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Luke

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    Melbourne, Australia.

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  1. I made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe. I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard? The recipe does not say how to blend or when to stop. Hoping one of the gurus can give me guidance before I try this again. Many Thanks Luke
  2. We have been baking bread out of Forkish's Flour Water Salt Yeast and what we have noticed is: Breads continue to develop flavor 24 to 48 hours after baking, particularly the large 1.5kg boules The recipes with wholemeal/wholegrain remain moist for longer than recipes dominated by white flour The breads do not develop mold - we keep them in a pillow case/bread bag and eventually the scraps become croutons or bread crumbs once they dry out My wife is also intolerant to Soy, and one would be amazed at how many commercial bakeries use Soy Flour in their bread recipes. My next goal is to replicate Ann_T's Baguette's which look very enticing. Cheers Luke
  3. New York style baked cheesecake from Joy of Baking (https://www.joyofbaking.com/Cheesecake.html) with a raspberry jelly topping. I came up with the idea, my wife (bless her) did the execution. In the process, I almost got executed for coming up with the idea (another story, not related to this recipe).
  4. I follow the instructions here: https://www.weekendbakery.com/posts/classic-french-croissant-recipe/ and agree you cant really measure you're success after the first attempt. Try a few times to eliminate variability. But I have had good success with these instructions. Luke
  5. Luke

    Pistachio Paste

    Hi Jo, That's about 250g of roasted pistachios, lightly broken up first by blender. Cheers Luke
  6. Luke

    Pistachio Paste

    Here is some video of the premier wonder grinder in action with pistachios... I always coat the pistachios in a small amount of crystallized sugar to act as an abrasive to help the grinding process. Cheers Luke
  7. Has been a long break for me. Despite being time poor, I couldn't handle off the shelf commercial bread any longer... Here is Field Blend #2 from Forkish...baked as the entire 1.5kg boule in a dutch oven. Very happy with the result, although the crust is a little thicker than I would like, but it really does add some complex malty/coffee/bitter overtones to the bread. I'd probably end up with a slightly more open crumb if I baked two smaller boule's instead of one, particularly as the rye makes the crumb a little denser anyway. Cheers Luke
  8. I would not throw it out. It happens to my starter as well, if left out of the fridge for a few days without a refresh of flour. The root cause is Ethyl Acetate. I think, but not 100% sure, it's caused by the yeast running out of food and being left at ambient temperatures. I follow Ken Forkish's method for Sourdough starter, so when this happens (normally caused by lazyness or forgetting to put into the fridge after a bake), I simply remove all but 50g of starter, refresh with new flour and water, let it sit for a day at ambient temperature, and then pop back into the fridge. Cheers Luke
  9. Hi Rotuts, Yes, I do love a sharp knife. Its another passion of mine. I've tried a variety of sharpening methods, but for time vs cost, I settled on a 1" and 30" belt sander and a selection of different grit belts (from Tru-Grit https://trugrit.com/ ) + a leather belt for finishing. I don't have any trouble sharpening the Globals and yes that Cromva steel is not easy. I'm not in the US but you are, so you should have access to that HB brand at the homeless despot shop. You can also search for "harbor freight 1 x 30 knife sharpening" on youtube to get an idea. Cheers Luke
  10. HelloLiuzhou, Adding a small pinch of salt to frying onions helps draw water out of the onion, which assists with the frying process (speeds it up). I'm not an expert, but google has plenty of references to this. Regarding the lid, what I mean is, every so often, remove the lid, stir and replace the lid. In the first phase of cooking the chicken. Hope that makes sense. Cheers Luke
  11. Vel Spices in Carrum Downs http://www.velspices.com.au/ The last time I was at the shop, there were two closely located venues. An Indian grocery shop with a small take away section, and about 50 meters further down the road, a sit down restaurant, all owned and run by the same people. I heard they have changed things around and the shop is now next to the restaurant. Sadly, the business I work for moved and we are no where near it anymore.... Luke
  12. Luke

    Dinner 2017 (Part 4)

