So here was an almost success. I tried making tart tatin. Made my own puff pastry (using a rough puff pastry recipe) as well. Overall, I think everything was great, except that I left it in the oven a bit too long, and my oven tends to burn the underside of things. The puff pastry tasted delicious and was flaky, and once the burnt bits were picked off it tasted great. Next time I need to be more careful.
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IronGAF Cookoff (hosted by OnkelC) Vol. 2
- Thread starter OnkelC
- Start date
CrimzonSamurai
Member
Does anyone have experience carbonating fruit?
I've done it before with whole orange segments, but I'm wondering how it would work with diced oranges or clementines instead of whole sections. I also need to know how long the carbonation effect lasts if you hold the fruit in the iSi?
Any help is appreciated.
I'm working on a brunch plate to present to my chef as a potential new menu item, if successful will definitely share here.
I've done it before with whole orange segments, but I'm wondering how it would work with diced oranges or clementines instead of whole sections. I also need to know how long the carbonation effect lasts if you hold the fruit in the iSi?
Any help is appreciated.
I'm working on a brunch plate to present to my chef as a potential new menu item, if successful will definitely share here.
cartoon_soldier
Member
My Wifey Made Cakes!
Funky Papa
FUNK-Y-PPA-4
is your wife single
are you looking into adopting a 30-something
are you looking into adopting a 30-something
H.Protagonist
[-_-]/
Tried my hand at spinach pici pasta to get more veggies into the kid. Came out ok and made a chili/chorizo adult version, but didn't taste as good as I'd hoped.
Still making me want tart tatin something bad... Can't believe you made your own puff pastry. Isn't that pretty hard?
Still making me want tart tatin something bad... Can't believe you made your own puff pastry. Isn't that pretty hard?
Coriolanus
Banned
been trying my hand at making pasta sauces, feel that i've got a pretty good handle on the most basic stuff like carbonara, cacio e pepe and aglio i olio, but...
either im doing something wrong with spaghetti or i just find bavette, tagliatelle and fettuccine so superior that it ain't even funny. Every sauce i try simply tastes miles better with the wider pastas.
also good lord, a decent carbonara is a crime against human decency.
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Oh, and thanks for making me aware that rough puff pastry is a thing that exists, Easy_G. Googling around, those recipes certainly seem miles easier than the standard method.
either im doing something wrong with spaghetti or i just find bavette, tagliatelle and fettuccine so superior that it ain't even funny. Every sauce i try simply tastes miles better with the wider pastas.
also good lord, a decent carbonara is a crime against human decency.
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Oh, and thanks for making me aware that rough puff pastry is a thing that exists, Easy_G. Googling around, those recipes certainly seem miles easier than the standard method.
It was actually really easy. No more difficult than most other doughs. I looked up a rough puff pastry recipe after hearing about it so much on the great British baking show. The one in particular I used was from Gordon Ramsay. I would definitely make it again.
I'm glad to spread the word!
I love your description of carbonara. It's true. With the spaghetti vs other parts, the wider pastas do tend to stick better to sauce with their wide surface. Maybe that's it. Are you using fresh pastas or dry, and are they the all the same type?
Eye for an Eye
Member
Every other pasta noodle tastes better than spaghetti. I prefer angel hair or fettuccini depending on the sauce. Can't use a heavy sauce on angel hair.
Coriolanus
Banned
i`ve toyed with both. Of the fresh variety, can only find tagliarini here (until i stop being a cheap bastard and buy an extruder). Tasted pretty good, but i really doubt i`d be able to tell the difference vs dry pasta in a blind test. Factor that it`s also marginally more expensive than the dry, even barilla or la molisana (which i'm quite fond of on account of their flours being terrific), and it kinda fell by the wayside. Plus much easier storage.
feel inclined to share in that conclusion.
Did find it interesting how, once one`s gotten the hang of using oil, garlic, pepper and pasta water to make the sauce, the dish becomes akin to pizza or a sandwich, wot with looking at the fridge and going "ok, what leftovers can i add to this thing?" .
BriareosGAF
Member
You don't need an extruder to make fresh pasta, just a rolling pin, knife, and some time. That's how I make pretty much all of mine, usually something on the order of linguini fini is the result.
I would be shocked if you couldn't tell the difference between dry and made on the spot yourself. They're almost different foods.
Yeah you have a framework for ingredients and just execute. "Okay, mushrooms, shallots, cream, let's go." "Tomatoes, olives, onions, let's go."
Coriolanus
Banned
Ah, was talking about store-bought "fresh" pasta. You've picked my curiosity tho. Never had it made on the spot, aside from some forays into chinese noodles. Am quite goddamn dreadful with a rolling pin, but got some 00 flour lying around so i'll give it a shot during the weekend and report.
I use a hand crank machine and I've found it necessary to really knead the dough by running it through several times at every size increment in addition to the hand kneading when the dough is just a ball. I'm not sure how that applies to doing this with a rolling pin, but just know you can't really over work as long as you have the right moisture. If it's dry you'll notice it start to crack though. If it's too wet, well, it'll be gummy while kneading.
