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philie

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Posts posted by philie

  1. thanks for all the info,

    about the video,

    good to see it once but as already said, it does not look like a genuine paella. i really want the rabbit thing!

    concerning pan size: since there will be some vegetarians, i even think about splitting it into 3 pans, so this wont be a problem. i just have to check out how much stuff i will need if this is part of a three course meal...

  2. hey,

    thanks for all you suggestions!

    so am i right the the iwatani is not having this specific issue?

    if so,

    could you provide a link to the gas cylinders?

    i am having some trouble finding them and since i only se the cap of the mits even harder to find out which would work.

    thanks in advance!

  3. Hello,

    since i am located in europe, i unfortunately am not able to buy the much recommended iwatani or bernzomatic torches, just because getting the gas for them would be an expensive and/ or impossible act.

    so i decided to buy an alternative with piezo starter:

    http://www.lidl.de/de/Loetwerkzeuge/CFH-Profi-Handloetgeraet-TS-1800

    however, a problem occurs which makes it almost impssible to use the product indoors:

    i i start the torch everything is ok and it has a nice small blue flame, however if i am tilting the flame to blowtorch a piece of meat the flame gets red and extremely big which is extremely annoying since i can not use the torch indoors and even outdoors it is extremely hard to brown a piece of meat because the torch is not strong enough.

    has anyone a tip or experienced the same issue with its blowtorch?

    thanks!

  4. Hey,

    i have forgotten some piece of parmesan in the fridge and it became very hard and oily when touched.

    since it is quite a large piece i was wondering if i could use it for a soup or stock or so.

    first thing that came to my mind was onion sous.

    has anyone experiences and tips?

    also, since it is quite annoying but i dont really know how to prevent it, how to store cheese over a longer period of time in the fridge without becoming dry and hard?

    thanks so much!

  5. just in case you dont want them to make sous vide, here is my failsafe and very perfect way to make duckbreasts. it worked all the time for me!

    cut crosses in the breasts skin.

    place the breasts in a COLD pan without any oil or fat, skinside down, and put on high heat.

    grill is until brown and nice on both sides.

    then place in the oven, 25-30 minuted at 100 degrees celsius.

    after that repeat the first step placing the breast, this time only skinside down, in a cold pan without fat and create a nice crispy skin.

    you wont be disappointed!

  6. Instead of filling the pig's cavity with water, why not fill it with sausages like Heston Blumenthal's Trojan hog?

    BTW there are large plastic bags for storing and compressing e.g. textiles, which have a valve and can be evacuated with a vacuum-cleaner.

    That's actualy an excellent idea though the cooking time should adjusted

    Heat the sausages to 75°C before filling into the cavity!

    thanks to al of you for the tips!

    would you say it is safe to do this process if the pig is eaten the same day?

  7. hey,

    actually i own the under pressure book.

    problem is: this is a meal for an event so it is crucial that the piggy is in one piece.

    i have seen the rather catchy video of heston blumenthal sous viding a whole pig in a hot tub but would be very interested if someone has done something similar or could post sone infos, especially concerning food safety.

    thanks a lot!

  8. hey,

    i once again have a small question.

    i want to sou vide a whole suckling pig, 18kg ( 36 pounds) in weight.

    i thought i would make it like heston bluenthal did: 24 - 36 hours at 61 degrees celsius.

    my question is: he is roasting the pig afterwards to five it a nice crust. how long should it be roasted and would it be ok to put the sous video pig direcly on a rotissery without the process of cooling it down if it is eaten direclty after the rotissery process?

    thanks in advance!

    anyone a suggestion about a product this big?

    thanks!

  9. hey,

    i once again have a small question.

    i want to sou vide a whole suckling pig, 18kg ( 36 pounds) in weight.

    i thought i would make it like heston bluenthal did: 24 - 36 hours at 61 degrees celsius.

    my question is: he is roasting the pig afterwards to five it a nice crust. how long should it be roasted and would it be ok to put the sous video pig direcly on a rotissery without the process of cooling it down if it is eaten direclty after the rotissery process?

    thanks in advance!

  10. Hello,

    right now i am owning a rather huge cutting machine used in a butcher shop. its a great tool but to be honest, its huge and heavy so i dont use it as often as i should do.

    the time has come as i think the great machine and i should depart for the sake of good and i am currently searching for a smaller but equally good machine.

    since i am located in germany there aren so many choices, maybe a graef cutting maschine.

    i wanted to ask the experts what machine you would suggest for me?

    thanks in advance!

    one more thing: i would like to have a machine that is not out of plastic.

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