Recent content by Daniel García

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    Ossobuco in pressure cooker?

    Check one of my recent replies regarding this same thread!!
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    Ossobuco in pressure cooker?

    It didn't ;)
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    Ossobuco in pressure cooker?

    Ossobuco Daniel's way v2 by Daniel García posted Dec 10, 2018 at 5:01 PM Here's the "viewable" versuon of the image I tried to place.
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    Ossobuco in pressure cooker?

    Ossobuco Daniel's way v2 by Daniel García posted Dec 10, 2018 at 5:01 PM Sorry mate. I had the other album private. Tell me your thoughts.
  5. Ossobuco Daniel's way v2

    Ossobuco Daniel's way v2

    Hopefully now everyone can view this image and tell me their opinion.
  6. Daniel's helpful media :D

    Daniel's helpful media :D

    This time it's not private! (I made that mistake earlier lol), so now everyone is welcome!
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    Cheesecake crusts

    I have a solution IF you do use a water bath: Wrap tightly and thoroughly your baking tray with aluminum foil for you to avoid the water to come through the baking tray and thus humidifying your crust. Perhaps this is the problem, let me know if otherwise. Salute.
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    Ossobuco in pressure cooker?

    Ossobuco Daniel's wayy by Daniel García posted Dec 8, 2018 at 10:21 PM Here's the final result. Beef shank with carrot pureé, upside down cherry tomatoes, pistachio pesto, potato gratin.
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    Ossobuco in pressure cooker?

    Yep, broth currently on the fridge for it to solidify.
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    Ossobuco in pressure cooker?

    Hi everyone, it's been a long time but I was quite busy with school and I've finally got my hands on a mandoline... Utensil I very much required for my operation. I actually did cook the beef shanks in the pressure cooker and the result was quite impressive: the broth remaining was packed with...
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    Grinding meat without a grinder......??

    True that! In the case of this ragú I was talking about, I think there would'nt be no problem texture-wise; perhaps for a burger it would be quite the opposite. Thank you.
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    Grinding meat without a grinder......??

    I was thinking about the actual Italian version of Bolognese ragú, they actually grinded the mirepoix along with the meat! Genius, right? So then I thought about another thing, this actual trick for grating fresh mozzarella: freeze it. And moving on my own ideas, I thoguht: What if I froze the...
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    Help plz prover question.

    You just said it: you are proofing the buns! The best temperature for yeast to be activated and develop succesfully is from 28 to 32ºC. But if you can't get the dough to proof at this temperature, room temperature works just fine. Since you're proofing it, this does not mean you are actually...
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    Hot pan, cold water

    I did not say that, deglazing consists in adding a small amount of liquid (usually alcohol) to build a pan sauce. For cleansing purposes I deglaze with water with the flame still on but on low heat. What is bad for the pan is dropping the pan's temperature as low as room temperature from the...
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