nickrey

Not unsurprisingly, pressure canners are designed for the canning task; pressure cookers are not. Quoting from a reply of mine on this thread:

I know postage from fireworks foods is very reasonable. According to their website, they also have a shop front at their warehouse: Unit 15, 16 Loyalty Road, North Rocks. Call them first on 0432 507 521 / 0407 075206 to make sure someone is there to meet you.

Mexican tonight. Beef Enchiladas in mole sauce with refried black beans and chorizo, tomato and onion salsa and sour cream.

In an earlier post (link here), I explored extracting osmazome from sous-vide cooked mince. The pictures go through the process of extracting the osmazome from the liquid in your sous vide bag. More recently, I just heat to coagulate the scum and then filter it through muslin only once. Like slkinsey, I also freeze this. This is done in an ice-cube tray with the resultant cubes stored in a zip-lock bag. You can then take out an appropriate amount to use in sauces.

Wouldn't the glass crack if you plunged it straight into ice water?

Nice. Congratulations not only on your first pizza, which makes me want one like it right now, but also on your first post.

Triple cooked chips, seared sous vide steak on grilled mushroom with red wine and mushroom jus and butter tossed green beans. Really trying out new camera

I'd just blanch and drain it. Given the texture you want to achieve in a souffle, it would need to be pureed, possibly mixed with something oniony (fried shallots or escallions) prior to pureeing. If you are very worried about extra liquid, you can always put a bit more flour in the mixture but I wouldn't worry if you have drained the asparagus well prior to pureeing it.

How about a brief section on how the pressure cooker works? You may also want to comment on the effects of different altitudes on the instrument. I'd add temperature control (the principle of cooking just at pressure vs with steam blasting everywhere). You should probably also cover the effects of different methods of cooling (eg. via ambient temperature vs plunging under cold water). You've also missed stock making. Lastly, how about adding caring for your pressure cooker (maintaining and replacing seals, etc)?

The article in this link describes research that indicates that humans vary in their ability to identify the level of presence of fatty acids by taste even when they are in texture-matched foods such as custard. If this is correct, we taste food along the four conventional Western Taste Dimensions (Sweet, Sour, Salty, Bitter); the additional Asian Dimensions (Umami, Piquancy); and Fat. Sensitivity to the fat taste was shown to vary between individuals. Those who are more sensitive to fat tend to eat less of it and have a correspondingly lower BMI. The scholarly reference for the story is: Stewart, J.E., Feinle-Bisset, C., Golding, M., Delahunty, C., Clifton, P.M. & Keast, R.S.J. (2010). Oral sensitivity to fatty acids, food consumption and BMI in human subjects. British Journal of Nutrition. (First View Article).

If you look at the third picture on the link you included, it shows the grill pan, which is in essence a frypan with ridges for grilling things on. Basically, as Dakki said, the lid can be used separately as a grill pan thus making the pot a two-in-one cooking instrument.

Picture at this link

I spoke with my cheese providore. He said it is a French truffle brie. They open the cheese up and put in a layer of mixed marscapone and truffle. They the seal the cheese up and mature it for another four weeks.

You can find his entire book here. Check out the chicken curry recipe on pages 294-296. It is not only a wonderful read but contains the makings of a very tasty curry.

Check out this link and the discussion following it. Basically the two methods discussed are the Thomas Keller 70 degrees celsius for 24 hours or NathanM's 56 degrees celsius for 48-72 hours. A number of people suggest brining to get a corned-beef flavour but you can do it without; depends on what you want to do with your tongue.

Try potato starch; lots of professionals use it in preference to cornflour.

Try powdered dried shiitake or porcini mushrooms to give it an umami hit. Also, a bit of worcestershire sauce could add depth.

One Ludditism too far methinks.

Sounds more like Moussaka than Lasagne. This was done in cook-off number 7.

While yogurt will add an additional flavour dimension, lemon is an acid, which to the best of my knowledge will tenderise meat. I'm not sure why you think a lemon-based marinade won't tenderise the meat.

See if you can buy the dried rigani (oregano) that comes attached to the stalks. You work the rigani in the plastic bag so that it comes off as leaf flakes. Snip the bottom corner of the plastic bag and let the crushed rigani flow out. As for how to cook the lamb, I'd like to support Piazzola. Marinade the cubed lamb in crushed garlic, olive oil, lemon juice, salt, pepper, and rigani for at least few hours or overnight. Then place on wooden skewers that have been pre-soaked in water for a few hours and barbecue over charcoal. I've never needed to baste the meat with the marinade while cooking but I'm sure you could do that too. Please don't overcook the lamb, it will ruin the dish. If you are unsure of how well it is cooked, take a piece of lamb off one skewer and try it. If it is done, serve it; if not, keep cooking. Then try it again, and so on.

Would the recipe for the duck (not sure about mushroom sauce) be this one?

I tend to be obsessive about making most things from scratch. This includes making spice mixes for cooking all manner of food, including Indian. However, I also make a "curry powder" myself that I do store and use to make curries. The recipe comes from Colonel A.R. Kenny-Herbert's (a.k.a. Wyvern) 1885 book "Culinary Jottings for Madras." It is his version of a "household curry powder." The recipe goes as follows (it is long out of copyright and the book can be found in its entirety on the web): "Let us now consider attentively the actual details of curry-making, and since we cannot proceed to work without a good powder or paste, we can hardly do better than commence operations by studying the recipe for a household curry-stuff, concerning which I have already spoken. If faithfully followed, it will, I am sure, be found most trustworthy. It runs as follows :- 4 lbs. of turmeric ... ... Hind, huldi. 8 lbs. of coriander-seed ... ,, dhunnia. 2 lbs. of cummin-seed ... ,, jeera. 1 lb. of poppy-seed... ... ,, khush-khush. 2 lbs. of fenugreek ... ... ,, maythi. 1 lb.. of dry-ginger... ... „ sont. 1/2 lb. of mustard-seed ... ,,. rai. 1 lb. of dried chillies ... ,, sooka mirrch. 1 lb. of black pepper corns. ,, kala mirrch." (p. 291). All the spices are individually roasted, ground, sieved, and mixed together. The quantities given are post sieving, so you will need more of the seeds that do not grind as finely. Needless to say, I vary the quantities of spices to make less of the curry stuff than the recipe renders. I also add salt to the mix. Far from going off and losing its potency, the curry powder seems to mature with some bottle age. It is certainly not musty and doesn't lose its volatile components in the short- to medium- term. Compared to store bought powders, it is chalk and cheese (or curry powder vs sawdust).

What they said and to complete the flavour match, serve it with a grassy Sauvignon Blanc.

We had an exceptional dinner at Quay in December and I can heartily recommend it. If you are going to go there for dinner, check out the shipping timetable here to make sure that there is not a ship in at the Overseas Passenger Terminal, which is where the restaurant is located. Ships that berth there are typically the monsters that cannot fit under the harbour bridge. If a ship is in when you dine there instead of the normal panoramic views of Sydney Harbour you are likely to have a less desirable view of Cabin 12A's porthole.