IronGAF Cookoff (hosted by OnkelC)
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parrotbeak
Member
That looks awesome, Axion22. I was going to cook pasta tonight but didn't have a specific dish in mind. Gonna try your recipe (but probably sub portuguese sausage, and add vegetables from my garden).
way more
Member
ChryZ said:
It's a cool book. I really, really want to get my hands on some meat glue.
Meat Glue - Transglutaminase
It fuses meat together. Below the white is chicken and the red is beef.
http://www.playingwithfireandwater.com/foodplay/2008/04/chicken-beef-st.html
I wouldn't be doing any of that. What I want to create is the Brick Chicken from the Momofuku cookbook.
Brick Chicken
http://farm3.static.flickr.com/2223/2280544804_f3da4922ef.jpg?v=0 (Goddamn teamliquid.net at up all my photobucket bandwidth in three days)
I've been practicing on every bird I buy and I've got the technique down to debone the bird and keep it intact.
Then you would need to apply the meat glue and wait overnight and it will be a solid brick of chicken.
Like this but without the string trussing it up.
The idea is that with each slice you are eating different parts of the chicken. The breast and thigh and skin are in each bite. Plus it cooks more uniform so it comes out perfectly tender.
ElectricThunder
Member
And another round of the the Panini Pizza side-story is thusly done.
This week had 2 advents:
1. A totally new cheese that was labeled as Greek Kasseri
2. I used up the last of my A1 bottle at long last.
The Kasseri has a bit of a sharp/strong taste to it, no oil issues, and is a member of the stubborn to melt club---but the taste was quite nice overall. It has this strange kind of gradient/ridges thing going on when you slice a chunk off that makes it very easy to then rotate it and cut with the grain so as to make the pieces smaller so as to prevent issues of biting away a hunk of cheese and such with a nibble due to the above mentioned stubbornness.
That said, it has now dawned on me, better late than never I suppose, that more substantially destroying cheeses prior to topping with them is probably worth the time and trouble to do for the most part from here on out. Some don't need such tricks and melt like champions of legend, but unless I've just hit an overall weird streak I wonder if those might be the exceptions rather than the norm? Either that or I may need to do a sacrifice bunt to see if moving the oven rack inside the toaster over a level higher results in a better overall melt without blackening the other side of it or some other weirdness.
With this A1 bottle finally emptied, it is time by my reckoning to branch out a bit into the world of other steak/BBQ sauce styled things of which I lack any real experience to work into my experiments. Ideally, I want to find some of the thinnest and smallest bottles I can to cycle through as the weeks roll on and then have a core constituency to rotate through proper. This only enters into the fray on the Chaos varieties, but it does add a certain something when all comes together nicely.
This week had 2 advents:
1. A totally new cheese that was labeled as Greek Kasseri
2. I used up the last of my A1 bottle at long last.
The Kasseri has a bit of a sharp/strong taste to it, no oil issues, and is a member of the stubborn to melt club---but the taste was quite nice overall. It has this strange kind of gradient/ridges thing going on when you slice a chunk off that makes it very easy to then rotate it and cut with the grain so as to make the pieces smaller so as to prevent issues of biting away a hunk of cheese and such with a nibble due to the above mentioned stubbornness.
That said, it has now dawned on me, better late than never I suppose, that more substantially destroying cheeses prior to topping with them is probably worth the time and trouble to do for the most part from here on out. Some don't need such tricks and melt like champions of legend, but unless I've just hit an overall weird streak I wonder if those might be the exceptions rather than the norm? Either that or I may need to do a sacrifice bunt to see if moving the oven rack inside the toaster over a level higher results in a better overall melt without blackening the other side of it or some other weirdness.
With this A1 bottle finally emptied, it is time by my reckoning to branch out a bit into the world of other steak/BBQ sauce styled things of which I lack any real experience to work into my experiments. Ideally, I want to find some of the thinnest and smallest bottles I can to cycle through as the weeks roll on and then have a core constituency to rotate through proper. This only enters into the fray on the Chaos varieties, but it does add a certain something when all comes together nicely.
ElectricThunder
Member
SnakeXs said:Kasseri is definitely not an easy melter, or one that you'd melt in a sauce or anything. It's usually eaten just by hand, or as saganaki, where it's pan fried until soft, and then flambeed.
It's also considered a pretty mild cheese.
