jackal10

Just leave out the acid: In each parcel put some butter or EVOO, a tsp of some white wine or a water, salt, pepper, and whatever herbs or flavourings you like - dill, or ginger and spring onion, or ginger and raisins, and do the parcel up. 20 mins in a hot oven just before service. (check one to see if it needs another 5 mins - should be under rather then over cooked) Let each guest open their own parcel and smell the delicious aromas. The salmon will produce quite a lot of juice on the plate; serve bread or potato or something to mop it up. Since you are serving this hot, I'd avoid a mayonnaise, but a hollandaise would be good.

No one has yet mentioned the range of Asian pasta/noodle dishes. Noodles in soup, fried noodles, chow mien, transparent noodles...even some of the instant packets are edible, especially if you add extra protein

Skate calls for black butter - beurre noisette - more nut brown. Having cooked the skate in butter, remove and keep warm, wipe the pan and add fresh butter, cook on high heat until nut brown, add capers and lemon juice, pour over skate. Decent Chablis, good bread to mop the juice, maybe a simple salad..heaven

Can you post here the menus you posted on Friday? Here at the University of Cambridge things are organised a little differently. Although the main teaching is done in the University depoartments, students also belong to a college. I am a member (actually a by-fellow, but I was an undergraduate and graduate student) of Emmanuel College, which is about 600 people. Colleges provide living, eating, drinking and individual or small group tuition. Each college has a full kitchen brigade, and turns out 3 meals a day, 7 days a week including cafeteria and formal meals. In some sense one of the ways the Colleges compete for the best staff and students is to provide the best food as part of the general ambience. Formal meals (including the wearing of gowns) were declining in popularity. This was a pity, since socialising and dining together is an important part of the Cambridge education. By increasing the quality of the food, and making it more of a social occaison the trend has been reversed.

http://www.epicurious.com/gourmet/toc/

I don't understand the comments about odour. You can lightly salt cod, certainly enough for cooking as brandade, in a few hours or ovemight. If your fish starts to small in that time, change your fishmonger "Fish and visitors smell in three days." Benjamin Franklin, (1706 - 1790) Poor Richard's Almanack, 1736

On the contrary long slow cooking at low temperature yields a fantastic piece of beef. If the final objective is an internal temperature of 140F, then putting it in a 500F oven is crazy. Meat doesn't conduct heat quickly. Using a 150F oven the process is much more controllable, and some of the collagen has time to soften. Browning the outside and cooking the meat are two seperate, seperable processes. If you cook all the way in at 500F you will over cook the outside inch or so of the joint, the proteins will contract and squeeze out the intra-cellular juice (and flavour), while the centre is undercooked and a potential reservoir for bugs, since it never reaches a temperature high enough to be safe. Resting allows some of the osmazone (meat juices) to be sucked back from the inside to the outside, but doesn't really compensate for tight, fiberous overcooked meat. I used to cook beef the way you describe, but no longer. Long time low temperature gives a better, juicier, tenderer more flavoursome product. The key is never taking any part over 140F/55C, or maybe a little more if you like it slightly firmer. I find 58C optimum. Read the eGCI unit. Try it.

Don't keep it in an airtight pot Keep it cold - in the fridge Make it wetter - 100% hydration, like a batter, then the gas can escape

If its good beef, it will have enough flavour. The joint in the picture had no jus. Maybe some salt. One of the problems with the long time low temperature method is you get very little pan residues to make jus or gravy from. I usually serve (and essential with Yorkshire Pudding) a thin gravy (I hate the word jus) made sepeately from demi-glace, and some Madeira and Soy sauce.

Looks interesting. What is the budget for the house food? Do the students have to pay for all meals, or only the ones they eat? Do they have to eat some minimum number a term in the house, and can they bring guests, and are there special feast nights? What about boy friends/partners?

London, now that you can get the quality, variety and freshness of ingredients matched nowhere else. Nowhere in the US has such good materials or such a cosmopolitan culture. Even Paris tends to be more parochial - for example its hard to get wine other than from France there.

