manwith8ovens
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Posts posted by manwith8ovens
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It's white grapefruit season -- you know, the grapefruit that tastes like grapefruit instead of that insipid, pink thing in the stores most of the year. Our household goes through a dozen a week, slicing it in half to broil under some brown sugar, squeezed into Blinkers, Colonials, Nevadas, and more, and, of course, eaten peeled and supremed. Just killed one standing over the sink that way.
Surely you know some more ways to eat these glorious fruits while they're in season.
I think it will be great to make ceviche(aka cebiche) or poke (Hawaii)dishes.
Live clams (razor clams, littleneck, Geoduck or cherrystone) (slivers cut)
or fresh tuna/salmon/sea bass (cubes cut)
grapefruit wedges with peels and juice
Lemon juice
Sea salt and ground pepper
Brown sugar
(enough to cure the clams for 3o minutes. Less time for fish)
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Japanese seaweeds (soaked)
Agar Agar (soaked)
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Onion
Grapefruit wedges
Yellow Chili
Coriander
Ginger/Garlic
Light soy sauce
Fish sauce
Corn oil
(Use stone mortar to ground above ingredients)
Mix grounded ingredients, seaweeds and agar agar to cured clams and serve.
Enjoy!
Note: Discard excess cure
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Chef Gaston Acurio of Peru, king of ceviche, is "planning a frontal assault on New York City.
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WOW! Freshest Sashimi ever!
More pictures please.
BTW What happened to Haymarket?
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Hi Bruce, nice to see you dropping in.
Lets' work through the recipes.
I'm not good on specifying quantities as I do most things by eye, so you may have to improvise a bit.
First, the soup.
2 cups chicken stock.
2 kaffir lime leaves, finely sliced
2 tbsp sliced lemongrass
around 15 straw mushrooms
Bird's eye chillis to taste (I used two very hot ones), finely sliced
3 tbsp lime juice
4 tsp fish sauce
1 large piece fresh turmeric (put this between paper towels and smash it hard with the side of your knife to break it up)
2 shallots, cut lengthwise against the rings into thin slices
1 Coriander root and part of stem, chopped.
200g fish, cubed
Palm sugar to taste
Bring chicken stock to boil. Add all ingredients except the fish sauce, sugar, and lime juice. Simmer for a few minutes until fish is starting to look cooked. Add fish sauce, sugar, and lime juice. Taste and adjust each of these components until the broth is sweet/sour/salty/hot.
To serve, top with coriander leaves.
The duck salad.
One duck breast
Lime juice, Fish Sauce, Chopped Bird's eye Chilli, and Palm Sugar (for dressing in the ratio 3:2:2:1). Taste and adjust to your preference.
2 cloves garlic, finely chopped
2 bunches mint, leaves picked off and washed.
2 shallots, cut lengthwise against the rings into thin slices
3 kaffir lime leaves, finely sliced
a 7 cm/3 inch piece of lemongrass, finely sliced
2 cm/1 inch piece of galangal. Peeled and finely sliced
1 lebanese cucumber, peeled and finely sliced (I use a vegetable peeler or mandoline to do this)
Cherry tomatoes, halved, to serve.
Pre-heat oven to 180C/350F Season the duck breast with salt and pepper, place in cold pan skin side down and turn heat to high. Let fat render for a while, turn and cook on other side for a few minutes. Place frypan (make sure it's heat proof) in oven until duck is cooked to your preference.
Mix salad ingredients together in bowl. Place on serving tray. Finely slice duck and place on salad. Serve with dressing in separate jug so people can dress it themselves.
Paneang Prawns
Sufficient prawns for the number of people you are serving (we had four each).
3/4 cup coconut milk
3 tbsp Panaeng curry paste (I had home-made using David Thompson's recipe)
2 kaffir lime leaves cut into chiffonade
handful of basil leaves, coarsely sliced.
2 tbsp unsalted cashew nuts, crushed in mortar and pestle
tbsp fish sauce
8-10 lychees.
Grill the prawns until just done.
Heat the coconut milk until simmering, add curry paste and stir until well combined.
