Food Consultancy and Research Kitchen.
Posted in Cooking on Apr 29th, 2012
Piri Piri ( also often spelt Peri Peri) Chicken is a dish that can be found among many of the African nations that had at one time or another been colonized by the Portuguese. This has less to do with any real cultural impact left by the Portuguese and more to do with the fact [...]
Posted in Cooking on Apr 15th, 2012
Ever since I made my first Turducken deboning a whole bird has been something on my ‘must learn how to’ list. For whatever reason even after making two turducken’s and sheepishly asking the butcher to do the deboning for me I’d never actually followed through with this. Until now. I recently watched a great youtube [...]
Posted in Cooking on Mar 29th, 2012
Chicken stock is incredibly easy to make … and while not as cheap as store bought ( unless you are just using scraps in which case it’s basically free ) it tastes exponentially better. Here’s a way ( shamelessly stolen from a Heston Blumenthal program ) to supercharge the roast flavour in a roast chicken [...]
Posted in Cooking on Aug 15th, 2011
Congee is a fantastic way to use up chicken bones from a Barbecued or Roasted chicken ( hell even a supermarket rotisserie chicken ). In essence its a savory rice porridge from Asia. This is a very simple to make one pot dish that makes for a great hearty meal with little more than scraps [...]
Posted in Cooking on Aug 14th, 2011
With friends coming over for dinner and a moderate weather forecast for today it was an obvious choice to do some barbecue. Due to the extreme summer ( 60 days of 100f/38c or higher ) its hard to get motivated to go stand out in the sun. Usually I spend a lot of time thinking [...]
Posted in Cooking on Jun 12th, 2011
Chicken Stock is incredibly easy to make and is a necessity in almost all kitchens. Once you start making your own chicken stock, you quickly discover the inadequacies of store bought stocks, especially the ones that come in cube form. Store bought stock is almost always too salty, insipid and lacking body. Home made chicken [...]
Posted in Cooking on Mar 20th, 2011
I had a hankering for a hearty bean stew and went rummaging through the pantry for some ingredients, originally I had planned to do something along the lines of Boston Baked Beans, but I had forgotten I was out of Molasses. So I dug deep and found a bottle of Apple Cider and figured I’d [...]
Posted in Cooking on Nov 28th, 2010
When I cook chicken breast I usually buy them still on the crown and bone them so that I can use the bones for stock. I almost always cook chicken sous vide now and will often cook vegetables to go with it sous vide as well. I’ve developed this Stock in a Bag preparation to [...]
Posted in Cooking on Oct 3rd, 2010
I broke out the Sous Vide gear today and had a go at cooking an entire meal Sous Vide. I haven’t done vegetables sous vide before and have read good things, especially about sous vide carrots. So I went to Central Market and got some fresh carrots ( tops still on ), some purple potatoes, [...]
Posted in Cooking on Apr 12th, 2010
This is the moon landing of the 21st century. In the 20th century people asked “where were you when Armstrong walked on the moon?”, “what were you doing when JFK was shot”. In a few decades we’ll all be asking eachother “Where were you when the double down was released?”. When asked this important question [...]
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