How to Make Veloute' Sauce - the Perfect White Sauce!!!
Recipe type: Sauces and Gravies
In yesterday's episode we made a rich, silky smooth chicken bone broth. In today's episode we're going to use this broth to make an incredible veloute' sauce. This sauce is silky smooth with full rounded flavor. Veloute' sauce is also a master sauce or main component of other more complex sauces like cheese sauce, pepper sauce or mushroom sauce.
Just a few episodes back we used agar agar to make a wonderful garnish of cilantro spaghetti. Today we're going to use sherry and agar agar to make sherry pearls, or sherry caviar. Before we start, you will need a large syringe, and you will also need to place about 500ml of cooking oil in your freezer for 30 minutes to get well chilled. This technique also falls into the category of molecular gastronomy, and is the simplest form of spherification.
2.5ml Agar Agar
500ml Very cold oil for setting
Pour 200ml of your favorite sherry into a small saucepan.
Add 2.5ml of agar agar to the sherry.
Place the pan over medium heat and bring this to boil, stirring frequently.
Lower the heat and simmer the mixture for 60 seconds.
Remove the pot from the heat, and remove the chilled oil from the freezer.
Use your syringe to suck up a load of the sherry mixture.
Drizzle droplets of the sherry over the surface of the oil. You will see them set into tiny spheres almost immediately.
Place a filter over a jug and pour the oil and sherry pearls into the filter.
The oil will pass through leaving the pearls in the filter and you're done.
(You can rinse the pearls briefly using cold water, but I have never found this necessary)
Cilantro Pesto Spaghetti - Simple Molecular Gastronomy - Perfect Garnishes using Agar Agar!!!
Recipe type: Molecular Gastronomy
This molded spaghetti works brilliantly as garnish on steaks, chicken and salads. The process falls into the category of molecular gastronomy, however it is nowhere as complicated as it sounds. This process will work with any liquid, including liqueurs, wines, vinegars and syrups, provided you keep to the ratio of 200ml liquid to 2.5ml agar agar. Agar agar is a specialized thickener, and can be found at almost any health store.
100ml Clear chicken stock
30ml Worcestershire sauce
2.5ml Cayenne pepper
Generous handful fresh cilantro / coriander
2.5ml Agar Agar
Combine the chicken or vegetable stock, mayonnaise, Worcestershire sauce, agar agar, cayenne pepper and cilantro.
Use your stick blender to zap this until fine.
Transfer this to a small saucepan and bring it to a simmer for 60 seconds.
Take a length of polyethylene piping and coil it up.
Fill another container with very cold water.
Place one end of the coiled pipe in the pesto and suck the pesto up the pipe. You can use your mouth or a suitably sized syringe to do this.
Stop when you have sucked up half of the liquid.
Plunge the coil into the cold water bath for 3 minutes, holding the ends out of the water.
Remove the pipe from the water.
Serve your main ingredient, be it steak or otherwise and spoon some of the leftover pesto over the steak.
Hold one end of the pipe over the platter and start blowing on the other end.
As the pesto spaghetti emerges from the pipe, direct the front end of the pipe to place the spaghetti where you want it.
Finish the garnish with a little extra cilantro and you're done.
And there we have a succulent steak topped with 3 totally different textures of cilantro pesto. This quantity of pesto will garnish 2 steaks.
How to Make Panko Bread Crumbs at Home - Quick & Easy Panko Bread Crumbs
Recipe type: Bread
Panko crumbs are a whole different experience in coated deep-fried foods. Today we're publishing 2 episodes, this episode where we're making our own panko crumbs, followed by another episode where we crumb chicken wings and deep-fry them to super-crispy golden perfection.
12 Slices white bread
Take a dozen slices of fresh white bread and trim away the crusts.
You can save the crusts to make regular bread crumbs or croutons.
Cut the trimmed slices into cubes.
Place the cubes of bread into your food processor and zap them until quite fine.
Transfer the crumbs to a large baking tray and bake the in a preheated oven at 100c or 212f for 60 minutes until dry and crispy.
Allow the crumbs to cool and store them in an airtight container until required.
Stay tuned for our next episode to see them in action.
How to Make Edible Candy Wrappers - Edible Cellophane - Making Edible Bioplastic
Recipe type: Confectionry
Imagine making your own cellophane sweet wrappers that are edible, and if you don't eat them will dissolve within days in the trash can. This is a foolproof way to make your own perfect edible candy wrappers.
400ml Cold water
10g Gelatin (powdered)
25 x 10cm / 4 inch flat lids
To start, pour the water into a small saucepan. Sprinkle the gelatin over the surface of the water.
Add the glycerin, in some countries called glycerol... make sure it's medical or food grade.
The glycerin acts as a plasticizer and makes the gelatin flexible when it dries.
