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Everything posted by roygon

  1. Interesting to here what's going on in other parts of the world! Like someone else mentioned, butter chicken doesn't actually use much butter - about 1/4 cup should do it so you should be ok Roy
  2. I posted this in the "Recipes That Rock 2011" thread. I've made this butter chicken recipe many times and it's incredible. The video is from michelin starred Tamarind restaurant and the recipe is theirs. Give it a shot! The recipe is long and since I've already gone through the work to write it all up from the video instructions, here it is: • 500g Boneless Chicken Thighs Marinade • 25g Garlic Paste • 25g Ginger Paste • 1/2 Tsp Salt • 1/4 Cup Yogurt • 1/2 Tbsp Chilli Powder • 1/2 Tsp Garam Masala • 1/2 Tbsp Vegetable Oil Sauce • 3 Tbsp Vegetable Oil • 4 Cinnamon Sticks • 5 Green Cardamom Pods • 5 Cloves • 2 Bay Leaves • 3 Thai Chiles (add more for more heat) • 15g Ginger • 750g Tomatoes, quartered • 1/2 Tsp Chilli Powder • 75g Cashews • 1 Tbsp Honey • 1/2 Tbsp Tomato Paste • 2 Tsp Ground Fenugreek • 50g Butter • 60ml Cream 1. Wash chicken in cold water and then pat dry 2. Add paste and salt and mix thoroughly with chicken 3. Mix the yogurt and chili goes in a new bowl and then mix with the chicken then add vegetable oil and marinade for 4 hours 4. Place the chicken on a baking sheet and broil for 10 to 15 minutes ensuring that all of the pieces get browned / charred 5. Once cool, cut chicken into bite sized pieces and then cover and chill 6. While chicken is marinating or chilling you can make the sauce 7. Heat oil over Medium heat and then add spices and stir for 2 minutes. 8. Add the ginger and stir for 1 minute and then add the chilies 9. Put the fresh tomatoes in pan set to medium heat and stir for 2 minutes 10. Add 100ml water and cover simmering for 20 minutes. 11. Remove any whole spices and the chilies then puree the mixture into a sauce and put back into the pan and simmer 12. Take 50g of Cashews and blend into a powder then add water to turn it into a paste 13. Add the Tomato Paste and Cashew Paste to the sauce 14. Add Chilli Powder and Honey to sauce and stir for 3 minutes 15. Add the butter and stir until it melts 16. Add 1/2 tsp salt and 2 tsp dried and crushed fenugreek 17. Simmer for 20 minutes 18. In another pan melt some better and first chop and then add the last 25g of Cashews to the pan 19. Stir and brown the cashews and then add the chicken pieces you cooked earlier and cook on high heat for 3 minutes 20. Add the sauce and the cream then stir it all together for 3 more minutes – it should be simmering 21. Serve in a bowl, drizzle in some cream and top with some additional ground fenugreek
  3. I second your thoughts... not the worst book I've bought in the last year but maybe the most disappointing. I've tried half a dozen recipes from the book and nothing so far that I'd consider making again. Heston's book just arrived and it looks awesome
  4. I've made this butter chicken recipe many times and it's incredible. The video is from michelin starred Tamarind restaurant and the recipe is theirs. Give it a shot!
  5. I thought I'd share my results with this. First of all, Prosciutto Water looks pretty nasty! Not sure what else you could do with it besides use it in place of water in a savory baking dish but I suppose that was the point of it. In my first pizza I topped with Prosciutto and really couldn't notice much of a difference. With the second pizza I went very simple with just sauce and mozzarella with basil and this time I could taste the Prosciutto. Very subtle but unmistakeable. On the down side, I think the yeast was affected. I use a multi day cold rise and Caputo 00 dough and cook at around 750F (2Stone attachment on my gas grill) cooking for about 2-3 minutes and typically the cornicione puffs out pretty dramatically but this time it remained pretty flat on both pizzas. Not sure if adding more yeast would improve this. Overall I'd just go with Prosciutto on top and skip the Prosciutto Water in the dough but it was a fun experiment and I could see that for something where the water portion played a bigger part in the overall dish, infusing could create some pretty interesting results. I'm already wondering what to infuse my coffee water with rg
  6. I'm working on Infusing Flavor into a Liquid and have a question. I'm making Prosciutto water to use instead of regular plain old water in my pizza dough hoping that there will be a nice subtle prosciutto-iness to the dough. It's a 30% by weight mixture and I'm sous vide cooking it at 80C for 2 hours. I'll then drop the water down to about 40C in order to get it to the right temperature for my pizza dough recipe. It will sit out for about 12 hours and then cold rise in the fridge for 3 to 4 days followed by about 4 more hours at room temperature before cooking. Now for my question, should I be boiling the prosciutto water before bringing it down to 40C given how long it will be out. I'm thinking no because it is cured but I don't really know. Anyone try something similar and care to comment on results? I've never heard of anyone infusing pizza dough water this way but I'm guessing it's been done. Anyone try infusing water for other unconventional purposes? rg
  7. Hi Maxime, could someone check the Pommes Pont-Neuf. I believe there are 2 issues with the recipe 1) The more minor issue is that I think the potato scaling should be 67% not 100% (even with the water) because at 100% the water does not seem to come close to covering the potatoes. Scaling the potatoes to 67% has them just covered 2) it indicates that they should be boiled for 20 minutes but after even 12 minutes they are essentially mush and almost impossible to take any of them out of the pot. I found just under 6 minutes is ideal, not the 20 minutes that the recipe lists. After 6 minutes they match the description in the recipe where they are just about to fall apart. With these 2 changes the end result is pretty amazing - many people have told me that these were the best fries they have had and not much more time consuming to make than the traditional soak and double fry method. Thanks, Roy
