&roid
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Posts posted by &roid
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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.
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Historic Lamb Curries: Goan Curry & Cucumber Black-Eyed Pea Salad (p. 5•89–5•99)
Chris, great looking curry that. This was one of the first things I made out of MC and was blown away by it - the cucumber salad is as phenomenal as it is easy to make. I worried about the uncooked dahl too, but have to say they added a really nice crunch to the salad. Not something you'd want in larger quantities but just a few little bites here and there was actually quite good. Still not sure if it is intentional or a mistake, if it's the latter then it's a good one!
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I think as long as the pan isnt so big that the bottom isn't even covered by your carcass/veg it would be ok to fill it until the bones are just covered. I used about 2-3litres for the one carcass plus veg/bacon. Yesterday was a different (less flavourful) chicken and I didn't brown the bones as much but the stock is still pretty good. I guess the worst thing that happens if the pan is too big and you find it a bit dilute is you reduce it down. Give it a go.
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Over the past few months I've become a bit slack at cooking properly during the week. Through a mixture of laziness and being horrendously busy at work I was only cooking decent food once or twice a week. This was starting to get me down, so last week I grasped the bull by the horns and forced myself back into making a proper weekly plan and doing most of the shopping in one go. I do this every now and again and am always so much happier when I do (I wish the lazy bit of my brain could remember this!). The slight twist this time is what made me decide to write this post:
I love having homemade stock to hand and even bought a MASSIVE stock pan a couple of years ago to make big batches. Even so what I always find is that I make up a batch, go through the whole straining, sometimes clarifying, reducing, freezing process and then just burn through it all in a few weeks. I got a pressure cooker last year and have made a few stocks in it, I've always been very very impressed by them - definitely far tastier than even my best slow simmered ones were. So last week I decided to try and build a pressure cooked stock into my weekly routine - it worked brilliantly, so much so that I'm doing it again this week. It was such a success I thought I'd post about what I'd done in case there are any other lazy midweek cooks out there who find it useful.
Day 1 (Monday for me) - Dinner tonight is a simple roast chicken with bread and salad. My absolute favourite way to do roast chicken is following Thomas Keller's recipe from Bouchon, it is so so simple but has never failed to give me tasty, succulent chicken, it's even better that it's quicker than my old way of doing it too! The "recipe" is so simple I'll detail it here: I just take a smallish chicken (about 1.4kg/3lb works best for me), let it come up to room temp for an hour or so, sprinkle it liberally (and I mean liberally!) with coarse salt then roast it in a very hot oven (230C/450F) for around 45 minutes. While it's resting (for a good 15 minutes) I make a sauce using herb infused white wine vinegar and a small amount of chicken stock from the pan juices.
When we've fought over the oysters and picked all the meat off the carcass I break what's left up a bit and pop it back in a 230C oven to brown a bit more. I chop up an onion, half a carrot and a couple of celery sticks and get them a bit coloured in the pressure cooker then chuck in the browned chicken carcass and cover it with cold water. 2 hours at full pressure gives about 3 litres of really deeply chicken-y stock. Last week I actually added a couple of rashers of smoked bacon which was great too.
I'm now set up for the week, I've got enough stock to do a soup and maybe a risotto and I've guaranteed myself three really tasty meals without having to commit hours and hours of slaving or having 20 litres of stock simmering away for days (possible *slight* exaggeration!) on end, losing most of its flavour into my extractor, admittedly the kitchen doesn't smell as nice as it used to with the traditional stock method but the food tastes a damn sight better!
Day 2 - using a good helping of last night's stock I made a great italian soup, some fried onion, garlic, celery and carrot, a couple of bay leaves, some cannellini beans, a few tinned tomatoes and some fresh herbs all cooked in 30-40 minutes and tasting great. The bacon in the stock really helped with the flavour of this soup I think, one of the best minestrones I've made.
Day 3 - Homemade pizza day, not having a wood burning oven I've spent ages trying to get the best pizza I could, my stand out favourite method is this one from Serious Eats. I have a big black iron skillet which I get nice and hot on the gas while my broiler is getting up to temperature, I shape my dough and lay it in the skillet, sauce it quickly and put it under the broiler, once it's nice and charred on top I simply move back to the cooktop to finish the bottom. Quicker and better than my old method of using a pizza stone, definitely the nearest I've got to "proper" pizza at home.
Just thought I'd throw this one in here even though it doesn't have much to do with my pressure cooked stock - it's just so good!