Good luck! I hope you enjoy doing it.
InfiniteBento
Member
long time no bump
I hope everyone is doing well in their cooking adventures :>
Im finally Jr Sous btw !
I hope everyone is doing well in their cooking adventures :>
Im finally Jr Sous btw !
cartoon_soldier
Member
long time no bump
I hope everyone is doing well in their cooking adventures :>
Im finally Jr Sous btw !
I always boil mine in beer with sliced onions until cooked through and finish them on the grill to crisp up the skin. Then top them with mustard and the beer onions they cooked in.
Welp, I know what I'm making for dinner tomorrow.
Seriously. I've got half a mind to just do that now also after reading that.
Eye for an Eye
Member
I don't like beer either, but I find it gives a nice flavor to cooking. You should try it some time. Beef stew made with a tall can of beer is soo good.Have an recommention without beer?
peteykirch
Member
My Mom came back from vacation and went to a really fancy gourmet market and got me a bottle of Citrus Habernero Olive Oil, and ideas as to what I could use it on/for?
LocknessMobster
Member
Season some chicken or shrimp,fire up your grill,coat those suckas with the oil and throw em on the grill!
long time no bump
I hope everyone is doing well in their cooking adventures :>
Im finally Jr Sous btw !
Nice! I'd love to see what you're up to next time I'm in town.
Coriolanus
Banned
Nearly every grilled white protein i can think of.
Well, not pork belly, but that's about it.
peteykirch
Member
I was mainly wondering about things to use it when it came to side dishes.
BriareosGAF
Member
Any sauteed hearty green like rapini, Chinese broccoli, etc., will probably go quite well.
Also congrats Bento!
Eye for an Eye
Member
Try a risotto or maybe cauliflower rice sauteed in it.
Zaraki_Kenpachi
Member
long time no bump
I hope everyone is doing well in their cooking adventures :>
Im finally Jr Sous btw !
Congrats!
Just bought a stainless steel set of pots and pans, curious how this works out.
OnkelC, at least it's not just you being extorted by Photobucket: http://www.bbc.com/news/technology-40492668
Have an recommention without beer?
It's all about the taste.
There are plenty of variations with dark sauce or onion sauce, both with and without beer.
http://www.essen-und-trinken.de/rezepte/55276-rzpt-bratwurst-mit-zwiebelsauce
http://www.chefkoch.de/rezepte/1765541286439887/Bratwurst-an-Zwiebelsauce-mit-Kartoffelpueree.html
http://www.foodnetwork.com/recipes/bratwurst-and-onions-in-beer-recipe-1940351
http://www.chefkoch.de/rezepte/3075501460203391/Bratwuerste-in-Biersosse.html
Apart from those I would definitely try out some bratwurst braised in red wine.
Haven't done that yet, but I bet a sauce base similar to roulades would be fitting.
Not exactly a summer dish though.
Ozzy Onya A2Z
Member
A few tasty morsels we cooked up as a family (wife, two young kids and myself).
Anzac Biccies
Slow Cooker Pulled Pork
Homemade Wholemeal Pizza (proofing)
The kids pizza, forgot to take photos of our parental traditional Margherita and the other 5 pizzas we made over two days.
The beginnings of our first simple Paella
The resulting Paella (next time we'll go with adding large dices of fish/calamari)
Anzac Biccies
Slow Cooker Pulled Pork
Homemade Wholemeal Pizza (proofing)
The kids pizza, forgot to take photos of our parental traditional Margherita and the other 5 pizzas we made over two days.
The beginnings of our first simple Paella
The resulting Paella (next time we'll go with adding large dices of fish/calamari)
The pizza and paella both look delicious! That is one hell of a proof on that dough as well. Amazing
For 4th of July we had hot dogs with onion and sauerkraut, corn with lime and paprika, and fresh made blackberry pie. We went to a nearby farm and picked 7 pounds worth of blackberries! I'll have to make a jam out of the remaining lot.
Ozzy Onya A2Z
Member
That pie looks gorgeous mate, well done I'm bloody hungry now
thank you for the link. Yes, it is a shameful practice as I used the paid service for the better part of eight years or so. The price hike is ridiculous.
Eye for an Eye
Member
When you posted about it, I thought I was safe. But a few days later all my pictures have gone missing too. Their website is bloated with ads, and I avoid it for the most part. I mostly use the app to upload food pictures and post them on here, and the process usually went smoothly. I dread the idea of using the website to download all my pictures back to the computer.
This is an emergency, cooking Gaf. So I was making Pho and left the house for a couple of hours to get stuff. When I came back almost all the water has managed to evaporate (even though I left the lid on) and some of the bones have parts of them charred black. I guess I should throw it now or is it still useful?
Edit: threw it away. It did not look or smell good for humans at all. Guess I'll use stock from the store to make something quick.