  8. Did you know that the TOC for the KM is now in PDF printable format? Yeah, I saw that but was hoping for an alphabetical index for the kitchen manual. If I wanted to make say Corn Bread it would be convenient to look at it under "C" rather than hunt for it in the TOC. rg
  9. Any news on a printable index for the kitchen manual? Nathan commented to a request saying that it was a great idea but I haven't seen anything since Thanks, rg
  10. roygon

    Combi Ovens

    Anyone have experience with the Viking models such as VCSO244? Under $3K and have a look more suitable to a kitchen but wondering if performance is lacking to a point where you lose much of the benefits? More info including manual: http://www.comparance.com/Oven/Viking/VCSO244-SS rg
  11. I've been using peanut oil for a while and am pretty happy with it. I can reuse many times before seeing it degrade enough to hinder performace and it has a decently high smoke point. I can also get it pretty inexpensively in chinatown. But, I will say that duck fat does taste better... but is really expensive to get enough to deep fry in! I try to stay away from Peanut Oil due to nieces, nephews and friends children who have peanut allergies. Makes it easier if I can say with 100% certainty that the oil container, frying pan etc did not come in contact with peanuts. I found a place locally that sells rice bran oil so going to pick some up and also bought a duck yesterday so will be butchering that and rendering out some fat. rg
  12. I've gone over the section of deep frying and am now trying to choose a suitable frying oil for french fries cooked using the first method adapted from Heston Blumenthal. What I want is an oil that can be filtered and reused many times, has a smoke point of at least 400F and helps brings out the best french fry flavor / mouth feel. Would it be correct to have Palm Oil at the very top of the list? High stability, melting point close to body temperature, high smoke point and under notes it says that it minimizes off flavors very quickly. Anyone have experience frying with Palm Oil? The Ideas in Food team recommends Rice Bran Oil so that seems like another good choice based on their findings. I know of a few places that use duck fat but it has a low smoke point of 375F and I think that's going to be too low Any thoughts? Roy
  13. How do you know you have come to high pressure if there is no gauge? There must be some indication somewhere. Typically you would keep your pressure cooker on high heat until it reaches that point which might take a few minutes and then you immediately drop the heat. How much depends on a bunch of factors like your burner, size of pressure cooker, contents etc but normally you drop it to somewhere around low and if it starts looking like it will drop pressure then you bump it up a touch. I made this and didn't have any issues with burning, just incredibly caramelized carrots. Good luck! Roy
  14. Wow, MC was the 3rd most influential thing in the world! Way to go!
  15. I've started correcting the more critical mistakes in the errata list using a label maker, trimming the text with scissors and then sticking them over the mistake in the book. Fixes the problem and relatively neat and not as time consuming as you might think. Just print out a big long label with 10 or so fixes and trim rg
  16. I haven't but that was next on my list. The only correction I see in their errata list is: On pages 3·323 and 6·160, the recipe for Pommes PontNeuf should call for 0.75 g of baking soda with a scaling of 0.15%. Yeah I noticed that when I did the math when scaling and then checked the change list and saw it. The magic number for me was taking the potatoes out after 6 minutes in the boiling water (not 20 as the book advises) since this is when they got to the point that they were nearly falling apart and these ended up being easily the best french fries I've made. Exactly as they say, very crispy on the outside even when left out for 10-15 minutes and nice and fluffy on the inside. To recap, the changes I made were 1) setting the potato scaling to 67% to ensure that the water covered them completely and 2) boil them for 6 minutes instead of 20. Like I mentioned before, even after 12 minutes on the first batch the potatoes were turning to mush and proved very difficult to remove from the pot. rg
  17. Has anyone tried making Pommes Pont-Neuf on 3-323? I find the scalings as is do not have enough water to even cover the potatoes. I made the Russet potatoes scaling at 67% instead of 100% and that seemed much butter. Second issue is that it says to boil them for 20 minutes and it notes that they should be nearly falling apart. After 12 minutes my potatoes are completely falling apart and almost impossible to remove from the pot in whole pieces with many of them breaking apart into nothing... I chucked my first batch and am now going to try boiling for about 9 or 10 minutes. rg
  18. I had the exact same experience. It was good bread and the loaf went quickly but it wasn't brioche, at least based on the brioche I've had before. This was extremely dense - I'm glad you had the same results! I've actually had a high % of Ideas In Food recipes that didn't work the way I had expected although at the same time I've taken a lot of good tips and techniques out of the book and blog. rg
  19. I think the baking soda is pretty key to the whole process, but I don't see any reason you couldn't just put onions, butter and baking soda in the pressure cooker and get perfectly caramelized onions. Certainly it would be worth a try, onions being as relatively cheap as they are! I tried this using the same butter and baking soda ratio's as the carrot soup recipe. After 30 minutes the pressure cooker started losing pressure quickly so I did a quick release and was left with something similar to an onion jam. It was still very good but if you want caramelized onions that retain some shape then you'll either need to take it out much sooner or play with the recipe a bit rg
