques Pépin

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Note: 1) the chili is more flavorful after being refrigerated overnight

This chili Con Carne is great. The recipe is interesting because it uses scallions and a lot of garlic. Simmering scallions in things similar to gumbo is popular in Louisiana. Chili is supposedly Texan cuisine because chili con carne supposedly originated in Texas. There must be some Cajun or Creole people in Texas where this recipe was created, because I thought it was the French version. Jacques Pépin says that this recipe is from San Quentin, a prison in California.

The chili is light. The flavor of the chili is mild. When the garnishes are added the flavor of the chili came to life. The contrast between the chili and red onions, cilantro, and Monterey Jack cheese is very exciting. The proportions that Jacques Pépin gives for the garnishes puts a salad on the top of the chili. If someone adds the salad, the chili is very exciting. I browned the meat and added the liquid from deglazing the pan to the water used in the recipe.

Download The Recipe:

Chili Con Carne Of Jacques Pépin

Caramelized Sea Scallops Part 1

Caramelized Sea Scallops Part 1

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These scallops were very exciting. This recipe is in the cookbook Ad Hoc At Home by Chef Thomas Keller. I made this without closely reading the recipe. The idea is to heat the clarified butter over medium-high heat until the butter barely smokes. Once the scallops are put in a steel pan and once they are perfectly carmalized, they will release from the pan. The instructions say that about 3 to 3 1/2 minutes is enough time to caramelize scallops. My pan was very dirty and I required 5 or 6 minutes to caramelize the scallops. Maybe this is because my pan was not hot enough. I will have to try this again.

The brined scallops had a lot more flavor than the scallops that I did not brine. The brined scallops were very exciting. These were small scallops. The largest scallops that I have seen where I live are U 12 scallops. Thomas Keller explains that U 7 indicates that there are 7 scallops per pound. U 12 probably indicates that there are 12 scallops per pound.

The scallops were caramelized in clarified butter. Clarified butter is very easy to make. This was the first time that I had clarified butter. I have seen people use ghee as a substitute for clarified butter. Ghee usually costs more than $8 where I live. If I remember correctly, ghee is clarified butter that someone cooks until the color of the butter is slightly brown. Clarified butter only requires someone to skim white stuff from the top of the melted butter, and then to carefully pour the clarified butter into a container since there may be some more white stuff in the bottom of the pan. People explain that clarified butter can be heated to high temperatures without burning.

Note: 1) I would not recommend thawing frozen scallops by putting them directly in cold water, I would put them in a bag in cold water, they absorbed a lot of water, and a lot of flavorful juices leaked from the scallops  

Caramelized Sea Scallops

Clarified Butter

Possibly Download The Recipe:

Thomas Keller’s Caramelized Scallops

Veal Chops Dijonnaise Made With Ground Veal Steaks And Steamed Green Beans With Lemon Juice And Freshly Made French Bread

Veal Chops Dijonnaise Made With Ground Veal Steaks And Steamed Green Beans With Lemon Juice And Freshly Made French Bread

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Heart & Soul in the Kitchen is an exciting cookbook. I used what I had in my pantry to make this dinner. This is a recipe from the book of Jacques Pépin. The sauce is flavored by deglazing the pan with wine and by adding demi-glace [1][2], cream, and Dijon mustard. This recipe is very good. The most interesting part of the recipe might be the light flavor of mustard in a pan sauce flavored with meat. I want to make this again with finer ingredients. I had to reduce a quart of broth to make a substitute for veal demi-glace. Jacques Pépin recommended reducing stock, but I only had broth. To compensate for the amount of salt in the broth, I had to omit using salt while cooking the meat. Next time I will use a low sodium stock or broth. The sauce was still great, but I believe that it would be much more delicate made with demi-glace. I have a book of cooking techniques by Jacques Pépin that includes the instructions for making demi-glace, and there are French grocers online that sell veal demi-glace. This ground veal had so much flavor. The flavor is delicate. The flavor of tarragon compliments this sauce and the flavor of meat and mushrooms. I was very happy to make this recipe.

