Category: Instructional Techniques

November 10, 2016 Baking, Bread, Instructional Techniques, Molecular Gastronomy

Baking Bread using Citric Acid and Soy Lecithin – using Dough Enhancers in Bread Baking

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Baking Bread using Citric Acid and Soy Lecithin - using Dough Enhancers in Bread Baking
Author: 
Recipe type: Bread
 
A few days back I featured some amazing giant burger buns using citric acid and soy lecithin as dough improvers. I was asked quite a few questions regarding this, so hopefully this video will cover all the answers.
Ingredients
Ingredients per Large Loaf
  • 625g Strong white bread flour
  • 45ml Milk powder
  • 20ml Caster sugar
  • 7.5ml Salt
  • 15ml Fast acting dried yeast
  • 45ml Oil
  • 400ml Water
If You Are Using Soy Lecithin and Citric Acid
  • 12g Soy lecithin
  • 1.5ml Citric acid
Instructions
  1. I am going to bake 2 very simple white loaves using identical ingredients and baking times. The one loaf will have the citric acid and lecithin added, and this will demonstrate the difference.
  2. I have added the flour, yeast, caster sugar, milk powder and salt to both mixing bowls. A brief stir combines these.
  3. For the one loaf, I have split the water in half, and measured the oil.
  4. For the standard loaf, the water is in a single jug, accompanied by the oil.
  5. For the first loaf, add the citric acid to one half of the water, and the lecithin to the other. Use your stick blender to sheer these in the water.
  6. Place a mixing bowl on your stand mixer with dough hook attached and add all of the ingredients for standard loaf.
  7. Close the mixer and allow this knead for 8 minutes. Remove the dough fro the bowl and put this aside covered with a damp towel.
  8. Return the bowl to the machine and add all of the ingredients for the second loaf, including the citric acid solution and the soy lecithin.
  9. Close the mixer and allow this to mix for 8 minutes.
  10. Remove this from the mixer.
  11. This is the only difference in process, where the plain dough has now had 8 minutes of extra rising time.
  12. Lightly flour your work surface and shape the 2 loaves, then place them in bread pans.
  13. To identify the enhanced loaf, I am going make a few slashes along the top of the loaf.
  14. Place the loaves in your oven at 40c or 104f for 45 minutes to prove.
  15. Remove from the oven and brush the tops of the loaves with beaten egg. You will notice how much further the enhanced dough has risen.
  16. Return these to the oven and adjust the temperature to 200c or 400f until well browned on top and they sound hollow when tapped.
  17. In the enhanced dough, the citric acid tenderizes the gluten while the soy lecithin gives this softer gluten more body and structure. This results in a much lighter, softer and airier texture of crumb.
  18. This can plainly seen when the enhanced loaf on the left, is compared to the loaf on the right.
  19. I hope this clears up any questions you may have had. I have included this recipe on the website for anyone wanting a simple white loaf.

 

October 30, 2016 Distilling Alcohol, Instructional Techniques

Distilling Alcohol – Making Cuts and Fractions – Learning to Blend Better Alcohol

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In our previous distilling episode we built a basic pot still. Today we’re going to distill a batch of fermented wash and learn how to make the cuts or separations between the foreshots, heads, heats and tails during the run.
If you have followed this series, you will remember that sugar wash does not produce methanol, and also only insignificant quantities of acetones and aldehydes. For this reason, if you’re distilling sugar wash, the only thing you really need to remove is the foreshot, and even this is not absolutely necessary,  but will improve the flavor of your product.
Although I am using sugar wash, I am going to demonstrate the cuts as if I were using a fermented mash. By mash, I mean and fermented wash that contains bio-matter, whether this be raisins, grain, spices or even unrefined sugar. As soon as a wash contains biomass, it becomes a mash, and we have larger quantities of acetone, methanol and aldehyde. These need to be removed during the distillation to ensure a safe and pleasant tasting product.
Starting with the foreshots, or acetone. The acetone starts emerging from the still when the head temperature reaches 50c or 122f. This is when you turn on the cooling pump.
The calculation is simple. For every 5 liters of mash, you will collect 30ml of foreshot. If you’re distilling a 25 liter batch, you will collect 150ml of foreshot. This acetone cannot be used for anything and is discarded.
From here onwards, the distillate is collected in 100ml fractions. These are measured using your alcohol meter as you go.
The heads will contain alcohol levels of over 80%, with a percentage of this comprising methanol, or wood alcohol.
When the alcohol reading drops below 80%, your collection of heads is complete. Keep the 100ml heads samples separate and put them aside.
Continue distilling and collecting 100ml samples until the alcohol reading drops below 65%. This lot of samples is the good stuff, and is called the hearts. These can be combined and put aside.
The next lot of samples is called the tails. You will continue to collect 100ml samples until the acohol level drops below 20%.
By this stage the head temperature of the still will be approaching 95c or 203f. Turn the off the heat but leave the cooling system running until the still cools down.
Keep the 100ml samples from tails separate and put these aside.
Cover all of the distillate with lint free towels and allow this stand ovenrnight. This allows any unpleasant tasting volatiles to evaporate.
The following day, sniff and taste each sample of heads, and  blend the decent samples with hearts in quantities that you see fit.
Repeat this with tails. Any samples that don’t get blended into the finished product can be saved and added to your next distilling run.
It is important to note that the head temperature of the still must not exceed 95c or 203f. This is how we cut the aldehyde out of the mix. Aldehydes smell and taste terrible and will ruin your blend.
As far as the blending process is concerned, this is very much a matter of personal taste… there is no right or wrong blend.
After a few batches, your nose and taste will become more adept and your blends will become more and more refined.

