Food Consultancy and Research Kitchen.
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 [...]
Posted in Cooking on Feb 15th, 2010
Here’s a really nice simple soup that tastes great. I sauté half an onion and a clove of garlic in some EVO, then add a splash of wine and a chopped head and stem of Broccoli. Added enough stock to just cover the Broccoli and simmered until the Broccoli was soft, but not mush. Blended [...]
Posted in Uncategorized on Feb 12th, 2010
Had a craving for some buffalo wings over the last few days so I decided to whip some up. For the sauce I heated 1/3 cup of butter with 1/2 cup hot sauce and stirred through some garlic powder, onion powder, and ginger as well as some extra Cayenne pepper to up the heat a [...]
Posted in Cooking on Dec 22nd, 2008
Turducken is an amazing dish that is virtually unknown here in Australia, but over in the USA it has a cult following, especially with the Cajun and BBQ enthusiasts. A Turducken is a whole turkey, stuffed with a whole duck, stuffed with a chicken. There can be as many as 3 different traditional stuffings throughout [...]
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