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  1. I have to agree about milliliters. One thing that people (persons?) don't seem to realize is what is appropriate or practical for the job at hand I am a fisherperson (metric) ( fisherman (imperial)) and I think in fathoms rather than meters. On a calm day there will usually be some wind waves and up to 1 meter is usually classed as 'gentle'. So any measurement of depth on a calm day will have a ripple on it (which really produces an error in the reading depending on where you are on the wave). Similarly, (and somewhat surprisingly) bolts screws and nails measure in inches or part thereof are actually a much more useful length (a 10mm nail is too short for a lot of things but 1/2 inch is usually OK, the 2.5mm makes all the difference) You don't measure the height of a person in millimeters, you use centimeters, but when you cut a piece of wood to length you use millimeters. Its about acceptable accuracy. A cup is NOT an accurate measure but it does the job. There is a really good explanation as to why the Space Shuttle size is related to the width of a horses rear end. Surprising but true.
  2. 1 Single Malt 2 Single Malt (another brand) 3 Single Malt (yet another brand) 4 Ditto 5 Ditto 6 Ditto 7 Non Single Malt (all) 8 Cabernet Sauvignon 9 Shiraz 10 Beer 11 Steak (rare) 不不不不不不
  3. Bernie

    Lunch 2020

    Morning tea time is what the toffs call smoko. (very original naming it "Morning Tea time" it's just having a cup of tea in the morning) When men were men and labored 10hrs a day, there was certainly no smoking on the job. But the bosses relented a bit (they got a bit soft as time progressed) the men were allowed a Smoke break, originally just 5 minutes. That was when you went to the toilet if needed. Originally I think their pay was docked the five minutes, but the union movement negotiated for a paid break of 5 minutes. Not bad, you worked from 6am, till 10am, then a 5 min break, then worked til 1pm and had a 30min break for lunch, worked through till 4:35pm, then you knocked off and went to the pub (hotel) about 5pm (it took about 20 minutes after knockoff to wash up and clock out). The Pubs closed at 6pm so it was off home about 6:15pm, where you would have "tea" (Dinner for the toffs) see the kids, give them a belting if needed and off to bed. Later, the unions became more powerful and working hours were reduced to 8hrs with 30 minute lunch break & 2 x 10 min paid "smokos". My father worked from 8am to 5pm (he actually worked an extra 30 mins which was paid as overtime.). Hence "smoko" Probably still called "smoko" only by us categorized as the older generation. Everyone else calls it "personal time" as smoking is officially frowned upon and political correctness has become a way of life.
  4. It was Yesterday for us. Starters: Bacon wrapped Prawns baked on a bed of buttery earlier oven roasted Garlic (I think I could have served the buttery garlic as a side but it would have bordered on gluttony ) Main: SV fillet steak with oven roasted potato roasted in beef fat that had been flavored with oven roasted Garlic, mushrooms oven roasted with a tomato,cheese & jalapeno topping. Wine was a 2010 Vintage Brut sparkling (we are not allowed to call it champagne) for the starters and a superb 2012 Shiraz with the main. We skipped desert, and just had a bit of Triple Brie as we finished off the wine.
  5. Well on Monday 30-12-2019 we received an ALDI catalogue (more junk mail). Big news! Hot Cross Buns are for sale. When I was a kid, traditionally Hot Cross Buns (or Easter Buns as the politically correct agnostics among us call them) went on sale about a week or so before Easter, you know fasting for lent and all that. Their sale has been getting earlier and earlier, but come on guys not till after the new year at least. And stop selling CHOCOLATE chip Hot Cross Buns or Peanut Hot Cross Buns or mixed nuts Hot Cross Buns. We had the GFC to tell the bankers to at least take their greed off the front page. What sort of crisis do we have to have to get Hot Cross Buns back to even a modicum of decorum. Perhaps a public flogging or 2 of grocery chain bakers?
  6. Purely speculation but steaming a steak at almost any temperature is going to still need to be put on a hotplate of some sort to sear it to not only "improve" its flavor but to improve its look. (like SV) Surely the demographic you are talking about is not going to do that? Perhaps if you are able to add something to the steam to improve the outside texture (akin to what smoking does) Or perhaps your oven could be an automated steam then hot plate type? I have seen a commercial oven with a hated "hotplate" shelf specifically designed to cook steak very quickly. Worked superbly. I can still taste that steak....
  7. It depends on the means of control. A thermostat (bi metal strip or capillary type) will have a hysteresis so it turns on at one temperature (usually the set temperature) then turns off a few degrees higher. This turns the full heating element on fully. That is why they typically specify them at +-5 degrees A thermistor type with electronic control will use a PID controller and the controller "creeps up" on the set temperature, reducing the heating as it approaches the set temperature. The PID part usually learns the characteristics of the appliance and will maintain the temperature very closely to its set temperate. (+- 0.1 degrees) Having said that, air is not a good conductor of heat so it would be better to heat a finned block of metal or ceramic and blow air across it. The PID controller would be able to perform better, particularly if the set temperature was for the air but from that the temperature of the block is set by some sort of lookup table or learned behavior. I imagine you could use the device like a SV but bear in mind the heat transfer to the food is MUCH better in water than air (even in the vacuum bag) and you would still need to bag it to prevent drying out. At temperature below boiling point you could generate steam continuously but it would condense on the food and so the food would probably need to be bagged so the steam advantage (to keep moist) is negated)
  8. Bit of trivia for your contemplation. I SV my steak at 48C that's ~118F Its summer over here on top of the world (why do all the earth globe manufactures insist on putting the north pole at the top when everyone knows that Australia is the top of the world..but I digress) There is a place called the Nullarbor in South Australia where the air temperature reached 49.9C that's ~122 F If I was to SV my steak at Nullarbor, I would probably have to it in the fridge. Or I could vacuum pack my meat and just leave it on the table..... Yes there are hotter places in the world but not usually towns where people live...
  9. If the meat was pretty cold when you vacuum bagged it there may be a very small amount of air trapped in the process. The vacuum formed will be good at the temperature you bagged it but that little bit of air will expand when heated you know "volume of gas=temperature and pressure"..... and other mathematical stuff you can google ( because I forget ) Basically half the temperature double the Vacuum (or if you are pedantic half the pressure) but I did work in a field of super cooling where we needed super high vacuums and the best way to get super high vacuums is to form the vacuum in the chamber at room temperature (or above) the cool it down. Works for freezing foods too. Make sure you vacuum pack them at close to room temperature (if you can) then as they cool the vacuum actual increases. The resultant vacuum is really high while it remains frozen. But it works in reverse. Double the temperature and you double the pressure so a little air becomes a big bubble when its heated. As longs as the meat was handled and treated properly (clean hands, clean utensils) then you should have bacteria counts not high enough to cause decay (and gas off) as it is heated. Brings back memories, getting really good vacuums but have them lose vacuum because the materials used "gas off" (release various gasses used in manufacture) and realize you used some small component that was not actually specified for vacuum use...weeks of work down the gurgler...
  10. Bernie

