&roid
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That is a good question! What do people think??
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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?
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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.
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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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Well, maybe I am being picky, but I started reading the book immediately upon receiving it in the mail. I was anticipating a great cookbook with secrets of French cooking not available anywhere else. Instead I got Anthony's wit and 'snarkyness' (his own moniker) without much else. I already have recipes for every other dish in the book, and ones that I consider better! Also his commentary mentions dishes that are not in the book (especially some pasta dishes - perhaps not appropriate for the book, but then don't use them as examples in the text - not good editing if you ask me). I thought this book was thrown together quickly to get something out at the peak of his popularity and did not live up to a great cookbook. I much prefer Glorious French Food by James Peterson. I also love Larousse Gastronomique (the 80's version) - the recipes are sometimes lacking, but this book contains so much information it's overwhelming. Take note, some of the information is really opinion - but it's pretty easy to separate.
Oh - I love his shows! However I may take another look at Le Halles. It seems I'm in the great minority here and on Amazon!
comparing it with Larousse is a bit... um... odd! They are not exactly the same sort of book!
FWIW I really enjoy Les Halles, I love books that have a bit of background about why a recipe or technique works, not just a set of instructions.
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I don't live in NY so I'm sure there are more qualified people than me to answer this, but I'll give you a couple of the things I've really enjoyed on the trips I've done in the last year or so.
Momofuku - definitely fits with the budget part, great variety of really well cooked food. The first time you a pork bun is magical.
Eataly - not sure if you are big on Italian but as an experience it's tough to beat. We were in New York the week before last so missed quite a lot of the things we had planned due to Sandy. Eataly re-opened on the day we were due to leave, had a really enjoyable lunch in the sunshine at the rooftop Birreria - the Shitake Fritti were amazing.
WD50 - When I came over in May I ate at WD50 one night, really impressive, innovative cooking. The different options they do on the menu mean you can sample some of the cooking without going for the full-on, 13 course, $155 tasting menu if that's a bit of a stretch.
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I've made the Fattoush as well - amazing recipe, really really tasty and very simple to make. Cribbed the recipe off the "Look inside" section on amazon, will definitely be getting this book.
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Another Evernote user here, absolutely changed my life.
I use it for all sorts of work/home related things but the food part is probably my favourite: pages ripped out of magazines and scanned, web pages clipped, made up recipes recorded for the first time (I used to make great things and promptly forget them before I started using evernote!). I've got a dedicated sous vide note with all my experiments detailed, its a great way of learning when I cook. Everything gets tagged (things like "Recipe Ideas" "Good Recipes") so I can find them easily. I've even started photographing the food I cook now too.
I do a weekly food plan which has links to the note for that recipe and helps me get my shopping sorted, since starting all this I've eaten more new, better food than ever before. Having everything available wherever I am: work, home, out and about, on whatever device I have on me: mac, PC, iphone, iPad is the real killer part of Evernote for me.
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I bought some once and all I could taste was anchovies. I threw it out.
Me too, exactly this.
MSG must be cheaper.
Much better solution.
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Here it is on Ocado, not sure if they deliver to you but worth a try: http://www.ocado.com/webshop/product/Very-Strong-Canadian-White-Flour-Waitrose/10827011?from=search&tags=%7C20000¶m=very+strong+bread&parentContainer=SEARCHvery+strong+bre_SHELFVIEW
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If you can get to a Waitrose (there's one in Abergavenny, not sure how near that is to you?) they do some "very strong canadian bread flour". This is the highest gluten content I've found at 15%.
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I've not had one of the Gray Kunz spoons but for basting I LOVE the offset spoon that Michael Ruhlman does: http://ruhlman.com/2011/08/dalton-ruhlman-offset-spoons/
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I was at a party yesterday where we cooked using a portable tandoor - it was superb and I'd highly recommend it. I've checked the site and the same ones are available in Australia via this company: http://www.tandoorliving.com.au/Tandoor-buy-for-sale.html
They aren't light - either 40 or 60kg depending on which size you go for - but if the oven doesn't weigh much you will never get proper tandoori cooking, you just have to have the mass there to retain the heat. They are mounted on wheels though so can be moved around if you have a flat surface.
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I'm having some problems with SV potato: I've been trying to make fondants and have found that cooking the potato rounds SV in butter and salt then browning gives a great visual appearance, however I'm not sure about the temp/time as the texture is still a little al dente at 85C for 60 mins. Any suggestions for different time/temp combos to try? The rounds are about 3/4" thick.
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Salted with around 5g/l so not particularly much. I tend to use a fairly high amount of salt in dishes I prepare for myself, so this wasn't too high up on the scale. Dish would have ended up around 2-3% salt.