I reccomend "Cod: A Biography of the Fish That Changed the World" by Mark Kurlansky ISBN: 0099268701. Salt cod was incredibly important as a storable protein source. It was introduced to the West Indies as cheap food for slaves, which is where their salt cod dishes like salt cod and ackee came from. Brandade without potatoes or other extenders, just salt cod, garlic and olive oil is stronger flavoured, and better if you are using it as a spread on toast, like a pate, or as I have had it in Nimes, paired with tapanade, a pot of black tapenande and a pot of white brandade and some good bread as a starter. If you eating it as a gratin its better diluted with abou 50% potato, cream etc. Even better with some truffle or truffle oil

Please try some none-US wines for comparison. * chardonnay: White burgundy or Australian * sauvignon blanc; NewZealand * pinot gris or pinot grigio: Alsace * riesling: German * pinot noir: Burgundy, Rhone * merlot: Hungary, Argentina * cabernet sauvignon: Claret * zinfandel: Only in the US

Assuming its a solid piece of meat, not chopped and reformed like a hamburger, then virtually all of the bacterial contamination is on the outside that heats fast enough to kill the bugs before they get too many. Frozen only adds about 20C to the process, and maybe an hour to the cooking time, which is small compared to the 12-24 hours or longer cooking time.

Traditional salt cod or Baccalao is dried as well as salted. This changes the flavour and texture some. You can use cod salted for many salt cod dishes instead or reconstituted dried salt cod. Its a slightly different product, lighter tasting to me. If you do salt your own be sure to wash it well, soaking in running water, as it comes out very salty. I should note that cod is now an over-fished endangered species, if that worries you or your customers.

That is a good looking loaf, so whatever you are doing, it is the right thing! I'd let the sponge warm up and become active before making the dough, if you refrigerate it. You might get a bit more oven spring, and hence wider "gringe" (grins or slash marks) and bigger volume by proofing a little less. Personally I bake straight from the fridge.

The problem is cannibalism, feeding possibly insufficiently sterilised meat from one species to itself,and brains can help incubate and spread disease, and notably prions. It could be that a chicken equivalent to BSE would develop and be spread this way, as it did in cattle, where it was previously only known in only in sheep.

I regularly cook meat this way, both in a low oven and sous-vide. It doesn't decompose, but cooks perfectly. See the eGCI Science of Cooking course. 12 mins at 140F/60C kills the bugs FDA Guidelines and temperature/time tables

Maybe no hormnes, but chock full of antibiotics, GM soybeans, animal derived protein (chicken feathers and waste) and who knows what else; I believe its still legal to feed chicken derivatives to chickens. It was feeding of protein derived from the same species that was the cause of BSE in cows.

A quick google reveals (check the picture): http://www.bavariangrill.com/newsletters_Jan_week4.html Is eisbein boiled hock?

Most of the sourness comes from the acidity added with the long developed dough in the sponge starter. If you want the bread sourer let the starter develop more - let it sit in the warm overnight after the last feeding but before use. Also allow time for amylisation - mix the dough without the salt, leave half an hour, then add in the salt. I calculate your recipe as follows: Flour Water ------- -------- 300g Starter 187.5 112.5 500g Flour 500.0 300g water 300.0 Totals 687.5 412.5 Bakers percentage 100.0% 60.0% Salt is 10g or 1.45% 60% is quite a stiff dough. If you want bigger holes and a more open crumb you might want to increase the amount of water, say by 50g to 350g for a 67% hydration. Salt is also a little light, normally 2% or 14g, but it depends on your taste. As mentioned above, slash at an angle, so you are almost cutting a flap, and maybe a bit deeper. It may just be the photography, but the loaf looks a little pale, either not baked long enough (40 mins), or your oven is not at the temperature yiu think - it might be worth checking the oven temperature with a thermometer. Admin: Edited to fix legibility of chart

I usually use a pyrex or earthenware oval pie dish, with the pud about an inch or or inch and a half deep. Cleanup is not a real hassle, just soak or bung in the dishwasher. I think the recipe is fairly widespread, I seem to remember its printed on the packet of short grain pudding rice. It always seems a ridiculously small amount of rice or much too much liquid, and I have to doublecheck the recipe each time, but have faith, it really is all adsorbed.

Tesco and most large supermarkets sell them in the UK. Cheap too! What is the definitive way to cook, other than spit-roast? Is Eisbein the boiled version, or i it different?

Excellent though it may be, these are different dishes to I pint/600ml milk (as andiesenji mentioned, no responsibility is taken for skimmed milk) 2 oz/50g pudding rice Large knob of best butter 2Tbs sugar Sprinkle nutmeg Put all into an oven proof dish. Leave in a low oven (150C/300F) for 2 hours, or overnight in the bottom oven of the Aga until golden brown, or leave even longer until golden all through The skin is the best bit...

how do they differ from the amazon.com ones (i think that must be the "au carbone" brand)? ← Do they have a web site?