Super Cooking (Recipes, Menus, Food & Wine)

[mr fluffernutter]

Are you cooking? Canadian Salmon Vs Tasmanian Salmon battle!!

well yeah sure.. but i'm terrible at cooking fishes

[cinderella]

so dont cook it: http://en.wikipedia.org/wiki/Ceviche

when is this due again :/

[cinderella]

ps shameless self promotion: new blog post, all about pickling. This shit hasnt been updated since june so go read it pls

[sybaritical]

Seviche FTW.

With Avocado and Tomato sauce.

[tweeds]

early submission since i'm not going to be around this weekend:

slow-cooked salmon with a cold broccoli purée

(a la Nils Noren, but with none of his skill)

salmon was slow-cooked in a pan, on top of a hot water bath, on a bed of onions and seasoned with coarse sea salt, pepper and mint. broccoli was simmered in milk and then blended into a semi-chunky purée.

the salmon came out buttery soft at the best of parts, nicely medium rare, but unfortunately i couldn't keep the texture consistent throughout the slice and some parts were a little drier. the mint got kind of lost. the cold puree i think worked against the warm fish, and made a good addition to the overall texture. flavours were pretty clean; light and creamy broccoli against the heavier salmon.

i can never seem to get slow-cooking right, i tried it once in an oven and this time on a water bath, and it's kind of getting there but not quite there yet. maybe the third time will be golden...

[mr fluffernutter]

You'rea bastard tweeds. Classy fuck.

look snice though

[Akira]

well yeah sure.. but i'm terrible at cooking fishes

Would it be a cop out to just cut the damn thing really thin and make sashimi?

[jhxkcd]

Tweeds,

very very nice - clever cooking it w/ the water bath. It's always a struggle to infuse flavors (mint) without the intense high heat. Then again, mint wouldn't stand up to a roasting either way, so it's one of those tricky ones ... gotta find a way to be subtle with it, which it looks like you did.

aces all around.

edit: perhaps you should've incorporated the mint into the purée. i'm probably going to try something like this this weekend

[Lucas]

You have a cozy home cinderella.

[youkinorn2]

early submission since i'm not going to be around this weekend:

slow-cooked salmon with a cold broccoli purée

(a la Nils Noren, but with none of his skill)

salmon was slow-cooked in a pan, on top of a hot water bath, on a bed of onions and seasoned with coarse sea salt, pepper and mint. broccoli was simmered in milk and then blended into a semi-chunky purée.

the salmon came out buttery soft at the best of parts, nicely medium rare, but unfortunately i couldn't keep the texture consistent throughout the slice and some parts were a little drier. the mint got kind of lost. the cold puree i think worked against the warm fish, and made a good addition to the overall texture. flavours were pretty clean; light and creamy broccoli against the heavier salmon.

i can never seem to get slow-cooking right, i tried it once in an oven and this time on a water bath, and it's kind of getting there but not quite there yet. maybe the third time will be golden...

looks good, tweeds.

I want to put that purée on a sandwich or something.

[cinderella]

the puree looks better than the salmon... (the salmon looks delicious, this isnt me being rude, haha, the puree just looks TASTY.)

Have you ever tried the whole sous-vide thing? you could try a poor man's version in a plastic bag with some olive oil. I've never done it but I have a family friend who makes these amazing 'confit' potatoes that way

[jhxkcd]

instant win for anyone who cooks anything sous-vide at home.

[cinderella]

jhxkcd, what is your opinion on blimpy burgers. ARE THEY TRULY THE BEST?

[mis]

Brining

cooking

Sous vide salmon with crispy salmon skin, beurre blanc sauce with strawberry caviar

[Akira]

Shit just got classy

[tweeds]

mis just stepped up and killed it. how did the salmon turn out? and what temperature/cooking time combination did you use?

[tweeds]

instant win for anyone who cooks anything sous-vide at home.

i love the perfect timing of mis' post after this

[mis]

50C for 30 mins.

it is quite surreal because the fish flakes apart, but when you actually eat it, the texture is really soft, very close to a delicate sashimi? Does that make sense

[mis]

i can never seem to get slow-cooking right, i tried it once in an oven and this time on a water bath, and it's kind of getting there but not quite there yet. maybe the third time will be golden...

I was using Ziploc bags before I got my vacuum sealer and it works pretty well too(theres a video on youtube where grant achatz cooks turkey at home sous vide using ziploc bags), you just have to cook it for a longer period because the heat transfer is not as efficient.

As for the water bath: www.sousvidemagic.com

[kpnv]

lol i wanted to buy that! how is it?

[jhxkcd]

jhxkcd, what is your opinion on blimpy burgers. ARE THEY TRULY THE BEST?

Haha I live 2 houses down from blimpy, they're damn good and they make it all from scratch in front of you. Bit expensive though, that's the only downside. Also they're dicks.

ALSO

details on that strawberry caviar? sounds interesting.

[cinderella]

this means i have driven past your house before...

[mis]

Its pretty good, mine worked fine right out of the box. Ive heard of SVM devices that require calibration with the specific kind of rice cooker that you're using.And It actually regulates temperature pretty well, if lets say you set it at 50C, it will usually only fluctuate between 49.8-50.2

Strawberry caviar was Blended strawberries, mixed with sodium alginate, dropped with a syringe into a water bath with calcium chloride. Commong spherification

[jhxkcd]

this means i have driven past your house before...

driven past my house and didn't go to blimpie? for shame.

[jhxkcd]

Strawberry caviar was Blended strawberries, mixed with sodium alginate, dropped with a syringe into a water bath with calcium chloride. Commong spherification

I've always thought about cooking in terms of basic chemistry, but jesus.

[eean]

^ its SOUNDs daunting but in reality is not that complex really

[youkinorn2]

molecular gastronomy at home makes me chuckle and be impressed and feel lazy all at the same time.

[readytoignite]

mis - is that really a rice cooker or does it just look like one? also like have you have nice gadgets but the crappest looking dishware - disturbingly familiar

faded - is it me or are those tomatillos the size of baseballs???

anyway nice looking stuff

[mis]

The rice cooker is hooked up to the Sous Vide Magic, which is hooked up to a power supply. The Sous vide magic also has a thermometer which you drop into you rice cooker. So basically you set the temperature you want the water bath to be, when the temperature reading drops below the desired temperature, the Sous Vide Magic turns on the rice cooker for a few seconds to raise the temp. of the water bath up, then lets it drop down again, the cycle goes on automatically.

Yeah I tend to spend my money on gadgets and food

[mis]

I've always thought about cooking in terms of basic chemistry, but jesus.

Spherification

I think i jizzed my pants when I found out I could make little balls of food with chemicals, but now that Ive actually tried it, spherification/foams/shit like that have no place in the home kitchen, its way too much work for a single mouthful of food. I made the caviar because my sister wanted to play with the syringes, but i think she quickly discovered that its not as fun as it looks.