I can get it KINDA melted, the worst offender is still the Gouda with the Asagio running backup. It did play quite nicely with the sauce, herb crackers, grated romano/parmesan---though I didn't elect to do the full Chaotic one due to said stubbornness as it just doesn't work well with that in play. I can't tell if it is that 350 just isn't hot enough, or if the 5-6min time limit before the gyro/panini starts to burn is the factor. One of these days, I'll not have this problem when I try unusual cheeses with a "normal" dough situation since that'll give me both a higher heat and a longer cooking time. Mild or no, it had a bit of bite to it somehow...and my mom just tried a tiny piece uncooked and made quite a face about it and a supposed aftertaste. :lol
The current list tried:
Mozzarella
Swiss
Monterey Jack
Provalone
Romano
Parmesan
Asagio
Jarlsberg
Smoked Gouda
Gruyere Cave Aged
Edam Ball Holland
Havarti
Mild Cheddar
Montasio
Whole Milk Mozzarella
Muenster
Brie
Fontina
Farmer's Cheese
Switzerland Emmenthaler
Parrano
Mahon
(Greek) Kasseri
And from there I've a Notepad list a fair bit longer of ones to get around to trying.
Ever sorry on the pic situation, it'll come down to finally getting that webcam at some point for 40$ or so at Newegg that looked like one that would work well with Win 7 64.
One of these days I'll tempt some of you IronGAF lot to give this a shot in your own right with non-traditional pizza cheeses!...ye camera bearing folk...
WanderingWind
Mecklemore Is My Favorite Wrapper
Dang, I lost this thread after a 24-hour ban cleared my subscribed threads. Thanks for the visibility bump.
well been a little while since I last posted something due to lack of camera but now that I am back among my photo taking foodies.
I tested out the Momofuku chicken wing recipe which called for the wings to be cooked via confit (I used a combination of pork and chicken fat). Then it is cooked on the stovetop. They don't look special but they were super moist and tasty with special made vinaigrette.
I tested out the Momofuku chicken wing recipe which called for the wings to be cooked via confit (I used a combination of pork and chicken fat). Then it is cooked on the stovetop. They don't look special but they were super moist and tasty with special made vinaigrette.
WanderingWind
Mecklemore Is My Favorite Wrapper
OnkelC said:
I told somebody they shouldn't use the slur for homosexuals that was also at one time British slang for cigarette.
Cosmic Bus
pristine morning snow
After the disappointing hum bao down at the city marketplace a couple of weeks ago, I was surprised to find the style I was after at a concert tonight, and maaaan, was it good. A big heaping plate of roast duck legs and breast, cilantro, steamed buns and plum-ginger sauce... All that after downing a pile of pork stuffed calamari! Guh.
I also spent the past two days making petit fours from scratch for the first time. Nothing was store-bough: the cake, the icing, the fondant, the decorations were all made by hand; it's such a huge undertaking, but a great learning experience and pretty rewarding to see it all come together.
There was a temporary issue with the cakes, as I hadn't thought to adjust the baking time and temperature to account for the shallow jellyroll pans I was using, so they came out dry and crunchy all around the outer edges and about an inch in. Luckily, I had planned to trim the sides anyway, and then I made some simple flavored syrups (lemon for the yellow cake and vanilla for the chocolate) to brush over the tops, which soaked in and softened the interiors nicely. The outsides were still firmer than a normal cake, but it actually holds up well to all the handling involved with adding the filling, stacking the squares, applying a crumb coat and finally wrapping the fondant on.
I also spent the past two days making petit fours from scratch for the first time. Nothing was store-bough: the cake, the icing, the fondant, the decorations were all made by hand; it's such a huge undertaking, but a great learning experience and pretty rewarding to see it all come together.
There was a temporary issue with the cakes, as I hadn't thought to adjust the baking time and temperature to account for the shallow jellyroll pans I was using, so they came out dry and crunchy all around the outer edges and about an inch in. Luckily, I had planned to trim the sides anyway, and then I made some simple flavored syrups (lemon for the yellow cake and vanilla for the chocolate) to brush over the tops, which soaked in and softened the interiors nicely. The outsides were still firmer than a normal cake, but it actually holds up well to all the handling involved with adding the filling, stacking the squares, applying a crumb coat and finally wrapping the fondant on.
MarkMclovin
Member
Anyone here got a recipe to make fried chicken, which is insanely close to KFC?
And the gravy?
I'd kill for it.
And the gravy?
I'd kill for it.
DietRob
i've been begging for over 5 years.
MarkMclovin said:
Ron Douglas shares the ingredients for his version of KFC's 11 herbs and spices recipe
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon ground sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
2 tablespoons paprika
1 teaspoon onion salt
1 teaspoon garlic powder
2 tablespoons Accent
Read more: http://today.msnbc.msn.com/id/32027188/#ixzz0hmtb94UB
And here it is.