Add all other ingredients except basil and heat through. Add basil leaves just before serving.
Place prawns on serving plate, pour the sauce over. Garnish with additional basil leaves or other greens (I used coriander).
Hope you enjoy them.
Your prawns are something we can never get over here.
Do you save the shell and heads for the making the curry sauce?
About the pre-made Thompson's curry sauce, you must have used the shrimp paste in the curry paste recipe. Can you tell us the shrimp paste's(kapi)brand?
I always use the Malaysian belacan and never can locate a good kapi in Canada.
Great Thai dishes!
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If the business is so busy that you can not meet demands, there is no reason to hold.
The best way is not to hold.
This is how we do it:
1. After smoking the meats, vacuum pack them. (You can cut down smoking time with SV).
2. Sous vide in water bath to pasteurize and tenderize.
3. Hold them in water bath at 131F if you think you can use them within 4 hours.
or
4. Chill them for future use.
When you get an order, just woodfire grill them before serving.
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Dinner tonight was somewhat less elaborate. Because I was travelling, the prep time was negligible if we wanted to eat before 9pm.
As I said above, we had triple cooked chips. The first boil led to the photo above. The second cook, which was deep frying at around 140C, is pictured below. This went into the fridge this morning awaiting my return this evening.
The fish was flathead. I made up a beer/tempura batter with 1/2 cup Cooper's Sparkling Ale, 1/2 cup flour (about 7/8 plain flour and 1/8 cornflour) and a pinch of salt. Pour the chilled beer over the mixed flour, then stir with a chopstick. If there are flour lumps don't worry about it, they add character to the crust. Dredge the fish through the tempura batter and put it in the deep fryer. Do this by gradually dropping it in such that the batter seals as you do so. There are some great videos on youtube with sushi masters showing how they do it.
The dinner is a bit bereft of colour because I forgot the fresh lemons (although we did have it with lemon juice from some particularly nice lemons, the juice from which I froze into ice cubes and store in the freezer).
Of course, we had the dish with chicken salt. I should note that no chickens are harmed in the making of this salt, which has no added MSG (whatever that means). The ingredient list includes sea salt, rice flour, wheat glucose, soy, food acid, turmeric, herbs and spices, powdered garlic and onion, and soy powder.
Not sure if it's a South Australian thing or whether it's more widespread.
On the subject of chips.
I heard that there is a chips joint near one of the beaches (Bondi??) makes the best chips in the world. The sauce is dynamite! Are your chips done the same way?
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Off the topic. Since I am out of the loop (Australian culinary scene).
Who is this guy David Thompson?
I saw his restaurant in SGP being staged in Food Channel "Top Chef Master" finale.
A Thai chef!!?
I wish I had a better vocabulary in this regard, but I would say in a few words that he is the Julia Child of Thai cooking though with a very deep emphasis on authenticity- his first book is a true classic. http://www.amazon.com/Thai-Food-David-Thompson/dp/1580084621
Thanks. I know Thompson (Jim) is famous for Thai silk now I know there is another Thompson famous for Thai food!
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Off the topic. Since I am out of the loop (Australian culinary scene).
Who is this guy David Thompson?
I saw his restaurant in SGP being staged in Food Channel "Top Chef Master" finale.
A Thai chef!!?
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Hi Nick
It has been fascinating to follow you through on this incredible culinary journey. It makes me wanting to come back to Sydney for a visit soon. I need a break from shoveling the snow!
About frying the potato in 140C oil. You can actually do it in the rice cooker and controlled by SousVideMagic using the high temperature sensor(i.e., the one with the grey PTFE cable can control up to 200C)
This way you can deep fry precisely!
Best
Frank
Correction: Sensors can take 200C but current SVM version limits to 130C.
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Hi Nick
It has been fascinating to follow you through on this incredible culinary journey. It makes me wanting to come back to Sydney for a visit soon. I need a break from shoveling the snow!
About frying the potato in 140C oil. You can actually do it in the rice cooker and controlled by SousVideMagic using the high temperature sensor(i.e., the one with the grey PTFE cable can control up to 200C)
This way you can deep fry precisely!
