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Bryan Beneke
Sacremento CA.
Interests: music, food, wine, organics, art, cheese, farming, cooking
Recent Activity
The Class Was Eggceptional.
Commented Aug 31, 2010 on Aromatic Eggs at IDEAS IN FOOD
Aromatic Eggs
We pack our eggs with basil for two days and then cook them in a variety of styles: hot spring, scrambled, aerated, poached, steamed and more.
Jest moved to Cali, and now a class. This is great see you for the Egg class. Do we need to bring anything?
Commented Aug 26, 2010 on August Classes at Le Sanctuaire at IDEAS IN FOOD
August Classes at Le Sanctuaire
Alex is headed out to San Francsico at the end of the month and will be teaching a series of classes at Le Sanctuaire. They will be held on Sunday August 29 and Monday August 30. Each class is $125. Each class is two and a half hours long with an hour break between sessions. Please cont...
This is Cool I do Love Macallan!!!
http://www.youtube.com/watch?v=4dhcMJtpYF8
Commented Aug 2, 2010 on Ice Spheres at IDEAS IN FOOD
Ice Spheres
A quick conversation at the bar at Craigie on Main produced this low tech answer to the spherical ice cube. These are our first attempts. Tomorrow we will make them a bit larger and garnish them with a tasty libation on two.
I can't wait till the Book comes out!!!!
Commented Jun 3, 2010 on The Complete Lobster at IDEAS IN FOOD
The Complete Lobster
In writing our book we ended up with more than would fit between the covers. Thankfully our digital notebook has some space. Here is how we look at cooking lobsters. Preparing Whole Lobster Lobster Brine 15 liters/ 16 quarts water 750 grams/ 26.5 ounces salt In a large pot combine the salt...
Cheese making is not easy at all. I am working on brie right now, and am on my third try. First mistake using ultra pasteurized milk. So for I have not thought about using hydrocolloids in cheese making, maybe I will give it a shot. I started getting my milk from a local farm, the same farm I get my eggs from. And it works out better. The ultra pasteurization jest kills the milk.
Commented May 18, 2010 on What's In Your Heavy Cream? at IDEAS IN FOOD
What's In Your Heavy Cream?
We've been reading labels lately and it's an eye-opening experience. No matter whether or not you love or hate the use of hydrocolloids, the places they turn up will surprise you. Our recent dessert project had us making ice cream. Normally we buy our raw milk and heavy cream under the Trickling...
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