Category: Instructional Techniques

November 22, 2015 Cocktail Snacks, Finger Foods, Fish Recipes, Instructional Techniques, Japanese Recipes, Seafood, Snack Food, Sushi Recipes

Product Review – Sushi Making Kit – Manual Sushi Machine – Make Sushi at Home!!!

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Product Review - Sushi Making Kit - Manual Sushi Machine - Make Sushi at Home!!!
Author: 
Recipe type: Sushi
Cuisine: Japanese
 
In this episode we're doing a quick product review of a manual sushi making kit. While do the review, I am also making a very simple, super tasty shrimp sushi.
Ingredients
  • 2 Batches sushi rice
  • 4 Spring onions
  • ¼ Red pepper (or red chilli / or pepperdew)
  • 250g Shrimp meat
Instructions
  1. For the filling, finely chop the spring onions and peppers and mix these together. Flash fry the shrimp over extreme heat and roughly chop these into bits.
  2. You will also need 2 batches of the sushi rice we prepared in the previous episode.
  3. Now for the machine. Made from a reasonably good quality high density plastic, the kit comes with 4 different moulds.
  4. One for round suchi, one for small square sushi, one for triangular sushi and finally one to make heart shaped sushi.
  5. The set includes the groover, tamper, spoon and spatula.
  6. The process for making the sushi is identical for all of the shapes. Press a sheet of nori into the mould. Fill the mould to halfway with the rice. Use the groover to press a furrow into the rice.
  7. Fill the furrow with shrimp and the vegetable mix. Fill the remaining space with more rice. Tamp the rice down with the tamper.
  8. Fold one side of the nori over the rice. Wet your fingers and wet the folded nori. Fold the othe half of the nori over this. Tamp this down with the tamper, or in this case the top mould.
  9. Cut the sushi into perfect rounds using a razor sharp knife through the grooves in the mould. Thats the round mould.
  10. And now quickly with the triangular mould....
  11. Place the nori in the mould and fill it halfway with rice. Use the groover to press a forrow into the rice and fill this with shrimp and the vegetable mix. Fill the remaining space with more rice.
  12. Fold one half of the nori over the rice and wet this with your fingers. Fold the other side of nori over this and tamp it down with the tamper.
  13. Cut the sushi into perfect triangles using a sharp knife through the measured grooves.
  14. You can get your manual sushi machine through the onscreen link. We do make a small commission on sales and this goes towards developing the channel and bringing you more great content.

 

Instructional Techniques, Japanese Recipes, Sushi Recipes

How to Make Sushi Rice – Perfect Sushi Rice Every Time – Tasty & Safe!!!

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How to Make Sushi Rice - Perfect Sushi Rice Every Time - Tasty & Safe!!!
Author: 
Recipe type: Sushi
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
 
Making sushi rice is a little more complicated than just boiling some rice. To do this successfully you need to use a glutinous rice called pearl rice. This is a very short grain rice that adopts a sticky and translucent finish once cooked.
Ingredients
  • 250ml Sushi rice (pearl rice) rinsed until the water runs clear
  • 375ml Water
  • 60ml Rice wine vinegar
  • 7.5ml oil
  • 30ml White sugar
  • Pinch of salt
Instructions
  1. Add the rice and cold water to a saucepan. Heat this over high heat until boiling. Reduce the heat and continue to simmer until all of the water has been absorbed.... normally about 15 to 20 minutes.
  2. While the rice is cooking, add the vinegar, sugar, salt and oil to another small saucepan and heat this over medium high heat, stirring until the sugar and salt have dissolved. Remove from the heat and put this aside.
  3. Remove the cooked rice from the heat and pour the vinegar solution into the pot. Stir this in until it is fully absorbed.
  4. And there we have it.... sushi rice made right, made safe and made tasty.

 

October 18, 2015 Baking, Bread, Instructional Techniques

Product Review – Joseph & Joseph Thicknessing Rolling Pin – The Best Rolling Pin Ever!!!!

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This episode is a short product review. The products I review are generally products that I use on a dailly basis and have tried and tested thoroughly. Today’s product is the Joseph and Joseph thicknessing rolling pin.

I have been using this one for over a year now, and as you can see, it still looks brand new. These are available in stainless steel and wooden versions, however I opted for the stainless as it can go in my dishwasher.

The rolling surface is a generous 350mm wide and is laser etched with width measurements in centimeters and inches, and this proves to be quite useful.

At each end of the cylinder, four different sized discs are attached to the tube with a large heavily threaded screw.

These discs allow you to select the desired thickness of the pastry by raising the rolling surface the desired amount from the work surface. The disc sizes are 2mm, 4mm, 6mm and 10mm. The discs also have inch measurements on the reverse side.

As previously mentioned these discs simply attach via a heavy gauge screw.

This is a superbly made product, and if you’re looking for a rolling pin than will almost certainly outlive your entire family tree, this is it.

You can go directly to the product by clicking the onscreen link.

October 10, 2015 4th of July Cookout, Barbecue, Instructional Techniques, Main Courses, Poutry, Smoking, Thanksgiving

Thanksgiving Smoked Turkey – Part 6 of Smoking & Curing Foods with Smoke Daddy – How to Smoke a Turkey.

