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Everything posted by ermintrude

  1. 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.
  2. 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.
  3. 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
  4. 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)
  5. ermintrude


    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
  6. In the UK London fresh jalapenos are hard to find without a trek to a specialist store. It's either red or green chillis (these tend to be of unknown heat), birds eye and haranero can't even find them in the asian or turkish shops near me. However want them pickled - no problem.
  7. ermintrude


    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.
  8. ermintrude


    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.
  9. 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
  10. It looks normal to me, just a quiet hiss
  11. Could always do a divided alginate sphere
  12. 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.
  13. 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.
  14. What about using Gellan http://www.molecularrecipes.com/gelification/saffron-tagliatelle-consomme-recipe/
  15. This hiss before the valve pops up is normal - if you help it you can cut this short. What then happened to first red ring - normal pressure Then second red ring - normal higher pressure Then more than the second red ring - you are now into pressures above the two defined by the red rings. So above normal, so you should start to expect venting and finally the safety valve to blow. You went way past the 2nd red line in the video. With the Kuhn Rikon using say induction on full power to bring to preasure then reduce to what you think would be static can be misleading. I tend to go full power till it hit's the bar, then down to 5 when that holds steady, down to 4 and then 2.5 h will keep it steady. Full power then down to 2.5 never works/
  16. "Texture - A Hydrocolloid recipe collection" can be found here http://blog.khymos.org/recipe-collection/ and it is an excellent body of work
  17. Microsoft onenote also a great note taker and available on iPhone etc, and with a windows live ID everything syncs up nicely. If you've bought office, depending on the version, you may have it on you machine already so a zero cost option. Not dissing Evernote in anyway
  18. I have an AEG steam oven, here's the latest model http://www.aeg.co.uk/Products/Cooking/Ovens/Steam_ovens/BS7304001M Not as sophisticated as a true steam oven buy very usefull, also great for low temp cooking and the food probe makes it great to get food spot on.
  19. Citric Acid has a molar mass of 192 and has three - ions available. Sodium Carbonate has a molar mass of 106 and two Na+ ions available. So 192acid = 3ions, 106base = 2 ions or 192acid = 3 * (106/2)base so acid/base = 168/192 = 0.875 So for 7.85g of Citric Acid to convert to Sodium Tri-Citrate you would need 6.68g of Sodium Carbonate or if using bicarbonate (1.312) 10.3g So no wonder it was acidic
  20. Definately add a calibrated thermomiter to the list, not that expensive but essential to ensuring things reach a min or don't excede a max temp and so on. Important for safety, ensuring a particular reacton does or doesn't take place. Also some ph papers can be very usefull and inexpensive. The various gells and powders are great to have but you can buy bit by bit, best value if you can get split with others, as some of the kits out there have ideal sised quantities but it works out very expensive. Also ask around, samples can sometime be obtained which can reduce costs as well (I got a box of 10 gums, alginates etc at a food supliers promotion I went with as a guest) asked, forgot about it and 2 months later a box of fun turned up.
  21. The dressing was really good, worked well with the bitterness of the puntarelle the orange segments also gave a nice odd kick of sweet citrus
  22. Pulled all the bits out of the Puntarelle and sliced them up and refreshed in some iced water. Boiled some Anya potatoes and sliced Segmented an orange Made a dressing:- 1 Tin Anchovies 3 Cloves Garlic 2 Heaped tsp capers Juice and zest of a lemon 1 tsp of dijon mustard Smashed it all to a pulp in a pestle and mortar added several glugs of EVO Mixed everything together and added some parmigiano reggiano shavings.
  23. That's it! Amazing what you find in a small grocers in Streatham Hill Off to make a salad
  24. It comes apart like this and has bitter taste a bit like endive Think you could be right about it being Puntarelle endive
  25. The brasserie's ok and the view is good not worth payout for the restaurant though. For views what about http://www.rhodes24.com/ or for drinks and snacks http://www.vertigo42.co.uk/ and also http://www.paramount.uk.net/
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