Food Consultancy and Research Kitchen.
Posted in Cooking on Jul 31st, 2010
As far as I’m concerned the best bits of a pig to make terrine is the face and feet. Full of muscles, tendons, bones and other mushy things that make for gelatinous textures when cooked down. I’ve had an idea for doing a terrine based around the flavours of Pea & Ham soup for a [...]
Posted in Cooking on Jul 27th, 2010
On the weekend I was lucky enough to attend a Sous Vide party at Jack’s ( from Eating In a Box ) house. The place was filled with food/tech geeks, notably Ryan ( Nose To Tail @ Home ), Michael ( CookingForEngineers ) and Kent. Addie Broyles also attended ( Relish Austin ) along with [...]
Posted in Cooking on Jun 27th, 2010
There’s a reasonably new supermarket chain nearby called Sprouts Farmer’s Markets. It’s nice and close to our house and has some nice fresh produce and importantly cheap wine that doesn’t suck ( $10 for 3 bottles! ). In the Meat section I saw that they had some Grass Fed Beef steaks. I grabbed a couple [...]
Posted in Cooking on Jun 26th, 2010
A quick post. I’ve been working on my pizza dough. I now have two pizza doughs that both give great results. One I can go through the whole process from flour to cooked pizza in about two hours, The other takes two or more days just to prepare the dough. This particular pizza I made [...]
Posted in Cooking on Jun 26th, 2010
Recently I’ve had a hankering for some Split Pea Soup, usually something I associate with cold winters days … yet it’s the middle of summer. A few things led me to this urge. I had some ham bones from a ham I’d cured and smoked some time ago in the freezer ( My mother used [...]
Posted in Cooking on Jun 12th, 2010
I was having some friends over for dinner and wanted to be very french, and just happened to have a lot of stuff stashed in my freezer that was perfect for it … Freshly cured pork belly, a bone from a home cured ham, duck legs, confit pork belly, and slow cooked beef ribs. I [...]
Posted in Cooking on Jun 12th, 2010
I’ve been looking for a decent quality pork belly for a while now to make a good slab of bacon ( well not really bacon because it’s not smoked, but cured and dry hung ). I was about to hunt down some from a local farm when I found a secret stash down at wholefoods. [...]
Posted in Cooking on May 31st, 2010
I’ve been cooking Ghetto Sous Vide for quite some time now, using a thermometer and various cooking vessels turned down low. This was fine for cooking stuff for a few hours, but I have been yearning to get a bit more serious with the Sous Vide. I checked out the Sous Vide Supreme but with [...]
Posted in Cooking on May 16th, 2010
I’ve been watching Master Chef Australia whenever I can get hold of an episode and in a recent episode they were making a bunch of Duck dishes and it reminded me that it’s been a while since I cooked Duck. I decided there and then that I needed to remedy the situation as duck is [...]
Posted in Cooking on May 3rd, 2010
One of the issues with keeping a sourdough starter is that you can in a very short period of time end up with a large amount of starter. Every time you feed it you double its size. Unless you take half away each time you end up with enough dough to fill a swimming pool [...]
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