Most impotantly, have fun, and feel to send any questions through to me via our Youtube Channel.

 

October 26, 2016 Accompaniments, Baking, Instructional Techniques, Sandwiches

How to Make Butter Spread – Homemade Spreadable Butter – How to Make Tub Butter!

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How to Make Butter Spread - Homemade Spreadable Butter - How to Make Tub Butter!
Author: 
Recipe type: Butter & Spreads
Prep time: 
Total time: 
 
Just the other day we made the original recipe margarine. In my book, butter will always be king. However, butter does have some drawbacks. In winter, even when left on the counter, it is un-spreadable, and in summer it has to be in the refrigerator, leading to the same predicament.
Ingredients
  • 125g Softened butter (Not melted)
  • 80ml Oil (sunflower, canola or olive oil)
Instructions
  1. Weigh out 125g of softened, but not melted butter, and measure out 80ml of good quality cooking oil. You can use sunflower, olive or canola, however, not coconut oil.
  2. Pour the oil into the butter and start mixing. If you make much larger quantities than this, it is much easier to mix this in your food processor.
  3. At first the mixture will turn lumpy, then as you continue the lumps will gradually decrease in size until you have a perfectly smooth blend of butter and oil.
  4. Use a silicon spatula to transfer the butter spread to a bowl or tub and refrigerate until required.
  5. And here it is after a few hours in the refrigerator. The spread is firm, but can be quite easily spread.
  6. If you want your butter spread even softer, simply add a little more oil while mixing.

 

October 16, 2016 Accompaniments, Baking, Instructional Techniques, Molecular Gastronomy, Uncategorized

How to Make Margarine at Home -Quick and Easy Homemade Margarine.

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How to Make Margarine at Home -Quick and Easy Homemade Margarine.
Author: 
Recipe type: Spreads
 
In today's episode we're looking at how to make margarine at home. Margarine has had a bad rap from the start with some uneducated people even saying that it is one step away from plastic. Nothing could be further from the truth.
Ingredients
  • 30g Coconut oil
  • 45ml Vegetable oil
  • 10ml Milk
  • 10ml Egg yolk
  • 2.5ml Lemon juice
  • 2.5ml Salt
Instructions
  1. Measure out the coconut oil, vegetable oil, egg yolk, milk, lemon juice and salt.
  2. Heat the coconut oil in your microwave until melted.
  3. Place the beaker on an ice pack or over a bowl of ice.
  4. Pour in the vegetable oil. You can use sunflower oil, olive oil or canola.
  5. Use your stick blender to sheer these together until well emulsified and milky.
  6. This will take about 60 seconds.
  7. Add the egg yolk, milk, salt and lemon juice and blend the mixture again.
  8. Transfer the margarine to a bowl and allow it to set in your refrigerator.
  9. And there we have it.... a bowl of homemade margarine. If you want your margarine as yellow as the commercial versions, you can add a drop of food coloring to the mixture before the second blending cycle.

 

September 3, 2016 Accompaniments, Chicken Recipes, French Recipes, Instructional Techniques, Sauce Recipes

How to Make Veloute’ Sauce – the Perfect White Sauce!!!

