Iron Chef WAYCT - What Are You Cooking Today
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Yesterday night exactly.
My wife managed to buy one of my favorite fish here in Norway: a turbot. Wild-caught. 800g. Perfect taste and texture. Et voilà!
Plus un Muscadet wich i recommend highly!
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My son made Jjajang Tteokbokki today. Including home made fish cake, rice cake and pork belly. Looks a bit weird because of the black bean sauce but it was super delicious.
God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson
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@Alex that's a nice looking dish right there
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@Chap said in Iron Chef WAYCT - What Are You Cooking Today:
My son made
You say this a lot Chap. Your son's food looks fantastic. Is he a chef?
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@Bridger said in Iron Chef WAYCT - What Are You Cooking Today:
@Chap said in Iron Chef WAYCT - What Are You Cooking Today:
My son made
You say this a lot Chap. Your son's food looks fantastic. Is he a chef?
Haha, no, he is just as passionate about food and cooking as I am with a big interest in japanese, chinese and korean kitchen and a love for
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Very cool @Chap - sounds like a great shared interest for you both
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Paula is away, and Kira has to leave for London earlier than @Alex , so I'm cooking for me and him.
Thought I would try another Fallow recipe. I love these guys, they give out so many Jeez-why-did-I-not-know-that cheffy tips.
I doing their Ragu and Gnocchi.
And this in one of those great tips. Normally I'd think the mince was done when it was grey and soggy, having boiled in the liquid it gives off.
They say to boil off the liquid on super high heat, then lower the heat and cook, scraping the bottom of the pan regularly, until it's dark brown from the Maillard reaction...
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@Giles said in Iron Chef WAYCT - What Are You Cooking Today:
They say to boil off the liquid on super high heat, then lower the heat and cook, scraping the bottom of the pan regularly, until it's dark brown from the Maillard reaction...
Brilliant, I always have issues getting a good Maillard with minced meat and can only achieve it when roasting bit by bit in small quantities
God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson
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@Chap said in Iron Chef WAYCT - What Are You Cooking Today:
Brilliant, I always have issues getting a good Maillard with minced meat and can only achieve it when roasting bit by bit in small quantities
This technique worked a treat
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Won't be getting many plaudits for my Gnocchi
They taste good, but I think the dough was too wet, so I found it very difficult to handle, and you are supposed not to work it too much, so I left it as is....
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That is what I did. BUT, I did not put them on a bed of salt, which may have extracted more moisture from them....
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@Giles said in Iron Chef WAYCT - What Are You Cooking Today:
That is what I did. BUT, I did not put them on a bed of salt, which may have extracted more moisture from them....
Can also depend on what type of potatoes you used. I always do need more or less extra starch depending on the potatoes although I always work with the same recipe. That’s why Italian grandma‘s don’t use recipes, they feel the dough
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Coincidentally, last night I had a superb gnocchi ragu at my local (hole-in-the-wall) restaurant. No pics sorry…
They only make it on weekends. If it isn’t sold out, by Monday it tastes even better.
