Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Thursday, 1 March 2012
Variation on Heston Blumenthal's Filtered Consomme
I love Heston's series "How to cook like Heston". The problem I found with the recipe on his consomme with the chicken was - frankly - that unless you buy yourself an expensive chicken and don't mind shelling out at LEAST 15 - 20 euros/pounds for the ingredients - you end up with a consomme which is more salty than "chickeny" - and - frankly - rather uninteresting. The touch of a jasmine flower helps hide this fact.
A beef shank with the marrow add so much flavour, you'll never think again about Heston saying that you'll never think again about consomme.
100% working Aga Beef Jerky
One of the more delicious things in life is beef jerky. However it is extremely expensive to buy in packets, a 25 gram bag costing almost £4. As per usual I set out to conquor the market by producing my own more cheaply.
Monday, 29 November 2010
The Perfect Rabbit Soup Stock (Leftover Yakibuta Ramen Stock)
After having read up on a lot of japanese stock making recipes for ramen and various articles and books on umami and molecular gastronomy, I had an idea for a kind of stock that I thought would be perfect for a dinner I was planning.
My girlfriend and some friends had a week previously managed to get hold of a couple of rabbits - needless to say, the two were more than enough for the four people eating and we had half a rabbit left over. In the meantime I had promised a friend to make him Yakibuta Ramen with various condiments. The result was rather a lot of left over Yakibuta Ramen stock that I had no use for - and the rabbit was fast going out of date.
It was then that it struck me - the various ingredients left over from making the ramen were all rich in umami, precisely, MSG (monosodium glutamate). Although the mix of fish and meat in stock is unorthodox to many stock makers, this turned out possibly to be the best soup stock I had ever tasted.
My girlfriend and some friends had a week previously managed to get hold of a couple of rabbits - needless to say, the two were more than enough for the four people eating and we had half a rabbit left over. In the meantime I had promised a friend to make him Yakibuta Ramen with various condiments. The result was rather a lot of left over Yakibuta Ramen stock that I had no use for - and the rabbit was fast going out of date.
It was then that it struck me - the various ingredients left over from making the ramen were all rich in umami, precisely, MSG (monosodium glutamate). Although the mix of fish and meat in stock is unorthodox to many stock makers, this turned out possibly to be the best soup stock I had ever tasted.