Place the pot oven low heat and stir until the gelatin is totally dissolved. You can tell this when the liquid is absolutely clear and you can see the bottom of the pot clearly.
Whatever you do, don't allow the mixture to boil.
Remove the pot from the heat.
Arrange your molds on the work surface. I am using 10cm takeaway lids, but you can use anything circular and flat with a slight ridge around the edge.
Spoon 15mm of the gelatin mixture into each mold.
Tilt the molds around to spread the gelatin mixture.
This is where the patience comes in. The molds need to stand and dry until the edges of the film start to lift.
This can take anything from 10 hours to 2 days depending on your weather, heat and humidity.
Once you see the edges starting to lift, it's ready for the next step.
Insert a toothpick or thin skewer under the edge of the thin film and run around the edge to lift it from the mold.
And there it is, a perfect edible candy wrapper.
Place the candy, in this case a block of nougat, a third into the wrapper, and wrap it up.
Twist and crimp the ends using your fingernails to compress the twisted part closet to the candy.
And there it is... perfect edible candy wrappers... and if not eaten 100% bio-degradable.
Today we’re looking at some remarkable cooking multitools from TNK. This is not a paid revue. I found the TNK website and contacted them. They were kind enough to send me a whole bunch of products, and we cover these over the next few days. You can buy these directly from TNK, and you can visit their website here – http://www.tnkbrand.com/?lang=en.
The first 2 products on test are these 2 very interesting looking multi tools. The larger of the 2 is for use on your barbecue and with the exception of the silicon grips the entire unit is good quality, well finished stainless steel.
On the left hand side of the lifter assembly you will find a set of teeth which are ideal for picking up and turning sausages and kebabs.
At the end of the upper lifter assembly is a set of prongs. These allow you to skewer and lift foods that may be awkward to to lift or turn with the lifter assembly.
The next step is pure genius. When the lifter assembly is closed the food on the prongs is gently squeezed of of the prongs.
A very nice afterthought is the built in bottle opener in the handle of the unit. What is barbecue without a good cold one.
The unit stores in the closed position which is locked by pulling the loop at end of the handle.
The second in this range is made specifically for use with nonstick pans. The design is identical, however the unit is slightly smaller and has a durable nylon lifter assembly.
All of the other features are the same as its big brother, however it does not feature the bottle opener.
Stay tuned for our next episode where we’re going to put both of these to test making an amazing meal of Jamaican jerk chicken kebabs, and burgers.
How to Make Fake Roast Potatoes - The Quickest Roast Potatoes Ever!
Recipe type: Potatoes
A few episodes back when we quick roasted a sugar chilli pork neck, I mentioned that I'd share the secret to quick roast, or fake roast potatoes. The question is why would you do this? Firtsly, when your main roast is big, you may not have space in the roasting pan for roast potatoes. Secondly, if your roasting time is shorter than normal, it is not practical to roast potatoes.... this solves the problem. Thirdly, some potatoes are just not meant for roasting, whether it be that they are glassy, or too wet. And finally, these potatoes are just simply awesome.
8 x Medium potatoes (any variety)
15ml Kosher or Himalayan rock salt
15ml Dried garlic granules
15ml Dried chilli flakes
Oil for frying
To start, peel and cut your potatoes into chunks. I've used medium size potatoes and cut them into quarters.
Place the potatoes in a pot and add 15ml of kosher salt, 15ml of dried garlic granules, and 15ml of dried chilli flakes.
Pour in enough boiling kettle water to cover the potatoes.
Place the pot over high heat and boil the potatoes until very tender. This can take anything from 15 to 25 minutes.
Test the tenderness with a toothpick. When the toothpick slides easily through past the center of a potato chunk you're ready.
Place the lid on the pot slightly offset and pour off the liquid.
Place the lid back on the pot and shake the potatoes back and forth in the pot to rough them up.
From this point you can finish your potatoes off in 2 ways. If your doing a short roast, place the potatoes in your roasting tin with your main ingredient and roast in a preheated oven at 250c or 480f for 60 minutes until crisp and golden. You can see an example of this in our salt and vinegar roast potatoes video.
For true fake roast potatoes, heat a half filled wok of oil to 180c or 350f.
Carefully scoop the potatoes into the oil and allow them to fry for 15 to 20 minutes until super-crispy and golden. Give the potatoes a gentle stir just after adding them to the oil, to separate the pieces, then simply let them fry away, stirring gently every 5 minutes.
And there it is... the most amazing fake roast potatoes with a super crispy outside and a beautifully smooth, soft and silky inside.
The Correct Way to Make Beef Kebabs - Succulent & Tender Beef Kebabs Every Time!!!
