nickrey
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Posts posted by nickrey
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21 minutes ago, TdeV said:
I added Diana Henry's
155931 "Bird in the Hand"
and asked for
skinless boneless chicken
and got 0 results.
What am I doing wrong, please?
I searched the same book and got the same result.
If I put "chicken" in the search box instead, it came up with 122 recipes.
Simple answer is that the ingredient has been added as chicken, not "skinned boneless chicken."
If you ask for something that specific and it hasn't been indexed, you won't get any results.
eta. Looks like they're categorised as "whole chicken," "chicken thighs," "chicken livers," "chicken breasts," etc. Choose the cut you want and all recipes for that will pop up in the search.
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One of bavette, flank, skirt, or flap steak.
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I now use cheat's Hollandaise: Some store-bought mayonnaise mixed with a bit of Dijon mustard and some lemon juice. Works a treat.
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Use it anywhere you'd use MSG or any other Umami booster.
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I think it's time to reference the eGullet Sous Vide Index again. Here is the link:
It's full of useful information.
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Winning recipes from the Terlingua Chilli Cook-Off (going 75 years and counting) can be found at this link. Note that fillers (such as beans) are not permitted. I remember seeing a cooking show episode on this competition from the 1980s. They cooked the Chilli as per the requirements and then added beans afterwards for their eating pleasure. Enjoy your experimentation: it's a rabbit hole. I also add Worcestershire sauce, cocoa powder, and liquid smoke which are a bit out of the ordinary but give the Chilli extra depth. Enjoy!
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On 7/6/2022 at 2:36 PM, eugenep said:
I do remember a really good recipe from a chef that marinated pork in bourbon whiskey overnight that worked really
I did the same recipe without the bourbon at another time and the taste wasn't as good
so I believe that alcohol does add something
I read further that alcohol gives a taste to the meal - like penne vodka (where alcohol does make a difference)
but I can't really place or be introspective enough about what alcohol adds to the dish
I might have read one author say that it enhances the flavors that the food already has???
not sure if anyone has any idea about how alcohol adds to the meal? would be nice to hear it if you know. thanx
Can't see why myself.
Wine, brandy, etc. add flavours from either fermentation or maturation in barrels that remain when the alcohol (mostly) disappears.
Anyone who says don't put anything other than superior wine in your food is someone who is not used to balancing flavours in cooking. Put a reasonable drinking wine in the food by all means -- keep the good ones for drinking.
Pure alcohol, suitably diluted with water, is basically vodka and is mostly tasteless: It, is a sweet, volatile, non-descript flavour. I can't see what it would add to food.
Bourbon has cask flavours and sweetness -- the alcohol basically adds zip.
I'm definitely open to persuasion on this one but, prove it. Someone expressing it as an opinion is less than convincing. I'm sorry, I don't believe.
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2 hours ago, gfweb said:
Wow, @nickrey! Each week! 20 to 50!
Where are these held? The average home kitchen would be strained.
Must cost a considerable amount.
At a club. We use their commercial kitchen. The dinner above cost $120 per head, including the wine. Needless to say we’re not paid to cook.
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2 hours ago, Duvel said:
Very cool !
Yes, you definitely need to tell us more 🤗I have just recently finished my term as President of the Wine and Food Society of New South Wales, which was formed in 1939 as a vehicle to encourage and facilitate the association of people interested in fine wine and food. It is a male-only member club at which each week a different member cooks for his fellow members, with numbers of diners ranging from 25 to 50. I was also formerly Foodmaster.
Each year the Foodmaster chooses six to eight main courses that he considers to be the best meals of the year and we hold a cook off with members rating each of the competing meals. From this, the chef cooking the top meal wins the Chef of the Year Award. We also have an award for the top seafood dish as well and, from this year, an award for the best cheese accompaniment.
Winning the award is an honour, but it also brings the task of cooking at the next year's Chef of the Year Award evening. This time with appetisers, entree, main, cheese, and a dessert course. The function is mixed and this year had 67 attendees. Unusually this year, we also had three chefs as with COVID lockdowns, we have not been able to hold the function for a number of years.
I cooked the main course, while my colleagues cooked the appetisers, entree, and dessert.
The appetisers were:
Three cheese Gougères.
