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nickrey

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Everything posted by nickrey

  1. A coffee shop here in Sydney takes beans at their peak and then vacuum packs and freezes the beans in individual serves. They then grind them direct from the freezer and make the coffee in the normal manner. Seems to work well.
  2. nickrey

    Frozen Garlic

    Garlic and oil combinations can be a breeding ground for botulism. Given some home cooks tendency not to carefully follow instructions like not leaving the oil/garlic combination at room temperature when thawed, I don't think I'd be encouraging them to do it.
  3. 150g scallops. 650g crab meat. Blend to puree. 10 quail eggs. Add quail eggs to pan of boiling water for exactly 100 seconds. Plunge into ice water to rapidly cool. Peel eggs after five minutes. Take 70g of mixture and wrap around quail egg to evenly coat. Crumb (flour, mixed eggs, and then panko bread crumbs). Deep fry until golden, season with salt. Serve.
  4. Scotch eggs wth shellfish mince instead of meat works very well.
  5. If you want to clarify in another way, try freezing the mixture then letting it thaw in the fridge through a coffee filter into another receptacle. It’s the way that clear tomato water is made.
  6. Looks great. Thanks for the feedback. Was wondering how it went.
  7. nickrey

    Considering a Rancilio Silvia

    I've had my PID-fitted Miss Silvia for a number of years and am very happy with it. I now measure my beans using a small scale before passing them through the grinder to ensure that the dose is correct every time. This also allows you to use different types of beans as you are not keeping only one type in the hopper. A good quality coffee tamper that fits the basket perfectly is a must. A knock box is also a must. A bottomless portafilter will allow you to check whether your distribution and tamping is being done correctly. If they aren't the coffee will channel and come through the bottom of the filter in multiple locations. Other tools depend on how serious you are and how much money you have to spend: A distribution tool allows you to ensure that the coffee is evenly distributed. It leads to more consistent pours but is an expensive piece of kit for a home user: https://www.seattlecoffeegear.com/ocd-coffee-distribution-tool Then there are home roasters... Welcome to the rabbit hole.
  8. nickrey

    Cookbooks 2018

    Joan Roca has just released a low temperature cookbook called Cooking with Joan Roca at Low Temperatures. It's written with the home cook in mind. On Amazon, it seems only to be available in Kindle format. Not all sous vide cooking but much is.
  9. I get my beans from an Australian Roaster: Ona Coffee: https://onacoffee.com.au
  10. But the part is very light, suggesting it is aluminium which does not react well to dishwashing detergents.
  11. I meant leaving the piece that long but cutting along the piece of meat to give two thinner pieces that will cook more easily.
  12. If you want chuck roast without the fat, you're looking for a different animal than I've ever seen. 135 for 24 hours will give a solid cook, breakdown of collagen but the fat isn't going to render out miraculously. It will cut well when chilled. I did this for steak for 50 people; cooked, chilled, cut, rebagged then reheated, dried and seared. It's more at the lower end of medium. A few people who were sensitive to fat didn't like it; the others did. Six inches thick is a difficult cook. What are you using it for? If it's in a gravy/sauce cut the piece into 3 inch thick pieces as it will make life easier and not interfere with enjoyment.
  13. The Swiss think of everything. The bottom can be detached -- it is on a reverse thread screw. Turn it clockwise to remove, counterclockwise to put back on.
  14. nickrey

    Cheese I can’t do without

    Ossau Iraty. Hands down. The cheese eaten in Paradise. Although I love all the others also. Cheeses I can't do without is a long list.
  15. nickrey

    Home Winemaking....

