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.…
Month: January 2011
Rice – Get it right without a rice cooker
ALL rice needs exactly the same weight of water to cook it perfectly: 100g rice with 100ml water. However, extra water is needed for evaporation during cooking, so 100ml extra water is added – no matter how many grams of rice you are making. 100g with…
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…