Search results

exactly, I don't watch any other masterchef but the australian one. Much more constructive critique, and happy to share knowledge.

Yes it was. I love it too, just finished season 2010 :lol: some nice ideas there but the stuff they use is pretty much non existent here. like mudcrabs

haha, Today it was a mushroom parmezane polenta, served with roquette and a bacon wrapped thyme chicken. :) And tomorrow i am going to bake the left over polenta for dinner. If I not sneaky eat it for lunch :smile: But I was watching some Australian cooking show and they were using that word...

Parmezan mushroom polenta, served with roquette, and a bacon wrapped thyme chicken breast. :chef: -edit and a good bottle of white wine :) (needed for deglazing of course :innocent:)

We must have typed at the same time :chef: didn't notice it :P Cheers!

Wicked that's it!! awesome thanks

IS their another word for it? that sounds like cornel. (australian accent) It has the shape of two spoons on top of eachother

Hi guys, I am not English and i having difficulty looking for the word to make a nice scoop. For instnace for cream, ice , puree etc. It sounds a bit like cornel but I just can't find the word, googled my butt off, so if someone knows the name of the technique in english that would be great...

Wicked thanks for your super swift reply! cheers!:chef:

Hi guys, My dad always thought me to make caramel in a dry non-stick pan without adding any liquid to it and ones it has a nice amber color (and lightly begins to smoke) get it of the heat put butter in and that's it. pretty straight forward. Now I just watched a video where one adds water to...

I am aware of the real carbonara :chef: and how it's made, but when i saw eggs and corn and cheese I thought this is some sort of scrambled egg american dish. (like mac & cheese) And I never seen that:lol:

Cheers that is good to know. The chicken was indeed very young i think. the bone marrow was pretty red when i took it out of the package. What I did today though. was cook it the same as yesterday but in the end I added some extremly fine diced chalots and garlic in (saute), than splashed a cup...

You need an acid in there. cream fraiche does that, try it

never seen a pasta with sweetcorn and eggs... You might want to add a table spoon of creme fraiche (at the last moment) to contrast the sweetness of the corn and add some fresh parsley. Anyway eggs corn and cheese, this sounds like an extremly sugary pasta to me. I don't think I would make it.

maybe cut them in quarters, little bit of lemon juice tiny bit of sugar. dehydrate them in the oven for 40 min at 110 degrees celcius? When dried and cold you could put in a mixture for ice, cake, pie? Maybe add some nice liquor to it :) or maybe juice them, than reduce them (add flavours) add...

I'll give that a try vitauta! I ended up making risotto today, so that will have to wait :chef:

Fried vanilla ice. Make a nice ball of vanilla ice, dip it in egg-white (well stirred one) than in to smashed hazelnuts and grinded cornflakes. back in the egg-white and again back in the smashed hazelnuts. Put it in to a very good freezer until it's completely frozen. (you could repeat the...

Great advice Andy, and thanks for clearing up the 'fall of the bone myth'. ;) I'll try it out tomorrow. Cheers!

Cheers guys! amazing forum already. Good to see it's very active :smile: Hope i don't drop my law study for cooking, its very addictive:lol:

Hi Kayelle Thanks for the temperatures, I just recalculated them. (Europe here :chef:) Always good to have these kind of rules of thumb. Cheers! P.s. If anyone has more tips all is welcome :smile: the more I learn the better

Hi Andy! Thanks for your swift reply, I was afraid this would be the best method :chef: I still have to buy a thermometer. So i'll do that tomorrow. By the way you say if the temperature is higher the texture improves. May I assume you mean it gets more tender? Do you have any thought on...

Hi guys, I am new here :angel: and I am having a little difficulty cooking drumsticks in a pan (not an oven).Some professional precise advice would be great. I was experimenting with cooking drumsticks in a pan, and they turn out pretty well except for the very internal part. The bone often...