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UK Ingredient/Equipment Source

origamicrane
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ravelda

ravelda

Posted
Posted

http://www.giacobazzis.co.uk/driedpasta.htm - these guys have a good range of theirs, otherwise you could contact the De Ceco UK company and ask where they supply that pasta to, their details are:

DeCecco UK Limited

Address

1 Kimbell Mews Humphrey Lane

Boughton

Northampton

NN2 8XB

Contact Name Stephen Barlow

Phone 01604 820022 Fax 01604 820033

E-mail sales@dececco.org.uk

Web www.dececco.it

Best,

David

If a man makes a statement and a woman is not around to witness it, is he still wrong?

patrick

patrick

Posted
Posted

Thanks David. I will contact DeCecco Uk to find out where their stockists are. Failing that, the E-shop on www.dececco.it have it available for mail order.

Taste is everything

ravelda

ravelda

Posted
Posted

Fingers crossed you are able to get it!

If a man makes a statement and a woman is not around to witness it, is he still wrong?

Trucie

Trucie

Posted
Posted (edited)

Can anyone please recommend a Vietnamese grocery. I am told there are some in Hackney but I don't know the location?

I have been to chinatown and the chinese groceries there do not stock the Vietnamese ingredients I am after.

In particular, does anyone know where I can get BETEL Leaves? the recipe I want to make is beef wrapped in betel leaves.

Thanks

Truc

Edited by Trucie (log)
Charlie O

Charlie O

Posted
Posted
Can anyone please recommend a Vietnamese grocery. I am told there are some in Hackney but I don't know the location?

I have been to chinatown and the chinese groceries there do not stock the Vietnamese ingredients I am after.

In particular, does anyone know where I can get BETEL Leaves? the recipe I want to make is beef wrapped in betel leaves.

Thanks

Truc

There's a Vietnamese grocery on the Kingsland Road. Just past Cremer Street and before the Geffrye Museum if you're heading north.

Google maps link here

It's smaller than anything in Chinatown but they're very friendly. I wouldn't know if they stock betel leaves though.

  • 3 weeks later...
sbb1979

sbb1979

Posted
Posted (edited)

Does anyone know where I will find unsalted Pistachios? Any places in Central/North London, or mail order.

Edited by sbb1979 (log)
CalumC

CalumC

Posted
Posted

Supermarket, in a Tesco it'll be with the rest of the dried fruit and nuts stuff.

I'd imagine decent delis might have it, or ethnic food stores.

  • 2 weeks later...
  • 5 months later...
joesan

joesan

Posted
Posted

Anybody know where you can buy a Jaccard Meat Tenderizer in the UK? Scotts of Stow has generic one but that only has 16 blades I'd prefer a 48 blade model.

origamicrane

origamicrane

Posted
  • Topic Starter
Posted
Anybody know where you can buy a Jaccard Meat Tenderizer in the UK? Scotts of Stow has generic one but that only has 16 blades I'd prefer a 48 blade model.

Hi Joesan

i just bought one of those, not many places seem to stock it in the uk.

Scott of stow charging £17 for the 16 blade one.

I bought mine off ebay from a US seller "tenderizemeat"

http://search.ebay.co.uk/_W0QQsassZtenderizemeat

he's the cheapest on ebay.

I bought the 45 blade jaccard and including uk delivery costed US$37 not bad for £18.50 :smile:

only thing is that it takes 14 days to arrive.

"so tell me how do you bone a chicken?"

"tastes so good makes you want to slap your mamma!!"

joesan

joesan

Posted
Posted (edited)

Thanks Origamecrane. Actually I did end buying the ebay one. Adey73 pinged me to let me know about it.

I imagine a 45 blade one is miles more effecient than the 16 blade ones we can get here.

Do you think the Jaccards work well?

PS I don't know if the admins are aware of this - but when someone changed the title of the thread (to make it clearer I guess) it breaks the tracking of the topic. That's how I was late replying to Origamicrane.

Edited by joesan (log)
origamicrane

origamicrane

Posted
  • Topic Starter
Posted
Thanks Origamecrane. Actually I did end buying the ebay one. Adey73 pinged me to let me know about it.

I imagine a 45 blade one is miles more effecient than the 16 blade ones we can get here.

Do you think the Jaccards work well?

PS I don't know if the admins are aware of this - but when someone changed the title of the thread (to make it clearer I guess) it breaks the tracking of the topic. That's how I was late replying to Origamicrane.

I only used it once so far, so can't really comment on how effective it is yet.

But i will try it on a half a steak next week and do a comparison test.

What i can say is that its a lot bigger then I expected and seems to be quite well designed and constructed.

I actually bought it to be used on pork skin to make the puncture/score marks for pork crackling will try that too next weekend.

"so tell me how do you bone a chicken?"

"tastes so good makes you want to slap your mamma!!"

origamicrane

origamicrane

Posted
  • Topic Starter
Posted
Sounds like we have similar things in mind. I really want to try mine for Sous vide use as well.

yep same thing in mind.

I did sous vide hainese chicken last week 65C for 3 hours.

Deboned a chicken, jaccarded it and vaccum packed it with a slice of ginger, a crushed garlic clove and some chopped spring onions and a little bit of chicken stock.

Turned out really nice but i will have to use better qaulity chicken next time as i was using standard supermarket chicken so texture was not as super smooth as i wanted.

Will try the jaccard on a sous vide steak on sunday.

"so tell me how do you bone a chicken?"

"tastes so good makes you want to slap your mamma!!"

  • 3 weeks later...
RedRum

RedRum

Posted
Posted

does anyone have a good source in the UK for hydrocolloids (alginate, xanthan, etc) apart from the texturas line? I think they work well, but they are overpriced. anyone with any other sources?

many thanks

  • 3 weeks later...
Gary Marshall

Gary Marshall

Posted
Posted (edited)
get your Xanthum from Tesco Gluten free area, your agar from the 'grow your own jumper' vegetarian healthfood shops. get your free sample of maltodextrin from http://www.foodinnovation.com/NSFI-Home/Homepage.htm and your sample of methycelluose from here http://www.rwunwin.co.uk/start.htm stating food grade.

mmm sounds delicious, but think i'll stick to the farm shop & butchers for my ingredients :wink:

Edited by Gary Marshall (log)

you don't win friends with salad

adey73

adey73

Posted
Posted

Redrum, If you're looking to do spheres or spaghetti the cold oil way is, I think, superior.

375g of base, 3.7g of Agar boiled into the base and then drip the slightly cooled mixture into oil that has been in the freezer over night (it will still be liquid). sieve then wash in cold water. But it isn't thermodynamic.

I went to the farmers shop, bought some beouf and made this steak Rossini last night, but thickened the sauce with a miniscule amount of xanthum. worked well.

2410241518_04bf5ccf14.jpg

CalumC

CalumC

Posted
Posted

adey:

which product on the first website is the maltodextrin, must admit im getting a tad confused by all the chemical product names. Also, is the 2nd website just a matter of contacting them by email? Couldnt find a sample request page on that one.

adey73

adey73

Posted
Posted

It's called N-Zorbit M and is under Dairy.

The 2nd one you have to email very nicely.

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