Recipe type: Beef / Steak
Beef kebabs more often than not are tough and dry, and quite plainly unpleasant. In today's episode we're looking at a really simple trick that will give you awesomely succulent and tender beef kebabs every time. So we're going to rustle up a batch of the amazing beef wonders.
1.8kg Rump steak, cut 1 inch thick
Seasoning of your choice
20 x 8 inch skewers
You need to start with a good cut of meat like rump, with a nice thick strip of fat on the edge. Here I have 2 very nice slabs each about 900g or 2 pounds, cut nd inch thick.
You will notice the one side of each piece has a much thinner strip of fat. Cut this piece away, and cut it into 1 inch cubes.
To bard the cubes of meat that don't border with fat we are going to borrow some of the fat from the thick layer on the other side.
Use sharp knife to trim away the fat, leaving only about 5mm or a quarter inch of fat behind.
Cut the meat into 1 inch cubes, then slice the strip of fat into 5mm bits.
Continue with the remaining steak.
To thread the skewers, start with a cube that has fat. Follow this with a slice of fat, then another cube of meat and so on until all of your skewers are assembled.
Every piece of meat will be interspersed with a piece of fat. This is what keeps the meat juicy and tender, and adds tons of flavor.
Transfer the kebabs to a large roasting tin and season them liberally with the seasoning of your choice. Allow them to marinate for at least an hour before continuing.
You can cook the kebabs on your barbecue, in a pan or under your oven grill. You will need medium high heat, and if your barbecuing or oven grilling, remember to baste with melted butter before starting.
I am doing mine in a pan. Heat the pan to medium high and add 60g of butter.
When the butter is bubbling, add the kebabs. You will probably need to cook 2 batches if you're using a pan.
Grill the kebabs for 2 minutes 30 seconds per side, remembering that they have 4 sides... giving you 10 minutes in total.
Remove the kebabs from the pan and serve immediately with accompaniments of your choice.
How to Make Perfect Skinless Pork Sausages - Simple Skinless Sausage Trick
Recipe type: Sausage Making
Today I am going to show you a cool trick to making skinless pork sausages, and the only equipment you'll need is a few plastic bread bags and a school ruler. To mince the meat you'll need a mincer, or simply get the butcher to mince it for you.
1.2kg Pork shoulder, deboned
15g Kosher salt
5ml Ground white pepper
1.25ml Ground cloves
7.5ml Ground coriander seed
1.25ml Ground nutmeg
75ml White wine vinegar
Cut the pork shoulder into strips narrow enough to fit through the feeder tube of your mincer.
Place these on a platter in a single layer and transfer them to your freezer for 45 minutes.
After becoming semi-frozen, run the strips through your mincer using the coarse 8mm plate.
Combine the salt, ground white pepper, ground cloves, ground coriander seed and ground nutmeg.
Place the pork in a mixing bowl and massage the spices into the meat.
Pour in the white wine vinegar and mix this in thoroughly. Transfer this to your freezer and re-chill the meat for another 30 minutes.
After 30 minutes, run the meat through the mincer again using a fine 3mm plate.
Divide the meat into 100g portions.
Working with 1 portion at a time, place a portion in the center of a bread bag. Fold the bag over to enclose the pork.
Hold the ruler parallel to the edge of the bag and at an angle of 45 degrees to the wok surface and compress the pork into shape.
Continue until all of the sausages are formed. Transfer these to a platter or roasting in their plastic sleeves and place them in your freezer until totally frozen.
On removing them from the freezer, you'll notice just how beautifully perfect the sausages are.
To cook the sausages add a little butter to a large pan over medium heat and fry them gently until well browned, turning every few minutes.
This trick is very useful if you're making sausage rolls, however if you're cooking the sausages as is, bare in mind that the longer they cook, the drier and granier they will become. This is the result of having no skin to contain the fat.
How to Cure, Age and Smoke Bacon at Home - Best Homemade Bacon!!!
Recipe type: Curing and Smoking / Charcuterie
Bacon is one of the real joys of life. Nothing beats the amazing aroma of bacon sizzling in the pan.... and home-cured bacon takes this to a whole new level. This video will show you how to cure the bacon and smoke the bacon.
2kg Pork loin, bone in, skin on
2lt + 2lt Water
140g Prague powder #2
15ml Garlic Powder
4 Bay Leaves crushed
15g Black Pepper
Measure out the Prague powder, salt, garlic powder, black pepper corns and bay leaves.
Place the black peppercorns into your spice grinder and tear the bay leaves into this.
Process this until reasonably fine. Add this to a pot along with all of the other dry ingredients, excluding the Prague powder.
Pour in 2 liters of hot water. Bring this to a boil, reduce the heat and allow this to simmer for 10 minutes. Quick chill the brine by floating the pot in a sink of cold water, then put this aside.
To prepare the pork loin, we need to debone it and remove the skin. You can also use deboned and skinned pork belly if you prefer.
