Mofassah

My point is that the dices doesn't get smaller if you do it than if you don't.

I have many times wondered why the hell super duper top chefs do the horisontal cut when chopping an onion. Jamie Oliver does it here (skip to 2:12 to see the cut I am talking about): Gordon Ramsey does it here (at 0:50): I never do it. I have tried, and I didn't notice any difference in the end result. It's USELESS, End of rant.

Thanks for your replies. I usually just brutally cut my chicken in six pieces, first lengthwise and then make one piece with the leg, and cut the breast across in two equal part, one with the wing and the other without, and serve them bone in, so I haven't had any problems with the wishbone so far, and suspect I won't in the future either. :-)

Rapeseed (not grapseed) and extra virgin olive oil for dressings, depending of the taste I want Regular cheap olive oil for cooking sauces and other stuff that doesn't require high heat Sunflower oil for searing and fries Sesame oil in some asian dishes like ramen and spring rolls Sunflower oil for mayonaise Edit: I forgot to mention truffle oil, which is olive oil infused with truffle. Delicious stuff.

In most recipes for roast chicken I've stumbled upon, it says I should remove the wishbone. I have done it, and I have not. I must admit I am unable to notice any difference in the final result, other than the obvious, that the bone isn't there. So I'm wondering, why should it be removed?

I do it Heston's way, low and slow, and it never fails. But as important as technique, method and seasoning is the chicken itself. Cheap super market chicken simply can't compete with a real free range one.

Yay. I have acquired the "Modernist Cuisine - The Art and Science of Cooking". What a beauty in 6 volumes!

This is a great thread, and it's sure a lot of ways to cook a piece of beef into a good juicy tender steak. I haver tried more or less all of the methods mentioned here over the years, and my conclusion is that the meat itself is the most important factor to take into consideration. If the meat is properly tenderized, it's easy peasy to get a good result as long as you have a decent heat source, salt and pepper. It's a HUGE difference between searing a super tender dry aged rib eye and a random piece of super market beef. So I googled a bit on the subject, and will now try to find a small, cheap used refrigerator, and try dry aging as show here in this youtube tutorial:

BLASPHEMYYY!! Ok, I agree. Good rant.

I've gone up about 5 kilos in weight over the last year, and the simple reason is that my local food pusher have a permanent campaign selling Berliners, you know the deep fried buns that's filled with jam and rolled in sugar, 3 for the price of 2. I am not able walk pass them. They are so soft and puffy and fat and sweet and delicious I salivate the second I enter the store and smell them. Bloody hell.

Heya and thanks for all the great answers. I am sorry i didn't follow up, but life turned hectic, so I havn't been able to log on and reply. I ended up with serving them with a couple of rocket leaves, roasted pine nuts and a nice balsamico syrup, and the liquid from the sous vide bag swiftly brought to a boil with a dollop of butter. The reason I choose to cook them sous vide is simply because it is a bullet proof way of getting them just 100 % perfect every single time. When just searing them, there's a risk of either cook them too much or too litttle. I don't like them too raw, and I don't like them too firm. Besides, when I do it sous vide, they are not just perfect in the center but all the way through, and I can give thme just a really quick sear on a smoking hot skillet, ten seconds on each side, and get that perfect maillard reaction that makes them look perfectly light brown and taste devine.

A few warm newly popped pop corns, lightly dusted with chili powder.

Tequila and Cointreau, which I'm gonna mix with lemon juice, orange juice and frozen strawberries in my blender and serve some decadent strawberry margaritas in the warm summer breeze ... or in front of the fire place more likely.

Are you seriously suggesting brown shelled eggs peel more easily than other colours? Absolutely! All eggs, white or brown, peel like a charm if you just dunk them in cold water straight from the pot after cooking. This also stops the cooking process and avoids the eggs getting overcooked while the wife is in the shower. :-)

I am having some colleagues over for dinner next week, and I am going to serve scallops for starters and chicken for main. I have it all planned out for the chicken, but not sure how I will garnish the scallops. I will cook the scallops sous vide, half an hour on 54C first, then sear them quickly at really high heat, so that's a winner, but what do I serve them with? I've done some simple leaves with a balsamico vinaigrette, sun dried tomatoes and roasted nuts, and it's OK, but not perfect. Scallops are rather sweet, so I assume it needs a bit of acidity going there, which is why I think balsamico is a good idea, but ... yeah, it's a bit boring. I think I need somehting that's both a bit acidic but also with some richness. What do you think is the best garnish for scallops?