Keith_W
-
Posts
578 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Keith_W
-
-
+1. I've had the cake, and I have the book too. Yours may not be as pretty as the original, but i'll be damned if I can make mine look as good as yours! Well done!
-
Make 8 treasure duck.
- Tunnel bone the duck (i.e. remove the skeleton from the neck and bottom cavity, leaving the meat and skin intact). Remove as much fat as you can and save for a different use.
- Make the stuffing (glutinous rice, chinese sausage, ham, etc)
- Stuff the duck and sew the openings closed, then glaze the duck.
- Traditional 8 treasure duck is steamed and then fried (very hard to do unless you have a huge fryer and a huge frying basket). Here it is roasted.
-
KW: Ive been studying your 'Pedestrian Burger'
sooooooooooo much better than my dinner which was pretty good.
point of information: is that an egg (fried?) I see on the bottom of the proximal burger?
Thanks for the comments everyone. Rotuts, that is actually a Modernist Cuisine / Heston mashup burger. The patty was formed from parallel strands of mincemeat, which I got the butcher to specially grind for me. It was then sous-vided to medium rare. Since I don't have any LN2, I decided to caramelize the exterior using Heston's flipping method. It worked - center remained medium rare.
The "egg" that you see is actually cheese. I used a mix of gruyere and camembert.
You might be able to see the mushroom ketchup in the picture.
The bun was store bought.
-
Why do I make so few posts in this thread these days? Simple ... because there is the risk that after I make my post, someone like mm84321, dcarch, sobaaddict, Franci, etc will come along and completely put me to shame.
Do I want my food:
to be compared to this?
I really feel like such a hack sometimes.
-
Beautiful ribs you have there, sharpknife! And welcome to eG.
Re: SV with salt. I don't do it. I make up a rub which includes everything except the salt and sugar. Every time I SV meat with salt in it, I find that I lose about 15-20% of the weight of the meat in leached juices, which usually ends up too salty to turn into a sauce. It is then wasted! The meat itself is tender, but takes on a "cured" flavour and texture, a little like charcuterie if you know what I mean.
-
What an interesting device! How much does it cost?
-
Don't bother, Edward. There might be a few hundred thousand Chinese BBQ chefs around the world. You are not going to persuade them to use a saw to cut their poultry.
-
So far all the reviews have been pretty useless. They just say "these French fries are good!" without actually comparing them to deep fried fries. All claim that the fries are healthier without actually going to the trouble of analysing the nutritional content of the fries. No discussion on what else the machine can, or can not do. Nothing said about pros and cons. Surely someone knows something
-
If all else fails, we could split up the 22.65kg bag that nickrey suggested. I'm happy to take 2kg.
-
The Chinese just repeats the English.
Awww, you spoilt the fun! I was going to tell him that it was a "human sacrifice knife for devil festival" or something along those lines
Edward - Chinese cleavers are designed for chopping. If you have ever been to a Chinese BBQ restaurant, you will see they literally chop through the bones of all the BBQ'ed meats. If the knife is sharp and the chef is skilled, there will be no splinters.
-
I sent an email to a friend of mine who works in the starch industry. He said that his company does not stock it. He suggested you try a beer brewing supplier. Apparently they use diastatic malt to help yeast ferment malt as well.
(edit) It only costs $9.32 to buy from Amazon.
-
A friend suggested that I buy an air fryer. Unfortunately, I don't know anyone who has one, so I can't borrow one to try. Supposedly it works by blowing heated air into a container. Is it like a hair dryer on steroids?
Does anyone on eG have one? How does it compare to a regular deep fryer? Does fried chicken turn out as crisp? French fries? Can you fry anything based on batter (e.g. tempura) in there? What about donuts? Also, can it be used for anything else?
Your comments would be appreciated.
(I did a search on eG and found no results. If there is an existing thread, could the mods please merge?)
-
Sapidus, those ribs look amazing. When I smoke them in my Kamado they never seem to turn out quite as juicy. Do you use a water pan?
Liuzhou, how long do you have to soak the quail eggs for, before they dissolve?
-
peel the top and bottom of the egg, you can actually BLOW it out of the shell - super easy, just need some lung power!
ONLY try this with a hard boiled egg. I tried this with my soft centered eggs (the white is set, but the yolk still runny). I literally had egg on my face. My wife laughed so hard. Bad advice!!!
-
Gorgeous scotch egg there, RRO! Is it from Heston at Home?