I really need to figure out how to use this shitty sony camera. Can someone recommend a better camera?
The dish may not look pretty but it was delicious. Asparagus, tostones and rib eye stake. I was not happy with all the fat in the cut. I think I'm done buying meat from the grocery store, I'm going to the butcher from now on.
I really need to figure out how to use this shitty sony camera. Can someone recommend a better camera?
The dish may not look pretty but it was delicious. Asparagus, tostones and rib eye stake. I was not happy with all the fat in the cut. I think I'm done buying meat from the grocery store, I'm going to the butcher from now on.
Cheers, I ate way too much of it ^_^;Axion22 said:
It almost seems like there's a color channel missing in your photo, maybe the cam is broken? Good stuff regardless. I'd definitely try the butcher.otake said:And here it is.
I really need to figure out how to use this shitty sony camera. Can someone recommend a better camera?
The dish may not look pretty but it was delicious. Asparagus, tostones and rib eye stake. I was not happy with all the fat in the cut. I think I'm done buying meat from the grocery store, I'm going to the butcher from now on.
otake said:And here it is.
I really need to figure out how to use this shitty sony camera. Can someone recommend a better camera?
The dish may not look pretty but it was delicious. Asparagus, tostones and rib eye stake. I was not happy with all the fat in the cut. I think I'm done buying meat from the grocery store, I'm going to the butcher from now on.
on your camera hopefully there is a white balance setting, change it to incandescent lighting when shooting indoors and your pictures wont come out so yellow.
Still been cooking, but less photographic documenting!
Last night was Chicken with Lime Butter
I attempted to make Rice-a-roni. The texture wasn't very good, I kinda messed it up.
Also, couldn't really taste any citrus. Maybe I burned it all off? The recipe says "Continue stirring until butter becomes opaque" but the butter clarified.
Last night was Chicken with Lime Butter
I attempted to make Rice-a-roni. The texture wasn't very good, I kinda messed it up.
Also, couldn't really taste any citrus. Maybe I burned it all off? The recipe says "Continue stirring until butter becomes opaque" but the butter clarified.
Once a year, the DEHOGA hosts a championship for apprentices and trainees in the cook, restaurant staff and hotel staff disciplines, here's a few action shots from one of the regional qualifications:
we held the competition in a vocational college, hence the rather clinical boldness of the guestroom...
we held the competition in a vocational college, hence the rather clinical boldness of the guestroom...
MarkMclovin
Member
RbBrdMan said:
Cheers mate.
Axion22 said:Still been cooking, but less photographic documenting!
Last night was Chicken with Lime Butter
I attempted to make Rice-a-roni. The texture wasn't very good, I kinda messed it up.
Also, couldn't really taste any citrus. Maybe I burned it all off? The recipe says "Continue stirring until butter becomes opaque" but the butter clarified.
Seems to me like butter is too strong a taste for any citrus flavor to be felt. Strange mix. I do prefer chicken with lime.
I made corn beef with rice yesterday, nothing special. Going to be visiting the butcher next week, probably on Wednesday. Any preferred cuts? I like skirt stakes.
demosthenes
Member
Anyone like bacon? What's your favorite dish w/ bacon? I need some ideas :3
Looking for some recipes to spice things up?
http://www.candyboots.com/wwcards.html
I liked the flavor bible when I took it out of the library, but don't really have the time right now to figure out dishes, I need more straight recipes... I got Ad hoc at home, and I've been loving it. He has a fried chicken recipe I can't wait to try, just need the right chance.
Lots of love for the Momofuku cookbook, how accessible is it for a beginner cook? Also what about scale, I read it was more for family style recipes, is it easy to scale down for 1 or 2 people?
http://www.candyboots.com/wwcards.html
I liked the flavor bible when I took it out of the library, but don't really have the time right now to figure out dishes, I need more straight recipes... I got Ad hoc at home, and I've been loving it. He has a fried chicken recipe I can't wait to try, just need the right chance.
Lots of love for the Momofuku cookbook, how accessible is it for a beginner cook? Also what about scale, I read it was more for family style recipes, is it easy to scale down for 1 or 2 people?
GiJoccin said:Looking for some recipes to spice things up?
http://www.candyboots.com/wwcards.html
I liked the flavor bible when I took it out of the library, but don't really have the time right now to figure out dishes, I need more straight recipes... I got Ad hoc at home, and I've been loving it. He has a fried chicken recipe I can't wait to try, just need the right chance.
Lots of love for the Momofuku cookbook, how accessible is it for a beginner cook? Also what about scale, I read it was more for family style recipes, is it easy to scale down for 1 or 2 people?
