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nickrey

society donor
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  1. Don't use English when searching. Google "pollo a la brasa receta" Each web page (which will mainly be from Peru) will have a "translate this page" link next to it. Click and read. For the sauce google "salsa de ají amarillo receta"
  2. Hummus

    For those of you in Australia, I've found the Mayver's hulled tahini to produce the best hummus (using hulled sesame seeds in the production makes for a more creamy texture). It is widely available. http://mayvers.com.au/product/mayvers-hulled-tahini/
  3. Menus for Christmas Dinner 2017

    I did this dish for an (early) Xmas function for 60 people. Wanted to do Xmas on a plate. It has three key components. The cylinder at the back is pulled pork enriched with apple puree and baked apple strips topped with crumbed black pudding and toasted panko breadcrumbs. The sausage is home-made turkey thigh with cranberry, pistachio, and herbs. The Croquetta contains thick bechamel with a mix of serrano and home cooked and smoked ham. Served with simple chicken jus, triple cooked potato balls, and mirepoix of carrot and celery. Someone called it constructed rather than deconstructed.
  4. Hummus

    That's a good recipe. I'd support looking at what is available in tahini. The wrong paste can ruin the recipe.
  5. Hummus

    I use a very similar recipe. The devil is in the detail (proportions of lemon, garlic, tahini, water, etc). I make it by taste rather than by quantities from recipe as it depends on the ripeness and juiciness of the lemons. I also prefer a less thick texture, which is achieved by adding water and blending until the desired consistency is achieved. Like @scubadoo97, I add freshly roasted and ground cumin to taste. Try adding a small pinch of cayenne pepper, which is not enough to make it hot but plenty enough to make it interesting.
  6. Making Butter!

    I use Maldon sea salt and the big crystals amplify the salt taste by the diner occasionally biting into one. I use about 0.8% salt using the crystals and haven't ever had any complaints about it being under-salted.
  7. Sous Vide Steak

    After many iterations, I sear straight from the sous vide cook with the following parameters: I use an iron, fully-seasoned wok heated over a wok burner to the hottest it will go. The outside of the steak has to be dried (I use paper towels). No oil in the pan, I oil the outside of the steak. A light sprinkle of salt is added to the oiled steak prior to searing. The sear on each side is very brief. I've also done a deep fry sear and that is also excellent.
  8. Cheese graters

    Sure, not picky, much. For everything I use this for, who cares? Use for purpose. If I want grater, I'd use the microplane. Most of what people refer to here as needing grated parmesan requires anything but. The comment was about the noise.
  9. Cheese graters

    I've made grated parmesan in my Thermomix. It works exceptionally well but the combination of hard parmesan and the metal bowl means that you really have to wear hearing protection.
  10. Best Flour for roux

    In my experience lumps only happen when there is not enough butter or the butter is heated too much prior to the addition of the flour. The quantities given in recipes assume that you add everything at the right time and with the right amount of heat. Not doing either of these creates problems.
  11. Could be a large new market. Don't know how the Chinese censors will take to the dude tone of the magazines though.
  12. Anova Dimension, Please?

    I have a polycarbonate lid with a square cut into it from the edge to allow the lid to be removed while using the circulator. It is nowhere near a perfect fit. The water loss from this set-up is minimal, even with very long cooking times. Personally, I can't see the need for a fully closed system. Polyscience does custom -cut lids in which the cut goes right to the edge https://polyscienceculinary.com/products/custom-cut-polycarbonate-lids-for-economy-tanks?variant=733550027
  13. Chili

    A dash of Worcestershire Sauce would potentially add to the dish in the middle palate. Mexican Chocolate or cocoa powder? Some form of smoke flavour?
  14. Searzall--After the Honeymoon?

    After many approaches to searing meat, I use one of two methods, neither of which is a Searzall: deep frying for a minimal period, or heating my wok up on a wok burner to red hot temperatures, drying the meat, applying oil and salt and then searing. I'm happy and no smells of gas products.
  15. Homemade Broth/Stock lasts how long?

    No freezer required. I put my finished stock in Ball mason jars and process it in a pressure canner. When the stock cools, it is shelf stable and I can store it in the cupboard until it is needed.
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