Recent content by Aquarius

Ok, everytime I buy a kiev (chicken fillet with garlic butter inside) it either sticks to the oven tray and gets ripped apart when I want to take it out, or all the garlic butter escapes through the way it was put in. My question is, to make my own, how do I insert the garlic butter in a way...

I like using the whisk for it. It gives you a better feel for the consistency, and how the emulsion is going. And you can add oil in very very slowly too. I've done it in the blender before and it separated within 2 hours. With the whisk it doesn't separate for a few days.

My bechamel is flour, butter, milk, halved onion studded with cloves, bay leaf and nutmeg. Its just a lovely smell!

I've got a great book, called "The Cook's Book" a huge big thing that has been a work of 18 of the worlds top chefs. I couldn't live without it! It has a great recipe for mayo and many MANY variations, and a large "emulsified sauces" section! I'll copy down my recipe and the variations for you...

Or you can get a jar of minced garlic that is already crushed for you. ;) I must admit, I use it for basically every recipe that calls for crushed garlic. I buy fresh for special occasions, or when a recipe requires sliced cloves. It may be seen as blasphemy by some, but it's good for everyday!

I make my own garlic aioli all the time! It's basically the same thing. Isn't it rewarding? Its such a great feeling.

Perhaps its because you hold them in such high regard? :tongue: They're special to you, and they stand out from the rest!

Olive oil is healthiest, but only when stored correctly. It should be kept in the fridge. If it is kept at room temperature the 'healthy' aspects break down and it can become rancid.

Poissons means Fish.... doesn't it? Do you mean 'poulet' or 'petite poulet' Chicken or little hen?

Sorry... just wanted to share the marinade really. The cut doesn't matter.

Cilantro is otherwise known as Coriander right? That's what it is over here if I'm not mistaken! My fiance gets quite ill when he has it, and I had a recipe for Coriander Chicken that I was dying to use, I replaced it with flat leafed parsley and it was amazing! Obviously not what the recipe...

I'm not sure what its called in the USA, but your cows are the same so you should have it! LOL! It's a very expensive roasting cut. You also get Scotch Fillet steaks, cut from the same area on the cow. It's sort of round if that helps? And very very little sinew. Not chewy at all, a great cut...

Lucky duck! It's winter here now. Brrrrr!!!

The smell when you take it out of the oven is just DIVINE! I thought my nose would fall off from sniffing so much!

I recently did my first 'big family roast' at my home, and I must admit, it went off without a hitch! It was a big deal for me, someone who has only come out of her 'cooking shell' within the past 2 years, to feed 8 people in a comfortable, calm, yet fun atmosphere. (The best part was that I...