3% in the final dish? That is a LOT! Seawater is 3-3.5%.
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As Ashley Palmer Watts pointed out though, technical ability is not really the aim, every element on the plate still has to taste nice. Clearly that wasn't the case with the dish, everyone that tried it really didn't like it at all. They want boundary pushing food that will be eaten in a celebratory dinner. Serving something that very few people (if any) will like is *massively* missing the brief.
That said, we've only seen what the producers wanted us to see. I'm sure it's all been edited to suit a particular narrative.
Exactly.
The GBM format reminds me a little of this
Love it
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Tried it for the first time tonight. Good exercise in heat manipulation.
Dcarh is right that you need good top ventilation. If you just set the wok on top, it seals it, and you might as well be cooking on a stove. So for the most part, I was either tilting it on the edge of the starter or holding it above the top to allow for air flow. I will need to figure out a way to rig it.
I had no problems with stability. The chimney sat on my concrete driveway, and I got to sit on my stoop while I cooked. Very cool experience.
I'll need to get a little caddy so its easier carrying all the ingredients and paraphernalia outside. Also going to try adding a fan or hairdryer to the equation.
Didn't get what I would call wok hai this time, but I did get that campfire flavor. So it's a step in the right direction. I didn't have the heat control figured out.
The best part of it was I was cooking with it for the neighbor girl. She looked at me like I was crazy, until she tasted it.
What did you cook, TheTInCook? Pictures?
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Yes but the brief is to push boundaries and I don't think they are given two years to come up with a dish. I don't want to come across as Johnny Mountain's No 1 fan but did either of the other two dishes push boundaries, or were they just safe dishes with a little tweak? Arguably Johnny Mountain is the only guy answering the brief by pushing himself beyond his comfort zone. How hot under the collar did Rogan get grilling a salad for his starter?
But apart from that, the duty of a judge is surely to be even-handed and fair. Rogan bought in a miniature science lab which suceeded in adding diddly squat to his lobster and he under-cooked the beetroot yet he still got a more than decent score. Mountain's dish would have had to be gag-inducingly bad to warrant a 2 and I doubt it was that. To me it was nothing short of an unjustified kicking and I can fully understand Mountain's reaction.
Which is exactly what Aiden did when he ate it.
As PrawnCrackers and RedRum said, if that lump of jelly was overly smoky and fishy I can imagine it being horrible. Then what are you left with? A couple of anchovies and some sand ripped off a five year old Heston idea.
At the end of the day he KNEW he was taking a risk doing what he did, it clearly didn't come off as far as the person judging was concerned, so why the hissy fit when he was marked badly?? Want to ensure yourself a 6+? Go for something pedestrian (like todays meat courses). Want to shoot for a 9/10 with the possibility of bombing? Go for something like the Mountain dish, it'll either work or it won't, but if it doesn't don't quit the whole competition.
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From the looks of the clips of tomorrow's episode it would appear that Johnny has flounced out altogether. Pretty ridiculous behaviour if he has, why would you put yourself into the competition if you can't take criticism?
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Thomas Keller: The chicken was nice, moist, crispy skin, I had to untruss the chicken to finish the cooking of the legs though, as the skin was starting to turn very dark brown and it was still raw in between the leg and the breast. Leg meat was beautifully moist and tender. The juices left in the pan made for an excellent Madeira and shallot reduction sauce finished with cream.
edit: I brined all the chickens.
Hi Karri, I'm a big fan of the Keller method, what size were the chickens you used? I find a 1.4kg bird about perfect for this, any bigger and I start running into the issue you describe, especially if I've brined it as this makes the skin a LOT crispier and more prone to colouring.
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Personally I don't see the need to DW a wood cutting board.
Exactly, why on earth would you want or need to dishwash a wooden chopping board?
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The third details how the US regularly ignores protection laws accepted by most of the world in an "intentional piracy approach to foreign foods and drinks".
How is this not the thing people are talking about on this thread? It's by far the most important part.
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The chicken wings are my favourite recipe so far. Tempted to cook either the pork buns or bo ssam tomorrow.
The wings are great aren't they. The Bo Ssam though is on a different level - easily one of the nicest things I've ever cooked, and so easy too.
Quick tip: the recipe leaves this out, but you definitely need to rinse the salt/sugar mix off the meat when it's finished the overnight rest.
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I've always watched it but have to confess I'm getting really tired of the American habit of repeatedly telling the viewer what they are about to see, showing them it, then telling them what they saw. Strip out this and the excruciating, pointless "banter" and it feels like each programme has about 5-10 minutes of watchable material. That's probably being a bit harsh, I just think it could be SO much better.
Sous Vide Stuffed Turkey Breast
in Cooking
Posted
The sous vide dash alarm has just gone off so I'll let you know!