RatskyWatsky
Hunky Nostradamus
What is everyone's favorite cook book? (besides momofuku milk bar
Recipe for Chinese sauerkraut?
It's basically the same as european kraut. Just slice the napa finely, put it in a mixing bowl and dump in a handful of salt. Mix it with your hand until the cabbage gets soggy and water starts foaming out. Then pack it tightly in a jar, put a weight on top and cover it with cheesecloth and let it ferment for two weeks.
So there's no difference? XD
My pictures aren't going to be as pretty as everyone else's but I'd like to contribute
Mashed sweet potatoes with slow-sauteed onions (I was going for caramelized but I got lazy) with turkey bacon and rosemary.
I also deglazed the pan between cooking the onions and turkey bacon with apple cider vinegar so it's got a nice tang to it.
What is everyone's favorite cook book? (besides momofuku milk bar
Still been cooking pretty regularly, though I don't really take a photo most of the time, but I made a special effort this time so I thought why not.
I love chinese islamic food, mostly because it's all about spice, cumin and lamb, so I was pretty stoked to find this recipe for Xian cumin lamb with hand smashed noodles. Seriously one of the easiest noodles to hand-make, yet it's so good. If done right it's nice, thick and chewy with a silky texture. Also a fun way to play around with gluten.
Recipe here. Also a damn good site for recipes.
http://ladyandpups.com/2015/03/04/my-xian-famous-spicy-cumin-lamb-hand-smashed-noodles/
Tossed in with the lamb.
Looks damn tasty. A tip for next time. Adding water to the onions every so often makes them caramelize a lot faster.
http://www.seriouseats.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.html
Article with that and more tips here if you're interested. I love onions and have personally tried it. I'll never do it the "slow" way again.
Practically everything you need in one book.
It's a really great book, the recipes are all pretty basic which gives you room to experiment and improvise at your leisure, leaving you to create your own takes on any kind of dish, while giving you info on anything you're unfamiliar with.
Practically everything you need in one book.
It's a really great book, the recipes are all pretty basic which gives you room to experiment and improvise at your leisure, leaving you to create your own takes on any kind of dish, while giving you info on anything you're unfamiliar with.
What is everyone's favorite cook book? (besides momofuku milk bar
To this day the only real physical cookbook I ever used.
I made flour tortillas for the second time.
The first time they were much too thick and just not very good. This time I got them considerably thinner. I put a ball of dough on floured parchment paper and rolled it with the rolling pin until it wouldn't go any wider. After that I flipped it onto my palm and did some pizza dough style hand stretches. They still aren't as flat as commercial ones. I don't know how to get them any thinner. They ballooned up like pita which was fun.
I made quick quesadillas with them. I took two of equal size and shape put cheese in the center and placed it on a buttered griddle. I used a hot salsa for dipping. It was really tasty.
Thanks. I need to try making corn ones. The corn tortillas I buy from the supermarket suck, but I'm sure fresh would be better. Even if I didn't care for it as is, I could always slice them up and deep fry to get chips.Those look great even though I'm definitely pro corn.
I've never tried one, not counting using the one that freshens the tortillas at Chipotle when I worked there. I've actually heard that you aren't supposed to use a press for flour tortillas but that might have been the presses that shape and don't cook.Have you tried a tortilla press?
The thing with flour tortillas is that they have to be cooked as they are being pressed so an electric one may be required if you want that thinness http://www.kitchenkneads.com/Chef-Pro-Tortilla-Maker-10-inch_p_37.html
Thanks. I need to try making corn ones. The corn tortillas I buy from the supermarket suck, but I'm sure fresh would be better. Even if I didn't care for it as is, I could always slice them up and deep fry to get chips.
Honestly I just bought some flour and wanted to make the fastest bread possible. These beat out pita by an hour or so. I still put roasted garlic hummus on a few and topped with sumac and a drizzle of olive oil. Those were divine.
I've never tried one, not counting using the one that freshens the tortillas at Chipotle when I worked there. I've actually heard that you aren't supposed to use a press for flour tortillas but that might have been the presses that shape and don't cook.
Well traditionally most tortillas in Mexico are corn and pressed. I know that commercially flour tortillas have to be cooked and pressed at the same time because that will force it to stay thin and keep shape. Naturally flour will unstretch itself if you leave it alone hence why you can't use a traditional press if you want it thin thus using a rolling pin and really stretching out the gluten in it is the only way to go but I assume that also causes it to become chewy hence why commercial tortillas are pressed+cooked so they aren't chewy either.
I'm considering cooking short ribs for 72 hours via sous vide, has anyone tried it before? Any advice or recommendations?
I'm considering cooking short ribs for 72 hours via sous vide, has anyone tried it before? Any advice or recommendations?
Overrated IMO. I'd rather do a 36 or 48 hours braise but to be honest these days I never do more than 24. I'm not interested in making what some would call "meat jello" I still want my meat to have some bite.
