chopperreed

thanks for all the replies guys! will keep trying and perfect it!

if a high grade quality beef is used and there is fat marbelling within the tenderloin fillet then there will be alot more flavour when seared compared to a fillet steak with minimal fat, as its a tender cut, low grade steaks have pretty much no fat whatsoever hence the lack of flavour but still tender as the two tenderloins on the beast does absolutly no movement compared to other parts that move like blade, rump etc, fat has alot of flavour when it comes to beef.

ive tried tempering lindt dark couverture, going off by books by heating up the chocolate to a certain temp (cant remember to be exact), cooling it down, heating again, cooling it down, i was making bourbon chocolate truffles and dipping the balls in the chocolate and letting it set cold in the fridge, the final shine is ok but i think im still not getting it right since ive seen people doing it and the shine when its set is immaculate, i know a plastic mould would get a shiny surface under some circumstances but that hand rolled truffle is difficult to get perfect.

wooden cutting boards are best because wood is natural provided its good quality wood and well made, ive had my wooden chopping board for 15 years now and it hasnt split one bit, worn a little but can always be cut down. I wouldnt use plastic materials chopping board or bamboo purely for the fact that chopping food you tend to cut minute pieces of material off the board and end up in the food, i would rather eat wood which is natural and has not been treated in anyway chemically than to eat plastic or hard bamboo (you cannot eat bamboo that boards are made with). Natural is best!

i have a set of SHUN and Kasumi knives both japanese hand folded steel. Most of my knives are single bevel for perfect cutting finish on the product, japanese and german knives are best because these countries have very high quality steel materials and manufacturing technology.

Hi everyone i was wondering if anyone has experience with making perfectly tempered couverture chocolate to get that brilliant shine to make truffles etc? any help appreciated!

grilling before cooking caramelizes the natural sugars in the meat hence the beautiful flavour (but depends on quality/ aging of meat etc, more its aged the more tender it is), ive learnt in restaurants not to season meat before cooking (my old chef who worked 3 star michelin) but each person does it differently. reason to season after cooking is so that the salt does not draw the juices from the meat while its cooking which can toughen it and dry it out a bit compared to seasoning straight after its cooked. Ive found souvide meats tend to be better when its game or poultry, red meats i prefer to get that super hot pan and get the caramelisation happening.

i actually bought the case from kmart, its not made for macarons but i made them fit and had to custom cut it a bit, i would recommend that box rectangular box its much better. If you need help making them do not hesitate to ask!

Look up bathers pavilion butterscotch pudding recipe, if you cant find it i have it, trick in the pudding is to let the date mixture cool COMPLETLY before adding it to the butter and sugar and flour. the butterscotch sauce is quite straight forward with melted butter, brown sugar and adjusted with cream, needs to drench the pudding so it sucks the sauce up for it to be awesome! =)

osmanthus and berry pannacotta and mixed flavoured macarons i made as a gift including the box. =)