-
Looks good bhsimon
BTW if you are in Melbourne, you might be able to find Yukon Golds in the Prahran Market. -
For a similar yellow fleshed potato available in Australia, try Royal Blue or Dutch Cream. Dutch Cream is less yellow than Royal Blue, has a less pronounced flavour, but is a good all-round potato, like Yukon Gold. I would generally prefer to use Royal Blue if I can get it - when it is off season they can be rather small, like the size of a cocktail potato small.
-
Did you salt your meat prior to sous-vide?
-
I have eaten this cake at the restaurant before. It is incredible. I don't think it needs anything.
BTW, the matching wine that they serve with this is a dark, smoky sherry. It was powerful enough to be tasted over the chocolate. I think something like an orange liqueur would go quite well as well, so you could try making a Cointreau and orange peel ice cream.
-
Thanks for the replies, Chris and Michael. I must have missed the section on brining in MC ... time to go re-read it I think. The damned book is so heavy, kind of hard to read it in bed (which is where I do most of my casual reading!).
Chris, I am a doctor so I have some understanding of salt and fluid loss. There isn't all that much salt loss after butchering, and I will prove it to you. If we were talking about a 70kg adult male, 60% consists of water (about 40kg). Of this, 2/3 (i.e. 26L) is intracellular fluid (ICF), and 1/3 (13L) in the extracellular fluid (ECF). The extracellular fluid also includes 4L of blood. The concentration of Na+ between the ICF and ECF is maintained at a gradient by a salt pump, the Na-K-ATPase pump. The concentration of Na+ in the ECF and blood is the same, because the barrier between the two compartments is a membrane riddled with big holes.
If this adult male were to die, the first thing that would happen is that the salt gradient across the ICF and ECF would equilibrate, since the energy-dependent salt pump would stop working. Given that [Na+] in ECF is 140 mmol/L and [Na+] in ICF is 10 mmol/L, the final [Na+] would be 110 mmol/L (6.4 g/L).
Suppose we were to drain all the blood from this adult male before the integrity of the membrane were lost. Some quick maths tells us that the new [Na+] would be 107 mmol/L (i.e. 6.3 g/L).
(Please excuse the rounding, I did it for reasons of clarity and not for mathematical precision. I am on a cooking forum and not a forum full of my nitpicky peers!!)
This simple calculation would tell us that salt loss after slaughtering would reduce the overall tissue salinity by a fairly miniscule amount. Of course the calculation for a chicken would be different to that of an adult human, but I don't know the numbers for chickens whereas I know the numbers for humans
Michael, if you have more to say about equilibrium brining after your baby goes back to sleep, I would love to hear it. And welcome to eGullet, by the way.
-
I know when baking soda gets too old, it loses its ability to react with acid; does it also lose its ability to lower the temp at which browning occurs?
Baking soda is NaHCO3 (Sodium Bicarbonate). As it grows older, it tends to absorb H2O from the atmosphere. It then decomposes to Na2CO3 + CO2 + H2O. This reaction requires the presence of water, and is accelerated by heat - so if you live in a hot, humid area, your baking soda will expire sooner. This means that that the baking soda loses its alkali potency over time.
Baking soda helps Maillard reactions by providing alkaline conditions. If your baking soda is expired, it will be less able to produce an alkaline pH, so it will not have the desired pH raising effect to favour Maillard reactions.
-
Being Chinese, I am surprised you are not using a cleaver!
You are Chiinese?
I'm not.
My apologies, I thought you were. Yes I am Chinese (Cantonese, actually), but 3 generations out of China. I still think you should buy a cleaver
-
liuzhou, what were you doing with your old kitchen knife that made it snap across the tang? I am sure that whatever it was, using a ceramic knife in its place will not help. As others have pointed out, ceramics are extremely fragile and are good for only one thing - cutting veggies. Oh yes, they are also incomparable for cutting jelly into little cubes.
Being Chinese, I am surprised you are not using a cleaver! I have been looking for a good one for years. I am still using the cheap cleaver I bought >20 years ago.
-
Nice food and plating, acidfrog! Are those Denbys?
Dinner! 2012
in Cooking
Posted
Well mm84321, if you were a private chef I would employ you to cater for my next party, instead of subjecting them to the vagaries of my inconsistent cooking! I am guessing you are in the UK? You really should update your profile. I know i'm not the only one who lives vicariously by your food. Tonight I am making a humble pork roast. While eating it I will fantasize I am eating one of your dinners instead.