ahpadt
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Posts posted by ahpadt
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I've tried the chefsteps temps for both breasts and legs for several years in a row now. Highly recommended.
Prior to bagging, I brine for a couple of hours. I finish in a pan with duck fat.
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Anyone with any knowledge of what's happening with Chris Cosentino's offal book?
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Colgins is fine in my experience.
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Enjoyed the first episode quite a lot. Not exactly much cooking going on, but the story being told is fascinating nontheless.
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It's amazing how much love and attention can go into the content of a book, yet people forget about the quality of the actual binding itself.... While beautiful, the MC books are imo way too large and unwieldy.
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70c for 6-8 hours should turn out quite nice. I typically do that with deboned, halved turkey thighs for Christmas.
The meat comes out tender, but with a slightly flaky texture.
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When using xanthan gum I always try to use an immersion blender. Haven't had any issues with it.
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Vouch for Sat Bains' book. I also really like Manresa. The most recent book by Rene Redzepi is also really cool, particularly the journal.
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I went to Harrods once many years ago and was impressed by it. However, when I visited the second time and was literally ran after by an employee when I started eating an item I had just bought, being told that it's forbidden to eat there, I got ticked off and quite frankly don't want to return there ever again. Their policy of you being forced to carry all your bags in your hand says it all. You can get better service and the same selection in other shops anyway (especially clothes).
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I don't know if some would call these obvious or not, but I really like Books for Cooks and Japanese Knife Company.
The first is an independent bookshop with both old and new books. It can get crowded when they arrange lunches in there, but when you go outside that time (early or later) you'll be able to browse what is a pretty decent book selection, although the more obvious Foyles near Tottenham Court Rd is arguably better.
I've only been to Japanese Knife Company once, but was immediately really impressed by the strong knowledge of the owner (I went to the Baker street outlet). They have an incredible selection of knives which they allow you to try before buying.
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I cured some deboned, halved turkey thighs and drumsticks in salt, whole pepper, coriander seeds and star anise for 8 hours. Then cooked with duck fat at 70c for ~12-13h.
Don't know how it'll turn out yet, but the idea is for it to have a kinda braised texture. This is my first time cooking something sous-vide for this long.
It turned out quite well. The meat had a flaky texture, but was still just about firm enough so that I was able to slice the meat with a knife. Not sure if I would want to cook it much longer than this. The skin crisped up really nicely in the pan.
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I cured some deboned, halved turkey thighs and drumsticks in salt, whole pepper, coriander seeds and star anise for 8 hours. Then cooked with duck fat at 70c for ~12-13h.
Don't know how it'll turn out yet, but the idea is for it to have a kinda braised texture. This is my first time cooking something sous-vide for this long.
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Where did you end up going?
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Asparagus should only be eaten from April-June. Outside that time slot they taste horrible.
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http://notesfromakitchen.com/home.php
Anyone who's bought a volume from this series? It looks pretty interesting, but too expensive to buy without knowing it's really good.
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Are you referring to the ribs or a french-trimmed loin on the bone?
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http://www.japaneseknifecompany.com/
I went to the one in Baker Street. I think that's the 'mother' outlet.
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I've had buyers remorse with regards to my Mac knives ever since I visited Japanese Knife Company in London several months ago. A combination of the owner (who's even worked in a knife smith shop in Japan) kinda rubbishing Mac knives plus the outrageous selection they had there made me want to buy another knife.
Must. Resist. Temptation.
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Does anyone know of untoasted sesame oils that are for sale in the UK? I find that the regular toasted version is very pungent.
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I went to my local kitchen supply store today where they sell Bourgeat Excellence. Found the handles of the saute pans too big and chunky for my liking, although they feel like they can last for-frickin-ever. The bottom certainly felt stable.
Are there any brands aside from AC, Sitram or Demeyere that I should consider, or is this really more a case of considering the differences in base construction?
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Either Plenty or as also mentioned the River Cottage book(s).
There's now a Plenty More book out. I flicked around in it the other day and it looked pretty interesting. And I don't own any vegetarian cookbooks.
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Can't seem to find any concrete information on the thickness of the Bourgeat Excellence or Sitram Pro 1 pan series. Does your argument imply that most of the money you pay for Mauviel M'cook (is there a better Mauviel line except the cobber ones?) is due to it being handmade rather than high quality?
I'm located in the UK btw.
Chestnut peeling problem
in Cooking
Posted
I've tried roasting them but also found them insanely hard to peel after. For the last two years I've ended up boiling them after crossing for 10 minutes. If you leave them in the liquid to cool down and then peel (keep them in the water), the peeling experience is passable. I use this for puree, which is a divine side to any meat.