Constantin Peters
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Posts posted by Constantin Peters
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1 minute ago, weinoo said:
That is what I call well-seasoned; has that pan always been yours, or did it come from some restaurant where you might have picked it up at auction?
Just ten year use. And not even taking care or it that well, I do use dish soap, for example, but only when it becomes necessary. After that, just more oil and that´s it. Maybe it is the love I have for it that makes the difference, haha.
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Currently Cooking a Lamb Braise which I might post later, but Last night I made Chashu entirely from a ham hock. Did not debone or bind it beforehand, as it was more a test run of the priciple, but it came out amazing. Unlike the pork belly version I also kept the skin, which turned lovely gelatinous without being overbearing or unpleasant. Used it to make a little pre-lunch sandwich with a bok choi, mustard, gochujang and some french cheese in between the slices. Toast go a bit too dark.
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Vitello Tonnato with roast yellow and purple carrots and sweet grapes.
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First confit in my FatPot™ Red wine marinated Pork belly, then cut, slathered in "asian glace" and roasted in the oven. Salad of confit onion and garlic, the outer leaves of the romaine lettuce with mustard, chinkiang vinegar and some semame oil. With the hearts of the lettuce panroasted in some of the confit fat. With the rest of the glace watered down to a sauce.
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pan cooked leek bread, the rest of the asparagus ricotta cream i made for the risotto yesterday, capers, green asparagus, scallion and crispy pork.
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Miso Asparagus risotto with Asparagus cream and chinkiang caramellised asparagus spears.
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Certainly looks more sexy, haha. Interestingly enough, the second knife I only found by making the search in german. Maybe it is not a trend that has really crossed the pond in a major way, yet.
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Here is one of the more expensive ones I have seen. Unfortunately, the store was closed as it was easter so I could not try it out myself.
p.s.
also found this promo vid
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I have been seeing knifes like this displayed in stores recently. Unfortunately, a quick search only yielded this one: http://knifenews.com/fini-cutlery-stubby-knife-handle-thinks-youve-been-holding-your-kitchen-knives-all-wrong/ which is also quite cheap. I have seen more upscale versions of the same principle for 300 EUR+.
Any of you got experiences with this kind of knife? Also I´d be happy for other resources, links, reviews, shop pages.
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Pork and potatoe salad cooked for my grandma.
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Carbonara with homemade saffron pasta.
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homemade pasta alla carbonara
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braised iberico cheeks with knödel
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Stroganoff with Honeyed Roast New Potatoes
Lacked the Cognac Kick, but I did not have any at hand so I made it extra mushroomy.
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Like I said, they are more like gnocchi, but usually fried. Think in the direction of french fry more than dumpling. I personally like bell peppers, You don´t have to use them. The most basic version of strapatsada would be to puree fresh tomatoes, cook them down in olive oil for ten to twenty minutes and then stir the eggs in. The rest is up to your taste, the contents of your fridge and how much extra steps you are in the mood of taking.
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Just now, kayb said:
Yes, by all means, please do. I see "German" and my eyes light up.
I just did ;). I you have any more questions, I am happy to answer in more detail.
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Schupfnudeln are a kind of german gnocchi, a bit firmer and usually fried, in this case baked. Strapatsada is a greek dish that is basically a tomato sauce with eggs stirred in, often topped with feta, in my case more heavy on bellpepper and topped with crushed hazlenut. No, I have not made this in a while, but it is a good brunch / lunch dish, because it is easily scalable.
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german schupfnudeln and oven roasted strapatsada.
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Lukewarm asparagus and cabbage salad with some porkslices warmed in butter and chinkiang vinegar, which is also part of the miso, mustard and honey dressing.
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My latest experiment: Powdered Wakame in the dough...
Have tried it with bottarga, went well.
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Just normal electric, I am afraid. But once you get to know your stoves and your pans speed and temperatures you can do good things regardless.
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Pork cotelette from a few days ago.
served with guchujang spinach and fried brown button mushrooms.
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Lunch 2021
in Cooking
Posted
Braised Lamb with Cavatellini.