Jump to content

nickrey

society donor
  • Content Count

    2,493
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Sydney, Australia

Recent Profile Visitors

3,570 profile views
  1. nickrey

    Dinner 2018 (Part 1)

    Not quite dinner but lunch for 46. Twice-cooked cheese soufflés with roquefort sauce and salad. Picture from the pass while plating up.
  2. My edition (1965, Andre Simon foreword) says "In the old days, scrambled eggs were made in a bain-marie; there was more certainty of them being perfectly cooked, but the operation took longer." No mention of time and the text recommends a heavy based pan over moderate heat with continual stirring. See my quote below to regain appropriate perspective on Wikipedia.
  3. Serious Eats has a description of how to temper chocolate in a sous vide set up. The chocolate is sealed in a plastic bag so contact with either water or condensation is not an issue Click here.
  4. In Australia, some extremely poisonous mushrooms resemble edible mushrooms from Europe. An article in our local newspaper reported that 27 people had been hospitalised for eating poisonous mushrooms in autumn (fall) this year. A number have died in the past after cooking up these fungi. No mushroom foraging for me.
  5. By a long margin, Nasu Dengaku – Miso Glazed Eggplant.
  6. nickrey

    Roasted Cauliflower

    One of the recent trends with vegetables is to char them, i.e. to deliberately burn them so the outside is burnt and the inside cooked. Cauliflower takes to this particularly well. Basically you bake it first so it's just cooked through (personally I prefer a bit of crunch left in it) and then char on a hot grill. Gives you the best of both worlds.
  7. It's even better if you gently heat the juices so that the proteins coagulate and then strain. It gives an extremely pure flavour.
  8. nickrey

    MRE's (Military Meals Ready to Eat)

    When we had to eat these meals, we used to spend all our time working out how to spruce the meals up to give more flavour (curry powder, etc). Somewhat encouragingly, this led to a number of people developing a strong interest in cooking. As these are field rations, my general question is: Why would anyone eat one of these if you don't have to?
  9. nickrey

    Favorite Homemade Sauces for Pasta

    I had some leftover sour cream/cream cheese base from a dish as well as some smoked salmon. Pasta occurred as a means of using them up. The final dish was possibly the best cream-based salmon dish I've ever had. Mix equal portions of cream cheese and creme frâiche. Add chopped chives and lemon juice to taste (sorry, I don't do measures, it is all by eye/taste). Chop up smoked salmon into small rectangles. Soak salted baby capers to remove salt, set aside. Cook dried rigatoni to preferred texture. Drain. Add hot paste back to pan, Add sour cream/creme frâiche mixture (again, to an appropriate amount) fold in. Add capers And pepper. Fold smoked salmon through. Taste and adjust acid with lemon juice. Add chopped fresh dill. Serve. Enjoy.
  10. nickrey

    Roasting Duck

    The ducks are dry aged for a minimum of 10 days. See here. This means that the duck needs much less time to cook as you are not cooking out the water that has been removed. Someone trialled the recipe here and found that the meat was rare but tasted medium rare, which seems appropriate. Bottom line, if it's not significantly dry aged, don't try the recipe as it is. We had this duck when we went there in 2015 and it was absolutely delicious. Sorry about grainy picture, it was dark.
  11. It was the Wine and Food Society of New South Wales. We had a wine tasting of Australian Shiraz. The pepper steak was done as an food match to complement the pepper elements in the wine as well as having umami and body to match the power of the wines.
  12. Cooked chuck steak (eye roast cut, not sure if this translates to USA) for 50 people. 24 hours at 56C (132.8F). Removed cooking juice for sauce, cooled, resealed and stored. The day before reheating, I cut the cold steaks into serving pieces and rebagged. Steaks were reheated at 56C for an hour prior to a flash fry on each side on a pan on a commercial cooktop. Steaks were cooked with salt and pepper as well as green peppercorns. Sauce was made from heated and strained cooking juices, chicken stock and 3 1/2 bottles of well made merlot. Reduced by half, simmered some cut carrot and celery in there for a little while then added thyme to infuse while it was cooling. Strained sauce and then thickened to sauce consistency with potato starch (one of the diners is gluten intolerant). Sauce was livened up with a bit of sherry vinegar. Served with roasted smashed potatoes, cooked on onion in chicken stock with honey glazed carrots. The majority believed it was fillet steak and wondered why it had so much flavour.
  13. In Australia, one of our high profile chefs recently committed suicide. He is not the first, nor will he be that last. There are multiple instances of mental health issues and drug abuse in restaurants. Let's not debase the subject by referring to the latest social media issue that may have caught your attention. I laud the efforts reported in the article to deal with these issues. Much as I respect the opinions of people on this site, I am a psychologist by profession and cook for large numbers of people by choice. If you are a patron at a restaurant, I can very confidently say that you have absolutely no idea what is going on in the kitchen or anywhere else in the restaurant(s) you frequent, apart from your limited personal experience as a customer. Please support this cause as it is worthwhile and much needed.
  14. Looks very interesting. I've bought it on iBooks and will check it out.
×