jackal10

Don't the Marines need cooks too? Maybe you could transfer to a catering corps

I dont think it works like that. Once you get the temperature above say 55C the proteins start to denature and the muscle fibres shrink, irreversibly, Searing the outside is done at high heat quickly, so theheat does not have time o penetrate. I maybe should sear both befoe and after and cook at 55C...

Boned leg of mutton after 12 hours at 76C: In the bag Which consists of the much shrunken meat and juice After browning, and reducing the juice Part plated Flavour was excellent, texture OK. However I think next time I will cook at a a lower temperature for longer so as not to squeeze out the juices.

I went there in January, and it was well up to standard, but I may be biased. There was a new oyster, guiness and black currant starter that was both witty and excellent, and a new riff on the confit chicken legs and truffle foam pie...

No, this is low temperatrue cooking. The time for the food to some to an even temperature does indeed depend on thickness, but is slow (2 or 3 hours) compared to the total cooking time. WHile it is important for, say, cooking steak or a roast at high temperature, in this context other things, and in particular the collagen dissolution is what governs the time.

Thanks Nathan, You raise an interesting point about the fat rendering. I think the temperature stall of BBQ smokers when smoking brisket at around 72C is the fat melting. This joint has an outer layer of fat, but the meat itself looks lean. This is for a dinner party tomorrow night, so I am cooking it whole. I am fortunate to have a large Grant Instruments bath I have a maximum of 24 hours, rather then 36 or more. It would indeed be normal restaurant practice to portion it beforehand and bag each portion seperately for ease, better portion control and less wastage, and in a restaurant I'd probably use neck fillet. However, 2.25kg of boned leg is what I have, and here it is vac packed with rosemary, bay, garlic and some goose fat. Current thought is 12 hours at 76C, unless anyone suggests different. The only reference on the web I can find is Chris Staines from 2005 http://www.caterersearch.com/Articles/2005...-big-sheep.html which is bizarre: 20 mins at 80C, then roast 20 mins at 180C. I cannot imagine the heat penetrating the meat in that time, nor the collagen dissolving, so I guess there is a misprint.

Orient Express?

I picked up a nice leg of MUTTON at the butchers Mutton, not lamb. Organic rare breed etc... flavoursome but potentially tough. I have in mind to serve it with caper sauce, as the sous vide equivalent of boiled leg of mutton. What time and temperature to do it justice? 12 hours at 76C? 24 hours at 58C? Flavourings? (some of garlic, rosemary, bay, pepper) Advise please...

In the UK, when I was growing up, block cheddar was (and perhaps still is) known as "Mousetrap", Curiously cheese is not a good bait for rats or mice. Penut butter or chocolate work better

For long time low temperature sous vide cooking it makes no difference, so long as you go by temperature not time. If anything i makes searing the outside easier if the meat id frozen. That somewhat sterilises the outside. The inside is mostly sterile anyway.

Bullshot Corpse reviver Alka selzer I need recovery at breakfast...

yes. Too easy

More a savoury than sweet I guess Ok.... Just how wide can we go? Historic menus? Menus in books or novels? Here is a UK current one Risotto of spring vegetables Slow roasted leg of suckling pig, apple purée and its own juices Grand Marnier soufflé with an orange salad

GR La Noisette Sloane St

Manresa They have thier own vegatable grower I think Andy wins it

Mussel and crab stew with exotic Indian spice, citrus Beef roasted in its own fat, assorted alliums and basils from the garden A selection of artisan cheeses, toasted walnut bread Chocolate bon bon and strawberries chicory ice cream and bitter caramel

Can Roca at Girona

Liver: A) Dont soak beforehand B) Don't overcook - half a minute on each side C) Use lots of onions bacon and deglaze the pan (having removed the liver) with good stock, soy, wine Eat with rice and salad Alternatively start by making a simple pate. Here is a good one Of course the ultimate dish from chicken liver is chopped liver, but this is just as good but different. Its a recipe adapted from Michel Guerard's Cuisine Gourmande, with the insight being that sausage meat provides a good fatty pork base to the terrine. All the booze and garlic make it strong stuff, but delicious and easy. 1lb/500g chicken livers (frozen is fine) or any liver 12 oz/400g good sausage meat, or the insides of frying sausages or fat minced pork 7 tablespoons brandy or armagnac or rum 6 tablespoons port or maderia (or both) 2 tsp chopped garlic big bunch of parsley 4 sprigs thyme 4 bay leaves pinch nutmeg tsp sugar 2 tsp salt lots of pepper Mix together and marinate in the fridge overnight. Next day whizz together in a food processor or with a hand blender. Keep it quite coarse, or even dont blend at all. . Pour into a greased loaf tin (you can line with bacon if you like, or decorate the base, which will be the top, with sprigs of thyme and bay leaves), Bake in a bain marie in a hot oven (220C/425F) for 2 hours. Cool to room temperature then refrigerate overnight, weighted. Serve either with a salad a pickles as a first course, or spread onto good bread...

Its just meat, so around 57.2C/135F for at least 36 mins at temperature If it degrades the meat protein it will degrade the bugs as well Allow 2 hours per inch of meat thickness.

Correct http://www.midsummerhouse.co.uk/html/lunch.htm Over to you

Not La Trompette/ Chez Bruce/ Glasshouse There are restaurants outside London, and I agree the cheesecake is a bit surprising....

Also UK lunch menu. Obvious really, although no signature dish. Provençale Vegetables Provençale Vegetable Pressé, Piquillo Pepper Velouté Jerusalem Artichoke Velouté, Confit Chicken Wings, Truffle ~ Pork Slow Roast Pork Fillet, Creamed Leeks, Trompette Mushrooms, Madeira Sauce Cheesecake Coffee and Baileys Cheesecake, Walnut Ice Cream Farm House Cheeses British and French Unpasteurised Artisanal Cheeses Coffee

L'Atelier de Joel Robuchon London

add Sugar if you have only oversalted a little BAsically tasebuds work by contrast, so if you raise the amount of the other flavours (sugar, acid) it will seem a llitle less salty. However there is no real way out short of diluting it. If you have not yet started to cook you could wash the ingredients, and re-assemble

I think you insult a European waiter and show yourself a fool by tipping. You imply the job is not professional and the restaurant do not pay their team properly. At best you are conspiring in a tax fraud.