Cooking a Good Everything Else
08-20-2012
, 08:26 PM
08-20-2012
, 08:41 PM
08-20-2012
, 10:36 PM
Speaking of deep frying
BBQ pulled pork
Jicama slaw with jalapenos, red cabbage, carrot, sugar, salt, vinegar
and slice of avocado.
Roll up x20 and fry
With some black vinegar based sauce, sweet chili sauce, sriracha
BBQ pulled pork
Jicama slaw with jalapenos, red cabbage, carrot, sugar, salt, vinegar
and slice of avocado.
Roll up x20 and fry
With some black vinegar based sauce, sweet chili sauce, sriracha
).
08-21-2012
, 09:37 AM
I had been planning on making a burgers thread for this TR but then I went away and left the pics on the wrong computer. This thread appeared in that time and it seems this will fit in fine.
So anyway, I made the Hestonburger. Well, most of the Hestonburger; certainly the most arduous aspects of it.
First, came the buns.
The pre-ferment. Had to sit for 24 hours before I could go on.
The ingredients for the buns, to be added to the pre-ferment.
Super liquid before the flour.
Still pretty runny after the flour.
Now to the fridge to firm up.
While that’s firming up, off to grind the meat, taking care to line the strands up.
Finished grinding, ready to be rolled up.
All rolled up and off to the fridge to firm up for cutting.
Now to make the moulds for the buns out of aluminium foil.
And pop the mixture in them, covering with cling wrap.
Had better cut the patties while I wait for the buns to prove.
Fast forward to the buns coming out of the oven.
This involved half cooking them before egg washing and sprinkling with sesame seeds then putting them back in to finish.
Into the pan the patties go. Medium heat and ready for lots of flipping.
Resting before the final sear.
Resting after the final sear (nut browned butter assist)
Buns out from under the broiler, brushed with nut browned butter and equipped with melted comte and ketchup (tomatoes out of season, from a bottle).
Now equipped with iceberg lettuce and lightly pickled cucumber (takes 5 minutes and the crunch and flavour is so superior).
Topped with a cayenne/zingy mayonnaise and finally compiled.
Cross section. Multi flip and reverse sear for the good crust to doneness ratio victory.
EBC
Got bored after so BONUS DESSERT. Points for identifying it.
So anyway, I made the Hestonburger. Well, most of the Hestonburger; certainly the most arduous aspects of it.
First, came the buns.
The pre-ferment. Had to sit for 24 hours before I could go on.
The ingredients for the buns, to be added to the pre-ferment.
Super liquid before the flour.
Still pretty runny after the flour.
Now to the fridge to firm up.
While that’s firming up, off to grind the meat, taking care to line the strands up.
Finished grinding, ready to be rolled up.
All rolled up and off to the fridge to firm up for cutting.
Now to make the moulds for the buns out of aluminium foil.
And pop the mixture in them, covering with cling wrap.
Had better cut the patties while I wait for the buns to prove.
Fast forward to the buns coming out of the oven.
This involved half cooking them before egg washing and sprinkling with sesame seeds then putting them back in to finish.
Into the pan the patties go. Medium heat and ready for lots of flipping.
Resting before the final sear.
Resting after the final sear (nut browned butter assist)
Buns out from under the broiler, brushed with nut browned butter and equipped with melted comte and ketchup (tomatoes out of season, from a bottle).
Now equipped with iceberg lettuce and lightly pickled cucumber (takes 5 minutes and the crunch and flavour is so superior).
Topped with a cayenne/zingy mayonnaise and finally compiled.
Cross section. Multi flip and reverse sear for the good crust to doneness ratio victory.
EBC
Got bored after so BONUS DESSERT. Points for identifying it.
08-21-2012
, 11:14 AM
08-21-2012
, 12:00 PM
08-21-2012
, 04:32 PM
So below are a few different platings and concepts for my shrimp ravioli. This was an experimental dish trying a few different flavor and visual concepts - some of which worked, some of which ..... not so much.
From the 'not so much category' - my inability to get enough ink out of a questionable squid that I purchased at the asian grocery store. I was unable to realize my black pasta dough ambition, which I used 10 egg yolks to make before realizing I didn't have enough ink, and strangely turned out to be inedible (I legitimately think the recipe may be a typo in the Mozza book).
I was less than thrilled about the general state of the ravioli as the dough was a bit thick where the edges meet due to my lack of a pasta roller, and the filling, while tasty, was less creamy than I'd wanted. It was very good, but was firm, more like a dim sum dumpling than a creamy ravioli. I think this is one of my favorite types of issues - one that can be fixed with heavy cream and more cheese.
Things that went well include the broth which was made using the shrimp shells, some lemongrass (from my herb pot outside my window which is rewarding in itself), some thai chiles, garlic, salt, ground shrimp (tiny bit of meat), shallot. I really like the concept of getting free flavor from 'garbage' like the shells and heads (clearly not really 'garbage' - but a part of the animal that usually is tossed).
The celery root puree and basil oil were also fantastic, and a very nice compliment.
Overall a successful experiment and good starting point for some honing.
From the 'not so much category' - my inability to get enough ink out of a questionable squid that I purchased at the asian grocery store. I was unable to realize my black pasta dough ambition, which I used 10 egg yolks to make before realizing I didn't have enough ink, and strangely turned out to be inedible (I legitimately think the recipe may be a typo in the Mozza book).
I was less than thrilled about the general state of the ravioli as the dough was a bit thick where the edges meet due to my lack of a pasta roller, and the filling, while tasty, was less creamy than I'd wanted. It was very good, but was firm, more like a dim sum dumpling than a creamy ravioli. I think this is one of my favorite types of issues - one that can be fixed with heavy cream and more cheese.
