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Re: Resident Chef - will trade food knowledge for still advi

PostPosted: Wed Mar 08, 2017 7:17 pm
by Doubleuj
What's the chance of that massaman recipe...?

Re: Resident Chef - will trade food knowledge for still advi

PostPosted: Thu Mar 09, 2017 6:44 am
by OzzyChef
Im on day off today Wj so I'll dig it out and post it up
Cheers
Ozzy

Re: Resident Chef - will trade food knowledge for still advi

PostPosted: Fri Mar 10, 2017 2:51 pm
by EziTasting
OzzyChef wrote:Im on day off today Wj so I'll dig it out and post it up
Cheers
Ozzy



I would love a decent curry paste base recipe... My brother in law is a Cheff and he made a curry using just what we had in the pantry, my word, I'm drooling just at the thought!

My wife thought she would do a dinner party with MY curry paste and they ate the lot! No left overs, nothing!!! :teasing-nutkick: :teasing-nutkick: :teasing-nutkick: :angry-banghead:
was going to make her sleep on the lounge, but she offered to really really make it up to me!! :music-deathmetal: :music-deathmetal: still miss the curry paste tho... :sad:

Re: Resident Chef - will trade food knowledge for still advi

PostPosted: Fri Mar 10, 2017 4:17 pm
by ultrasuede
Time to open a can of worms. Salt steak before or after cooking?

Re: Resident Chef - will trade food knowledge for still advi

PostPosted: Fri Mar 10, 2017 4:26 pm
by coffe addict
At least one hour Before cooking as it helps draw moisture out of the meat, obviously if you are buying quality aged meat and not supermarket crap then it won't matter... My 2c

Re: Resident Chef - will trade food knowledge for still advi

PostPosted: Fri Mar 10, 2017 10:43 pm
by EziTasting
I spice my meat before we cook it, best results I've found is doing it the night before, but i don't always get the time to do that.

Re: Resident Chef - will trade food knowledge for still advi

PostPosted: Sun Mar 12, 2017 4:34 pm
by ultrasuede
Recently I've been cooking sous vide with a small amount of salt. After searing, the crust is incredible.

Re: Resident Chef - will trade food knowledge for still advi

PostPosted: Sun Mar 12, 2017 7:47 pm
by OzzyChef
With steak. Run with a small amount of oil then season with salt for crust. Never longer then just before you cook it. Preferably on a grill or BBQ. If in a pan don't add oil, the rubbed oil is enough to conduct the heat and the red hot temp won't allow it to stick.
Will post a curry recipe soon, pretty flat out cooking in the restaurant.
And Ultra, sous vide is the bomb. We have 3, constantly in use. Try lamb rump, 57 degrees for 52 mins, just thyme and olive oil inside. Then bring it out season it and seat. Incredible

Re: Resident Chef - will trade food knowledge for still advi

PostPosted: Sun Mar 12, 2017 7:51 pm
by Doubleuj
OzzyChef wrote:Im on day off today Wj so I'll dig it out and post it up
Cheers
Ozzy

:whistle: :whistle: :whistle:

Re: Resident Chef - will trade food knowledge for still advi

PostPosted: Sun Mar 12, 2017 8:09 pm
by OzzyChef
:violence-stickwhack:
Doubleuj wrote:
OzzyChef wrote:Im on day off today Wj so I'll dig it out and post it up
Cheers
Ozzy

:whistle: :whistle: :whistle: