Resident Chef - will trade food knowledge for still advice!

A forum for sharing your favorite food recipes and condiments.

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

Postby Doubleuj » Wed Mar 08, 2017 7:17 pm

What's the chance of that massaman recipe...?
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Re: Resident Chef - will trade food knowledge for still advi

Postby OzzyChef » Thu Mar 09, 2017 6:44 am

Im on day off today Wj so I'll dig it out and post it up
Cheers
Ozzy
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Re: Resident Chef - will trade food knowledge for still advi

Postby EziTasting » Fri Mar 10, 2017 2:51 pm

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

Postby ultrasuede » Fri Mar 10, 2017 4:17 pm

Time to open a can of worms. Salt steak before or after cooking?
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Re: Resident Chef - will trade food knowledge for still advi

Postby coffe addict » Fri Mar 10, 2017 4:26 pm

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

Postby EziTasting » Fri Mar 10, 2017 10:43 pm

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

Postby ultrasuede » Sun Mar 12, 2017 4:34 pm

Recently I've been cooking sous vide with a small amount of salt. After searing, the crust is incredible.
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Re: Resident Chef - will trade food knowledge for still advi

Postby OzzyChef » Sun Mar 12, 2017 7:47 pm

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

Postby Doubleuj » Sun Mar 12, 2017 7:51 pm

OzzyChef wrote:Im on day off today Wj so I'll dig it out and post it up
Cheers
Ozzy

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

Postby OzzyChef » Sun Mar 12, 2017 8:09 pm

: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:
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Posts: 133
Joined: Sun Jan 01, 2017 7:37 am
Location: Sydney
equipment: 2 inch copper pot still and 2" copper offset reflux still
30l turbo boilervand 50l keg boiler under construction

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