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Doofa

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Posts posted by Doofa

    The Sieve. How does one clean it.

    in Kitchen Consumer

    Posted

    I am currently using one or two of my sieve's. As I have done for years, however I have never found a way to quickly clean them PIA. I have no jet wash just a hot tap ( pretty primitive here although I have masses of equipment ) 

    Can the Eg family help out with odd tips and methods.

    Currently I am dipping a conventionally done chicken stock, against an instapot chicken stock for a side by side.

    Thank you one and all, I love this place. D

    Best 2 bits of kitchen gear you obtained in the last 2 years?

    in Kitchen Consumer

    Posted

    For under two years my choice is Instapot which is used on a weekly/daily basis and my latest acquisition a Watanabe Gyuto knife which is used/worshipped every day. Love them both. I leave out quite a lot of other stuff as like @btbyrd I'm a fairly early adopter so much of my kit is older than two years. Chamber vac and Polyscience circulator are well over time. 

    All as a result of egullet and what I have learned here. D

    • Like 1

    Dinner 2017 (Part 6)

    in Cooking

    Posted

    7 hours ago, scubadoo97 said:

    We are staying put but boy things are deterating  fast as the storm is tracking west instead of east.  Interstate is a road block and gas is in short supply .  Cars are on the side of the road on Interstate 75 having run out of gas.  Hunkering down and hoping for the best 

    Keep your head down man. You are in my thoughts. I've never experienced more than a force 10 from inshore, can't imagine. Take care and keep us updated if you can. D

    • Like 3

    Instant Pot. Multi-function cooker (Part 5)

    in Kitchen Consumer

    Posted

    On 04/09/2017 at 11:15 AM, Tropicalsenior said:

    I don't pretend to understand this disease but you certainly have my sympathy. It must be terrible to live with, especially if you love food.

    I don't see why this recipe couldn't be modified. Just use any gluten free cookie for the crust and the flour can be left out of the filling or substituted with any gluten free flour. The cake will just be a little more creamy. I have made this cake four times and it has been perfect each time.

     

    Instant Pot New York Cheesecake


    Crust
    3/4 cup any type of shortbread cookie (crushed)
    2 teaspoons sugar
    1/4 cup butter melted
    Filling
    16 oz cream cheese room temperature
    1/2 cup sugar
    2 tablespoons flour
    1 teaspoon vanilla
    1 tablespoon lemon peel grated
    2 eggs room temperature
    1/4 cup sour cream
    1 pinch salt
    Sour Cream Layer
    1/2 cup sour cream
    2 teaspoons sugar

    Crust
    Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave and add to cookie mixture. Pulse until just combined.
    Pour cookie mixture into bottom of greased 8-inch cheesecake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides.
    Place pan with crust into freezer for 20 minutes while you mix up the filling.
    Filling
    Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.
    Add eggs, one at a time, lightly mixing until just combined. Do not over mix the eggs.
    Pour filling into the pan, on top of the crust.
    Add 1 1/2 cups of water to the bottom of your pressur cooker and place a trivet inside the pot.
    Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
    Place cheesecake into pressure cooker.
    Lock on lid and close Pressure Valve.  Cook at High Pressure for 35 minutes. Allow a 20 minute natural release.
    After all pressure has been released, open pressure cooker and leave the cake the cooker. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated.
    Sour Cream Layer
    Whisk together the sour cream and sugar and then spread on the hot cheesecake.  Let cool inside the pressure cooker for at least one hour.
    Tightly cover and place in refrigerator overnight.  Cheesecake can be removed from pan after an hour in the refrigerator.

    Note: the gentler that you treat the ingredients, the denser the cake will be. If you want a creamier cheesecake whip the cream cheese sugar and sour cream together, but never whip in the eggs. This will cause air bubbles in the cake that you do not want!

    As I said, I took the procedure and most of the recipe from this website: https://thisoldgal.com/pressure-cooker-new-york-cheesecake/  and it is well worth reading her instructions and tips at this site: https://thisoldgal.com/perfect-pressure-cooker-cheesecake-tips/

    20170903_154321.jpg

    Thank you very much @Tropicalseniorfor the recipe, very kind of you. When I get a break in my current cooking schedule I will give it a go. I have the coeliac under control for the most part, I just make most of what I eat. D

    • Like 3

    Buying Japanese Knives Online

    in Kitchen Consumer

    Posted

    @rotuts Thanks for the rotation. I have a variety of cutting boards and two very large polythene(?) catering boards which are my fav for use with my better knives, Shun, Tojiro and now the Watanabe. Several composite boards make up the rest. I'm very picky about my boards and knives. 

