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infernooo

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  1. infernooo

    Caramelized onions

    Here you go :-) http://cumbrianfoodlab.blogspot.com/
  2. Some good beef cheek recipes! http://gourmettraveller.com.au/beef_cheek_onion_and_stout_pies_with_thyme_and_onion_pastry.htm http://gourmettraveller.com.au/beef_cheek_ravioli_with_mandarin_mustard_fruits.htm http://gourmettraveller.com.au/beef_cheeks_with_creamed_swede.htm http://gourmettraveller.com.au/braised_beef_cheeks_in_sarsaparilla.htm http://gourmettraveller.com.au/beef_cheek_with_red_wine_and_saffron_risotto.htm http://gourmettraveller.com.au/braised-pork-cheeks-with-farro-perlato.htm
  3. FWIW my slow cooker heats from all sides INCLUDING the bottom, so perhaps convection is not as big an issue as with most peoples slow cookers... might even be better than a rice cooker?
  4. Interesting, I ran auto-tune on my WS-1500B with my slow cooker (see above post) and got these values: P = 5 I = 154 D = 288 (Keep in mind this is the "precise" controller and it is in Celcius, not Fahrenheit, multiply P by 1.8 to get Fahrenheit values). The manual suggests the following settings: Slow Cooker 7 quart: P = 100 I = 700 D = 40 (Multiply P by 1.8 to get Fahrenheit values, so recommended values are P = 180 I = 700 D = 40) Will run it from cold for 12 hours using a datalogger to see how well it does in terms of minimal overshoot and how steady and accurate it can hold the temperature to my set value (my rare beef favourite temp - 54.9c).
  5. Thanks Pedro - much appreciated! I will check out the aquarium shop tomorrow and see how I go.
  6. Just a little patience, as an addendum to the 1500D user manual http://www.freshmealssolutions.com/ will soon be coming out with a PID-tuning document which is coauthored by three of us EgulleterSousViders. Associated with it will be an Excel sheet to evaluate tuning results, you find a preliminary version here: http://peter-gruber.gmxhome.de/SV/TESTING_PID-SETTINGS.xls . Any suggestions are welcome, I might refine this spreadsheet. BTW with your Banquet Meal Maker BSC400 which seems to be a rectangular side-heater, I should strongly recommend using forced circulation with an aquarium bubbler (for higher temperatures) or an indoor fountain pump (mine works fine up to 58°C). For better insulation, you might cover the water surface with ping pong balls. Regards Pedro Thank you, I will be eagerly waiting for this guide! As for the ping pong balls - the slow cooker has a lid, how would these help? I will look into the bubbler... any suggested types/models as an example? Thanks again!
  7. Hi Tim, I will Google it regardless, but do you have any good photos of this cut? or steaks from this cut? I would have thought if a blade/shoulder steak was almost as tender as a tenderloin (fillet steak as it is called here in Australia), we would have known about it! I will have to keep my eye out at the butcher/supermarket the next time I pop my head in.
  8. Does anyone have a good guide on tuning the PID parameters on the auber/svmagic units? Auto-tune is OK but gave me some pretty wacky parameters (using this 7qt slow cooker with ceramic insert, heated from all sides except the top: http://www.breville.com.au/products_detail.asp?prod=354) p.s. I own the WS-1500A, WS1500-B and WS-1500C, and yes I have the manuals/instructions but I am looking for a foodies/EgulleterSousViders guide instead of the manufacturers guide/explanation :-). Thanks!
  9. Here is one to try, obviously with some grated carrot added in: http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=335&agree=yes Also, the Benihana recipe from their website posted above is no longer available, but you can snag it through the internet archive site: http://web.archive.org/web/20070202103815/http://benihana.com/recipe.asp?what=benihana-salad-dressing
  10. Published today in Australia's best known food newspaper section: http://www.smh.com.au/news/entertainment/g...ge#contentSwap2
  11. Be sure to report on Tetsuya's - it is truly an amazing restaurant (as is the beef at Rockpool) !
  12. Thanks pc! I tend to try the ones with extensive ingredient lists (red tofu, chinese spirits/brandy, sugar, sesame oil, light + dark soy, rice wine, ginger + garlic, glazed with maltose). I will definitely give yours a go for a change!
  13. Prawncrackers: Would you be kind enough to share your cha siu recipe please? :-)
  14. infernooo