  20. Tonight I converted a Beef Fajita recipe into a modernist version and it was very successful. I tried a few "modern" techniques: * I made a tomatillo salsa verde and thickened with 0.2% xantham gun - this worked extremely well * I tried pressure cooking onions using the same ratio for butter, salt and baking soda as the carrot recipe. After about 30 minutes I pulled it off and instead of getting caramelized onions I ended up with a caramelized onion jam. Not at all what I expected but it worked extremely well and I smeared this over the tortilla's before laying on the meat and toppings * flank steak cooked at 60C for 24 hours. My wife doesn't like red meat so bumped it up from their recommendation and the 12 hours they recommend doesn't really work from a timing perspective unless I popped it in at 5am so no harm leaving this cut in for 24 hours. I actually pre-seared the meat as well for the usual reasons and then finished on a 400C inferno in my big green egg for a brief sear This is what I'd consider a really effective use of simple Modernist techniques to improve a non-modern dish. What I'd really like to do is start a new thread that contains recipes and pictures for MC inspired dishes but perhaps I'll wait until I get through more of the volumes and have attempted a bunch more of these conversions. rg
  21. roygon


    That's great! I made a detour to try their pizza last summer and it was excellent. rg
  22. The books are great, incredible actually, but now that I have them I have a new request for the next volume in the series - "Plated Dishes for Dummies". I suspect a fairly large chunk of the people buying the set are home cook enthusiasts who really want to use the techniques to transform the things they are cooking now to make them taste better, come together quicker etc. There are a bunch of recipes and parametric charts that help with this and if you look at the things that most people who are posting are actually attempting, it is these types of recipes. Carrot Soup, Mac and Cheese, Stocks etc. I think that there is too wide a gap between the information and the majority of the samples leaving a lot of room for failure for this type of person. I'm not one to shy away from failure since I truly believe that if you aren't failing then you aren't learning but at the same time having a lot more everyday type meals to use as ways to ratchet up your skill set if you are not up there yet would be very helpful and also take away a lot of the stigma that MC may have. So, the idea would be more along the lines of taking typical dishes and transforming certain elements to achieve something greater. One of my favorite dishes is a simple chicken picatta. So one of the recipes would take this and perhaps sous vide the chicken, swap flour for some other starch + baking powder for the sear and the creation of the picatta sauce without using fond. Maybe Chicken Jus, Stock, Lemon and Xantham gum with those fabricated capers you created in one of the recipes in the book. Of course it would reference the various volumes when going through the recipe so that you can still understand why you are doing the things it is suggesting. I can now picture the MC version of this very easily because I have been reading these books non stop for the last week but still I just wish there were more "Mac and Cheese" type dishes out of the box and I think that could have been done without dumbing down the set for the large group of people who want MC exactly as it is. Obviously I don't really expect a MC for Dummies volume but maybe the blog could be used for this type of thing? A lot of people assume MC is all about foam dipped in nitrogen but if you blog about more down to earth food with simpler MC preparations then this would not only help people like me but also help MC capture a wider audience for the second printing. Last point in this long post is that everything I have tried so far has been excellent and when people come over the books never get put down rg
  23. Questions and possible typo on Pressure Cooked White Chicken Stock 2-301 I needed some stock so decided to use this recipe for my first attempt with MC. I skimmed the section and then went to the recipe and completed it as it was written and then, while it was pressure cooking, read the section more thoroughly. I have a few questions 1) On page 297 under "Making Basic Stock" item #1 it talks about using water weight as 100% and then for example use 200g of chicken wings with the 1000g of water but if you look at the parametric table it shows 40% scaling for wings in chicken stock. To confuse this even more, the recipe on page 301 uses 75% weight in wings! So is it 20%, 40% or 75%? At least one of these must be a typo 2) The recipe makes no mention of using oil to brown the ground chicken meat but earlier in the chapter it says that the meat should be browned to avoid it clumping together (and thus eliminating much of the benefit of using ground meat). Did the recipe assume that I would do this in an earlier step? In the parametric table for oil it says 8% which would be 2/3 cup in my 2L batch. It seemed to turn out good although won't be able to cook with it until tomorrow rg
  24. Brilliant! Same thing with Canada Post. It says April 11-12 in Amazon but the Canada Post website says it's coming tomorrow!!!
  25. I wonder what the reasoning was behind that or maybe it was just a mistake? If I have to I'll set the view to 75%, screen grab and then print all 60 pages but hopefully Nathan wasn't aware of this an the Modernist team can release a printable version
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