Month: January 2011

Thai Green Curry Paste

Adapted from; http://thaifood.about.com/od/thaicurrypasterecipes/r/greencurrypaste.htm but with help from my friend Adam! Paste Ingredients: 3 large stalk lemongrass (or 4 smaller ones) 5+ green chilies 10 shallots A head of Garlic 1 thumb-size piece of galangal  (ginger if no galangal) 1/2 tsp. ground cumin 1 tsp. white peppercorns 1/2 tsp. ground coriander 2 tbsp.…

Rice – Get it right without a rice cooker

FOOD SCIENCE: Each recipe on this site is coupled with a bit of science. If you aren’t interested you can skip it and go straight to the recipe below. RICE : If you dont have a rice cooker then kitchen scales are essential if you want to get rice…

Soy Sauce Chicken

FOOD SCIENCE: Each recipe on this site is coupled with a bit of science. If you aren’t interested you can skip it and go straight to the recipe below. SOY SAUCE: Soy sauce is traditionally made by soaking, fermenting, pressing and pasteurising soy beans. During the primary fermentation, the fungus…

Viet-Thai Chicken

FOOD SCIENCE : Each recipe on this site is coupled with a bit of science. If you aren’t interested you can skip it and go straight to the recipe below. LEMONGRASS: Cymbopogon citratus (lemongrass) is a genus of about 55 species of grasses, native to warm temperate and…

Salt and Pepper Squid

FOOD SCIENCE : Each food article on this site is coupled with a bit of science,  if you aren’t interested you can skip it and go straight to the recipe below. The information is from various biological sources such as journals and books, but some has…

Yotam Ottolenghi’s Cauliflower Cake

Taken from : http://www.guardian.co.uk/profile/yotamottolenghi Yotam Ottolenghi’s cauliflower cake: Let’s hear it for a vegetable that’s almost as versatile as the potato. Photograph: Colin Campbell for the Guardian This recipe is part of my ongoing campaign to give cauliflower some well-earned glory. It’s one of the most…

Toulouse Sausage

Author: Jane Grigson Name: Charcuterie and french pork Cookery. AND…. http://forum.sausagemaking.org/viewtopic.php?t=59&start=7

How much liquid does my pan hold?

This simple calculation will allow you to make things like stock in bulk and know how much you have simply by sticking a tape measure into the pan! First measure your pan, the radius and the height are all that is needed. The full equation is:…

White Chicken Stock – Fond Blanc

The recipe has been adapted from “The Sauciers Apprentice” by Raymond Sokolov, the amounts here are for a large batch about 15l (over 3 gallons, around 26 pints). I make it once every few months and freeze in pints for when I want to make soups,…

Duck Confit

I’ve tried, tested and adapted from many duck confit recipes, Keller, Stein, David, Blanc, Oliver to name a few, the temperature ranges are massive but I’ve found 100c works best, it looks like its not cooking but it is, just nice and slowly giving tender results…