    Dry-aged beef

    I would have thought that by 8 months time it would be like prosciutto (or basturma I should say for the case of beef) - very dried out?
  15. ← ahhh that makes much more sense. Sebagos work brilliantly. I would imagine if it was a pontiac it would not have turned out nearly as well.
  16. That's a red potato? ← A pink to red smooth skin and a creamy yellow flesh. Not too sure how much the local version is changed in translation from what you would have. I know from watching "In search of perfection," different potatoes have different outcomes for deep fried chips. Can the same be said for oven fries? This was included infernooo's original list as "starchy or waxy." Heston Blumenthal proposed that it came down to moisture content: What type of potato works best? ← There definitely is a difference even in oven fries/wedges. I actually think pontiacs don't turn out as well as some others from testing I have done. I am going to repeat the testing before I can say definitively, but from memory, pontiacs actually didn't fare too well in my tests (desiree did slightly better)
  17. Hi folks! As per the title, what is your tried and tested method for producing oven baked/roasted wedges or chips? Soak & Rinse? Air Dry? Parboil? Brine? Salt before? Hot oil or just toss/spray/brush with oil? Broil/Convection/Traditional (aka static aka conventional aka non fan forced) Wire rack (more circulation/surface area exposed to heat) or oven tray? Flip during cooking? Skin on/off? Starchy? Waxy? Thick/thin? Fluffy centre or longer cook so mostly crust? High/Low Heat? Long/Slow Cook? Oil of Choice? Condiment of Choice? Following are what I believe to be the pros and cons of each of these... in addition to the questions above, feel free to add advice, your own techniques or other variables you think I may have missed that are important. Soak & Rinse? Air Dry? Pros: Less starch, possibly resulting in crispier exterior Cons: Extra steps involved, air drying may mean having to start preparation the day before, could possibly leach out some of the potato flavour or waterlog causing soggy innards Parboil? Pros: Quicker overall cooking time, possibly crisper exterior due to "roughed up bits" (larger surface area) Cons: Could possibly leach out some of the potato flavour or waterlog causing soggy innards Brine? Pros: Seasoning is distributed into the potato moreso than sprinkling on the surface, greater depth of flavour Cons: Could end up too salty due to moisture loss when roasting, salt may draw too much liquid out causing soggy exterior? Salt before? During? After? Pros: When they come out of the oven they are ready to go, salt may penetrate whilst cooking to enhance depth of flavour rather than just surface salt Cons: Could end up too salty due to moisture loss when roasting, salt may draw too much liquid out causing soggy exterior? Hot oil or just toss/spray/brush with oil? Pros: Hot oil can result in extra crispness Cons: Extra step of heating up oil, danger of splattering hot oil Broil/Convection/Traditional (aka static aka conventional aka non fan forced) Pros: Broiling may crisp up exterior if you are not getting the colour/texture you are after without overdrying the centers, fan forced will result in shorter cooking times Cons: Broiling you have to watch to avoid burning, conventional (non fan forced) may result in longer cooking times as surface moisture is not evaporated as quickly as in fan forced Wire rack (more circulation/surface area exposed to heat) or oven tray? Pros: Better chance of crisping all over due to more exposure of surface to the air, no need to flip during cooking Cons: Possible sticking to wire rack, messier to clean up, oil may drip through wire onto tray below Flip during cooking? Pros: More consistent cooking, better crisping of surface Cons: Longer cooking due to opening oven, more work, salt can fall off Skin on/off? Pros: More nutritious, more flavour, crispier Cons: Some people dislike skins Starchy? Waxy? Pros: Starchy are lighter and fluffier, waxy have a good amount of solid potato centre Cons: Starchy can lack substance due to feathery interior, waxy can some times have issues crisping Thick/thin? Fluffy centre or longer cook so mostly crust? Pros: Thin results in very crisp, thick allows for a good amount of solid potato centre Cons: Thin results in mostly crispy potato, not much soft interior, longer cooking time Shape? Pros: Wedge shape has good ratio of surface to interior Cons: Chips can lack interior potato content High/Low Heat? Pros: High heat allows quick cooking with crisp crust and good amount of potatoey interior, low heat allows more control of timing for serving Cons: Possible over browning for high heat, low heat may dry out resulting in too much crust, not enough potatoey interior Long/Slow Cook? Pros: Same as for high/low heat Cons: Same as for high/low heat Ghee (Clarified butter) Pros: Nice flavour, good browning potential Cons: Butter flavour doesn't always go well with condiments (e.g. ketchup), saturated fat Vegetable Oil Pros: Nice neutral flavour that goes well with all condiments Cons: Less efficient at browning Duck Fat Pros: Excellent browning/crisping and flavour Cons: Higher saturated fat than most vegetable oils, flavour may not go well with all condiments Goose Fat Pros: Excellent browning/crisping and flavour Cons: Higher saturated fat than most vegetable oils, flavour may not go well with all condiments Chicken Fat Pros: Excellent browning/crisping and flavour Cons: Higher saturated fat than most vegetable oils, flavour may not go well with all condiments, some people may not appreciate flavour Dripping/Tallow (Beef Fat) Pros: Excellent browning/crisping and flavour Cons: Higher saturated fat than most vegetable oils, some people may not appreciate flavour Lard (Pork Fat) Pros: Excellent browning/crisping and flavour Cons: Higher saturated fat than most vegetable oils, some people may not appreciate flavour Bacon Fat Pros: Excellent browning/crisping and flavour Cons: Higher saturated fat than most vegetable oils, flavour may not go well with all condiments, may end up too salty if not careful Nonstick Spray: Pros: Less fat needed, convenient Cons: Less crispy result usually and crispness appears to subside quite quickly. Eggwhite/Cornstarch/Dry Spice Mix: Pros: Healthy Cons: Less crispy result usually and crispness appears to subside very quickly Condiments: Sour Cream/Yogurt/Cream Cheese + Sweet Chilli Sauce Salt Chicken Salt Salt + Vinegar Tomato Ketchup Honey Mustard Ranch Thousand Island
