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&roid

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Everything posted by &roid

  1. I've been growing some chillies on the kitchen windowsill for the last few months and today made Chris Amirault's version of Inner Beauty. Wow! What an amazing sauce. I had one habanero plant, one with some generic finger chillies and one with some Numex twighlights (not heard of these before, nice little purple/orange fruit, pretty hot). Kitchen smells great, and now I've got three bottles of really tasty hot sauce
  2. Hi John The Andrew James one looks like a rebranded version of the one I used to have. It only cost about £35 but died fairly quickly. I'd look elsewhere. The one I got as a replacement is the foodsaver model from Lakeland: http://www.lakeland.co.uk/15349/FoodSaver it's a similar price to the one you linked and is much much better than my first one. A lot more robust, pulls a better vacuum and can even vacuum seal canisters. With any of these generic channeled bags will work fine, I get mine off eBay.
  3. I made the chefsteps thick cut fries last weekend and they were amazing. Have to say I was skeptical about the benefits of triple cooking prior to doing these, no longer! Well, well worth the effort (it's not that much in reality, just an extra step in the sous vide). They were far an away the best fries I've ever had.
  4. Have you tried olive oil instead of the butter? I've recently made an orange olive oil cake which has an amazing texture/flavour.
  5. &roid

    Dinner! 2013 (Part 2)

    Nice What dough recipe are you using there?
  6. &roid

    Charcoal Oil?

    Definitely more like charred meat than just a smoke flavour... Maybe I'll try getting some meat scraps really charred then infuse them in oil... Will try this too, cheers EDIT - found this description which I'll give a go too:
  7. &roid

    Charcoal Oil?

    I ate at Simon Rogan's new restaurant in Manchester last week and had an amazing dish of ribeye tartare. What I liked most about it was that the meat was cut fairly large for a tartare and had been dipped in charcoal oil so it had an almost grilled flavour. I'd really like to try this but a google search doesn't seem to turn anything up. Is this something that can be bought or can anyone suggest how to make it?
  8. Another vote for The River Cottage Meat book. One of my favourite books, some great recipes but even better essays on various things to do with meat.
  9. &roid

    Corned Beef, Sous Vide

    My first stab at SV corned beef was WAY better than I'd ever managed with traditional methods. I did the equilibrium brining method from modernist cuisine, 7 days in brine with no possibility of over salting. Followed by 15 hours at 79.5C. It was perfect, really moist and tender but sliceable. Very happy with it.
  10. &roid

    Banana burrata

    it means no worries...
  11. I love the fact that in safari the back button now makes an instant jump back to what I was viewing, no pointless reloading of the page. Much better.
  12. &roid

    Combi Ovens

    Mike, I hope I'll be in the position of doing the whole "dream kitchen" thing in a few years, what things do you find work really well with a combi?
  13. Get yourself an overplay DNS account, dead simple to setup and gives you access to most any country's region locked content. Best thing about it is that it doesn't throttle your connection like a VPN account does and it doesn't need to be switched to each new country you want to access. Just set up once and you will be able to get anything you need. I use it to watch US content on ABC, Netflix, etc.
  14. Or how cliched and grating the pointless filler will be, "these people have given so much over the years, I just want to cook something worthy of that, to give something back" - bleuuuurch! I'm sure the five minutes of cooking each episode will be as good as ever, but if it follows the trajectory of previous series the rest of the shows will be nauseating.
  15. +1: I definitely remember they did a blog where they concluded that the best result was had from pre- plus post-searing.
  16. thanks both of you, breasts (un-brined!) are now in the water bath at 60C, I skinned them and just lightly seasoned before bagging with a tablespoon of butter. The carcass from the crown is in the oven roasting ready to make some gravy from it. Will post results later...
  17. lol - good call. Will do it as is. Last thing, do you SV with skin on and brown it after or remove the skin and crisp it separately? I've heard a lot of people say they struggle to get it evenly done if left on the meat but have to say I've found this fine on chicken breasts and find the flavour it gives the meat to be a bit lacking if I take it off before sous vide-ing.
  18. So it looks like the turkey is "basted" with the following ingredients: Though the overall sodium content is only 0.1g per 100g of the product which doesn't sound much, should I still brine it?
  19. Cheers Rotuts, 60C (140F) for 4 hours is what I'll try, have a crown defrosting now so can get it cooked tomorrow (still time if it all goes wrong!). Will definitely check what the brining situation is, thanks for the tip. Bit despondent about all this as the confit I've made with the legs is pretty damn salty and a bit "firm". I used the duck confit recipe from MC but left it 12h instead of 8h as the turkey was a pretty big one. Hey ho, every day's a school day!
  20. OK, so the stuffing is alright actually, I think the bread has combined quite well with the sausagemeat and the texture is passable. It's like a pate really. The turkey meat is a bit disappointing though, when I've done sv chicken before its been revelatory, this is just "OK", a bit drier than I'd hoped. I might change the plan and do a brined breast without stuffing at 60C instead... Glad I did this so far in advance!
  21. The sous vide dash alarm has just gone off so I'll let you know!
  22. That is a good question! What do people think??
  23. So I'm trying out SV turkey, I have made a sausagemeat stuffing (sausage, egg, breadcrumbs, sage, parsley, shallots) and wrapped two 2lb turkey breasts up in cling film after stuffing. I've bagged them and they are cooking away at 64C to get to 63C internal (sv dash reckons just under 4hrs, they have a diameter of just less than 8cm). Once they have cooked, how long would it be safe to keep them chilled for? They aren't needed till next week so would it be best to freeze them or will they be ok in the fridge for 6 days?
  24. From what I've heard it's pretty much nailed on. A place similar to L'enclume in the main restaurant followed by a bistro in time.
  25. So, I've heard through a friend of a friend that L'enclume is coming to manchester... replacing the French Restaurant in the Midland. Might finally be possible to eat well in Manchester city centre.
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