I've read through most of the book by now.
There are some simple dishes but many of them require you to do certain things in advance. Many of the recipes are long but they are very easy if you break them down. What makes his food good is the amount of care and time he puts into it and he is mostly about simplicity (unless you get to the last 1/3rd of his book).
I've tried his fried chicken recipe which says to brine chicken for 1-6 hours, steam it, then fry it quickly and I have to say: The least greasiest fried chicken I've ever had while still be crispy and if you use quality chicken this method tries to preserve its natural flavor.
Some dishes will require completion of previous recipes for sauces but IMO its worth it.
I now keep in my fridge of a staple of his unique sauces and condiments:
pickled peppers
miso butter (ingenious combination - everyone should try)
"octo" vinagrette (goes great with fried chicken)
and homemade kimchi
So while its not geared toward beginners he does put them into consideration, recpes are easy if you read them in advance, make a plan, and break down the steps. Many have steps that can be done in advance and take only a little bit of time at each step. I would recommend the book if you are looking for something more challenging and new with your home cooking, I'd say it has inspired me to try more daring combinations.
Ok I really felt like having tonkatsu today (a Japanese style breaded pork chop, deep fried) but my problem: Everyone sucks at making it in this town, including Japanese people. They either over fry it or use a flavorless cut of pork.
So whats a lazy cook to do when he needs his fix? Can't be helped I have to do it myself.
So the thing is to start with good quality, naturally raise pork.
Then bread and fry - this time I attempted a new breading technique where you flour it, then dip it into an egg mixture of flour, egg yolk, a little water, and beaten egg whites (when they hit the whipped cream stage) and then hit it with the traditional panko bread crumbs. Get oil to 320 F and fry it slowly to get a nice light gold color.
Dry it, let it cool a little, and slice it
Then in a pan pour in a mixture of dashi stock (or low sodium chicken/vegetable stock if you must), a tidbit of light soy sauce for color and taste. Lay the tonkatsu over it, and pour over 1 beaten egg.
Once its half cooked slide it over rice ( I got lazy and slid it over some ramen)
A little extra food porn for my breaded pork lovers.
So whats a lazy cook to do when he needs his fix? Can't be helped I have to do it myself.
So the thing is to start with good quality, naturally raise pork.
Then bread and fry - this time I attempted a new breading technique where you flour it, then dip it into an egg mixture of flour, egg yolk, a little water, and beaten egg whites (when they hit the whipped cream stage) and then hit it with the traditional panko bread crumbs. Get oil to 320 F and fry it slowly to get a nice light gold color.
Dry it, let it cool a little, and slice it
Then in a pan pour in a mixture of dashi stock (or low sodium chicken/vegetable stock if you must), a tidbit of light soy sauce for color and taste. Lay the tonkatsu over it, and pour over 1 beaten egg.
Once its half cooked slide it over rice ( I got lazy and slid it over some ramen)
A little extra food porn for my breaded pork lovers.
parrotbeak
Member
Zyzyxxz said:
That looks amazing! Katsu is a pretty standard lunch around here, but it is hard to find one that's outstanding. This one is sort of a katsudon with the egg over rice.
Thanks for the breading technique, I will give that a try next time I bread and fry something.
parrotbeak said:
I got the inspiration while browsing youtube
http://www.youtube.com/watch?v=fFC9Q2wtUyk
It really helps to keep the breading stay on instead of traditional beaten eggs. It's somewhat half way to a tempura batter but with much less flour.
Anaxagoras
Banned
@Zyzyxxz
That just looks awesome!
That just looks awesome!
Appreciate the comments everyone.
Zoe said:Curry? As in katsu curry? Link please!
http://hphotos-snc3.fbcdn.net/hs490.snc3/26793_10100178915838100_7950338_59523828_3066043_n.jpg[img]
From my trip to Japan last week :( :( :([/QUOTE]
Was that good? It looks so watery. The thing I find strange about tonkatsu is that many Japanese restaurants can't be bothered to make it well. Seems most places stick to rudimentary techniques and when it comes to such a simple recipe you have to do it perfectly at each step. I've been trying to find ways to elevate Japanese curry (I am a crazy curry addict) because it seems so immature compared to Indian, Thai, and Malaysian curries.
Zoe
Member
Zyzyxxz said:
It was really good, actually. It's not as watery as it looks. I'd say it had the consistency of gravy.
Zyzyxxz said:
This was chicken, but I also got katsudon from a tonkatsu place. It was so oily and fatty that I came away from there thinking all of the tonkatsu I've had in the states tasted better
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