Jump to content

RedRum

participating member
  • Content Count

    117
  • Joined

  • Last visited

Everything posted by RedRum

  1. Thank you Matt, these clips are great. Is is me or were the 80s programs better than today's cooking shows??? I learned more watching these than most stuff I have seen the last few years. Especially in the case of Marco, where he cooks in front of you his signature restaurant dishes. I don't think there is anyone who does this today. I would love to see today's chefs cook in their kitchen their dishes. On another note, Marco has probably the best technique I have seen in a chef. His knives skills, the way he moves in the kitchen, he is great to watch, and shows how far ahead he was. I have s
  2. to me that is management talk for saying that he was good enough as a TV personality (and it showed...) to be on the program, but not good enough as a manager to actually run the place...
  3. I bought it when the sterling to the dollar ratio was 2 to 1 (I live in the UK), so it was not that expensive. I could not get anything better for that money, and although I am in science myself could not really find a lab water bath... I just wanted something that worked straight out of the box. The recirculation makes sense in a restaurant environment, but for home use I find that the system is sufficient. I just move the pot around a few times, no big deal. One could go for Combo 1, which is $250, should not make much difference.
  4. Apparently the manager and assistant managers have been sacked... A friend of mine ate there 2 days ago and had the mussels and lamb shank. both were great, he was very happy with the meal. We have a LC here at Cambridge, I hope this menu rolls out for the whole franchise, I would be very happy to try it. I think that is the main problem with food in the UK. Some of the world's best chefs and restaurants are here, but the quality of everyday simple food you will get in a little casual is very very poor and overpriced. In France, Italy, Greece, even in the US you can eat simple well cooked foo
  5. I have bought this (Combo 4): http://freshmealssolutions.com/index.php?p...emart&Itemid=26 works great, a friend of mine that is a chef has bought one for his home as well, results are as good as in his restaurant. Now either he has a rubbish restaurant, or sous vide magic works well I think the latter.
  6. It could not be better, since they are different methods of cooking. In a rotisserie the intense heat applied for a short time in a confounded in a small surface of the chicken allows for even cooking, but with crispy skin and juicy meat. Roasting is intense heat for prolonged time in a large surface (the whole chicken actually). My stir fry is not as good at the 2.5 pounds (4 dollars) stir fry across the road...
  7. I see this is very similar to the method I use, I do cook it full pressure though. I am using stocks mainly for sauces, not broths so I do not mind the fat rendering in the stock, I actually want it for more flavour. I do agree that this is the best way to make a stock, as it yields better results than long cooking and also improves on heston's method.
  8. My uncle is a fishmonger with his own fishing boat and confirms that this is the best way to keep shellfish alive. Put them in a container, preferably with the bottom being seaweed. Cover them with damp (not wet) cloth and put them in the fridge. re-damp the cloth every 12-24 hours. Should keep oysters, clams, mussles alive for 2-3 days. Keep the lobster in a different container.
  9. There is one issues with stock that I do not seem to have been addressed. cold vs hot water: Science tells us that you need to start with cold water in order to get the best extraction from the bone marrow. This is because bones have small pores that allow the marrow to be extracted. But they close due to protein coagulation if heated. This is why brown (i.e. roasted bone) stocks are less gelatinous than white ones. Over the last two years I use a modification of Heston's for stock. I use a pressure cooker pot to brown 1 onion with star anise. I then let the onions cool, then add another o
  10. erm... so who do you cook for?? I assume you cook for people who like discussing your food and food in general, who appreciate your effort. I read your blog, you seem like quite a modern chef, with elaborate techniques and hi-end cuisine. Who are you targeting with your cooking? like it or not my friend is the "foodies" you are striving to satisfy, not the Mikky-D and TG Fridays consumer. So you should be a bit more modest on your criticism about the people who actually support your profession.
  11. Carlucios it ok... just ok... foot is pretty greasy, and anything too complicated is a disaster. Even for Cambridge it is pretty average... I hear that Jamie's chain will open here is Cam, I have heard good things about it. Cambridge food scene is pretty bad, apart from a couple decent curries, and of course Alimentum and Midsummer house and Loch Fyne (sometimes...), everything else is pretty average. I hear good things about Restaurant 22 but not yet tried it, and I was pleasantly surprised with Graffity at Hotel Felix.
  12. I like the show but 2 out of 3 chefs in each show are below average. I cannot believe some of those people cook in pro kictchens... , I wanted to ask whether there are any of the recipes from the Classics part online. Beebs does not seem to have them up, does anyone know if they are planning to put the up?
  13. I don't think we disagree, it is more of a semantic determination issue I would say. As I said, I retain and will keep retaining the word genius for very few people (Einstein, Davinci, mozart, Dali, Gaudi, Darwin, Newton etc...), but always being appreciative of exceptional people in their respective field. I would not go against claiming that Blumentha, Adria, Keller (to name a few current uber-chefs) have redefined modern cooking. But the field of haute-cuisine has very little relevance in the life of everyday life, and even less people can appreciate their craft. And how about Hevre This,
  14. Very interesting post, with very valid points. Regarding the definition of genius, you correctly identified the first part of the definition (task complexity) but you did not see the second part (impact in human life) Adria, Blumenthal, Keller et al are great chefs, but I don't think a pea ravioli is changing humanity. Even on the issue of complexity, of course there is no direct quantification of how complex is a field, but I guess it would be really hard to find someone who considers how to make a savoury ice cream more complex than mathematically formulating the relation of speed and tim
  15. I am a psychologist and neuroscientist as well. We need to understand something. That to be considered a genius, you need to achieve something immensely original, creative and inspiring in a field. BUT (and there is a big but...). The degree of complexity and difficulty of the chosen field plays a role. Like it or not, there are professions and fields that are more difficult and complex than others. Sure, psychology and neuroscience are complex. my field is working in neuromaging, scanning brains in MRI and EEG machines to see differences in brain activation when processing faces. I might
  16. RedRum

