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How to cut up hard-cooked eggs

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When I chop / dice a hard-cooked egg with my very-sharp knife, the density of the white causes friction along the sides of the blade, which makes the egg stick as it's going through.  It's the same problem when slicing cheese, though cheese is usually not as delicate.

I know that egg slicers (like cheese slicers) utilize wires to do the cutting, thus relieving a lot of the friction as they pass through the egg or cheese.  However, from watching YouTube vids of people using egg slicers, they appear very awkward to use.

Sourdough starter recipes

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Hi - anyone want to share their great sourdough starter recipes?  

I use bread flour + rye in equal parts.  I think I got it from Elliot!  (thanks).  

Anyone else?

 

Cheers

 

homework: starches- polenta

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Have been going through the podcasts and learning a lot of great stuff. Thank you chef for all the effort you are putting into the courses. Got through starches last night, and figured as I have never made polenta it would be a good learning experience! For a cheese, I used parm, topped it with Sauted onions,garlic tomatoes and mushrooms. Deglazed the pan with balsamic viniger. And then drizzled a touch of white truffle oil. It really didn't look anything special, but was quite tasty 
 

Rack of lamb w/ roasted veggies

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This was my first time cooking Lamb, I pan roasted it as per Chefs instructional video.  Roasted Potatoes w/garlic and mushrooms, seasoned with some thyme.  Carrots were also roasted with butter, salt, touch of brown sugar, and a very subtle hint of red pepper.  
the plating looks very 2 dimensional to me, but it was a great birthday dinner :)
 

Chelsea buns

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I don't consider myself to be a great baker but want to do more of that side of things. The only baking I tend to do is bread so I thought I'd try some Chelsea buns. These featured on a UK TV programme 'The Great British Bake Off'
The Paul Hollywood recipe I utilised is at http://www.bbc.co.uk/food/recipes/chelsea_buns_01576 . I did change the dried fruit ingredients a bit using raisins, sultanas,dried peel and glacee cherries. For the icing, I added some lemon juice instead of the orange.

Hand raised pie

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Flushed with my 'success' with baking Chelsea Buns and again inspired by Paul Hollywood, I decided to attempt a hot water pastry pie.
http://www.bbc.co.uk/food/recipes/hand-raised_chicken_and_12433
I followed the pastry recipe to the letter but for some reason, my pastry was too floppy to shape a pie case around a dolly (or a bottle in my case!)

Quail for one

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As my wife was going to be out for the evening, I decided to have a couple of quail as she is determined not to try them ( too small and cute :-P). After trawling the web for ideas, I decided to remove the breasts and legs and do them separately. I made a jus from the carcases with juniper berries, garlic, onion etc which I took down to a concentrate before adding pink peppercorns and finely chopped onion. The legs I coated with mayo and floured before deep frying for a few minutes. The breasts were pan fried for about 5 minutes until cooked but with a shade of pink inside.

Homework for SCS Lessons 1-7

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OK, so I've dutifully worked through each episode and show note (up through SCS 7), listening to the audio lecture, watching the videos, and taking the quizzes - now it's time to put the knife to the cutting board...so to speak!
I worked through each lesson by making a dish – or dishes – using the techniques learned in the lesson.  I took pictures of my work and also made some notes/comments/questions about each lesson.
I cooked all of the dishes, with the exception of the stock, on Sunday.  I started about 1:30 and finished around 6pm. 

Homework for SCS Lessons 4, 6-9

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SCS-6/TCD-1
As part of my homework for SCS-6 (and my new found love of pan roasting) I decided to make the Pan Roasted Halibut with Panzanella Salad and Lemon Caper Beurre Blanc. 

Homework for SCS Lessons 8 & 9

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Super Bowl Sunday - is there a better time for wings!?!?  I don't think so.  I started by making a mayonnaise - and of course, it broke.  I used my little food processor and it started out well, I literally could feel the mayo come together and start to emulsify and then as I was pouring in the rest of the oil, I think I took too long because I felt it break.  The food processor went from a smooth blend to a looped whirl.  I'm not really able to describe the sound and feel - but it was very perceptible as it occurred.

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