Day 4 - Risotto made with the stock let down with some water, not much to say about this one, just made in the normal way but, wow, was it tasty.
I liked it so much last week I'm doing the same again today, chicken will be roasting in a couple of hours then the stock will be used to make the Cannellini bean and leek soup with chilli oil from Hugh Fearnley-Whittingstall's Veg book. I've not tried this yet but I suspect it will be superb using the stock. I'd always let myself believe that I needed several chicken carcasses to get any useful amount of stock but with this new pressure cooked variety it's obvious that a single bird will do.
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Here's a tip, don't do what this couple did!
(link to the first of 5 parts as EG won't let me post them all in one go)
went to all the trouble of cooking it for 24 hours to a perfect medium rare... then sliced it into steaks and cooked them to death!
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The things I'd look for are a lot of photos - at least one picture of every dish, plus more for some. Also a good, personal description of each dish - how it came about, memorable times it's been cooked, the key parts to the recipe, etc.
As someone has mentioned I'd definitely have a look at the photo printing companies - have done a fair few from photobox.com recently for holidays but they are phenomenally good value considering how professional they look.
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I'd be happy if all Americans would learn to say "coupon" correctly.
Caramel.
Care - a - mel.
Three (3) syllables.
NOT "carmuhl"
Must admit these, along with "erbs" instead of "Herbs" are the three americanisms in food that really grate on me.
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Not tightning the lid too much is part of the normal canning procedure for masson jars, so vapour can come out. The jars you have work a bit diffrently but I think clipping the lids for canning would be the normal canning procedure. The pressure on the lids might be set so as to let some vapour escape. They need in any case to be closed
While there are certainly some interesting advantages of using canning jars (for service or to store the soup as canned soup) they are not mandatory.
The recipe is made to cook in an autoclave, which is a sterilizing apparatus and not a cooking vessel. The jars therefore serve as a cooking vessel.
When cooking in a pressure cooker, the soup can be made directly in pot. I did it a few times, worked great. I have a PC working with a spring though, which prevents the liquid from constantly boiling inside. If you have a PC working with a weight, it may still be advantagous to use the jars.
Great, thanks for the response, will try it directly in the PC.
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I remember making one of Jamie Oliver's roast veg recipes a while ago, it called for a whole bottle of balsamic vinegar, he even mentions the seemingly large amount and says to "trust him". I did. It was rubbish. Taught me to trust myself a bit more though, so not entirely wasted.
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Wow! that sounds a pretty effort-intense way of roasting a piece of meat. What kind of timings are you looking at (total time, how long in and out in each cycle)?
Still sounds like it would give you a less perfect result than the "sous-vide and sear" approach and will certainly be a lot more faff.
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I agree that short ribs are probably your best bet. Hanger, as delicious as it is, is likely to be far too lean for what you want. I've made some great rare/medium-rare steaks from it but think it may get a bit dry with the long cooking you'd normally use for brisket.
Interesting that your cheeks have been fatty and full of connective tissue, the ones I've managed to source so far have been about the best cuts I've found for low and slow cooking (up there with the short ribs I've managed to get hold of). Might be worth trying again from a different butcher?
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I'm going to try out the caramelised onion soup, I don't have any Mason jars but do have this sort of thing, will that be ok? I notice that in the instructions, it says not to tighten the jar too much, not sure I can do that with these, they are tight closed once you clip them shut.
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Sous vide cheesecake works very well. I bagged the custard and cooked at 80C for 3 hours then piped into molds. The pictured cheesecake I gave a dusting of sugar and bruleed. My recipe uses a mixture of whole eggs, egg yolks and corn starch. I believe time/temperature will change based on egg scalling relative to the rest of the liquids.
That looks really interesting, what were the other elements? Any chance of a recipe?
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Maybe he really liked your cooking AND wanted a McDonalds breakfast... Personally I can't stand their breakfast stuff, but every now and again I do fancy one of their burgers. Enjoying crap food from time to time doesn't stop me liking "proper" stuff.
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Red Chilli gets rave reviews from my other half.
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Have been pleasantly surprised with how good Rosso is, it's Rio Ferdinand's place near King Street. Great interior and decent, good value food. Loved Sams Chophouse when I went there for the first time in about 5 years last week - we were a party of twenty eight but they managed to bring us all perfectly medium rare rib eyes within a five minute window, very impressive.
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3% in the final dish? That is a LOT! Seawater is 3-3.5%.