Edit: threw it away. It did not look or smell good for humans at all. Guess I'll use stock from the store to make something quick.
peteykirch
Member
Going to a BBQ tomorrow and I decided to try to make something for dessert, so I made Hummingbird Cake Cupcakes.
They look alright, I tasted one and boy was it sweet and tasty. Just need to make some cream cheese icing to put on top.
They look alright, I tasted one and boy was it sweet and tasty. Just need to make some cream cheese icing to put on top.
Going to a BBQ tomorrow and I decided to try to make something for dessert, so I made Hummingbird Cake Cupcakes.
They look alright, I tasted one and boy was it sweet and tasty. Just need to make some cream cheese icing to put on top.
I'd never heard of hummingbird cake before. Take a pick once you've frosted them!
peteykirch
Member
They don't look pretty, but they taste amazing.
These things are so sweet from the combination of pineapple and bananas.
Coriolanus
Banned
in my endless quest to postpone doing fresh pasta, found some brie deals and opted to try to make an instant pot risotto. Got the suspicion that i horrendously fucked up the amount of liquid that was supposed to go into it, but the final result did taste good and exactly like what risotto from a fancy local restaurant tastes, so i'm inclined to think it worked (even if it took 8 extra minutes to reduce the two cups of liquid all the way to the expected consistency).
was following this and just jettisoned everything pertaining to the mushrooms, so inclined to believe that they'd have absorbed some of the chicken stock.
was following this and just jettisoned everything pertaining to the mushrooms, so inclined to believe that they'd have absorbed some of the chicken stock.
(Many) Fresh mushrooms contain a significant amount of water So kinda depends. Dried mushrooms would absorb a lot of broth but also filter some of the flavor and concentrate the intensity of the broth. Always best to rehydrate separately if consistent or predictable results are needed.
Been experimenting more with thai curry. Going to a really small (20 seats) thai restaurant with my sis two months ago, and trying out panang curry with beef, left an impression on me. It was considered the best ethnic restaurant in the city 3 years in a row, so no wonder.
Have not gone as far as to make my own curry paste. Either used store-bought paste, or went a sort of weird route with sautéing onion, garlic, chilis, cilantro, ground pepper, ginger and cumin in oil before adding the coconut milk and protein. Will probably shop for thai fish sauce and kaffirlime leaves some time.
Ended up nice either way, likely because coconut milk is a fantastic cooking ingredient and I regret not knowing this before. The fat separates so nicely, it even look neat, giving the orange-colored sauce nice red streaks and outline
Have not gone as far as to make my own curry paste. Either used store-bought paste, or went a sort of weird route with sautéing onion, garlic, chilis, cilantro, ground pepper, ginger and cumin in oil before adding the coconut milk and protein. Will probably shop for thai fish sauce and kaffirlime leaves some time.
Ended up nice either way, likely because coconut milk is a fantastic cooking ingredient and I regret not knowing this before. The fat separates so nicely, it even look neat, giving the orange-colored sauce nice red streaks and outline
Made pasta for the first time tonight (with a machine). Wasn't planning to, but the machine showed up, and I was making spag bol, so...
I wouldn't call it an unmitigated disaster, but I can't call it a success, either. But I've identified some errors and I'm looking forward to trying it again. Even though the pasta didn't come out great and looked a bit sickly after cooking, it was fine once it had sauce on it.
My mum drafted me to make ravioli next week, so that's going to be... something. Anyone got any fillings to recommend?
I wouldn't call it an unmitigated disaster, but I can't call it a success, either. But I've identified some errors and I'm looking forward to trying it again. Even though the pasta didn't come out great and looked a bit sickly after cooking, it was fine once it had sauce on it.
My mum drafted me to make ravioli next week, so that's going to be... something. Anyone got any fillings to recommend?
I always have trouble deciding on fillings. You could keep it simple and do ricotta, parmesan, and spinach. If you do that I've found you should be generous with the parmesan and salt. The small amount of filling needs lots of flavor to be noticed within the pasta.
What kind of flour did you use for the pasta? Ive always used 00. Also, did you knead the pasta a lot? It took me a little while to learn, but I found that I have to fold and pass the pasta through each size setting at least 3, more like 5 times. It takes a while, but it makes a much stronger pasta.
That sounds really good, actually. I'll put that on the list.
I used 00, but I'm absolutely certain I didn't use enough of it during the rolling/cutting portion. I did a last quickie batch with some off cuts and floured it more vigorously and it definitely came out better and was just generally more attractive. Running it through more often is about half the advice I received (twice on the largest setting). It might actually be the case that I was trying to half follow the instructions that came with it and half advice I received from An Actual Italian.
I'll definitely keep your post in mind for next week. Thank you!
it should be as dry and firm as possible.
Edit: about like this:
https://www.youtube.com/watch?v=ESz55eORW44
Edit: about like this:
https://www.youtube.com/watch?v=ESz55eORW44