Things that went well include the broth which was made using the shrimp shells, some lemongrass (from my herb pot outside my window which is rewarding in itself), some thai chiles, garlic, salt, ground shrimp (tiny bit of meat), shallot. I really like the concept of getting free flavor from 'garbage' like the shells and heads (clearly not really 'garbage' - but a part of the animal that usually is tossed).
The celery root puree and basil oil were also fantastic, and a very nice compliment.
Overall a successful experiment and good starting point for some honing.
08-21-2012
, 06:59 PM
08-21-2012
, 08:33 PM
Quote:
So below are a few different platings and concepts for my shrimp ravioli. This was an experimental dish trying a few different flavor and visual concepts - some of which worked, some of which ..... not so much.
From the 'not so much category' - my inability to get enough ink out of a questionable squid that I purchased at the asian grocery store. I was unable to realize my black pasta dough ambition, which I used 10 egg yolks to make before realizing I didn't have enough ink, and strangely turned out to be inedible (I legitimately think the recipe may be a typo in the Mozza book).
I was less than thrilled about the general state of the ravioli as the dough was a bit thick where the edges meet due to my lack of a pasta roller, and the filling, while tasty, was less creamy than I'd wanted. It was very good, but was firm, more like a dim sum dumpling than a creamy ravioli. I think this is one of my favorite types of issues - one that can be fixed with heavy cream and more cheese.
Things that went well include the broth which was made using the shrimp shells, some lemongrass (from my herb pot outside my window which is rewarding in itself), some thai chiles, garlic, salt, ground shrimp (tiny bit of meat), shallot. I really like the concept of getting free flavor from 'garbage' like the shells and heads (clearly not really 'garbage' - but a part of the animal that usually is tossed).
The celery root puree and basil oil were also fantastic, and a very nice compliment.
Overall a successful experiment and good starting point for some honing.
From the 'not so much category' - my inability to get enough ink out of a questionable squid that I purchased at the asian grocery store. I was unable to realize my black pasta dough ambition, which I used 10 egg yolks to make before realizing I didn't have enough ink, and strangely turned out to be inedible (I legitimately think the recipe may be a typo in the Mozza book).
I was less than thrilled about the general state of the ravioli as the dough was a bit thick where the edges meet due to my lack of a pasta roller, and the filling, while tasty, was less creamy than I'd wanted. It was very good, but was firm, more like a dim sum dumpling than a creamy ravioli. I think this is one of my favorite types of issues - one that can be fixed with heavy cream and more cheese.
Things that went well include the broth which was made using the shrimp shells, some lemongrass (from my herb pot outside my window which is rewarding in itself), some thai chiles, garlic, salt, ground shrimp (tiny bit of meat), shallot. I really like the concept of getting free flavor from 'garbage' like the shells and heads (clearly not really 'garbage' - but a part of the animal that usually is tossed).
The celery root puree and basil oil were also fantastic, and a very nice compliment.
Overall a successful experiment and good starting point for some honing.
Third was probably my favorite flavor profile.
08-21-2012
, 08:44 PM
Quote:
So below are a few different platings and concepts for my shrimp ravioli. This was an experimental dish trying a few different flavor and visual concepts - some of which worked, some of which ..... not so much.
From the 'not so much category' - my inability to get enough ink out of a questionable squid that I purchased at the asian grocery store. I was unable to realize my black pasta dough ambition, which I used 10 egg yolks to make before realizing I didn't have enough ink, and strangely turned out to be inedible (I legitimately think the recipe may be a typo in the Mozza book).
I was less than thrilled about the general state of the ravioli as the dough was a bit thick where the edges meet due to my lack of a pasta roller, and the filling, while tasty, was less creamy than I'd wanted. It was very good, but was firm, more like a dim sum dumpling than a creamy ravioli. I think this is one of my favorite types of issues - one that can be fixed with heavy cream and more cheese.
Things that went well include the broth which was made using the shrimp shells, some lemongrass (from my herb pot outside my window which is rewarding in itself), some thai chiles, garlic, salt, ground shrimp (tiny bit of meat), shallot. I really like the concept of getting free flavor from 'garbage' like the shells and heads (clearly not really 'garbage' - but a part of the animal that usually is tossed).
The celery root puree and basil oil were also fantastic, and a very nice compliment.
Overall a successful experiment and good starting point for some honing.
From the 'not so much category' - my inability to get enough ink out of a questionable squid that I purchased at the asian grocery store. I was unable to realize my black pasta dough ambition, which I used 10 egg yolks to make before realizing I didn't have enough ink, and strangely turned out to be inedible (I legitimately think the recipe may be a typo in the Mozza book).
I was less than thrilled about the general state of the ravioli as the dough was a bit thick where the edges meet due to my lack of a pasta roller, and the filling, while tasty, was less creamy than I'd wanted. It was very good, but was firm, more like a dim sum dumpling than a creamy ravioli. I think this is one of my favorite types of issues - one that can be fixed with heavy cream and more cheese.
Things that went well include the broth which was made using the shrimp shells, some lemongrass (from my herb pot outside my window which is rewarding in itself), some thai chiles, garlic, salt, ground shrimp (tiny bit of meat), shallot. I really like the concept of getting free flavor from 'garbage' like the shells and heads (clearly not really 'garbage' - but a part of the animal that usually is tossed).
The celery root puree and basil oil were also fantastic, and a very nice compliment.
Overall a successful experiment and good starting point for some honing.