Double seal if you go 72. Worth trying once, but like zyzyxxz said above, not something I do often.
Thanks for the advice. I'm mostly doing it for the novelty of cooking something for 3 days.
i would be afraid of fermentation
All the breads we've made in the bread chapter -
Chocolate Croissants ! -
All of us cranking out some apricot danishes -
Beignets ! -
On to petite fours:
Chocolate Macarons with ganache filling -
More sweets (espresso tarts and madeleines included) -
Up close with my madeleines -
Fruit tarts ! -
I haven't posted any photos since I've started pastry school and just realized this today.
I haven't posted any photos since I've started pastry school and just realized this today.
So heres a few I've taken over the past 6 weeks
There is a ton of other stuff not pictured but this what I've got so far. We've completed petite fours and breads and are on exam week right now (auuuuugggghhhh) but next week we start ice creams + ice cream cakes + sorbets. Hopefully I can upload more as I go
Also I have to know. Who eats all that delicious food?
Now I wish I had a culinary school near me.Students and faculty, at the school I was at. The pastry program ran a small retail storefront near one of the building entrances where most of the (successful) products would end up, and the income was cycled back into the school to pay for supplies and whatnot.
You were always allowed to take home some of what you had personally made, too, and anything that wasn't salable went into the student lunch room.
That's very different from anything I've had before. I'd love to give it a try.Rösti;175833510 said:A simple pizza I made today. Naan bread with pasta sauce as base. Yoghurt covered nuts, plain nuts, liquorice, blueberry crisp yoghurt, rum and raisin yoghurt, paprika powder and salt. Tasted quite great.
I made a wheat boule.
I converted the Serious Eats Workhorse Loaf with half whole wheat flour and changed it from 70% hydration to 80%. The problem is my scale got wonky and wouldn't read the 4g of yeast so I had to guess how much I put in. This loaf didn't have as much oven spring as I had hoped it would. I'm waiting for it to cool to cut in.
Oh, this recipe looks great. I visited Xi'an a few years back but I was so sick from food poisoning at the time that I couldn't try any of the local food.I love chinese islamic food, mostly because it's all about spice, cumin and lamb, so I was pretty stoked to find this recipe for Xian cumin lamb with hand smashed noodles
The wife and I were given this book from her aunt who was a caterer at the time. We just refer to is as "the bible" and will frequently look at it first before any other source. It's a really great book, as not only does it have a ton of recipes, it covers ingredient selection and preparation (such as how to cut meat, etc). It's a fantastic reference, and is the only physical cook book left that we have.Practically everything you need in one book.
Any tips for corn tortillas? I find, using a press, they're too small and too thick. Obviously being too thin a corn tortilla will just break apart, but I usually end up with 4" tortillas and that's smaller than I'd like. Maybe I just need a bigger press.Well traditionally most tortillas in Mexico are corn and pressed.
Invest in a micro scale some fold up and look "drug dealer chic" as if you weight stuff by the tenth of an gram.
Any tips for corn tortillas? I find, using a press, they're too small and too thick. Obviously being too thin a corn tortilla will just break apart, but I usually end up with 4" tortillas and that's smaller than I'd like. Maybe I just need a bigger press.
Thanks, I'll give it a shot next time - I did add more water the last time and it was better, but probably still not enough. I'm using Maseca (in Australia this sort of stuff is not easy to find). We have greaseproof paper (labelled as baking paper, probably the same as wax paper) so I might give it a try with that instead of cling (saran) wrap, which is what I normally use.Corn is easy as hell but the thinness from pressing will depend on the type of press you are using and the masa. Are you using maseca instant stuff? If you find it difficult to press it to your desired thinness try adding more water to the dough.
Thanks, I'll give it a shot next time - I did add more water the last time and it was better, but probably still not enough. I'm using Maseca (in Australia this sort of stuff is not easy to find). We have greaseproof paper (labelled as baking paper, probably the same as wax paper) so I might give it a try with that instead of cling (saran) wrap, which is what I normally use.
That all looks amazing. What did you find the hardest of what you've made so far?
I'm getting back into breads with fall approaching. Any new tips, techniques, or recipes you learned that you can pass on?
Also I have to know. Who eats all that delicious food?
Just got done reading Modernist Cuisine at Home... I need to find a cheap sous-vide cooker so many nice ideas!
I've begun ice creams and sorbet today. We are starting off making a bombe with rasberry coulis and a vanilla parfait with a French meringue bottom.
I'm pretty stoked for how its going to turn out.
How did you make the ice cream? I never have but I figured that if you used an ice cream machine it was fairly straightforward.I always failed at ice creams, but I could make great gelatos.
Red beet has been my most successful one, I got that onto a menu.
Awesome. I'm jealous. They haven't started selling pumpkins by me yet. I can't wait to make my pumpkin soup.Warm winter salad with pumpkin, kumara, yams, beetroot, red pepper, cilantro, baby spinach, sliced almonds, and creme fraiche.