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Everything posted by nickrey

  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.
  15. Here: https://www.eatyourbooks.com/blog/2018/2/25/2---25-kindle-cookbook-deals
  16. Far from the lamb chops, our Australia Day involved Gado Gado (pictured pre peanut sauce).
  17. nickrey

    eG Cook-Off 76: Consider the Schnitzel

    I use a deep fryer for cooking schnitzel as, in my opinion, it is at the correct heat to fix the crumbing and thus absorbs less oil than if you use shallow frying. It also gives the pockets of air described in the NYT article.
  18. 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"
  19. nickrey


    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/
  20. nickrey

    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.
  21. nickrey


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


    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.
  23. nickrey

    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.
  24. nickrey

    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.