Duvel
-
Posts
4,195 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Duvel
-
-
39 minutes ago, KennethT said:
I think the 10 hr boil also helps the broth emulsify the fat - I don't know how well that would work in the pc
It does not work in the pressure cooker. You need the agitation of the vigorous boil to mechanically support the emulsification process. What you can do is use the pressure cooker to break down the collagen for some time, and then do a final conventional boil to emulsify the fat. But having that huge pot boiling away on the stove for half a day and watching the progress is strangely satisfying ...-
6
-
1
-
-
I had a serious hankering for Hakata ramen for quite a while now. So yesterday went out to get a few pounds of pork neck bones and some chicken legs for some additional sweetness. First, they were parboiled ...
Then scrubbed clean, immersed in cold water and brought to a vigorous boil for the next 10h ...
In the meantime, the tare was prepared. It’s good if all the toys get to be used at least once per year, so I made freshly shaved katsuobushi, which together with dried ceps and kombu built the backbone of the tare ...
Steeped at 178 F (as per Ivan Orkin), then augmented with mirin, sake, shoyu and anchovies (in lieu for the dried sardines I was not able to source).
By now, the collagen within the bones had broken down and emulsified the fat.
After the soup was finished, about 1.5 L were separated and boiled in the pressure cooker with some aromatics and additional chicken skin for 45 min, before being pureed to add a bit more body to the soup.
Finally, the bowls were assembled with chashu, tamago (both prepared already on Friday and stored in the braising liquid), spring onion, wood ear mushroom, beni shoga and nori. And a bit of spicy red miso directly added at the table.
It was very good 🤗
And as a little reward I have about 5 L of basic broth for the freezer and some 500 mL of tare, too ...
-
17
-
7
-
-
On 3/5/2021 at 3:32 AM, Margaret Pilgrim said:
Will toss out an alternative baking process. We preheat the oven in our gas range to 550 for half an hour.
Form the pizza on a thin baking sheet. We use a thin aluminum cookie sheet. Place ()on the sheet) directly on the oven floor.
This thin crust pizza took about 5 minutes, if that. Crust was brilliantly crisp. Our style, with minimum effort.
I used to do that before I got my baking steel sans the cookie sheet (for example here). Just directly on the bottom of the oven with a piece of baking paper (that can be removed after about 1.5 min to facilitate browning) .. -
I see - thanks ! Again, I have no reference and assumed the press is the “go to” solution. A quick cross check on your favorite search engine shows that flour tortillas are seemingly preferably prepared by rolling out ...
-
1
-
-
Just now, Anna N said:
You have lost me.
@weinoo was showing his attempts to make flour tortillas via a tortilla press. @blue_dolphin was showing her results, “complaining” they were not round.
I was wondering whether there is any advantage (texture wise) of using a press rather than rolling it out, which would allow for adjusting the shape, rather than the one shot approach of a press ...
-
Just now, Anna N said:
Having tried it I can only say that corn tortillas lack gluten so once you press them they stay pressed. Not so much flour tortillas!
Oh sorry ... I got the advantages for corn tortillas from a preparation perspective. I was referring to the recent posts on flour tortillas, specifically ...
-
As this is not a food I had any appropriate contact with: what is the difference texture wise between pressing the dough in a tortilla press and rolling it out with a rolling pin ?
-
3 hours ago, liuzhou said:
I can buy regular abalone here - fresh and frozen, but I'm intrigued as to what the difference might be. Might have to wait till I can get to the Channel Islands.
Fresh Abalone
That was my assessment as well, based on the look and the description on cooking them (just browsed through). I have to admit I never really “got” Abalones ... -
The little one has a regular cold, my wife made a mistake and took a 350 g piece of roasted salmon (plus side salad & pasta) to work, so basically I could cook dinner just for me ...
Spicy it is 🥳
Gong Bao Ji Ding (宫保鸡丁), no other things needed. Yeah, except that highball, but it really was a bit spicy ...
-
16
-
2
-
-
21 hours ago, David Ross said:
Next time I might use a little gin somewhere along the way to accent the juniper flavor.
I use Gin frequently instead of juniper (especially the straightforward types like Beefeater) in braises. Most probably because the flavors seem fresher (which could be a turnover thing 😉) ...-
1
-
-
2 hours ago, Johntodd said:
The McDonald's there had a teriyaki burger.
It is a tasty burger. My favourite sweet soy flavoured burger is this one, though ...
-
3
-
-
3 hours ago, liuzhou said:
That, they certainly don't do.
I think that was implied 😉 -
Another „everyday“ bread - same ratios as above, a little higher finishing temperature (220 oC instead of 210 oC). A bit more caramelization (of course), everything else remained the same ...