    Double Chilli Chicken..... finger licken' good... You can read the pictorial recipe here:
  13. Every now and again I come across a recipe that is awesome. It started with a discovery in my local South Indian take away near work. This is a true South Indian place, not your usual run of the mill Indian restaurant which we get around here. In the bain marie was a red, slightly oily, dry spiced chicken dish scattered with onions and green coriander. A dish with no name. I asked what it was, and they replied it was "spicy chicken". I bought some and I was hooked. It was obviously a favorite of patrons as there was never a day when this dish was not in the bain marie and it sold out quickly. Here is my take on that recipe, which I believe is called Double Chilli Chicken. Apologies in advance, but I dont work to quantities when cooking. Hopefully you can make your own judgement but just ask if you want more clarification. The ingredients you will need are: - oil or ghee (mustard oil if my wife is giving me grief over health, ghee for best flavor) - Chicken mini drumsticks (about 1kg) - About 3 brown onions, cut in half and then sliced (red onions would be better, but I only had one for garnish) - Salt - About 20 curry leaves - Sliced ginger - Sliced garlic - 10 to 15 whole dried chillies (I remove most of the seeds) - Ground dried chilli powder (medium hot) - Ground coriander - Ground black pepper - Jaggery or Palm Sugar - Lime juice - Chopped fresh coriander for garnish - Chopped red onion for garnish I start with a heavy base fry-pan that has a fitted lid and add the ghee. Choose a dried whole chilli of your liking and remove most of the seeds, as they can burn and become bitter. Saute your dried chillies in the ghee for a few minutes You will notice they start to darken quickly Don't let them burn, but take them a bit darker than shown in the photo above and then remove into a spare bowl to cool with a slotted spoon. You can leave the ghee and seeds. Quickly add the onions to stop the remaining seeds from burning. Add salt to help the onions cook. I should have also added the curry leaves to the oil first, but I forgot so I added them later. As the onions soften on the heat, finely julienne some fresh ginger and slice some garlic. Exact quantities dont matter so adjust to your preference. Add the garlic, ginger and chillies to the pan once the onions soften and take on some colour After a few minutes of cooking out the garlic and ginger, add the ground coriander and chilli powder. Again, exact quantities don't really matter but I used about 1 Tablespoon of each. What matters more is the quality of the ground powders. The coriander is ground in my coffee grinder just before use, and I make my own chilli powder from dried Spanish Padron chillies I grow each summer. If you can, always make your own ground spices. For the ground chilli powder, remove the seeds before grinding as you will get a redder product. A quick word on chillies : There are hundreds of varieties, but I choose the Spanish Padron due to the balance between heat and flavour. I want an intense chilli flavour without searing blow your head off heat, and this chilli has that right balance. Stir the powders into the onions and cook for a few minutes. Add the chicken and arrange such that the chicken has good contact with the bottom of the pan. We need this to get the meat to release its own moisture, which is what makes the sauce and prevent the dish from burning Cover with a lid and lower the heat. After 5 minutes you should notice some liquid from the chicken. This increases to a maximum around 15 minutes. Stir every 5 minutes but don't remove the lid until 15 minutes have elapsed. While the chicken is cooking, prepare some jaggery or palm sugar and squeeze the juice out of one lime. After 15 minutes of cooking with the lid on, remove the lid, add the jaggery and lime juice, and now increase the heat. What we are going to do is evaporate the remaining liquid and turn it into an awesome sauce that sticks to the chicken. For another 10 minutes, you will need to pay careful attention to ensure the dish does not stick and burn. You need high heat to help caramelize the sauce and constant movement. Taste for seasoning. Add extra salt, lime juice and heaps of black pepper. Prepare some slived red onions for garnish. And some roughly chopped green coriander. This stuff grows like a weed in my garden as I let the kids loose with the seeds and they scatter them far and wide! Serve the chicken on a bed of steamed basmati rice And garnish with onion and coriander. Serve and enjoy with a glass of cold beer. Awesome stuff! Cheers Luke
  14. Every now and again, you land upon a kitchen gadget of awesomeness that is beyond nirvana. OK maybe not that far, but pretty darn close. Let me first say good pistachio paste is neither available or cost effective in my area. I tried every way possible way using my blender to make decent, smooth paste, without success. Fellow eGulleter "Gap" (also a local for me) suggested I fork out and invest in a Premier Wonder Grinder, and Indian style Wet Grinder. I have no connection to this company, other than a happy user. There are other makes/models which all (probably) do a similar job. Here is the result of pistachios vs grinder: https://youtu.be/n5vvRC-N3nU What you see is pure pistachio and a tiny bit of coconut oil (ie: 1 tsp to get it started). Absolutely incredible...silky smooth. And apart from the pistachio paste, I have already found it makes the best pesto, amoungst several other things... Time to dig out those pistachio recipes for some back to back taste tests... Cheers Luke
  15. 100% Sourdough Grissini
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