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Posts 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








    Horse Mackerel


    Sea Urchin (uni)


    Scallop Skirt, Cucumber, Japanese Basil -oops ate one before the photo



    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. 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

  3. 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

  4. 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.

  5. I have been interested in this for awhile now but havn't tried any experiments with it. This is something of a weird question, but after reading the ingredients on a jar of cheez whiz and seeing sodium alginate, I have been wondering if it would sphere just dropped straight into the calcium bath.

    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.

  6. Please, how do you all mix your alginate baths?

    'Disperse' (MC, pp. 4.129, 4.186) is really vague, and I'm getting clumps that the mixer simply will not break down, so I'm going after them with a spoon, but that seems less than optimal. Is this just normal? I've tried sifting it over the surface of the water, mixing it with a little water first, to make a paste (HAH!), and just mixing it in. I'm using the Texturas Algin.

    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.

  7. I just got around to testing my replacement cooker today. It seems better than the first and I'm probably being over vigilante, but at pressure there is a very subtle hiss and occasionally vapor is visible on the steam guard. According to Kuhn, this is normal operation.

    Below are two pictures, showing the pressure settings I used when testing for any hiss - it was present in both. Also linked is an out of focus video, but you can hear the hiss in it and see the wisp of vapor I am talking about (around 4-5 seconds on). I am under the impression that the first photo is the proper setting for pressure, but I tried both.



    So am I being crazy or is this normal?

    It looks normal to me, just a quiet hiss

  8. The Europeans do not use stalk celery--the way we know it--but rather celery root: A big round thing,1-2 lbs, pale yellow/whie skin with a creamy white interior. (the flesh oxidizes very quickly) It has a celery flavour, but is different, not as assertive and melds in the background very well.

    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.

  9. 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.

  10. 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/

  11. 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

  12. 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.

  13. 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.

    IMG_0502 copy.jpg

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