    Roasting a Chicken

    actually this makes great sense. Thank you, I will roast a chicken this weekend, will cover the breast with foil and put in in a 220C Lets see what happens!
  17. yes, you are right, there was no rationale... I believe this: there is no such thing as molecular gastronomy, as a style of cooking. Heck, I will go as far to say that there is no such thing as molecular gastronomy, as it is a invalid term. Chefs tend (less nowadays) describe their style of cooking as "Molecular gastronomy", as one is saying "I cook italian", or "I cook French" etc. This is just silly... just because someone uses lecithin to make a foam (instead of a reduction), or alginate to make a sphere (instead of pea juice), this does not define a new style in cooking. Although Adria
  18. my 2p, will try to keep it as concise as possible. My background in neuroscience, not cooking, but I am very interested in both. The problem with MG is the term itself... it really does not say anything. I don't know who came up with it ( I believe it was Kurti) , but it is a term that really says nothing. In my opinion we have two branches: Food science (which includes, chemists, physicists, doctors, neuroscientists etc) and cooking (chefs). Food science tries to explain physical and chemical properties of food. Chefs cook. Sometimes chefs cook borrowing methods discovered from food scientis
  19. RedRum

    Roasting a Chicken

    About the keller method: he says that in the end you baste the chicken before serving it. But that beats the purpose of keeping the skin crispy, no? I go for a variation of the heston method (6 hours in 60C). My gas oven cannot go as low as 60C, so I use gas mark 1, which is about 110C. I usually brine the chicken in a 8% solution (80grams of salt for a litre of water, usually use 3 litres) with 4% sugar. I rub oil and salt pepper. I take good care to season the inside of the chicken very well. Then cook until the thigh is 65C. For a 4 pound chicken this takes about 1.30 hours. At this poin
  20. Heh, well as someone who would prefer eating salad with chopsticks if given her druthers, and who eats many Western foods at home with chopsticks, I'd just have to say that you summed it up when you said it all comes down to what may have grown up using. ← Yes, that was exactly my point. If I don't eat western foods with chopstics, why should I eat Asian food with them? As I said, in my book anyone should used whatever is comfortable for them. And I don't have a problem with westerners using chopstics to eat asian foods. I have a problem with those woh frawn uppon those who don't use the
  21. Of course I would. As I said, I eat sushi with my fingers, it is more comfortable. All I am saying is that I don't think eating asian food with a knife and fork should be frawned uppon. There have been situations where I have been out with a company of both asian and non-asian friends in chinese restaurants, and the non-asian people were kinda telling me off for not eating with chopsticks. Needless to say, it was myself and the asian people that were laughing when their expensive dresses, shirts and trousers were covered with delicious rice and other food...
  22. I don't get the chopstick thing... I can use them very well, but I prefer to eat with knives and forks and spoons... I eat sushi with my hands. I will eat sashimi with chopsticks, but only because I cannot bother asking for a fork. When I eat chinese, I don't feel very comfortable eating noodles and rice dishes with 2 pieces of stick... I know you are supposed to bring the bawl to your mouth and scoop it in, but this is not something that I have been brought up to do. I want to eajoy the food and flavours, and for me it is all about comfort. I have quite a few asian friends and I have actual
  23. we have to remember that Adria did NOT invent spherification. It is a known process for almost decades now, he was the first one to use it in cooking. Almost any technique and ingredient used in what is proclaimed as molecular gastronomy has been in use in the food industry for decades (xanthan, guar, metho, gellan, pectin, etc etc...). Yes, admittedly these chefs are very perceptive, tedious, probably with amazingly good palates, but geniuses? nope, sorry... if I would take Dali over Adria any day
  24. I think that the word genius is used very easily in the culinary world... I would not compare making a pea ravioli to mozart's 40th... I would not compare making bacon and eggs ice-cream to formulating relativity...
×
×
  • Create New...