I have a category dedicated to learning how to make jam. The basic idea is to heat fruit and sugar in a saucepan. Some fruits do not contain a lot of “gelatin.” Apples have a lot of pectin. Pectin is the gelatin in fruit. When in doubt, add an apple to the jam. This jam was made with 5 cups of cherries, 1 cup of sugar, and 1 apple. After boiling the mixture, I simmered it for about 40 minutes. A lot of foam will float on top of the jam when the heat should be lowered to someplace between low and medium-low.
This is low-sugar jam. The flavor is not intense. Low-sugar jams should not be associated with diabetes or special diets. Low-sugar jams are pleasing on things that are already sweet. They are also more expensive because more fruit is required to make an equal amount of high-sugar jam. The flavor of this jam on sourdough with butter is great. The cherries have a complex flavor that is very pleasing. I used unsalted butter.
Note: 1) Thomas Keller puts salt and pepper on the lettuce in some salads; I put salt and pepper over the lettuce, and I did not put any salt and pepper in the vinaigrette
I have always thought that having a square slice of bread would be exciting. Today I fulfilled another dream. I made sourdough bread in a Pullman loaf pan. These sandwiches were exciting. I washed the lettuce with a salad spinner, and I cut the egg with an egg slicer. My family had kitchen gadgets from my great grandmother’s kitchen. The flavor and texture of a sliced egg in a salad was great. Thomas Keller makes hard boiled eggs by putting them in a saucepan of cool water and cooking them for 7 minutes once the water simmers. The salad dressing was made with equal parts sherry wine vinegar and red wine vinegar that I combined with canola oil. I used 2 tablespoons of each vinegar and 1/2 cup of oil. The sandwiches were seasoned with Penzeys’ Sandwich Sprinkle.
(Tuna Fish On Slices From A) Pullman Loaf Of Sourdough
Gadgets: A Salad Spinner And An Egg Slicer
These scrambled eggs are the best! The flavor of these eggs was great. I was able to savor the important flavor of eggs from the beginning to the end. I attempted to make these recently in a previous blog post, but I needed some experience. My current technique is to add a pinch of salt, and to permit the eggs to set similarly to an omelet before I break them apart with a whisk. After breaking them apart with a whisk, I used a spatula to move the eggs around the pan. Just before removing the eggs from the burner, I added sour cream. I waited for a moment to heat the sour cream and to remove some moisture.
Download The Recipe (DO NOT USE 1 TEASPOON OF SALT, 1 PINCH IS PROBABLY SUFFICIENT):
Thomas Keller’s Scrambled Eggs
Thomas Keller is the very best! This sandwich is my new favorite sandwich. The familiar flavors in this sandwich are intense and very satisfying. Mornay made with gruyere has a very pleasing flavor. This would be a great introduction to French cuisine. I am very happy that during the past 7 months I have used this blog to have the experience and knowledge to make food this exciting.
In the video for making a croque madame, Thomas Keller makes a Pullman loaf  of brioche. The recipe in the Bouchon Bakery cookbook for making a Pullman loaf is not a brioche recipe. I used a recipe for brioche (Nanterre ) from this book. The loaf that I made was a perfect size for making sandwiches. I will probably have to increase the proportions by 1.5 to make a Pullman loaf. The ad hoc cookbook may also have a recipe for making a loaf of brioche.
The ham is black forest ham. I cooked the egg by heating the pan over medium until some butter melted, and then I added the eggs, and then I changed the heat to low after covering the pan with a lid. After using a thermometer while baking bread, someone can know how many minutes to bake bread using their equipment.
Download The Recipe:
Thomas Keller’s Croque Madame
The Richest Mac & Cheese Without The Biggest Price
Note: 1) after putting salt on the potatoes, let them stand for 5 minutes to remove water from the potatoes, 2) remove the hash brown from the oil with a spatula, put it on a plate, cover it with a different plate, flip the plates over, use the spatula to return the hash brown to the oil, 3) I used the heat between medium and medium-high, 4) consider only frying the hash brown for 7 minutes on each side, 4) bacon does not stick to the bottom of a pan when it is fried in oil, 5) this small bâtard was made by cutting a baguette flattened by hand in half, and then stacking the dough, and flattening the pieces together before shaping the bâtard (see my blog post Julia Child Gave Me What I Wanted – To Observe People Using Advanced Bread Making Techniques)
This is similar to how American people ate when I was young. I knew people that liked their bacon crisp, or their eggs medium. Where is the coffee? I went to a restaurant every Saturday morning with my father and grandmother for several years. This is how breakfast appears now!
Emily’s Famous Hash Browns are very flavorful. I like these a lot! She adds onion, flour, and salt to grated potatoes. Since I already “mastered” cooking grated potatoes in my blog posts on rösti, I changed the recipe to make things more convenient for myself. I used 2 pounds of potatoes, and 1/2 of a medium sized yellow onion. After grating and rinsing the raw grated potatoes, I drained them and mixed them with 1 tablespoon of table salt. Much of this salt is removed when someone squeezes the water from the potatoes. These are the techniques I discovered while making rösti. Finally, I fried Emily’s hash browns in corn oil for 8 minutes on each side and then I baked them for 15 minutes in a 400°F/205°C oven. I chose this temperature because I had just removed fresh French bread from the oven.
Thomas Keller’s Scrambled Eggs recipe was a disaster. Someone must have made a mistake because the recipes in his books are usually very reliable. This recipe requires 1 teaspoon of salt. This was too much salt. The technique is to use a French sauce pan to scramble strained eggs. The strainer removes a lot of thick white protein. In his books, Thomas Keller may explain that this is the part of the egg that connects the yolk to the whites. He uses a zoological term to identify this exact part of the egg, but I would have to turn every page of more than one book to find the word. Once the eggs are creamy, he adds crème fraîche. I will have to do this again, because the results from making this recipe spontaneously are very different.
Download The Recipes:
Emily’s Famous Hash Browns
Thomas Keller’s Scrambled Eggs
This mole is authentic, better than the best! The mole in blog post Mole Perfection 1 has the flavor of chocolate. This mole is sweet and instantly gratifying. In this recipe, I added a plantain, a banana, 1 Anaheim pepper, and 1 teaspoon of cinnamon. The mole must sit for a short amount of time for an undesirable flavor from the cinnamon to disappear. My next mole is going to include vanilla. Penzeys has vanilla beans and vanilla extract from Mexico. I will probably have to wait to use Mexican vanilla, but next week I will transform my “old ragout recipe” to make a third mole recipe! People should probably believe that this is genuine American food, or quintessential “New World” cuisine.
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Mole Perfection 2