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society donor
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Everything posted by nickrey

  1. I have all methods of cooking at my disposal, including sous vide. Today I had the most moist chicken I have ever had courtesy of my newly purchased air fryer. Delicious. Next time I’m going to brine the chicken.
  2. You should have tried growing up in South Australia. In summer, the temperatures often reached 40C (or 100F). The milk left out in the playground in bottles was horrid by the time we drank it at morning recess.
  3. Your way should be fine. you are trying to achieve an outcome rather than slavishly adhering to directions. As said above, it would just take longer. Another way to achieve the same result more speedily is to ladle the liquid into a gravy separator jug. The fat rises to the top and the liquid poured off from the bottom of the jug would be similar to that achieved when skimming the fat off in the original recipe. Then return to the pan less the fat and thicken to the desired reduction.
  4. If you don’t you can get the big char marks. It’s six turns in a minute. How much faster can food get?
  5. You’re about 30 seconds over. Mine take around 60 seconds. The base is solid after 10 seconds. I try to turn around six times.
  6. After trying one peel and making a mess of it, I now use two peels. The Ooni peel has a thin edge than goes under the pizza easily. I use this to go under the pizza and bring it to the front of the oven. I then insert another round peel under the pizza at around a 30-40 degree angle. I then take the second peel off the first with the pizza on top, straighten it so the pizza is turned the angle and put it back in the oven. The whole process is very quick and allows you to turn the pizza every ten seconds or so during cooking to ensure even spots.
  7. When I was a kid, it was called a Chinese gooseberry not a kiwifruit.
  8. This was taken with an iPhone 5. In my kitchen, hand held, natural light. I'm finding composition and framing most important for presenting food. Here, for example, I've cropped it such that there is enough space for you to want to slide your hand under the oyster from the front to pick it up and eat it.
  9. I just purchased the Ooni Koda 12 inch version and am very pleased with results. This was my second ever pizza in the oven. I use my sourdough starter (which I keep in the fridge). Starter is 50% hydration. It is fed every two to three days. Recipe as follows: Feed starter in bowl (100g flour, 100g water), set out at room temperature covered with wet cloth for 24 hours. Recipe for dough for two 12 inch pizzas (linear scale up if you want to make more). 319g (Caputo Blue) flour 100g starter 186g water 10g salt. I use my Thermomix to make the dough. Add all elements except the salt. Bring together. Let sit for half an hour. Add Salt. Run for 2 minutes 10 seconds on dough setting. Transfer dough to pre-oiled bowl. I then put the dough into Brod & Taylor proofer at 27C for two hours. Then into refrigerator overnight, again covered. Take out two hours before making pizza, divide into dough balls, cover and let rise. The hydration is perfect for the heat of the Ooni oven.
  10. Asian foods are now commonplace in our supermarkets. I went to our local store the other day looking for Panko breadcrumbs and found that they had been moved from their former place in the Asian specialty section to the breadcrumb location. They do the same with sauces. It’s a great move forward.
  11. A bit late to the party on this one. Just a few observations: Entree describing a main course was always just a US quirk that made no sense to me. I made the foreigner’s mistake on a visit once of ordering two entrees thinking they were both appetiser size to get a taste of two different types of food. That it is emerging in usage in the UK is abhorrent to me. Barbecue (Barbeque, BBQ, etc.) is a word that has many different meanings around the world, and apparently even within the USA. Saying one meaning is correct is perhaps very inward looking. We used to have a show called the Cook and the Chef on our national broadcaster. The “cook” was a national treasure called Maggie Beer, who ran her own restaurant for years and was most definitely a “chef.” I think the cook label was to differentiate her from the “chef,” and make her more relatable to the viewers.
  12. In Australia the salad is always served either as a side dish to accompany the main course or on the plate as part of the main course. When we are tourists in the US, it is often a stand-off with the server as we will not have the salad until the main course arrives while the server won't deliver the main course until the salad is eaten.
  13. My mother, and most of her contemporaries, used a product called Gravox. The trauma is almost gone (but please don't mention pressure-cooked vegetables). If I want a sauce and don't have any home-made stocks, I'll use a stock that comes ready-made in a tetra-pak. Simply reduce, add vinegar/mushroom powder for umami/worcestershire sauce/whatever, thicken with a pure starch such as potato if necessary and voila, (almost) instant sauce. You can also add green peppercorns or fried mushrooms if you wish. Please don't call it gravy though, it brings back too many less than pleasant early food memories.
  14. nickrey

    Paella--Cook-Off 31

    Good chance to post a picture of a Paella I did for 20. Towards end of cook then after eating before continuing to enjoy Soccarat.
  15. So sorry to hear this. She was a lovely lady who was always bright and cheerful. I'll miss her posts. Condolences to friends and family.
  16. If you are looking for serious umami, you can't go past kombu (dried sea kelp, mostly Korean these days). Simply put a piece or two in your cold stock for three hours or so before cooking. You could also gently heat the stock and put the kombu in the warm stock (do not boil). Using sea kelp with seafood seems appropriate.
  17. The Coronavirus lockdown has led to some interesting consequences. The other day there was a full page advertisement for pasta flour in our National newspaper, The Australian. Shows just how many people are now making their own pasta at home.
  18. Cara Hobday. Food presentation secrets : styling techniques of professionals.
  19. An Australian comedian was so incensed by people buying pre-bought pasta sauces for lockdown that he did a video showing how easy it was to prepare it from scratch. He is a "sweary, ranty you-tuber" (see this article for a journalistic write up ) who has fans around the world. Worth a watch but I need to issue a parental guidance warning about some of his language. The you tube channel is here.
  20. Fourteen years late to the party on this one but it is a cheap buy on Amazon at present. Being from Australia her name is not particularly familiar, nor is the force of being the New York Times restaurant critic anything special to me. No-one else has used the highlight function on this quote in the book but this perfectly captures an olfactory experience that I've had in the USA which still seems to treat bars like it's coming out of the recession: "Occasionally I’d pass a broken-down bar that burped alcohol into the street when the door swung open." And so it goes. I notice Jay Rayner above preaching about a lack of current relevance of her restaurant criticisms. That misses the point and may suit his biases but the way that she presents the criticisms to highlight her experiences is a master stroke. It is excellent writing that foreshadows her subsequent journeys. Don't expect to read it as a reflection of the current state of restaurants in New York but do read it as an education in how reviewers can excel in their art. Do yourself a favour and buy it while it's discounted.
  21. I've been making crumpets with my discarded sourdough starter as well. The back one is with butter and honey, the front with jam and ricotta cheese.
  22. I'll add one from Australia to that list: Banquet: Ten Courses to Harmony by Annette Shun Wah and Greg Aitken. The book covers the history of Chinese food in Australia from the Gold Rush to its publication date of 1999. It includes recipes and other memorabilia such as the following quote from Willie Sou San's 1951 book Chinese Culinary in Plain English "When blade is in action do not life the blade too high over the knuckles, as a little mishap may result in obscene and cursing language."
  23. Significant numbers of Chinese have been in both the USA and Australia since their respective Gold Rushes, despite shameful efforts in both countries to get rid of them. That's six or seven generations ago. It's no surprise that the food has evolved significantly locally. I hesitate to say that is fusion, it's possibly more an evolution in response to a different environment (think culinary Darwinism).
  24. 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.
  25. "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:
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