    You think birds are a problem. My cousin has a vineyard. He put up nets to stop the kangaroos getting in and eating the grapes. For efficiency, he decided to sew the nets together making it one cover over the whole crop. One ingenious kangaroo got under the net. You can guess what happened next.
  16. It’s always more tasty to make the curry sauce beforehand, cool it and marinate the cooked meat in it overnight. Reheat gently and serve.
  17. The coffee from that roaster has twice been used by the World Barista Champion and also used by other finalists in the competition. These people really know their coffee.
  18. Sounds more like you are making French Press coffee. The runner-up of the world Brewer's Cup gave me these instruction for French Press: 30g coffee. 500ml water just off boiling. Pour over water. Sit for four minutes (don't stir). Plunge the crust into the water, scrape off the crema sitting on top and discard. Wait two minutes then press gently. If it is espresso, there are many variables: The Coffee Type and Growing Location. Cheap coffee tastes pretty nasty. The Processing Method. The Roast -- dark gives bitter notes. The roaster will vary time across different bean types to achieve the desired output. How long it is since they were roasted (contrary to what some coffee geeks say, fresh is not best as the beans continue to give off carbon dioxide after roasting). The Grind. The Water (filtered/hard/soft, minerals, etc). The Dosage (how much is used). The evenness of distribution of the coffee in the basket. The Tamp. The heat of the water from the machine. I have an excellent sources of coffee beans and the roasters give explicit instructions, e.g. METHOD Espresso: 10-40 days post roast DOSE 21g EXTRACTION VOLUME 42g [note this is not ml as the crema ruins the measurement by volume] EXTRACTION TIME 28 seconds TEMPERATURE 93.5°C MILK WEIGHT 120g If you were to follow these instructions for this coffee and adjust your grind and tamp to achieve the desired volume in the specified time, you will have an excellent cup of coffee. As rotuts says, a bottomless portafilter allows you to see if you are distributing and tamping properly as the water will channel through the puck at multiple locations if you haven't done it properly. It's technical, I know. However, if you were to do this, you'd guarantee a better outcome than most cafes.
  19. I've done pepper steak for over 50 people. My responses to your questions are as follows: 1. I wouldn't bother, it's not going to add anything and could detract. I'd also put pepper on post searing if you want to use. 2. The bag juices contain a lot of solids that normally form the burnt bits in the pan if the steak is fried. As they are liquid, you will never get the same effect by adding them to the sauce. I often heat the juices and then strain off the solids to get the strong beef flavour of osmazome. This can be added to the sauce to get beefy flavour but it would most likely need to be thickened. If you cook a lot sous vide, you can add this from previous cook. The sear on the steak should give enough of a Maillard effect without adding any in the sauce. Adding osmazone adds a beefy flavour. If you wish to add more umami oomph, I'd add powdered dried porcini mushroom to the sauce. I add French soft green peppers to the sauce as well as normal pepper. 3. Of course charcoal can get hot enough for a high sear. The Japanese serve seared wagyu done over charcoal that is thoroughly seared on the outside and very rare inside. Make sure you dry the steaks before putting them on. On one previous cook, I used chuck eye steak that was cooked for 24 hours at 57C (135F). It was then sectioned into individual serving pieces, dried, and seared on a very hot flat top. Mine wasn't a cream-based pepper sauce, instead I used sous vide juices, chicken stock, tomato paste, Merlot and pepper. The sauce was thickened with potato flour. See photo below.
  20. i suppose it has the added advantage that you could put the bag in the freezer and then agitate every so often until you had a slushy consistency to serve as a semi-freddo Margarita.
  21. I'm surprised no-one has started a thread on this as yet, so here goes. There is a very new web site (so new it's still in Beta) that you can enter your cookbooks into to create an on-line bookshelf. This is the slow and tedious part of the process (particularly if you have as many cookbooks as I do). What comes next is the neat part. A lot of books have been indexed, with all the recipes and their respective ingredients. Want to search through your books for a recipe using lobster and vanilla? Enter the ingredients into the advanced search engine and up pops all of the recipes from indexed books in your own library that contain these two ingredients. They also give the rest of the ingredients and allow you to add these to your shopping list, which is categorised by type of produce so you can order your shopping around the store. I'm not sure how many books have been indexed so far and not all of my books were on there but I do know that from today I have indexed 176 cookbooks and can search through 12,022 recipes. No more simply going to old standby cookbooks. I'm sure I'll get more use out of my library as a cooking resource using this website. The web site is called eat your books. At present the site is in beta but is accepting subscriptions (current price is $25 per annum or $50 as a limited offer for lifetime membership). It's an idea that I wish I'd thought of but am really pleased to be able to use.
  22. Go to my books. You can then sort by date indexed which will bring all the indexed books to the top. Alternatively, you can sort by author and use the option on the right of only showing indexed books. To my knowledge, however, they do not have an export function. You could copy and paste the information but that would required some pretty hefty and very technical editing to get it into a useable form.
  23. Why emulsify the cheese before adding it to the pasta? The sauce is made in the pan with the pasta and pasta water and pepper and then adding the cheese sequentially and stirring all the time, not made before and then added. As for scrambled eggs or carbonara if it is cooked correctly it is creamy without any addition of cream.
  24. nickrey

    Dinner 2018

    Not quite dinner but lunch for 46. Twice-cooked cheese soufflés with roquefort sauce and salad. Picture from the pass while plating up.
  25. 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.
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