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ermintrude

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Everything posted by ermintrude

  1. If your in London these are great http://www.firezza.com/ and from a wood fired oven
  2. First official review http://m.guardian.co.uk/lifeandstyle/2012/jul/29/jay-rayner-restaurant-review-sushi-tetsu?cat=lifeandstyle&type=article great for them but I hope I can still get in occasionally
  3. And another bad review http://www.tripadvisor.co.uk/Restaurant_Review-g186338-d1106756-Reviews-The_Foyer_At_Claridge_s-London_England.html
  4. Don't bake them. Deep fry them in hot oil. You know Heston's triple cooked chips? Well, these fries are also triple cooked. First they are parboiled, then cut, then fried, then frozen. When you deep fry them, you supply the third cooking step. I used to go through a lot of effort to make triple cooked chips. But when I discovered that deep frying frozen fries produces a result which is close to, or superior to the Heston method, I gave it up. Not quite they are cut, parboiled (In burnt hay water can add a twist), when cool placed in the fridge uncovered for an hour to dry (you can shorten this under vacuum I believe, and overnight works) , fried at low temp to cook, can then be left till needed and get a high temp fry to crisp. The recipie's here http://www.channel4....ed-chips-recipe I've been frying frozen fries for years as oven chips are the spawn of the devil, but they are not the same as heston triple cooked. The chips as they are cut before parboiling are practically falling apart and get lots of "edges" due to bits breaking off, I tend to lose a third of whole chips, they then get dried, and the first cook finishes the cooking and does seem to stabilise them from disintegrating. The final stage makes them wonderfully crisp (think a good roast potato) but fluffy inside, Many places that server triple cooked chips skimp some of these steps, and while they may be boiled, fried and finally fried and are triple cooked they are not Heston triple cooked chips. All that said, to make the full on Heston chips it's a right labour of love to do properly and you can tell the difference but it's not worth the work unless for a special occasion or for the joy of cooking to make them, so most of the time I'll deep fry frozen oven chips like you ;-)
  5. The most essential thing would be to leave the chicken 24 hours after putting the truffle slices under the skin so the flavour permeates the chicken.
  6. Now if they did it for humans certain fast food companies woud be up S%$t creek without a paddle!
  7. Sashimi from my first visit And from my visit on the 27th June the Sashimi Sweet Shrimp, Sea Bream, Vinegared Mackerel, Fatty Tuna, Yellow Tail Then the sushi Sea Bream Turbot Tuna Salmon Horse Mackerel Sea Urchin (uni) Scallop Skirt, Cucumber, Japanese Basil -oops ate one before the photo Egg My mistake, I think, should have asked for Omasake (but new to this) for the sushi as the uni actually came after the egg and I could have probably ate a few more. Still learning and this seems a perfect place to do it. They are so friendly, nothing is wrong but nudges, and if you want gentle advice given to help you get the best.
  8. First review I've seen http://theskinnybib.com/2012/06/17/sushi-tetsu-japanese-restaurant-clerkenwell-london/ and off there again this Wednesday looking forward to it.
  9. Went here on Thursday evening after work, the place is tiny, just seats 7 at the bar and 2 tables. The menu offers chefs choice where you can select from 3 price options for sashimi and 3 for sushi sushi and there is also a detailed menu for sushi and sashimi. For drinks 5 sakes on offer, 3 beers, tea and could be more but can't recal. My companion and I both went for the mid point option for the chefs choice sashimi and sushi and some saki. This turned out to be the best Japanese meal I've had, everything very fresh and clean tasting with some excelent touches of sauces, scorching and garnishes with textures being adapted by use of cutting techniques which was amazing to watch. Chef Tetsu kicked of the conversation by asking if I had been to Japan, I hadn't and asked why and I received a huge compliment that the way I was eating my sashimi was very Japanese. And off we went through the meal trying various sakes and had a great time, had never really got the "omasake" experience but now I do. Where there for around 2 hours, left a bit earlier as could see they were about to turn away a couple and didn't want them to lose the trade. Cost for food and drink £80 per head and worth every penny. Highly recomended
  10. Not eaten burgers at the more upscale places but my vote for Burger & Lobster or Joe Allens (It's not on the menu - just ask)
  11. ermintrude

    Spherification

    Or freezing them halph sphere molds best, but it also works with cubes. No so good for standard as they need to thaw but works well if doing reverse spheriphication
  12. ermintrude

    Spherification

    I'm guessing that they have already used the alginates gelling facilities to get the consistency they wanted (did they then mix to get a fluid gell?) and droping it into a calcium bath would have no effect. The calcium is not a limiting factor as standard spherification will in the end gell all the way through as the calcium ions difuse through. Dropping it into an alginate bath may allow you to reverse speripy it. Not ever tried cheez whiz but bet there are tastier ways to get encapsulated liquid cheese.
  13. ermintrude

    Spherification

    I generally put the liquid into my thermomix put on a speed where the vortex in the centre does not reach the rotor (if it does it can end up clumping round the top of the rotor) and sprinkle in through the top once in turn up to top speed then down again. Have also done similar with a liquidiser or stick mixer. Then depending on application, leave in the fridge for any bubbles to disperse or if you've a sealer put it in a canister and put under vaccum.
  14. That's because the supermarket ones are pre washed and not covered in loam and it takes all the flavour away http://forums.egulle...ls#entry1806630
  15. It looks normal to me, just a quiet hiss
  16. Could always do a divided alginate sphere
  17. Top tip - do not lug a server case across town on a Saturday !

  18. I think you mean celeriac and it is not that commonly used in stocks, celery is much more frequently found, but often not chopped but part of a bouguet garni.
  19. And back to work, not the best way to clone drives but needs must. #SoddingNonStandard#Cases Dell & HP worst offenders. http://t.co/S0xQcuqJ

  20. Beetroot marinated trout, fennel and orange salad with creme fresh and dill. #Noms #Bibendum http://t.co/NoLgklfL

  21. Bugger it's not the world premier https://t.co/ldFey7tx

  22. Just cooked white asparagus and made hollandaise sauce. #FAIL. You do not prep & cook it the same as green. Sauce was nice though.

  23. I use spring crystal http://www.spring.ch/index.php?PGID=6&PID=0&ARTID=0&d=1&PARENT=3&l=1 it's not cheap but works brilliantly with induction as it reacts v quickly. It's a 5 layer design Stainless steel/Aluminium/Iron/Aluminium/Stainless steel, it looks good and works well on any hob. Downside is it's not cheap, I was lucky to get trade price as doing some work for a firm who could get it. Very well made, if you boil something and place a lid on and let it cool, I've had times where if the rims were spotless (no splashes etc) I've had to reheat the pan to break the pressure seal thats formed. Not always a good thing but does show the fine tolerance of manufacture.
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