Prawn Cocktail on a rice cracker:
Chèvre and Tartufata Tartlets:
Entreé (this is not a main course in Australia) was Confit Salmon (also cooked sous vide) with a herb beurre blanc sauce:
The main was duck three ways:
the cheese was Beaufort (no picture)
The dessert was Lemon Tart with Lemon and Basil Sherbet and Cointreau marinated blueberries:
The accompanying wines were from the Society's cellar (which is around 9,000 bottles) and were served in the following sequence:
Photo Credit: Paul Irwin.
I also won the Chef of the Year and Seafood dish of the year with this seafood sausage dish (not cooked sous vide) so I will be cooking again next year for this function. The dish was a homemade seafood sausage made from hand diced salmon and ocean trout, smoked trout, egg white, cream, and pork back fat. Served on a Mooloolaba jumbo prawn with a tarragon beurre Blanc sauce. There was also a mango salsa, Canadian scallop, butter-glazed snow peas, and deep-fried forty-layer potato pavé with crème fraîche and Beluga caviar.
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On 6/28/2022 at 3:03 AM, Duvel said:
67 Persons ?!Yes.
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Dinner for 67. Duck three ways: Confit (82C for eight hours) on put lentils with a red wine and duck jelly jus, Duck spring roll (confit plus carrot, green onion, enoki mushrooms, and peking duck sauce), and duck egg (62.5 for two hours) used as the fat component on a side salad that had been lightly sprayed with balsamic vinegar. Photo Credit: Paul Irwin.
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Where I grew up in South Australia, it was called Yiros. Obviously SA Greeks translated the word differently to those in Melbourne. It is lamb, chicken, or pork
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Kenji has a technique that I hadn't seen before, which is using a gas blow torch while wok cooking inside to give Wok Hei. I've done this and it works marvellously. With even one more tip like this, the book is going to be worth buying.
For those who comment on his style, how many new techniques does he need to come up with? Even one is an advance in cooking!
I see that there is an eGullet topic on this from 2020
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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.
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On 6/2/2021 at 2:01 AM, liuzhou said:
Arrgh! I'd just about managed to purge (or at least suppress) all thoughts of cod liver oil from my memory. Now it has come flooding back!
My grandparents ran a local tobacconist / newsagent shop and were often presented with rabbits and other game in the hope of receiving a bit of extra tobacco in return. I'm told they never went along with the illegal bartering but I'm not sure I believe it.
I was also put off milk for life after the free one-third of a pint of milk at school. It used to sit outside the canteen all morning. In winter it was often frozen solid; in summer horribly warm.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.
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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.
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11 hours ago, Duvel said:
Wow ... 6 times would probably be a bit too much hassle for me.If you don’t you can get the big char marks. It’s six turns in a minute. How much faster can food get?
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2 hours ago, Duvel said:
At these temperatures and given that the bake takes 90 secs, how long does it take for the bottom of the crust to solidify to be able to turn it and not make a teppanyaki show out of it ..?
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.
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9 hours ago, Kerry Beal said:
Lessons learned today. Pizza dough catches fire if it gets too close to the heat source. A pair of tongs works better to spin the pizza than the peel - the peel pushes the pizza back towards the heat source where it catches fire!
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.
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On 4/11/2021 at 12:29 PM, liuzhou said:
This Kiwifruit Isn't From New Zealand at All. It's Chinese, and This Is How It Got Hijacked
NOTE: This paragraph below is misleading at best.
Taiwanese call it 奇异果 (qí yì guǒ), but it still called 猕猴桃 (mí hóu táo) by around 1 billion Mandarin speaking mainlanders. Taiwan has just over 4 million native speakers of Taiwanese Mandarin.
When I was a kid, it was called a Chinese gooseberry not a kiwifruit.
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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.
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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.
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8 hours ago, rotuts said:
ive seen many eps of
Cook and Chef
decent show.
there are many fine cooking shows out of Australia
a unique one and very worthwhile is :
Food Safari.
learned a lot about Asian foods , and Asian packaging
in Asian stores. the same for Middle Eastern
item w very little english on the packaging.
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.
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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.
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EatYourBooks.com: search your own cookbooks for recipes online
in Cookbooks & References
Posted
Agreed. Nor most cookbook/indexes. May I suggest a google search, which will give sufficient specificities if put in quotation marks.