budrichard
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Posts posted by budrichard
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Presentation, not gimmick.
Opening the package table side by either the server or diner is classy.
Commander's Palace does a very nice Pompano in Parchment (en papillote).
I would think that if done correctly, clams with pasta would work, but if I were preparing this dish, I would shuck the raw clams reserving the liquid and put clams and liquid into the parchment with just cooked pasta and into an oven for a few minutes.-Dick
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Pasta with clams is a very simple recipe but has at its core, heating the clams in the shell until they just open, releasing the clam liquid into the clam sauce and insuring the clams do not get over cooked and tough.
Whether by ignorance or just the desire to introduce something different, any prolonged cooking of fresh clams will toughen the clams.
So the recipe is simple, cook your pasta, drain, put your clams into what every sauce you have, heat covered unitl the clams just open, mix serve. simple works every time.-Dick
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The cooking liquid will contain sufficient gelatin to gel upon refrigeration. simpy prepare your head cheese in a mold, add cooking liquid and chill. This will work unless you used an inordinate amount of liquid for cooking the meat.
You do not need to clarify unless you are cooking in a restaurant with Michelin Stars.-Dick
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"My number-one tip for people that are just trying to start using caviar is to rinse it a bit at first. Don't do that with good caviar, of course, but try it with the cheap stuff until you become accustomed to the taste. "
Salted fish roe comes one ot two ways, heavily salted requiring no refrigeration and 'malossol', lightly salted requiring refrigeration.
The former is what I believe you are referring to when you reccamend rinsing. Actually, heavily salted fish roe has its uses but not as a caviar substitute.
Lightly salted fish roe requiring refrigeration is the only type one should purchase and use.-Dick
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From a historical viewpoint, what you have is not 'caviar'.
http://en.wikipedia.org/wiki/Caviar
From a practical viewpoint what you have is not anywhere near what true caviar tastes like.
The description, "black pearl, wild caught" is meaningless, 'black pearl' means nothing as it is dyed black and all tobikko is 'wild caught'.
Tobbiko is an really an edible adornment for sushi applications.
Sturgeon caviar has become so profitable that much of what's available is really unregulated and unless you purchase from one of the premier suppliers at great expense, what you get is probably substandard, illegal or from prohibited waters.
Sterling Caviar farms sturgeon for caviar, the quality is excellent and prices are what they are.
If you want to work with 'caviar' you might order some and try it.
http://www.sterlingcaviar.com/
-Dick
dick
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After perusing a library copy, I put this book on my 'Wishlist' and received it for XMAS. I agree with the above comments basically.
It is a Tour de Force!
If you cook a lot of South Ameicna cusines, it's the best I have seen!-Dick
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USA = 110V
Australia = 240V
Won't work unless you are happy to have a step-down transformer in your kitchen.
Appliances are designed and sold for the country they are used in by Code. Are you an Electrical Engineer? (I doubt it!)
http://www.hospitalitysuperstore.com.au/downloads/specsheets/RCMP160.pdf
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You can purchase the Robot Coupe 190vv for about $400USD in the USA which is about $380AUS last time I looked.
Shipping to OZ, I don't know?
http://www.katom.com/cart.html
-Dick
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"But on what basis do you conclude that task for task, the 350 watt Bamix will overheat before the 250 watt Robot Coupe?"
I didn't say that. What I said is that "All the rest are consumer products and have time limits....."
Power alone is not an indicator of function. Consumer motors are lighter and cannot stand long time constant operation as the lighter motor heats up and cannot dissipate the heat. The Robot Coupe is sold as a commercial unit and has no time limit restrictions. Consumer models have time constrictions and specify that they are either not suitable or the warrenty is void if used in a commercial application.
You really have to ask the questions of the manufacturer or look in the instructions but a clue is, is it sold for consumer or commercial use.-Dick
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Have Robot Coupe MINI MP190C, it's not Mini and the only way to go.
All th rest are consumer products and have time limts for run because heat builds up and cannot be dissipated.
Robot Coupe, no problem.
Don't know what they cost in Oz though.-Dick
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The saffron (One ounce) that I purchased from saffron.com was the finest I have ever used!
The guy is an absolute fanatic about saffron and how to use it. He has detailed instructions.
Me, I just take a pinch, crumple between my fingers and add when I am ready, simple, great aroma. taste and color.
An ounce goes a looooong way.-Dick
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Pepin!-Dick
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You would need a power ban saw to cut the rib primal uniformly.
I see nothing to be gained,
I always purchase from H-Mart short ribs cut into convenient large packages and package for freezing.-Dick
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You can also do chicken, duck and turkey skin, simple,no mystery in the process, we do it all the time.-Dick
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"I assume that if you roast the whole duck then you you can't aim for medium rare breasts b/c the legs/thighs would be undercooked? "
That is correct.
As to the other recipes/methods provided, for a first time, I expect they are way too involved. Keep it simple.-Dick
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Find this guy http://shop.niimi.okayama.jp/kajiya/english/index.html
He makes his own, is not particulary cheap but not in the upper range of many Japanese knifemakers.
He comes to the US a few times a ayear and that's how I met him.