  18. Hi Prawncrackers, Here is a method/recipe that a lot of the guys using Weber Smokey Mountains use: http://www.virtualweberbullet.com/pork2.html p.s. any chance of getting your cha siu recipe please? :-)
  19. How about letting it rest uncovered in a warm oven? No condensation or steaming should occur... Maybe 130f oven ?
  20. You can get Reese's Peanut Butter cups here...
  21. I sprinkle the bones/frame with salt then roast until it is lightly browned, crisp + crunchy... eat it bones and all - beautiful!
  22. That's the beauty of these Anzac biscuits... if you like them slightly chewy (more tradional), leave the recipe as is.. if you want them crispy, replace the brown sugar with white sugar !
  23. Well it is that time of the year again - Anzac Day where us Aussies give thanks to those who fought at Gallipoli in Turkey during the first World War. Some history on these delicious baked goods: During the first world war, mothers, wives and girlfriends of the overseas troops were concerned about the lack of nutritional value in the food being supplied to their men. Most of it was being transported to them aboard merchant navy ships which had no refrigeration and so had to remain edible for more than two months. The women thus devised a biscuit that was durable and nutritious based on a Scottish recipe inlcuding rolled oats, sugar, plain flour, butter and golden syrup or treacle - all long life ingredients. After the Gallipoli landing, the biscuits became known as ANZAC biscuits. As for the Lamingtons, they were created in the early 1900's in Brisbane Australia, named after the eigth governor of Queensland (Brisbane is the capital of Queensland). Rolled in moist chocolate sauce, and then coconut, the cake remains soft and scrumptious for days. Now, onto the recipes! I have done by best to provide accurate conversions and substitutes where they may be required... Lamingtons (makes 25): 4 eggs 1/2 cup caster sugar (superfine sugar) 1 cup plain flour (all purpose flour) 1 TB unsalted butter 350g (12oz) good-quality chocolate 3/4 cup cream (35% milk fat) 4 cups dessicated coconut Optional (see end of recipe): 5 tbsp strawberry jam Preheat the oven to 180c (350f) and lightly grease a 20cm (8") square cake tin. Whisk the eggs and sugar on a high speed for about 10 minutes. In 2 batches, sift the flour over the egg mixture and, using a metal spoon, gently fold to combine, then fold in the butter. Pour into the prepared cake tin and bake for about 20 minutes or until a skewer/toothpick comes out clean. Remove from the oven and leave in the tin for a further 10 minutes before turning out onto a wire rack to cool completely. While the cake is cooling, place the chocolate and cream in a heatproof bowl and set over a saucepan of simmering water. Stir until the chocolate is melted and the mixture is combined and smooth, then set aside. Scatter the coconut in a tray for dipping. Cut the cake into 25 (4cm / 2") square pieces (5 rows across and 5 down). Using a long skewer, dip each square into the chocolate and shake off the excess, then roll in the coconut, again shaking off the excess. Place on a wire rack until the chocolate sets. Optional: before coating the cake in chocolate and coconut, slice each piece in half and spread with a layer of strawberry jam. Anzac Biscuits (makes 25): 60g (2oz) butter 1 TB golden syrup (substitute maple syrup, or light molasses, or honey, or dark corn syrup) 2 ts water 1/2 ts bicarbonate of soda 1/2 cup rolled oats 1/2 cup dessicated coconut 1/2 cup plain flour, sifted 1/2 cup brown sugar Preheat the oven to 160c (320f). Heat the butter and syrup in a saucepan over low heat until the butter is melted, then add the water and set aside. Combine the remaining ingredients in a mixing bowl, then pour the warm butter mixture over and stir to combine. Line 1 large or 2 small baking trays with baking paper and roll level tablespoons of mixture into balls and place on the tray about 5cm (2") apart. Flatten slightly with a fork. Bake for 12 minutes or until golden brown. Remove from the oven and leave the biscuits on the tray for a further 5 minutes before transferring to a wire rack to cool. Store in an airtight container. Strawberry Jam: 500g (17.5oz / 1 pound, 2 ounces) caster (superfine sugar) 500g (17.5oz / 1 pound, 2 ounces) strawberries, quartered 30g (1oz) pectin Scatter 300g (10.5oz) sugar over the quartered quartered strawberries. Cover and set aside at room temperature overnight. Mix the rest of the sugar (200g/7oz) with the pectin. Place both mixtures in a saucepan and cook uncovered over low heat for 3 hours until it reaches jam consistency.
  24. Douglas: Even though I have the equipment available to perform successful "maillard-ing" of sous vide meat, your method sounds intriguing... how does the taste compare to "proper" maillardized meat?
  25. infernooo

    Salty? Fluffy?

    Pork floss? http://chowtimes.com/2007/09/27/pork-floss/ http://umami.typepad.com/umami/2004/07/pork_floss.html http://chowtimes.com/2006/05/21/shredded-d...aka-meat-floss/ http://lilyng2000.blogspot.com/2006/10/por...cken-floss.html
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