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nickrey

society donor
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    Sydney, Australia

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  1. I have the motorised drive and it is great. It is a time and effort saver. Added bonus is that you don't have to clamp the machine down while using it. When I purchased my motor drive, I worked out that I had a very old version of the pasta machine which didn't have the additional holes to which the motor attaches. I wound up having to purchase another pasta machine as well as the motor drive.
  2. "I let it rest a bit." I always rest the dough for at least twenty minutes in the refrigerator, which makes it less soft and less likely to jam up the pasta machine. Assuming you used the correct proportions of flour to egg (typically 100g to one egg), the dough should have worked. Another reason for it being too soft may be that it wasn't kneaded long enough to develop the gluten. Serious eats has a good web page on making pasta from scratch (link here). Keep at it, you'll get there. The bottom side of the pasta machine should be in line with the side of the chopping board. The vertical part of the clamp will then sit straight against the edge of the chopping board. This means that the chopping board should be sitting with around two inches of board over the side of the bench. Diagram as follows:
  3. Yep, love the affiliate links. All the subtlety of an advertorial. Hey, wait, that's exactly what it is! Not so curious about Epicurious. If I want gratuitous advertising, I'll jump on social media for a more immersive experience.
  4. nickrey

    Dinner 2020

    Ps. That was an incredibly rich main course. I included the cheese but didn’t need to.
  5. nickrey

    Dinner 2020

    Appetizers x 2. Entree (not in the US sense) of scallops on pumpkin with orange sauce and hazelnut foam. 2 x slices of cheese. Dessert as attached. No one went away hungry.
  6. nickrey

    Dinner 2020

    Dinner for 16. From a Yannick Alléno recipe. Squab Royale with Foie Gras and Vegetable Chartreuse (I used chicken mousseline in this, which was not in the recipe). Baguette with shredded confit squab leg and chicken paté, lattice cut chip, lettuce leaf and pickled vegetables (cornichons and raspberry vinegar eschallots). Sorry about quality of photo.
  7. I would have added ingredients and made a Thai Green Chicken Curry out of those ingredients; however, give the health statement above, the coconut milk may not be appreciated.
  8. It's more changes in humidity than changes in the beans. Good coffee shops adjust their grind during the day to compensate for this. The beans don't change that quickly.
  9. nickrey

    New Anova Pro

    I missed this post. I still have this cooker which was bought from the Anova site. The first one that arrived did not work properly. Anova had me send the original back to them at their expense and replaced it promptly. It is a big beast and I think it could power a domestic spa. Certainly the rotor is so strong that it will whip water over the sides of a smaller container if you are not careful. I use it for big cooks (50-60 covers) and it works well. For smaller cooks, I use one of my other Anovas. I must say having used someone else's Anova Nano, they are too underpowered for my purposes both in terms of heating up and circulating. The unit had an RS232 port on it which supports the contention that it was a variant of their laboratory models.
  10. Ok, I think I have it. They are put into cheese on a cheese platter so that the cheese can be cut without someone touching the cheese to do so. It's probably more of a "cheese handle" rather than its apparent name of "cheese button."
  11. I I have no idea. They were a present and have been sitting in my cupboard. My best guess so far is a knife to lever out pieces from a crystallised cheese such as Parmesan.
  12. Does anyone know what these are? I’ve included my thumb to give an indication of size.
  13. nickrey

    Lunch 2019

    About the same. The original recipe I worked from had a two and a half hour timing. I tried one and a half and two when I wasn't satisfied with the longer time. The two was closest to my needs. Perhaps the true time is sometime between 1.5 and two hours. Edited to add: Perhaps there was another factor. I rapidly chill in ice water to arrest cooking. If you put them in the fridge, they could have continued to cook.
  14. nickrey

    Lunch 2019

    Seems to be a lot of pork in the green pepper duck terrine. How did the duck egg go?
  15. nickrey

    Lunch 2019

    duck egg cooked sous vide for 2 hours at 62.5C (144.5F). Peel and serve. I chilled all of them and reheated at 50C.
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