Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by EatingBen

  1. Spreadable when cold will need something with much more liquid, also I think maybe some kinda gum in a tiny quantity to help give it holding power. The flowing when warm is soft but solid block when chilled I’ve done a 1:2 cheese liquid ratio and it was somewhat thin but it will really depend on the cheese
  2. Salt, butter, oil, gums, emulsifiers, wok. Except for the wok I’m now buying these things in bulk quantities to keep up. Oh also lemon and lime.
  3. On the recipe Chicken Nut Puffs what is “seasoned salt” exactly?
  4. Umm, titanium if you can find a pan of sufficient size. Shouldn’t present an issue for salt corrosion. Unless it’s not pure titanium.
  5. I have this problem, or I’ll flick through them and then never open them again. im trying to change that and crack open a good to browse but it’s slow going.
  6. I don’t think you will have done anything detrimental to the glaze just extended the amount of time to make it. There will likely still be a low quantity of fats emulsified into the sauce but otherwise the results are the taste, does it taste good!
  7. As AAQuesada said, piping bag but most importantly you need to do it correctly. Trying to swirl it in will result in lots of bubbles, it’s no longer ant farm but an aero bar. Put the tip of the bag in the middle of the jar, squeeze hard and fast and once about half full then start lifting the tip of the bag. The faster you can push out the pate the cleaner it will appear in the jar. It’s worth the effort but first few attempts are going to look rough as heck if you aren’t used to it. if you have big piping bags that are strong once you’ve filled them with the pate but before you snip the end off and if you are brave swing the bag around a half dozen times to help push air out of the mix. If you end up with a pate plastered ceiling I can’t be held responsible but I might send you a ladder and a box of your preferred cracker.
  8. I e never put the seasoning in with the cooking water. I spray it using a sprayer while using a paddle to mix. Rinsing cleans excess starch and dust, the rice ends up shiny, nicer textured and produces a nicer bowl of rice. Japanese rice isn’t gluggy sticky, the grains will stick to one another but pull apart easily and once you add the seasoning properly the grains of rice get really shiny.
  9. I’ve been using it for ideas since I got it. Made a few of the full dishes as well. It is a good site. If you haven’t the stock pastes work well when you are making not clear “foods” that call for stock. Making bread is awesome but watch your machine doesn’t try going for a walk.
  10. I recently purchased a thermomix and it took me 4 years to do it. as an avid cook, lover of good food and enjoy cooking everything from scratch (and sometimes compulsively EVERYTHING from scratch) it has quickly found a home in my kitchen. Is it worth the cost? For me, obviously yes. As a blender/food processor it’s brilliant and stupidly powerful it will emulsify butter back into milk to make cream. I’m still appalled at doing that but it did. It’s amazing for what it is, the fact you can put stuff into the machine set it to heat to a set temp and leave it stirring for however long you want is brilliant. I’ve mixed cakes, sautéed onions, the sautéed mushrooms are pretty damned amazing. I’ve done lime curd and it requires nothing from me just throw it all in and wait until it chimes at you to say it’s finished. I’ve made bread (including kneading) all types of pastes for Thai, Malaysian, Indian curries and sauces. It’s fantastic using it with gels and other modernist powders to thicken. Although if you want to thicken a sauce you can just throw in corn flour and turn up the speed to blend it in. I’ve turned cinnamon sticks into perfect fine powder and milled down all kinds of things. Also made perfect hot chocolate. I’m only a couple of weeks in, this machine is expensive (no, I’m not made of money) and I can cook with the best of them but it’s saving me time and I’m doing a lot more cooking now that I can leave the attention kinda stuff to a machine and I do all the more interesting fun bits I enjoy. For those who are zero cooks or only somewhat alright at it or heck even people like me, I’m learning tons using it and also using cookidoo (the online thermomix cookbook) it’s giving me ideas for tons of things and teaching others how to cook more delicious tasty food really easily. Mostly I see people either take to this like its a life style (as in, we’ve all here taken cooking good food as a life style lets be honest) or they get a little scared off. Thermomix is a tool, all these people who love it could be doing all these things without it but cooking especially really good cooking can have a high barrier to entry with knowledge and the thermomix drops that and helps you out, makes it easier and somewhat more fun. It’s getting used every day since I got it, sometimes repeatedly. It’s excellent kit! Also, anyone thinking about it go watch hot wet rice on YouTube… its funny as heck.. also risotto in the thermomix is stupid easy and as good as anything I’ve made,
  11. Loving the silpat idea. The oven has enough supports for 4 rows? Wonder if getting extra racks would be worth it, not so much for putting massive quantities away but would be cool making roll up fruit sheets
  12. Very true and you can still bag sous vide in an oven. I wouldn’t give up a water bath but want the ability to do more that don’t require some weird platform type setup to use ramekins or making egg bites in Teflon coat cups, or making just a ton of stuff where temp control and not having to resort to jars is ideal.
  13. I’ve had sous vide meats that have been sous vide in an oven before. The pork belly skin ain’t anywhere near as soaked and actually developed a crackle that was very nice, red meat was still just as juicy but the outside sear was just better from not having soaked in it’s own juices. I love sous vide, I use it all the time (almost daily) but I want more from sous vide that I can’t get from the bagged approach. I should clarify, the meat itself wasn’t better because it was sous vide in an oven over a bag, it was still as tender and delicious, the results where the same but just finished better. another one however, custards in an accurate temp controlled oven, eggs, the list goes on. I can I,aging hundreds of different things I can do in an oven with accurate temp control to sous vide levels even just for presentational
  14. Would people who already have an APO please start using and posting more and making more YouTube videos so that I can fight harder to not buy one please! These things seem so good, I’d love to do a sous vide pork belly in one.
  15. Put the rice seasoning in a spray bottle with a fine mist and lightly mist the rice as you fold and fan. It will more evenly coat the rice and also add less seasoning. Most people are far to heavy handed with the seasoning. Also make sure the rice is well washed before cooking. you really don’t need much seasoning.
  16. 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.
  17. He ain’t wrong, it’s delicious far better then any Moroccan lemons I get at the store!
  18. 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.
  19. 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
  20. 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)
  21. 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
  22. 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.
  23. 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.
  24. 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.
  • Create New...