To skin the pork stand it up on its end and pull the skin back from the top. Use a sharp knife the peel the skin back from the fatty layer, leaving as much fat behind as possible. You can use the skin to make crackling.
To remove the bone, start at the top with your knife, running it down the rack of ribs, using them as a guide for the blade. These ribs still have some meat on them, so save them for the barbecue.
Place the prepared pork loin in a large non-reactive container.
Once the brine has cooled add 2 liters of cold water and the Prague powder and stir this in until completely dissolved.
Pour the curing brine into the container. The pork will float in the brine and you will need to place a bowl or plate on top of it to keep it submerged.
Place the lid on the container and allow this to cure in your refrigerator for 7 days.
After curing, remove the pork from the brine and pat it dry. Place the bacon on a rack over a roasting tin and allow this to air-dry for 5 days in your refrigerator.
After the drying time, this is what you have.... a lovely, rosy pink colored slab of green bacon. This can be consumed as you would any regular bacon, however smoking the bacon really does add the extra dimension to its taste and aroma.
Lift the rack up and balance it across the corners of the pan.
Fire up your smoker and ignite a single burner furthest from where you intend placing the pork. If you're fortunate enough to be using a Smoke Daddy smoke generator, then the smoke will be chugging out in no time, and you can place the pork in the barbecue.
Smoke the bacon for 3 and a half hours until you reach the target internal temperature of 65c or 149f. You will need a probe thermometer to monitor this.
And there we have it. A beautifully cured smoked pork loin just waiting to be sliced and fried to perfection.
Smoked Garlic Powder using Smoke Daddy's Vortex Smoke Generator
Recipe type: Smoking
Okay, we've just had a look at the Smoke Daddy Vortex coming out of the box, now let's give it a test run. To do this, I am going smoke some garlic. Using a bit of heat from the barbecue, I am also going to dry the garlic out, then grind it to a powder.
Garlic (at least 2 full heads to make it worth your while)
To start, separate the heads of garlic. There are easier ways to this, but you actually want to remove the skins exactly like this for this procedure.
To skin the cloves, cut the stem end off. Place the clove on the board and crush it by banging the knife blade down on the clove. Grab the pointed end of skin and the entire skin will simply slip off. Transfer the crushed clove to a mesh strainer or a splatter screen.
Place the Vortex near the center of the barbecue. The burner to the left of the Vortex will be the only burner running. Notice my probe thermometer on the right. This will help me monitor my target temperature of 67c or 168f.
Using a blow torch or heat gun ignite the one side of the circle on the Vortex. Swing the unit around 180 degrees and ignite the other side to get the double burn. Depending on your wood pellets, you may have to repeat this a couple of times.place the mesh basket of garlic near the thermometer, ignite the left-hand burner, close the lid, and you're on your way.
Set a timer for 4 hours to time the process.
After 4 hours, remove the garlic from the barbecue. It will be lovely and golden, with an aroma from heaven. Most of the garlic will be pretty dry by this stage, however, some of the thicker bit might still be a bit spongy. Pop this into your oven at 67c or 168f with the door slightly open and continue to desiccate the garlic until completely dry.
Run the dried garlic bits in your spice grinder for a few seconds to reduce it to a powder.
And here is all that is left of the pellets in the Vortex.... just a little clean ash. Simply empty this out, give the unit a rinse, and it's as good as new.
Silicone Molded Chocolate Cups - How to Mold Chocolate Cups in Silicone Muffin Molds
Recipe type: Dessert / Chocolate
Over Valentine's we showed you how to make elegant balloon molded chocolate cups. Today we're looking at how to make a similar cup using silicone muffin molds.
Compound / Cooking chocolate
I am using compound or cooking chocolate. It is ideal for these types of projects as it has a higher melting point and does not require tempering.
Melt the chocolate in your melting pot, or in s double boiler or even in your microwave 15 seconds at a time, stirring after each heating.
Pour enough chocolate into the first silicone muffin cup to fill it 2 thirds. Lift the cup and pour the chocolate into the second cup.
Continue with this process until all of the cups are coated. As you go the quantity of chocolate will be depleted and you will need to swirl the last few cups around to get the same coating level. After each pouring, scrape the edges of the muffin cups clean using the back of a knife.
Transfer the cups to your refrigerator for 10 minutes to set.
Remove the cups from the fridge and repeat the coating process again.
Return the cups to the fridge to set once more.
After 10 minutes the chocolate will be set. Loosen the edge of the silicone muffin cup from the raised edge of the chocolate. Start turning the entire silicone mold inside out out to free the chocolate cup.
And there it is, perfectly molded chocolate cups with a raised edge that acts as a handle. You can fill these with anything fom chocolate mousse to brandy soaked fruit and cream.