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How to Make Veloute' Sauce - the Perfect White Sauce!!!
Author: 
Recipe type: Sauces and Gravies
Cuisine: French
 
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.
Ingredients
  • 45g Butter
  • 45ml All-purpose flour
  • 250ml Chicken bone broth
  • 250ml Chicken stock
  • Salt and ground white pepper
Instructions
  1. Measure out the butter and all purpose flour.
  2. Measure out the broth and chicken stock and combine these in a single jug.
  3. Heat a large pan over medium heat and melt the butter.
  4. Add the flour and stir this into the melted butter to make smooth paste or roux.
  5. Allow this to cook for 2 minutes stirring continuously.
  6. Pour in the stock and broth mixture and stir this in until smooth.
  7. Use a small whisk to help break down any lumps.
  8. Bring the sauce to a boil, lower the heat and allow this to simmer for 15 minutes over medium low heat stirring every minute.
  9. Taste the sauce and adjust the seasoning by adding salt and ground white pepper.
  10. And there it is.... an amazingly smooth and flavorful veloute' sauce.

 

August 9, 2016 Accompaniments, Cocktail Snacks, Garnishes, Instructional Techniques, Molecular Gastronomy

How to Make Sherry Pearls – Simple Molecular Gastronomy – Sherry Caviar

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How to Make Sherry Pearls - Simple Molecular Gastronomy - Sherry Caviar
Author: 
Recipe type: Modernist Cuisine - Molecular Gastronomy
 
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.
Ingredients
  • 200ml Sherry
  • 2.5ml Agar Agar
  • 500ml Very cold oil for setting
Instructions
  1. Pour 200ml of your favorite sherry into a small saucepan.
  2. Add 2.5ml of agar agar to the sherry.
  3. Place the pan over medium heat and bring this to boil, stirring frequently.
  4. Lower the heat and simmer the mixture for 60 seconds.
  5. Remove the pot from the heat, and remove the chilled oil from the freezer.
  6. Use your syringe to suck up a load of the sherry mixture.
  7. Drizzle droplets of the sherry over the surface of the oil. You will see them set into tiny spheres almost immediately.
  8. Place a filter over a jug and pour the oil and sherry pearls into the filter.
  9. The oil will pass through leaving the pearls in the filter and you're done.
  10. (You can rinse the pearls briefly using cold water, but I have never found this necessary)

 

August 3, 2016 Accompaniments, Garnishes, Instructional Techniques, Molecular Gastronomy, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Cilantro Pesto Spaghetti – Simple Molecular Gastronomy – Perfect Garnishes using Agar Agar!!!

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Cilantro Pesto Spaghetti - Simple Molecular Gastronomy - Perfect Garnishes using Agar Agar!!!
Author: 
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.
Ingredients
  • 100ml Clear chicken stock
  • 70ml Mayonnaise
  • 30ml Worcestershire sauce
  • 2.5ml Cayenne pepper
  • Generous handful fresh cilantro / coriander
  • 2.5ml Agar Agar
Instructions
  1. Combine the chicken or vegetable stock, mayonnaise, Worcestershire sauce, agar agar, cayenne pepper and cilantro.
  2. Use your stick blender to zap this until fine.
  3. Transfer this to a small saucepan and bring it to a simmer for 60 seconds.
  4. Take a length of polyethylene piping and coil it up.
  5. Fill another container with very cold water.
  6. 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.
  7. Stop when you have sucked up half of the liquid.
  8. Plunge the coil into the cold water bath for 3 minutes, holding the ends out of the water.
  9. Remove the pipe from the water.
  10. Serve your main ingredient, be it steak or otherwise and spoon some of the leftover pesto over the steak.
  11. Hold one end of the pipe over the platter and start blowing on the other end.
  12. As the pesto spaghetti emerges from the pipe, direct the front end of the pipe to place the spaghetti where you want it.
  13. Finish the garnish with a little extra cilantro and you're done.
  14. And there we have a succulent steak topped with 3 totally different textures of cilantro pesto. This quantity of pesto will garnish 2 steaks.

 

July 22, 2016 Bread, Instructional Techniques

How to Make Panko Bread Crumbs at Home – Quick & Easy Panko Bread Crumbs

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How to Make Panko Bread Crumbs at Home - Quick & Easy Panko Bread Crumbs
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
 
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.
Ingredients
  • 12 Slices white bread
Instructions
  1. Take a dozen slices of fresh white bread and trim away the crusts.
  2. You can save the crusts to make regular bread crumbs or croutons.
  3. Cut the trimmed slices into cubes.
  4. Place the cubes of bread into your food processor and zap them until quite fine.
  5. 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.
  6. Allow the crumbs to cool and store them in an airtight container until required.
  7. Stay tuned for our next episode to see them in action.

