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The **Now Eating** Thread

Discussion in 'La Cuisine' started by J1234, Apr 18, 2011.

  1. Raikiri

    Capodecina

    Joined: Jul 5, 2005

    Posts: 17,290

    Location: Brighton

    The secret is lots of vinegar. Like 5% vinegar. Also don't salt the water, and use cold eggs.
     
  2. the-evaluator

    Wise Guy

    Joined: Sep 24, 2015

    Posts: 2,018

    I find the freshness of the eggs makes the biggest difference. We get our eggs straight from the farm shop and don't need to use vinegar in the water. With supermarket eggs we do put a good whack of white wine vinegar in the water.

    Agreed with no salt though, that'll break down the egg white so season after cooking.
     
  3. Avenged7Fold

    Capodecina

    Joined: Sep 12, 2012

    Posts: 11,709

    Location: Surrey

    Had the great pleasure of having the England Team for this years culinary Olympics do a practice run for 9 of us the other day. Was absolutely incredible. I'll post pics later, been waiting for the competition to be over before posting pics and stuff.
     
  4. Captain

    Capodecina

    Joined: Dec 1, 2011

    Posts: 18,385

    Location:

    Tonight’s takeaway.

    Mixed kebab with chips, sweet chilli sauce and cheese.

    [​IMG]
     
  5. robfosters

    Caporegime

    Joined: Dec 1, 2010

    Posts: 34,962

    Location: Welling, London

    Looks good. Who needs arteries anyway?
     
  6. One More Solo

    Capodecina

    Joined: Dec 29, 2004

    Posts: 15,723

    Location: Manchester

    I can just see the chef preparing that, standing back and

    [​IMG]

    It’s the care and attention to detail that make it.
     
  7. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 15,425

    Location: Finchley Central, London

    Had a movie night with nephew and others the other day, we ordered a Dominos large cheeseburger pizza with classic crust and a Hawaiian with super thin crust. Garlic dippers and coleslaw side dishes. Delish!
     
  8. Captain

    Capodecina

    Joined: Dec 1, 2011

    Posts: 18,385

    Location:

    Can anyone give me some tips for cooking greggs sausage rolls and steak bakes from frozen?

    When you buy them from greggs the pastry is always soft but cooking from frozen at home turns the pastry very dry and flaky.

    The recommended time is 200’c for 25 minutes.

    Can I add water to the pastry to try and keep it from flaking or just cook for longer at a lower temp?
     
  9. robfosters

    Caporegime

    Joined: Dec 1, 2010

    Posts: 34,962

    Location: Welling, London

    What about brushing them with some oil before baking?
     
  10. jpaul

    Capodecina

    Joined: Mar 1, 2010

    Posts: 10,961

    defrost in the fridge/ambiant, and then, bake, even wrap them in foil,
    re-heating puff pastry in a fan oven's going to dry it ... you've frozen them yourself .

    I can't unsee 'Tonight’s takeaway.'
     
  11. Raymond Lin

    Capo Crimine

    Joined: Oct 20, 2002

    Posts: 65,576

    Location: Wish i was in .Lethal's house

    KFC
    Korean Fried Chicken.

    [​IMG]
     
  12. Craig1981

    Capodecina

    Joined: Feb 2, 2011

    Posts: 13,208

    Ray! Good to see you back buddy! Where ya been?! Nice looking chicken btw! :)

    [​IMG]

    Dunno if you saw or not, but I had some Tonkotsu ramen at a new place in Glasgow a few weeks back. Does it meet with your approval? :)
     
  13. robfosters

    Caporegime

    Joined: Dec 1, 2010

    Posts: 34,962

    Location: Welling, London

    I bet it came out looking exactly the same as it went in
     
  14. Raymond Lin

    Capo Crimine

    Joined: Oct 20, 2002

    Posts: 65,576

    Location: Wish i was in .Lethal's house

    I took a self sabbatical.

    Went to Tokyo Japan in November, then last couple of weeks I spent time back in Japan again, this time Kyoto and Osaka and then flew to S. Korea, went to Busan and then Seoul.

    Everything in Korea is spicy, well, every hot food practically, if it is a Korean dish.

    I mean the pickles are spicy, all 3 of them, even the cabbage soup is spicy. It was just their base level Korean spice...seriously, it makes indian food look lame.

    [​IMG]

    That ramen looks good, not too radical which I like, not a fan of this fusion stuff for the sake of fusion.
     
  15. Craig1981

    Capodecina

    Joined: Feb 2, 2011

    Posts: 13,208

    I love poached eggs, but I absolutely suck at making them. I've read guides, watched videos, tried various methods and they always come out horribly. I looked around for an egg poacher, but they always had such mixed reviews. I finally decided to try something that seemed to get pretty good reviews:

    https://www.amazon.co.uk/Poachies-p...d_r=9468PJMBT5GKH0QVH49W&psc=1&qid=1582744326

    [​IMG]

    First time trying them today. I think they came out pretty darn good! Only downside was I was a bit overcautious with the cooking time and left them in a little too long, so the egg had gone firm. But they still tasted good! And I'm sure with a little experimenting with the cooking time I can get them coming out with runny yolks! :D

    [​IMG]

    Tesco's cheese & black pepper muffins toasted, with Tesco pork & herb sausage patties, cheese slices, the poached eggs and a slathering of ketchup. Hardly restaurant quality, but I think they came out pretty good for a first attempt. Tasty little treat :)
     
  16. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 15,425

    Location: Finchley Central, London

    Well after 2 hours making, 1 hour baking, 1 hour cooling, a few minutes making the glaze and 20 minutes to set, my coffee cake came out pretty well with a lovely tender sponge. It's a big ol' cake and weighs quite a lot! Tastes really nice. In fact what I thought was too much espresso powder was not too much and I'll add even more next time. :)

    [​IMG]

    [​IMG]

    [​IMG]
     
  17. jpaul

    Capodecina

    Joined: Mar 1, 2010

    Posts: 10,961

    you went wit the 3 teaspoons .. as opposed to 20g ?
    20g freeze dried coffee, if it were 100% disssolvable solid , should be about 100g coffee beans ... so about 8 double espresso , which doesn't sound too much on a per slice basis.
    ... does caffeine content survive baking ? if so maybe I just need a slice of cake for elevens's
     
  18. Merlin5

    Capodecina

    Joined: Aug 17, 2009

    Posts: 15,425

    Location: Finchley Central, London

    Well as far as caffeine surviving baking, apparently it does according to one review on the cake. "If you’re not a coffee drinker (and I’m not), be prepared for the caffeine in this cake, as it packs a wallop. It actually kept me awake!"

    I went with 3 tablespoons which weighed 13g. Now that I've tasted the cake, the coffee is there but subtle, it's much more prominent in the icing glaze. 20g and even a bit more would have been better.
     
  19. MrMarvelous

    Soldato

    Joined: Dec 9, 2010

    Posts: 6,807

    That cake looks biblical!
     
  20. Craig1981

    Capodecina

    Joined: Feb 2, 2011

    Posts: 13,208

    [​IMG]

    Tried making the Heinz Creationz pouch again tonight. Spanish beans mixed with egg, cooked under the grill, then finished off with grated cheese. Came out better than last time. A very quick and easy to make dish. Tasty too :)