Preparing Dinner

An Intensely Flavored Reduction Of Beef Broth To Make A Substitute For Demi-Glace

Download The Recipes:

Veal Chops Dijonnaise and Peas With Basil

French Bread

Chocolate Soufflé

Chocolate Soufflé

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When served with the sauce included in the recipe, these chocolate soufflés induce hallucinations and ecstasy. This is a very exciting recipe from the book of Jacques Pépin named Heart & Soul in the Kitchen. The experience was PERFECT! I used Scharffen Berger (pronunciation) bittersweet chocolate. This chocolate is good. I believe that I was able to taste cocoa butter, the fat of chocolate. The flavor was soft, not strong, and sweet. I used tangerine zest because I did not have orange zest. The great flavor of the sauce surprised me so much that I started to dance around because I was excited. These ramekins are from France. I got them at Williams-Sonoma. They have small porcelain soufflé dishes from France, but the explanation for the product includes using them to make custard. The explanation for these ramekins includes making soufflés. They were considerably less expensive than the small soufflé dishes. They performed better than I expected. I am happy to have them because my soufflés baked perfectly. The soufflés I baked in different ramekins did not bake perfectly. Since I have some gruyere, I believe I should make cheese soufflés soon.

Here are some things that I had to learn from experience, by reading books, and by using the internet:

  • Butter the ramekins or soufflé dish with upward strokes to assist the soufflé to rise
  • Relax the base of the soufflé by gently beating stiffened egg whites in the base of the soufflé to make the texture of the base of the soufflé and the egg whites more similar to reduce the amount of work required to fold the egg whites in the base of the soufflé (Wright, Treuille: 274)
  • Clean the edges of the ramekins or soufflé dish with your thumb because the coating may interfere with the ability of the soufflé to rise
  • Preheat a baking sheet on the lowest rack in the oven
  • Cooking a soufflé with more heat on the bottom than the top may cause the soufflé to rise better since water will evaporate from the bottom of the soufflé dish, evaporating water creates an upward force
    • Things to know about the oven to justify this observation
      • Ideally, the temperature in a convection oven is the same at every place in the oven
      • The fan used in a convection oven may interfere with the ability of a soufflé to rise
      • In a traditional oven, since heat rises, the oven is probably hotter at the top of the oven; the top of the oven is best for browning food (on top)
      • In a traditional oven, since the heating element is usually on the bottom, place foods that should be browned on the bottom on the lowest rack; to have a crispy crust on a pizza without using a stone, someone might desire to use the bottom rack
      • Cooking a soufflé with more heat on the bottom than the top may cause the soufflé to rise better since water will evaporate from the bottom of the soufflé dish, evaporating water creates an upward force

Download The Recipe:

Chocolate Soufflés

1. Jacques Pépin: Heart & Soul in the Kitchen (New York: Houghton Mifflin Harcourt Publishing Company, 2015), 412.

2. Jeni Wright, Eric Treuille: Le Cordon Bleu Complete Cooking Techniques (New York: William Morrow And Company, Inc., 1996), 274.

3. “Is Oven Rack Position Important?,” The Reluctant Gourmet, accessed March 27, 2017, http://www.reluctantgourmet.com/oven-rack-position/.

4. “Convection vs. conventional ovens explained.” YouTube video, 2:05. Posted by “CNET,” May 6, 2015. https://youtu.be/bSwrilHFprg.

5. “Whirlpool® TimeSavor™ Plus True Convection Cooking.” YouTube video, 0:32. Posted by “WP Canada,” Dec 8, 2014. https://youtu.be/5rJyIUrOEJI.

Strawberry Confiture Episode 2

Strawberry Confiture Episode 2

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I attempted to make this last week, but my stove was too hot. After adjusting the oven temperature knob and using a thermometer, I was able to roast the strawberries slowly for 24 hours at 170°F/77°C. This temperature does not appear on the knob. I had to experiment to find the correct position. I stirred the strawberries every 4 hours. I had to set my alarm to wake up to stir them during the night. Roasting strawberries gives strawberries a very different and pleasing flavor. This recipe is from the book of Jacques Pépin named Heart & Soul in the Kitchen. He mixes three pounds of whole strawberries with 3 cups of sugar in a roasting pan. He roasts them slowly for 24 hours. He puts the confiture in jars and he recommends serving it with ice cream.