Food Consultancy and Research Kitchen.
Posted in Cooking on Oct 3rd, 2010
It’s incredibly simple to make a good tomato sauce which can be used as a pasta sauce, or as a pizza sauce, or a sauce for chicken parmigiana, etc. The trick to getting it a rich red colour is to get the ripest tomatoes you can find. Even if they’re soft and squishy, that’s fine. [...]
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 Dec 6th, 2009
Chicken Fried Steak (CFS) is an Austin staple. Usually a CFS is made from a fairly cheap cut of beef which has been tenderized to within an inch of it’s life. Being a big fan of slow cooked meats, and recently playing with Sous Vide cooking I was pretty sure I could make a [...]
Posted in Cooking on Mar 9th, 2008
An excellent dish, both Vegetarian and Gluten free for the culinary challenged amongst us. The addition of nut butter adds a nice taste to the potato mash, and the Annato paste gives it an excellent colour, if you can’t find Annato paste, you could probably use some Tumeric. Also if you don’t have Gluten free [...]
Posted in Cooking on Mar 4th, 2008
This is a really simple tasty Ratatouille that is the perfect side dish for fish or chicken. It’s excellent for using up limp vegetables lying in their own filth in the bottom of the crisper. Simple dice up the veges into about 2cm pieces and cook in a heavy pan with a drizzle of olive [...]
Xesla Research Organisation © 2012 All Rights Reserved.