-
9
-
1
-
-
„Everyday“ bread - straight yeast, 60% wheat, 20% rye, 20% spelt @70% hydration. Baked in an enameled cast iron ...
-
8
-
-
Trout, rubbed inside with garlic, thyme & organo and roasted in the oven. Accompanied by roasted cauliflower with sesame yoghurt sauce and a chickpea stew ...
-
14
-
3
-
-
16 hours ago, Margaret Pilgrim said:
Can you give us more info/direction on the fry bread? WANT!
Sure. The technique to create the flaky texture is described here nicely, but I use slightly different ingredients and proportions:500 g flour (type 550, so strong flour)
240 g water
instant yeast (for 500 g flour)
6 g salt
6 g baking powder
25 g neutral oil plus some more for brushing
Combine all ingredients, make a smooth dough and let rise for 30 min. Divide into 8 pieces, roll out each on into a flat strip, brush oil on top and fold (see above reference). Roll up tighly and flatten. The will look like this - you can see the snail structure:
Let rest for 15 min, then roll out some more to about 12.5 cm. Let rise for 15-30 min more, then bake on a baking steel at full whack for 4 min (or pan fry from both sides for 2 min).
-
7
-
1
-
-
The “layer” under the fried chicken is chicken leg as well (kind of spam or chicken ham) ?
If that sauce would have some bite, e.g. real Mala I’d give a try. But we know that bold flavors is not a hallmark of McD China (or anywhere) ...
-
2
-
-
12 minutes ago, BonVivant said:
Half kilo of shrimps
I so love peeling those ... happy childhood memories !-
1
-
-
Sunday night is pizza night, but ...
I bought a rather large piece of „Dicke Rippe“ (pork breast tip), that needed to be cooked. So, why not combine ? I braised the pork in soy/wine/aromatics to make a very aromatic version of red cooked pork and made some „mo‘s“, which were cooked on the pizza steel ...
Structure of the bread came through nicely.
Topped with cucumber (not going into the „traditional“ debate here), cilantro and some chili crisp ...
There is no way to make this as good looking as it tasted. Little one agreed !
Enjoyed together with „Alice in Wonderland“ (1951 version) 🤗
-
10
-
1
-
5
-
-
14 minutes ago, liuzhou said:
I have the same set-up and never had a problem.
Same set-up indeed ...
I would also not expect too many issues, however with a 7 year old in a hotpot frenzy or a global EHS responsible after his second 4-go of sake it is better to err on the safe side 😉
-
2
-
3
-
-
1 hour ago, weinoo said:
Is the pan electric, or is it sitting on an electric induction burner?
I have both. The one used for the Sukiyaki is an electric model, but the one I frequently use for the hotpot is an electric induction burner with different pans (including the yin/yang shaped one I prefer).To prevent at least major mishaps on the table, I have fixed an electric cord running from the wall outlet to the leg of our table (with a lot of cable binders and some slack for the cable between the binders), and connect any tabletop appliance to that cable. In case of a trip it won‘t affect the burner/electric pan.
-
3
-
-
8 minutes ago, heidih said:
@Duvel Beautiful array and presentation. I was always told to have the beef sliced from semi frozen. That finale with the udon is calling to me.
Yes, that works too. The meat slicing machine at the butchers could make thinner slices, but he was probably concerned with the integrity (making whole slices) and also very likely never had a request like that. When I buy sliced pork belly for hotpot I tell them that I want to wrap a terrine with it in lieu of cured bacon and they easily get it thin enough. I decided that for next time I‘ll get a fattier cut and do the slicing myself (and probably from semi-frozen, and my slicing machine is actually for bread ☺️) ...-
3
-
-
I can’t remember the last time we had Sukiyaki. Maybe 3 or 4 years ago - in any case, it came up in a conversation by chance yesterday and I decided to put it on the menu tonight ...
It took a lot of persuasion to have the butcher cut the beef with the machine. Still it wasn‘t thin enough - and I should have gone for the more
marbled (and cheaper) beef neck.
The meat was ever so briefly fried in beef tallow in the pan, sprinkled with a soy/sake/mirin/sugar base and dipped in beaten egg ...
The pan was filled up with dashi, more base added and all the remaining meat and other ingredients added ...
Veggies & tofu ...
Once most of the ingredients were finished, the enriched stock was used to cook some Udon, which were enjoyed sprinkled with Shichimi Togarashi and the remaining egg.
-
16
-
4
-
-
3 hours ago, liamsaunt said:
I think they are lighter, more tender, and both faster and easier to make.
They certainly look great - would you mind sharing your (quick) method ?
Dinner 2021
in Cooking
Posted
The pressure cooker does not really agitate the broth. That’s why pc’ed stocks comenout pretty clear. For the ramen soup I envisioned, you are aiming for the opposite ...