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nickrey

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Everything posted by nickrey

  1. 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"
  2. Hummus

    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/
  3. 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.
  4. Hummus

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

    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.
  6. 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.
  7. 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.
  8. Cheese graters

    Sure, not picky, much. For everything I use this for, who cares? Use for purpose. If I want grater, I'd use the microplane. Most of what people refer to here as needing grated parmesan requires anything but. The comment was about the noise.
  9. Cheese graters

    I've made grated parmesan in my Thermomix. It works exceptionally well but the combination of hard parmesan and the metal bowl means that you really have to wear hearing protection.
  10. Best Flour for roux

    In my experience lumps only happen when there is not enough butter or the butter is heated too much prior to the addition of the flour. The quantities given in recipes assume that you add everything at the right time and with the right amount of heat. Not doing either of these creates problems.
  11. 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.
  12. Could be a large new market. Don't know how the Chinese censors will take to the dude tone of the magazines though.
  13. Anova Dimension, Please?

    I have a polycarbonate lid with a square cut into it from the edge to allow the lid to be removed while using the circulator. It is nowhere near a perfect fit. The water loss from this set-up is minimal, even with very long cooking times. Personally, I can't see the need for a fully closed system. Polyscience does custom -cut lids in which the cut goes right to the edge https://polyscienceculinary.com/products/custom-cut-polycarbonate-lids-for-economy-tanks?variant=733550027
  14. Chili

    A dash of Worcestershire Sauce would potentially add to the dish in the middle palate. Mexican Chocolate or cocoa powder? Some form of smoke flavour?
  15. Searzall--After the Honeymoon?

    After many approaches to searing meat, I use one of two methods, neither of which is a Searzall: deep frying for a minimal period, or heating my wok up on a wok burner to red hot temperatures, drying the meat, applying oil and salt and then searing. I'm happy and no smells of gas products.
  16. Homemade Broth/Stock lasts how long?

    No freezer required. I put my finished stock in Ball mason jars and process it in a pressure canner. When the stock cools, it is shelf stable and I can store it in the cupboard until it is needed.
  17. Judging Coffee

    You could start with The Specialty Coffee Association of America Scoring protocols.
  18. I have an oven that has convection and a grill (broiler). I don't even use the oven that much as I cook sous vide, fry, use dutch ovens or pressure cookers, or grill on coals. I only bake very occasionally. Why take up more bench top real estate with something that, for me at least, is redundant? As you can see by my earlier list I have many items that lots of people would consider esoteric but that I use all the time.
  19. What you'd normally use a food processor for (pureeing, chopping) plus things that are possible from the power of the machine such as flours, spice grinding, and powdering ingredients. Hot sauce making (mornay, hollandaise, etc.) as well as making yoghurt and cultured butter. Polenta (again heating and stirring). I use the dough function for making pasta and bread doughs. I don't really use the Varoma function for steaming but that is more related to my preference for alternate methods of cooking such as sous vide, pressure cooking, etc. If I steam I do it over a pot of boiling water with a strainer on top and a plate as a cover. The machine can do a lot more but much of what it can do creates food that I rarely, if ever, eat.
  20. The following list is in order of everyday usefulness to me. Of course, if I'm catering the order will change depending on what I'm cooking. fridge/freezer gas cooktop espresso machine toaster microwave Thermomix Chamber vacuum sealer Oven Sous vide circulator Bamix stick blender sandwich press pasta maker Spice grinder Despite having many gadgets, I don't think I'd ever use a convection toaster oven.
  21. Melting lardo

    I'd suggest that if you were able to make multiple small holes across the whole surface of the lardo it wouldn't curl. In essence, it would be like using a micro version of a Jaccard tenderiser that cuts the fibers in meat to stop them from contracting and pushing out liquid. There is a device that is used on skin (believe it or not) that would most likely work. Type "derma micro needle roller" in google search. There are some very cheap ones on eBay.
  22. It wouldn't be much use to you if I did as I'm in Australia. Just type "disposable dish cloth roll" into Google and you'll find them near you. Professional kitchen shops sell them in large format.
  23. Buying Japanese Knives Online

    I took a picture of the engraving on my Watanabe knife that is more clear.
  24. Congratulations on the most dense topic name ever! The article recommends replacement after a week rather than sanitizing the sponges, although they give no rationale for this timeframe. To me it supports the use of disposable towels bought as rolls that can be used and thrown out. They also function as a great substitute for expensive cheesecloth when filtering liquids in the kitchen.
  25. Heading to SF - where to hit?

    We had a lovely meal a few years back at Restaurant Gary Danko (http://garydanko.com). We didn't book but were able to get a seat at the bar with access to the full menu rather than being restricted to degustation. Delicious. Plus you can go down the road afterwards and get an Irish Coffee at the Buena Vista Cafe. I want to note that I didn't eat the whole cheese trolley (although it was tempting).
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