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Monthly Archives: June 2010
Shin of beef
I became obsessed with braised shin of beef. It’s not very time consuming in terms of prep work, it just takes a while to cook. I find the best way to make it is the classic French way: Lightly dust … Continue reading
Posted in Beef, Parsnip, Spinach, Uncategorized
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Strawberry and vanilla knickerbocker glory
It is an underrated (British) classic, but I don’t like jelly in it myself. The syrup here consists of strawberry juice, sugar and Framboise liquer that’s been reduced down to high viscosity. The Framboise really adds a fantastic dimension. This … Continue reading
Posted in Dessert, Fruit, Icecream, Uncategorized
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TGRWT: Banana sorbet, parsley rum syrup
Martin Lersch (of Khymos blog) set up a blogging event called They Go Really Well Together (TGRWT). TGRWT explores experimentation with ingredient pairings based on odorant chemistry, the idea being that certain aromatic chemicals work in synergy. (Martin has a … Continue reading
Posted in Sorbet, Uncategorized
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Cheesemaking: Camembert style
Technicals: This is 100% Jersey and Guernsey cows milk at 5.2% fat. Mesophilic starter and Flora Danica (I feel that having both provides greater complexity). CaCl added. Ripened 1.5 hrs @ 31°C/88°F. Vege rennet @ 0.5 ml/l. Time to clean … Continue reading
Posted in Cheesemaking
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Three desserts in one
I like the idea of presenting multiple desserts to the diner on one plate, especially for wine matching menus (for which this was designed). This dessert is designed to be eaten “left to right” and combines a few things I’d … Continue reading
Posted in Chocolate, Dessert, Fruit, Icecream, Nuts, Sorbet, Uncategorized
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Interesting vegetarian
Vegetarian cuisine suffers from the bias of many. Aside from pro-meat-snobbery, this is perhaps due to the history of dull over-cooked vegetarian “health food” style dishes and a focus on meat imitation. The challenge is that so many classic dishes … Continue reading
Posted in Uncategorized, Vegetarian/Vegan
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Slow cooked rib eye
If you haven’t tried cooking beef at low temperatures, you should. Calpains denature at about 40°C/105°F and cathepsins at about 50°C/122°F. Slow cooking for extended periods below these temperatures gets the enzymes working breaking down the muscle tissue to give … Continue reading
Posted in Beef, Molecular gastronomy, Uncategorized
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Pork loin, white beans, mustard
A John Campbell dish by design, that slow roasts pork loin to a perfect 64°C/147°F and pairs it with a creamy wholegrain mustard cannellini bean sauce, pickled braised fennel and red wine jus.
Posted in Pork, Uncategorized
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Prawn and mango salad
My version involves garlic-sauted prawn, rocket, spring onion, cucumber, coriander (cilantro) and a dressing of olive oil, soy sauce, maybe a touch of fish sauce, lime juice and sweet chili sauce.
Posted in Salad, Uncategorized
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