I have 5 of his knives, scary sharp, well made and will last.-Dick
Alternatively, purchase this book. http://www.amazon.com/Japanese-Kitchen-Knives-Essential-Techniques/dp/4770030762
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The OP said "I picked up a whole frozen Duck at Publix"!
These ducks I have found are brought to market at the lowest possible price point and range in quality. Freezing seems to make them compress slightly but they can be useful two different ways. As usual the commercial market has taken a good thing and made somthing that at times is a pale shadow of its former self. I try to purchase my ducks from local farmers or at a live poultry establishment.
First is to simply slow roast with aromatics inside until about 160F and letting rest, tented in foil for about 15-20 minutes. They can range from inedible almost to quite good, its' really a 'pig in a poke' with these commercial ducks.
Secondly, you can deconstruct, first skin and render the fat, saving both. The cracklings go good on a salad or with Crystal Hot Sauce. the fat use for frying french fries.
The breasts can be lightly sautéed until rare and served with a sauce made from stock made with the carcass. Leg/Thighs can be slow roasted for duck rilletts. Again the quality of the breasts is variable. Usually duck breasts for this application are from aged larger ducks.
Good luck!-Dick
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If you bothered to click the link, you would have seen the can is pressure cooked in a steamer basket to avoid direct contact with the base of the cooker.
Ciao,
L
Well I did indeed skim the link you provided.
What also caught my eye was the number of cautions you provided.
I stand by my original conclusion, "Your method is not safe".-Dick
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"There are a couple of other safety points worked into my recipe that many others lack:"
Your method is not safe.
You note about can already being pressure cooked, results from not understanding Thermodynamics and Heat Transfer.
The liquid in a pressure cooker is kept at a constant temperature and therfore pressure by the pressure control valve, releasing pressure, transfers heat away from the cooker, keeping the temperature constant. should that control fail, there is a pressure relief valve that will do the same thing.
A can inside a pressure cooker with the liquid at the same temperature as the liquid in a pressure cooker will be at a zero pressure differential state and consequently, zero stress, in short, they have NOT resisted higher pressure..
Any vessel that is made in the USA that contains pressure is constructed to ASME (American Society of Mechanical Engineers) standards and that is the reason boilers don't fail or fire extinguishers don't fail, they are ASME vessels.
A common 'tin can' is not designed to be heated unless the can is opened. It would be possible for the can in a pressure cooker to achieve a temperature higher than the bulk liquid in the pressure cooker because the can is resting on the bottom of the cooker and you will have conductive heat transfer from the heat source through the bottom of the cooker to the can.
The only reason you have not had any problems is dumb luck.-Dick
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+1 for the above!
One always shops for what is in season and the freshest with fish.
As to skate/shark and ammonia, if your selling fish then it's normal but if you really understand fish, preparation and decomposition, then it's not normal. I've had skate wings, on the bone, filleted etc and, Mako shark and other types over the decades and most did not smell of ammonia in any way shape or form. Any that did, were thrown out as its a sign of improper handling/decomposition despite what 'experts' will tell you.-Dick
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I think you are confusing vegetables for flavoring the stock with a need to consume the vegetables with the stock?
Typically the vegetables are added at the beginning and disposed of at the end to make the stock.
If you want to make a soup or any other dish with the stock, new vegetables are required cooked briefly as to still retain flovor and crispness.-Dick
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Butermilk is usually used in processes where an acid is wanted to acitvate a leavening agent. Pancakes are a good example.
Some use self rising flour or flour with a leavening agent for frying chicken, hence the use of buttermilk.
I believe as my tests of using buttermilk as a marinade have demonstrated to me, that it really as no effect on the chicken itself.
Buttermilk also affects the color of the fried chicken.
.-Dick
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+1-Dick
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I do not use bones from a chicken that has been cooked or do I roast chicken bones preferring to have a neutral blond stock that can be tailored for various preps. Using bones from a previous preperation leads to varioud flavors from seasonings and roating bnes yields a brown stock.
Simple bones left from deboning a whole chickem work the best.-Dick
Soy Sauce Suggestions, Please
in Cooking
Posted · Edited by budrichard (log)
I don't know where you are located but Kikkomen makes a 'lower' sodium soy sauce in the USA.
It has no alcohol as a preservative as thier made in Japan 'lower' soy sauce has.
There is no 'low' sodium soy sauce.
Be aware that each culture has its on soy sauce, shoyu or whatever and the cusine you are cooking may benefit from using the region specific soy sauce.
For Chinese we use the Pearl River brand and within that brand are Dark, Mushroom, Light, all having specfic flavor profiles and color.
For Japanese it's usually Kikkomen 'Lower' sodium made in the USA but they do make a number of other shoyu's including one for sushi/sashimi with a Bonito extract.
We also have for sushi/sashimi Ohsawa Organic which is aged in cedar vats.
If you can find any of the premium Japanese shoyu's from small producers aged in cedar vats, the flavor profile for sushi/sashimi is much preferred over anything else but it is expensive!.
Korean, Filipino and the list goes on, all produce regional soy sauce.
For a quality fresh product that will work in just about any application, it's Kikkomen 'Less Sodium' shoyu which can be had in 2qt plastic containers for cost savings. It keeps forever due to the salt content.-Dick