Best
Frank
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Perhaps it means "under pressure" as the opposite of "over pressure"?
My take on the "Under Pressure".
1. The title is appropriate for two reasons: First, since it is for the mainstream consumer market, as far as for the layman, the food is being pressed inside the bag. Second, for the professional cooks who are demanding and perfectionists like Keller, you are constantly "Under Pressure" to perform and it is especially true in a "sous-vide" kitchen environment.
2. Viking is definitely coming up with a sousvide cooker for the pro-consumer market and it will retail for over $1,000. It may be launched around the release date of the book (just a guess). I know the chef who is under NDA and currently testing it. Viking is the main ad sponsor of the eG's sousvide thread; of course, they are interested. One thing I am not sure is whether Viking will have a cheaper version for the consumer market.
The real missing link here is still the availability of a FDA approved consumer-oriented vacuum packing system. Lots of people use Foodsaver but it is not endorsed by the manufacturer. Ziploc bags are only good for 80C max and not endorsed by the manufacturer either.
I am also looking forward for the release of two other books around the same time as "Under Pressure"'s release date: "Fat duck" and "Alinea"
Of course, the ultimate SV book will be the book to be written by NathanM.
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Hi,
I am interesting in using a PID with a rice cooker or steam table but have not seen specific product recommendations in the thread. Could anyone point me in the direction of some units you may have experience with?
Check out SousVideMagic
It is the same as Auber, but the site has lots of helpful information on cooking sous-vide with rice cookers.
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Sorry, let me clarify a little on the GABA brown rice (hatsuga genmai).
The idea is that you germinate the brown rice before cooking in order to increase the amount of gamma-aminobutyric acid.
Here is a nice guide to making the rice without a circulator.
http://www.instructables.com/id/HOWTO-make...ted-brown-rice/
Bottom line you are just using the circulator to keep the temp stable for the germination of the rice. After you do this you cook it. I didn't actually cook the rice SV, but it was part of the process.
I would like to add some comments on Gaba germination.
The above article states that the best environment to germinate Gaba is at 32C for 22 hours. I have tried many different ways, and the best result is using a rice warmer or a rice cooker using the warm cycle and controlled it with a PID controller like SousVideMagic/Auber. Without bagging the rice gives much better result. Good germination apparently needs some air and natural moist environment.
Most microprocessor based Japanese rice cookers now have a brown rice cooking cycle, but they use higher temperature and shorter time to soak, germination is never matured enough for full health benefits.
BTW, If anyone one interested in making sweet rice wine, the best environment is 30C for 25 hours depending on how sweet you want you wine to turn out.
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We have some experiences using using PID temperature controllers like SousVideMagic, J-Kem PID temperature controller, .... etc.
Here is what we find:
- always set the baine marie (steam table)'s thermostatic control to highest, this way your controller can do all the controlling.
- you will get better stability and heat distribution if the baine marie uses embedded resistive heating elements and has good insulation.
- you get better results (stability, homogeneousness) if you don't use inserts having another layer of hot water bath. But for long term cooking (over 24 hours), using another s/s inserts over another water bath is acceptable.
- because baine marie dimension has big surface area to depth ratio, this present problems of greater heat loss, less heat convection and more crevices for cold spots.
- always make sure your sensor is not touching the food pouches.
It is perfect for bulky items like whole beef short ribs and whole rack of side ribs.
Yes, steam table is a viable SV cooker for long term SV cooking.
Have fun!
Codlo?
in Kitchen Consumer
Posted
Agreed Codlo is much prettier than our SousVideMagic (SVM).
But here are differences:
1. SVM is voltage universal (90V to 240V) with IEC C14 power socket. One controller to work in all countries.
2. Casing is heavy gauge aluminum extrusion. Sturdy and efficient heat sinking.
3. SVM is at is sixth generation iteration since 2007.
4. SVM is a 15A controller, that means it can control heaters up to 1800W (110V) and 3300W (220V).
5. LED display is very bright and can be monitored 5 meters away.
etc.
Codlo is definitely a well conceived product and very user friendly.