    Dinner 2019

    Vegetarians is an old English descriptive word for members of a tribe who can't hunt. (and vegans are vegetarians who are also scared of chickens...)
  11. As far as the original topic goes I have also been working on converting older recipes into SV methods. So far the best approach seems to be to make the sauce on the stove top, cook completely, cool and use it in the SV bag to cook the meat. It is not quite the same because the meat juices are added during the SV. The sauce will be thinned down by the SV cook, so needs to be fairly thick to start with. So far It is not the same as the older slow cook but perhaps adding osmazome might make a difference. Trouble is I don't have a dog so what to do with the mince. Perhaps make chilli adding lots of peppers so all you taste is the heat?
  12. I have been fiddling with making terrines with chicken, pork & beef minces, wrapped in bacon. (I add boiled egg quarters, asparagus, bell pepper slices, beans, peas). I make it as most would make it normally, but then vacuum bag it (in its dish) with the intention of compressing the meat. I then SV it for 6 hours or so then remove it from the bag and cook in the oven as normal but for a shorter time. Where its relevant to this topic is that the meat initially shrinks and produces a fair amount of liquid. This is probably osmazone and fat. I poured off the liquid, allowed to cool and removed the fat once it solidified. I added half back to the terrine in the oven. The remainder I put in the fridge to cool further and it solidified into a gel. It was pinkish in color and had a lot of flavor. It would make a wonderful sauce but it also improved the terrine by adding it back after the final cook. It formed a wonderful gel (i guess like a pork pie). I may have to investigate further the idea of cooking mince simply to obtain ozmazone
  13. Be a bit careful of simply dismissing "processed" as bad. Most milk is "processed" by bringing to moderate temperature (pasteurizing) to kill bacteria (originally cow pox). Homogenized means mechanically breaking up the fat globules into smaller and smaller sizes. In fact I would suggest you might be horrified to learn that most milk will be initially broken down int all its constituent parts and then reassemble with different ratios of these parts (it why we have all the different types of milk). Some of the proteins that are extracted have other uses and are highly priced and are left out of the final reassembly. You may have heard the term "permeate". That's the bulk water part of the milk with most of the proteins removed. All milk has permeate. Homogenizing means you can thoroughly remix the various bits with some different volumes and no one will notice the difference. The processor can skim off some of the cream and still sell the milk as "whole milk" and sell the cream separately. The consumer cant tell because the cream no longer separates and floats to the top. So don't be put off by the word processed. Cooking is a process. So is washing. So is ripening using gas. Most of the ingredients above you eat every day but they are known by other names. So what are "Natural Flavors"? We are talking about meat substitutes here and so are they using beef flavor? Or are they using a chemical to simulate flavor and they are not going to tell you because its a proprietary chemical combination, or is it one of the "nastier chemicals"? To me the term "natural flavors" is what rings my alarm bells. On a closing note, Super phosphate is bad but aged chicken poo is good for the garden. Things are not always what they seem.
  14. Bernie

    Roasted mushrooms

    I do whole mushrooms in a covered pan in the oven. Knob of butter in the pan, small knob of butter in each (skin side down please) and cook for about 25 mins. Then remove the lid for turn the heat up a bit for another 15. This way the mushrooms are initially steamed in their own juice, which is evaporated and you are left with moist mushrooms with really good concentration of flavor. The butter on top stops them drying out and lets face it more butter is ALWAYS good. Butter left (not much, but usually brown/black) is used to cook fried eggs or add to sauce.
  15. Chainsaw Its going to make an inedible mess but it will reduce your stress levels......
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