    Correct it is the Gyuto 180mm and the stone its on is reclaimed sandstone from a very old cottage. 

    I am looking into the Edge pro system as you suggested. Currently I have a similar Lansky system and was wondering if there was a favourable comparison between the two systems. Yes they are stunning and I suspect it won't be my last purchase. 

    The silly pic in the middle is my pathetic take on the "Bourdain" chef jacket moniker. I'd like that as a header on my notepaper but have never seen it a avatar type picture.

    • Like 1

    Buying Japanese Knives Online

    in Kitchen Consumer

    Posted

    @rotuts Sorry for delay. Knife is from Watanabe. I got put onto them after reading a post by you about import duty. I jumped down that "rabbit hole" and popped ups having bought one. I'm virtually besotted with it. I now need a sharpening regime/system so am looking for advice from these boards. After a couple of days it claimed its first casualty...my finger. I have a superstition that any knife I have will have to cut me before I can master it. IMG_2242.thumb.JPG.0a33a1d41d13ce59e6998b73a2ba815c.JPG 

    I'm leaning towards a sharpening system as I'm not much good freehand. I also need to understand why my ceramic Honing steel is out. 

    I'll try post a shot now ( this is a first )                             IMG_2275.thumb.jpg.48841489a5fdcf6cb9f7511b83f83b38.jpgIMG_2291.thumb.JPG.7bc61c214a991eb3d6f3a38463ce0426.JPG

    This one needs rotating and not sure how.

    I opted for the D shaped handle as I have learnt from my Shuns that they feel a better grip in my hands.

    • Like 3

    What Are You Cooking Sous Vide Today? (Part 3)

    in Cooking

    Posted

    7 hours ago, lesliec said:

    It's only taken several years - call me a slow learner - but last night I finally got a nice piece of beef fillet right with the Anova.

     

    The turning point was a few successful experiments with the (non-SV) Serious Eats reverse sear technique and the realisation that Kenji was aiming for a pre-sear internal temperature well below what I'd been using in the water bath. So last night, with the Anova set to 45 degrees (C) I achieved steakly perfection at last.

    @lesliec Would you mind pointing me to that info, or elaborate yourself. Tx D

    Buying Japanese Knives Online

    in Kitchen Consumer

    Posted

    @Anna N 

    On 11/08/2017 at 11:27 AM, Anna N said:

    Of course you don't need more knives. I don't need more knives. What has that got to do with anything?xDxDxD

    I don't need more anything, but that hasn't stopped me. My only limitation now apart from cost is space. So after reading @rotuts post I thought I could slip another small item in. I followed Rotuts down that same rabbit hole. 

    I am now awaiting my Gyuto and sheath. It's about to leave Japan on it's way to me. I can't wait. I'm also waiting for an amazon delivery of another cookbook, I.P. Inner pot and a few other bits.

    Aren't we lucky to be us:rolleyes: D.

    • Like 3

    Kicking back in Manitoulin

    in Food Traditions & Culture

    Posted

    On 05/08/2017 at 1:44 PM, Anna N said:

     Good morning. The first thing I did this morning was close the windows. It is 14°C, windy, rainy and reminiscent of November not August.  

     

    After spending 10 to 12 hours or so in emergency yesterday, Kerry was called back in this morning around 7:30 for yet another chest pain.  I have my fingers crossed that she will make it home in time for us to get packed up!

     

    IMG_0633.thumb.JPG.8dc00510ced8092bbc9f907d202e5330.JPG

     

    I cooked up the last of the open package of Max Burt bacon (left some of the cooked pieces for Kerry to nibble on), fried an egg and a tomato and called it breakfast.  Should have taken the time to make a piece of toast to sop up the egg yolk.

     

     

    With ref to farm fresh eggs. Have these eggs missed the washing process or indeed any processing. I have no problem getting fresh eggs as I have a free range egg supplier very local to me. Superb operation and wonderful eggs. D

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