Michael Ruhlman

Discussion in 'Pastries & Baking' started by cape chef, Dec 7, 2009.

  1. cape chef

    cape chef

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    I've enjoyed reading Ruhlman for a # of years, and I have been following his blog for a couple of years. He did his first video today. making Pate a Choux. Nice technique for all to know.

    Thought I would share his link for those interested.

    Ruhlman.com
     
  2. gonefishin

    gonefishin

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    Thanks Cape Chef, I watched the video and immediately bookmarked the site. Michael Ruhlman's site is a perfect example of what the FoodNetwork should be.

    Thanks,
    dan
     
  3. cape chef

    cape chef

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    Dan,

    You'll enjoy reading his blog. Very down to earth and extremely knowledgeable.

    Look for his books as well, his latest is Ratio and I have done a number of techniques from his Charcruterie book, which I know you will enjoy.
     
  4. petalsandcoco

    petalsandcoco

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    I watched the video......ummm a few times . He did this so naturally, his technique is pretty much "right on".

    Confession: I had a desire to go make some when the clip was over. He has that effect on some.....

    I caught that bottle behind him as well.

    Thank you for sharing.
     
  5. benrias

    benrias

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    Ruhlman is the MAN! I have truly enjoyed his writing style and his ability to bring the kitchen to life with a mere pen and ink. Add him on Facebook for additional personal wit. :thumb:
     
  6. gonefishin

    gonefishin

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    LOL. When I was watching the video I was waiting for my wife, Cheri, to bring the kids back from swim class. With swim class being right in the middle of the afternoon/evening hours I was going to make us dinner after the kids went to bed.

    I didn't have much...and I wasn't quite sure about a game plan. I had some defrosted bay scallops sitting atop some paper towels, a little bit of a red pepper, a little garlic, fresh ginger, pad of butter, fresh parsley and a bottle of white wine.

    I made both the little cheese puffs and the Parisian gnocchi . I was worried that these gnocchi were too close to the same size and shape as the bay scallops, but everything worked out quite nicely together.

    I really am glad that I decided to make both of them...easy as pie! Hmmm :rolleyes: maybe not...it was quite a bit easier than pie.

    dan
     
  7. kcz

    kcz

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    Love Michael Ruhlman! Thanks for the video link!
     
  8. mezzaluna

    mezzaluna

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    Thank you so much for the link, Cape Chef! Funny he should mention potato cakes; I just read a thread here about using leftover mashed potatoes to make pancakes.

    While some of my questions about choux pastry remain (How long will they hold, pre-baked but empty? Can they be frozen before filling? etc.), this technique video is wonderfully done.