Food

Chennai Dosa was brilliant. Fed myself and my girlfriend for £8.85. Reminded me of a place I used to go to in Pakistan too.

Thanks again!

Pleasure, glad you liked it.

Did you have the five foot dosa?

Anybody tried N2O charged infusions?
I got a cream whipper today and did a bit of experimenting.

first try:
100ml of vodka and fresh mint leaves, 1 N20 charge, 30sec swirling + 30sec rest. Quick vent.
Came out a bit subtle, definite mint aroma but overpowered by the alcohol.

second try:
mint infused vodka from before + star anise + some cloves. 2 charges N2O,
1 minute swirl, 1 minute rest = success ! Very strong aroma.

third try:
tuna steak + marinade of lemon zest and juice, oil, peppercorns, ground garlic. 2 charges, 1 minute swirl, 1 minute rest -> hot pan.
amazing result!
I did another steak for comparison just with the marinade that was left over
and there was a massive difference. The inside of the charged steak
was full of flavor from the marinade while the second one just tasted
bland inside.

Did you have the five foot dosa?

Lol, no, that looked impressive in the pictures though. Shame it'a a bit far from me otherwise I'd eat there regularly.

^^Lemme get this right.... you are injecting meat with nitrogen-powered marinades? Wow!

The deep fried burger could be taken 1 level further.

The Perfect Jucy Lucy - YouTube

^^Lemme get this right.... you are injecting meat with nitrogen-powered marinades? Wow!
Looks like that's pretty much it! Use the pressure to force flavour into the meat/out of whatever and into drink. The same principle is used to treat timber :)

yea, here is an overview:
http://www.youtube.com/watch?v=BshURPITBIE

http://www.youtube.com/watch?v=AMQRSJUFuwM

I tried my first sous vide steak. In the kitchen sink!
Didn't know what to expect really but it turned out amazing. A regular
Sainsbury's sirloin turned into pure magic.
I cooked it for nearly 2 hours at 56-58C straight in the vacuum pack it came in
because I don't have a vacuum sealer. So there was no seasoning at all.
After cooking I seasoned it with salt &pepper, seared it in a pan for 40sec each side and
poured some garlic butter over it. I am a believer!!
It is sooo tender and beefy.

I found a fantastic jerk marinade recipe online, tweaked it a bit and am getting amazing results... Spicy, aromatic, citrusy, sweet and salty... Delicious...

Just jointed and jerked three big chickens, two huge slabs of pork belly and some tofu for the grass-munchers... Barbecues planned for Saturday and Sunday...

have you considered high pressure or a vacuum? :-)

I tried my first sous vide steak. In the kitchen sink!
...

It's the best, isn't it? How did you keep the water hot for 2 hours, just kept topping it up with the kettle?

I've only done it in a pan and you have to keep turning the gas on and off and monitor closely with a thermometer.

Heating the water first yielded much better results than adding the steak to cold water and then heating as the steak stops the convection in the pan and the water heats unevenly and the steak ended up well done :(

I found a fantastic jerk marinade recipe online, tweaked it a bit...

Share pls?

Hot water in a picnic box/beer cooler holds the heat for ages for DIY sous vide.

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

It's the best, isn't it? How did you keep the water hot for 2 hours, just kept topping it up with the kettle?

I've only done it in a pan and you have to keep turning the gas on and off and monitor closely with a thermometer.

Heating the water first yielded much better results than adding the steak to cold water and then heating as the steak stops the convection in the pan and the water heats unevenly and the steak ended up well done :(

yes, exactly, just topped it up from the kettle. The initial temperature from the boiler was
55 degrees already.

Hot water in a picnic box/beer cooler holds the heat for ages for DIY sous vide.

http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

Yes I was thinking about that but I didn't want to spend any money initially before seeing the
difference in tenderness and flavor.

Now that I tried it I will just buy the sous vide supreme entry model.

Did you stand by the sink with a thermometer closely regulating the temperature, or just top up every now and then to keep 'in the right range'?

Yes I was thinking about that but I didn't want to spend any money initially before seeing the
difference in tenderness and flavor.

Now that I tried it I will just buy the sous vide supreme entry model.

Share pls?

5 scallions
5 sprigs of fresh thyme
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger

I used twicw as many spring onions, added the juice and zest of a lime and an orange and used olive oil instead of vegetable then added more soy/seasoning to taste... Really good...

Nice one, I feel this might be the perfect treat for a post wedding blow out on Sunday

I'ma have to try that TS, have done something similar in the past but this looks boss.
Cheers!

Did you stand by the sink with a thermometer closely regulating the temperature, or just top up every now and then to keep 'in the right range'?

I did that for the first 30min but then realized that it doesn't change that much so
I covered the sink with aluminium foil and checked every 20min.

I followed this:

http://www.youtube.com/watch?v=NGDkMGGTyIU

Combined this with the Juicy Lucy and Ummami burger #

#notbad