nickrey

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

Very sad.

By a long margin, Nasu Dengaku – Miso Glazed Eggplant.

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.

It's even better if you gently heat the juices so that the proteins coagulate and then strain. It gives an extremely pure flavour.

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?

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.

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.

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.

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.

Looks very interesting. I've bought it on iBooks and will check it out.

Here: https://www.eatyourbooks.com/blog/2018/2/25/2---25-kindle-cookbook-deals

Far from the lamb chops, our Australia Day involved Gado Gado (pictured pre peanut sauce).

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.

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"