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  1. I do this a lot, I’ll cook the vegetables at a higher temp then add meat and cook at a lower temp since the protein cooks so much lower effectively the vegetables don’t continue cooking. I make all the vegetable parts together chill then bag (either into a fresh bag or more often go from a pot) with the meat I’m using and let it cook. I also reduce the amount of liquid going into the bag by evaporation or starting off with less liquid because the meat will put a lot into the bag too. It is a far better way of cooking and when bagged properly can sit in the fridge for a week without problems and freezes really well. Always bloom spices in a pan with oil though, Oven roast mushrooms before adding to the bag, sauté onions well, be careful with the herbs and spices sometimes you don’t need as much as for a slow cooker version. Careful with the liquids you can always add more at the end but taking it away by boiling destroys all the effort you went too.
  2. He ain’t wrong, it’s delicious far better then any Moroccan lemons I get at the store!
  3. Hey guys, need a small amount of help. About 6 ish months ago I was given a pile of lemons that I decided that since I couldn’t turn it all into lemon curd I’d use a few and make cured lemons. I then promptly forgot about them in the back of the cupboard (in plain sight) not it appears the lemon juice and salt has created a jell and I mean that rather literally the lemons are encased in a jell of lemon juice and salt and can’t be poured out of the jar. The top oxidised but the smell is lemon and the ones under the top are still nicely yellow. I’ve never had lemons do that, I’m assuming it’s the pectin in the lemons but I’m hesitant to eat them. Thoughts? I’ve had Moroccan lemons before and they’ve always been liquid never jelled.
  4. EatingBen

    Ras el hanout

    I’m definitely gonna need to try a few other blends... I wouldn’t use mine in a cookie but I could see with a few adjustments it would be good
  5. EatingBen

    Ras el hanout

    Use it not just on chicken but in sauces as well. It’s a fantastic addition to gravy it goes well in any kind of braise and depending on what’s in it can go really good with roast vegetables. You can do tagines with chicken or beef and pork as well. Find yourself some salted lemons (they have a name I can’t think of it right now) which goes well with chicken tagine too and beef if you eat it. Pretty much anywhere you would use spices of any kind you can use Ras el hanout (well, excluding sweet dishes I suppose)
  6. I use the method on chef steps https://www.chefsteps.com/activities/equilibrium-brining I usually do about 1% and be happy with that. There are dozens of different ways to do it with lots of maths designed to figure out times of spend in the water but I’m waaaaaay to lazy for those. 1% in enough water to cover the meat with whatever container I have on hand to put it in. Leave it overnight in the fridge. Done
  7. I think you need the things you want to cook with. No fancy gadget is going to make you a fantastic cook or motivate you to cook the food you want if you just can't be motivated to learn. I've an air frier I'm trying to palm off on friends its useless and takes up space. Warms the kitchen up in winter nicely though but it was a learning experience for me I paid for it thinking it would make things easier but it didn't and it didnt make things "faster" either its just a gimmick. Otherwise I use a sous vide setup, a few induction plates, a pressure cooker (because rice and stock making, not much else) with knifes, fry pans and chopping boards, spoons and spatulas with all that paraphernalia . The other stuff I use regularly, high speed blender and food processor. I would love a CSO just because I've been following the thread closely wondering if it would work for me. I love the idea of it being just enough to make a serve of food for just me because I cook primarily for just me. I've always wanted a combi oven can't believe we still don't really have them. Sous vide setup does the defrosting/heating of most stuff.
  8. I’m pro using whatever method gets you to your end result that wont hurt other people. So I am opposed to using other people to cracking open eggs for cooking reasons. I use the edge of the sink, or chopping board or counter or bowl or pot or even the back of a knife. As long as I don’t beat the hell out of the egg the yolks don’t normally break. I don’t believe there is a “correct” way to open an egg at least none that has been proven in any scientific way.
  9. Quite possibly, I use a lot of oil and make the texture very smooth I also use a good amount of water and tahini. I use a recipe that a restaurant owner gave me which is heavy on pretty much everything but tastes damned good but takes a long time to cook and blend and is made in a high speed blender.
  10. Personally, I find that the oil separates out when defrosting which can be stirred back in but it hurts the texture. I’ve done it successfully by adding a gelling agent a cold processing one is best unless you are going to cook the beans and can hydrate which ever stabiliser you use. The taste does change quickly though I found after about 2 months it would getting less appealing.
  11. I have couple. The cheap high powered ones are great for boiling and high simmers (not great at low stuff) and doing things like sauté. I couldn’t go back to even a good gas cooker if I have an induction cooker for bringing things to a boil it just is better. But you’ll need a good one to really show you how good induction can be and how it can be better then gas by miles! I have a. Second hand made by cooktek that’s designed for be variable powered with hundreds of steps and is super stable in power output and cost a couple hundred dollars (AUD) and I would and will pay twice that because I want a breville control freak. You can also get ones that work with woks and I’ve heard pretty cool things about them as well. I really wish we had more options of good hardware at more consumer friendly prices but you pay through the nose for high control induction units but its worth it.
  12. Thermal cookers are great while camping or sailing. You bring the contents up to a boil (usually it's the inner sleeve) and then you put it into the insulated container close the lid and come back in 8 hours or so and it's all hot and cooked. It works great for things that you can slow cook, it retains heat all day and well WELL into the night. The great thing about some of them is you heat the contents to boiling and then put the lead on and take it with you. I've used them while sailing which is really really good especially in rough weather and limited cooking capacity while underway. They also do alright making rice but takes a little practice otherwise it turns to mush from being overcooked (But, the rice doesn't get scorched)
  13. YES, you can use cheese sauce as a sub for béchamel, word of warning though it will be far more intensely cheese flavoured and the top will brown much differently to a béchamel sauce it tends to brown as one whole sheet which is exactly like processed cheese. For people who like cheese though it makes an amazing lasagna and the next day you can cut the cleanest, nicest and most attractive lasagna portions.
  14. Yeah I have a friend who has the first version as well and it’s brilliant and why I originally ordered an Anova after boring his a few times. I have not had the same luck.
  15. The anova pro in $629 in Australian dollars. The poly science I got was $1200 quite a few years ago which at that time was a bargain and somewhat new to the market so yeah the Anova Pro is half the price but frankly I don’t trust anova, they’ve been really good with the warranty I’ve not had to argue or fight but I’m also not particularly good keeping the faith when unit after unit keeps fudging up, so I’m not exactly willing to fork out for the pro unit
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