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Everything posted by Duvel

  1. That is because it's a KFC "idea" ? Or because the combination is odd ? I had crawfish etouffee over fried chicken last month in Baton Rouge and I liked it, so I don't find the concept too horrendous...
  2. Do you cook with a "360" vision?

    That's more clear, thank you For me, I like to start out with new ingredients in their "classic" environment - so I am more of traditionalist. First time I cooked a veal shank, I made Ossobuco with Risotto Milanese. After a couple of successful runs I moved to alternative preparations, sides and now it is a protein I feel confident to prepare and happy to combine in any fashion I deem fit (or rather have to based on what is available at home / the store). That being said I feel that there are a lot of "time tested" combinations that work and that I appreciate. Not for their authenticity or because theres a rule in place, but because they are just combining well. And more often than not I go for them than randomly putting items together.
  3. Do you cook with a "360" vision?

    Could be my lousy English skills, but at least I don't get it ...
  4. Not necessarily. More often that not salt firms up the meat ...
  5. For the meat I wouldn't be sure, but the stock is probably very "grandmother chicken" rich ...
  6. Freshly killed, locally raised chickens are principally available and very much appreciated by the local customers. Whether they are used in an average (or cheap local) restaurant is a different story. Again, it's a matter of price. A "local" chicken on a wet market goes for 25-30 HKD or more per pound (not in HK island, of course). A frozen Sadia chicken from Brazil is available for less than 15 HKD/pound. A plate of HCR goes for 40 HKD and up, featuring breast of leg. I think economics render it tricky to use fresh chickens. Let me investigate ...
  7. Hmm ... I can get very nice Hainanese chicken rice (texture- and flavour wise) here in HK. At very low prices. I very much doubt that these places source high quality chickens to begin with. I agree that starting with the best possible raw material vastly enhances your chances to end up with a great dish, but I also believe that technique and experience can compensate for that.
  8. @hainanchicken: Soooo ... it seems you moved on to soy sauce chicken. Have you managed to perfect your chicken rice ? Care to share the results ? Thanks !
  9. Silky Smooth Chicken Breast

    "Velveting" usually refers to cooking premarinated meat at low temperatures (120-140 oC) in oil, both preserving the moisture of the meat and fixing its shape.
  10. Silky Smooth Chicken Breast

    I doubt that. As stated by @liuzhou and me above: the bird is cooked as a whole, with skin intact. Marinating or treating the surface with any tenderising agent does not apply - it is purely a matter of cooking and cooling that creates the texture ...
  11. Actually, if you add a hardened glass tabletop onto the box, you have a dining table ...
  12. Silky Smooth Chicken Breast

    I would contest the "velveting". Soy sauce chicken (breast) is cooked as a whole, not in slices, so both marinate penetration and short velveting times do not apply. It is - by all standards - a regular poaching process. I agree on the textural part. 140 F is "undercooked" count compared what the OP asks for. The classical process starts at higher temperatures, so at least the outside of the breast will have a firmer texture. @hainanchicken I would run a series of SV temperatures to find the texture you like. I also think that rapid chilling is detrimental to the texture and it will pronounce any "stringyness", so a slower cooling would enhance the uniform structure you are looking for ... Please let us know your findings !
  13. Gochujang

    @heidih, that is the "go to" brand in Korea as well. They make one variety that is mixed with beef drippings. If you come across it its fantastic as a sandwich spread ...
  14. The Dish Towel

    Well, mine ARE from Germany and they are excellent
  15. The Dish Towel

    You refer to the towels, right ? To your question: we have about a dozen. I have in 10 years maybe replaced one or two, because they lost their structural integrity. Other than that, I see no reason to replace a sturdy piece of cloth, whose pattern or appearance does not matter and only job is to absorb water and the occasional spill ...
  16. Dinner 2018 (Part 1)

    As part of the New Year's "Clean out the freezer" project, 1.2 kg of boneless lamb shoulder turned into sous vide lamb carnitas. Garlic, onion, orange zest and juice, cinnamon, bay and cumin; 18h at 65 oC. First batch crisped up in the oven and made into sandwiches with queso fresco, tomato, cheddar, avocado and chipotle hot sauce. Yummy
  17. Again, must be a regional (cultural ?) difference. If I buy my meat here in Hong Kong, last week in Spain or in my hometown in Germany, there are no signs nor oral warnings about safe handling or cooking temperatures. Maybe because if I buy a pound of raw minced pork the vendor can assune that I know how to process it - or in the case of buying it in my hometown, how to enjoy it raw with onions and a rye roll ... (but then again maybe in these places nobody gets sued from a customer who can claim he got sick from a piece of meat that he prepared wrongly ?)
  18. Captain Morgan Private Stock ... (they had it in the mixed soft drink / toilet desinfectant shelf in our supermarket and I got lured in by the label with said picture )
  19. I was under the impression we are talking about foodstuff here. Are you typically finding the drain cleaner you serve as a snack next to the other juices ? How about 50% alcohol solutions, packaged irresponsibly in a regular bottle with a funny pirate on the cover ? How about salt that is dyed pink to make it more attractive ? How about produce that is indigestible (at best, if not worse) if not cooked ? I just can speak for myself here: if I go to the shop I buy what I want to buy, not what is in the same shelf. If I eat somethIng or serve it to my family I do it because I know what it is. Rum, nitrate salts and dried beans are found in my household. I can handle all of them because I know how to, and that's why I bought them ...
  20. Yeah, right. For foodstuff ... If I buy a product that I put in my mouth I think I should make the decision consciously. Meaning I know what I am buying and eating. If not, just leave it in the shelf. This "I did not know this is searingly hot / semitoxic / highly caloric" card is something that is very, very unsettling to me. If you eat it it is your responsibility to make sure you can digest it. Blaming the producer / vendor / server is unique to a certain mindset (dare I say culture) and in most of this world certainly met with the same disbelief that I am trying to convey here ... P.S.: This is not meant to offend anyone personally. I just feel very strong about this ...
  21. Make no mistake: a lot of people here are well acquainted with was is authentic in different European countries, because in cities like Hong Kong, Singapore, Shanghai or Tokyo you will find fantastic recreations of those dishes. And they value and appreciate it for what it is. That does not mean that the mainstream flavour (and that is what the fast food chains are catering for) will demand for something else ...
  22. I have some negotiations scheduled in Shanghai in two weeks. If it's still available I'll give it a try. I enjoy these "local" renditions, even if they don't compare with the real thing ... And corn - yes, on basically every pizza in Japan, together with kewpie mayo (hello, Pizza-La) or on every pizza for my four-year old that I make for him
  23. Dinner 2018 (Part 1)

    Now that's my dinner - both food and beer. The Duvel size makes for a happy evening for two ... Wondering whether my invite got lost in the mail
  24. Dinner 2018 (Part 1)

    Back to Hong Kong from 2.5 weeks in Germany and Spain. Tired after 2 long flights the unanimous vote of our family as to which comfort food we should have for our first dinner: Japanese (namely sushi, gyoza and miso soup). And the best thing everything was ready in less than 15 min - including the walk to pick up the sushi ... Good to be back home!
  25. The tandoori on the website look pretty large. I have a Weber chimney and would struggle to imagine that the amount of heated coal from the chimney starter would be able to impact a heat shock to that size of tandoor. I would also be surprised if it is sufficient to prime the tandoor for cooking ...