 

July 19, 2016 Instructional Techniques, Molecular Gastronomy, Snack Food, Sweets

How to Make Edible Candy Wrappers – Edible Cellophane – Making Edible Bioplastic

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How to Make Edible Candy Wrappers - Edible Cellophane - Making Edible Bioplastic
Author: 
Recipe type: Confectionry
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
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.
Ingredients
  • 400ml Cold water
  • 10g Gelatin (powdered)
  • 2.5ml Glycerin
  • 25 x 10cm / 4 inch flat lids
Instructions
  1. To start, pour the water into a small saucepan. Sprinkle the gelatin over the surface of the water.
  2. Add the glycerin, in some countries called glycerol... make sure it's medical or food grade.
  3. The glycerin acts as a plasticizer and makes the gelatin flexible when it dries.
  4. 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.
  5. Whatever you do, don't allow the mixture to boil.
  6. Remove the pot from the heat.
  7. 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.
  8. Spoon 15mm of the gelatin mixture into each mold.
  9. Tilt the molds around to spread the gelatin mixture.
  10. This is where the patience comes in. The molds need to stand and dry until the edges of the film start to lift.
  11. This can take anything from 10 hours to 2 days depending on your weather, heat and humidity.
  12. Once you see the edges starting to lift, it's ready for the next step.
  13. Insert a toothpick or thin skewer under the edge of the thin film and run around the edge to lift it from the mold.
  14. And there it is, a perfect edible candy wrapper.
  15. Place the candy, in this case a block of nougat, a third into the wrapper, and wrap it up.
  16. Twist and crimp the ends using your fingernails to compress the twisted part closet to the candy.
  17. And there it is... perfect edible candy wrappers... and if not eaten 100% bio-degradable.

 

July 17, 2016 4th of July Cookout, Barbecue, Instructional Techniques, Uncategorized

TNK Stingray Kitchen Multitools Product Review

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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.

July 11, 2016 4th of July Cookout, Accompaniments, Instructional Techniques, Potato Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Fake Roast Potatoes – The Quickest Roast Potatoes Ever!

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How to Make Fake Roast Potatoes - The Quickest Roast Potatoes Ever!
Author: 
Recipe type: Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
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.
Ingredients
  • 8 x Medium potatoes (any variety)
  • 15ml Kosher or Himalayan rock salt
  • 15ml Dried garlic granules
  • 15ml Dried chilli flakes
  • Oil for frying
Instructions
  1. To start, peel and cut your potatoes into chunks. I've used medium size potatoes and cut them into quarters.
  2. Place the potatoes in a pot and add 15ml of kosher salt, 15ml of dried garlic granules, and 15ml of dried chilli flakes.
  3. Pour in enough boiling kettle water to cover the potatoes.
  4. Place the pot over high heat and boil the potatoes until very tender. This can take anything from 15 to 25 minutes.
  5. Test the tenderness with a toothpick. When the toothpick slides easily through past the center of a potato chunk you're ready.
  6. Place the lid on the pot slightly offset and pour off the liquid.
  7. Place the lid back on the pot and shake the potatoes back and forth in the pot to rough them up.
  8. 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.
  9. For true fake roast potatoes, heat a half filled wok of oil to 180c or 350f.
  10. 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.
  11. And there it is... the most amazing fake roast potatoes with a super crispy outside and a beautifully smooth, soft and silky inside.
  12. All that remains is to serve.

 

June 19, 2016 4th of July Cookout, Barbecue, Beef, Finger Foods, Instructional Techniques, Main Courses, Steak

The Correct Way to Make Beef Kebabs – Succulent & Tender Beef Kebabs Every Time!!!

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The Correct Way to Make Beef Kebabs - Succulent & Tender Beef Kebabs Every Time!!!
Author: 
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.
Ingredients
  • 1.8kg Rump steak, cut 1 inch thick
  • Seasoning of your choice
  • 60g Butter
  • 20 x 8 inch skewers
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Use sharp knife to trim away the fat, leaving only about 5mm or a quarter inch of fat behind.
  5. Cut the meat into 1 inch cubes, then slice the strip of fat into 5mm bits.
  6. Continue with the remaining steak.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. I am doing mine in a pan. Heat the pan to medium high and add 60g of butter.
  12. When the butter is bubbling, add the kebabs. You will probably need to cook 2 batches if you're using a pan.
  13. Grill the kebabs for 2 minutes 30 seconds per side, remembering that they have 4 sides... giving you 10 minutes in total.
  14. Remove the kebabs from the pan and serve immediately with accompaniments of your choice.

 

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