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Thanksgiving Smoked Turkey - Part 6 of Smoking & Curing Foods with Smoke Daddy - How to Smoke a Turkey.
Author: 
Recipe type: Smoking / Turkey / Poultry
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Hi and welcome to part 6 of our series on smoking and curing foods. With Canadian Thanksgiving on Monday and in just over a month in the US, today's episode covers curing a smoking a delicious Thanksgiving turkey.
Ingredients
  • 1 x 5-6lb Turkey (2.5kg - 2.8kg)
For the Curing Brine
  • 5lt Water
  • 15g Saltpetre
  • 100g Sugar
  • 200g Salt
  • 30ml Black peppercorns
  • 30ml Whole allspice
  • 10ml Ground ginger
  • 25ml Bicarbonate of soda
For the Basting / Mop
  • 100ml Honey
  • 40ml Lemon Juice
  • Zest of 1 lemon
  • 10ml Lemon pepper
  • 15ml Garlic powder
  • 5ml Cayenne pepper
  • Smoked salt
Instructions
  1. For the curing brine combine the saltpetre, sugar, salt, black peppercorns, whole allspice, ginger and bicarbonate of soda and pour these into a pot along with 5 liters of water.
  2. Bring the pot to a boil, reduce the heat and allow this to simmer for 30 minutes. Quick chill the pot by floating it in cold water in your sink.
  3. To prepare the turkey, trim away any excess skin and fat from the neck and butt. Removing the tail is a matter of personal preference.
  4. Use a sharp knife to cut through the skin and flesh along the breast bone. Cut through the breast bone with your kitchen shears.
  5. Open up the bird, flip it over and dislocate the pelvis with a sharp downward thrust. This allows the bird to lie flat. Removing the wing tips is also a matter of personal preference, however I do recommend this.
  6. Transfer the turkey skin side up to a large food-safe non-reactive container. Pour the cooled brine into the container.
  7. Place a weight on top of the turkey to keep it fully submerged in the solution.
  8. Place the container in your refrigerator and allow it to cure for 48 hours.
  9. After curing, you will need to make the basting. Combine the lemon juice and honey. Take the lemon pepper, garlic powder, cayenne pepper and lemon zest and add these to the honey and lemon juice. Mix these until totally combined.
  10. You will also need smoked salt to grind over the turkey once it has been basted.
  11. Remove the turkey from the curing brine and pat both sides dry using kitchen paper.
  12. Brush the underside liberally with the basting, flip the bird over and repeat this with skin side, before giving the skin a generous grind of smoked salt.
  13. Place a rack at an angle across a pan and transfer the turkey to the rack.
  14. Get your smoker running and heat the barbecue to 250f or 135c. I am using the Smoke Daddy cold smoke generator which allows for perfect cold or hot smoking in any closed barbecue. If you are using another brand of smoker, follow the manufacturer's instructions.
  15. Place the turkey in the barbecue and allow this to smoke for 40 minutes per pound. For my turkey weighing in at about 5 pounds this will take 3 hours 20 minutes. Baste the bird every half hour with melted butter to prevent the skin from drying out.
  16. Towards the end point, check the internal temperature with a probe thermometer. When the internal temperature reaches 170f or 77c in the thichest part of the meat, the turkey is ready to serve.
  17. And there you have it, a beautifully fragrant, tasty and succulently tender smoked turkey flavored with garlic, lemon and a hint of chilli.

 

October 3, 2015 Dessert, Instructional Techniques, Remedies, Sweets

Home Made All Natural Cough Drops – Home Made Cold & Flu Remedy – Throat Lozenges

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Home Made All Natural Cough Drops - Home Made Cold & Flu Remedy - Throat Lozenges
Author: 
Recipe type: Cold and Flu Remedy / Sweets
Prep time: 
Cook time: 
Total time: 
Serves: 40
 
With winter just around the corner everyone is getting the coughs and sniffles. For the first time in the history of our channel, we have guest chef, my sister-in-law, Eileen here to show us how to make the most amazing all-natural cough drops to combat these winter ailments.
Ingredients
  • 100ml Water
  • 30ml Honey
  • 1 Cup sugar (brown granulated)
  • 5ml Ground cinnamon
  • 10ml Ground ginger
  • 30ml Fresh lemon juice
  • 1.25ml Roughly crushed cloves
Instructions
  1. Measure out the water, brown sugar, ground cinnamon, ground ginger, roughly crushed cloves, honey and lemon juice.
  2. Place all of the ingredients in a medium sized pot. A small pot will not do, as the mixture bubbles up during cooking and may overflow. Not only could this be dangerous, but it definitely would be very messy.
  3. You will also need 2 x 20 hole chocolate molds. Rub these with a light coating of cooking oil.
  4. Place the pot over high heat and stir initially until everything is combined.
  5. Bring this to a rapid boil, stirring every 60 seconds, making sure to scrape down the sides of the pot. Continue to boil for 5 minutes. The mixture will darken significantly during this time.
  6. After 5 minutes, stir briefly and drop a little of the mixture into cold water. Give it 5 seconds to cool and pick it up with your fingers. If it is still gooey, then it's not ready. Give it another 30 seconds and test again. This time you will see that it sets hard as soon as I pick it up.
  7. Remove the pot from the heat and stir the mixture until the bubbling subsides.
  8. Using a pointed spoon, start filling the molds. Once all the recesses are filled, put these aside to set at room temperature. Don't be tempted to set the in your refrigerator as the drops will turn to toffee. Depending on the weather, it can take from 30 minutes to a few hours to set.
  9. Once set, sprinkle a sheet with icing sugar and pop the drops out of the mold onto the sheet. Sprinkle more icing sugar on top of this. Transfer the drops to a container and shake them up to get an even coating of sugar. The sugar prevents the drops from sticking together.
  10. These drops can be stored indefinitely until required.

 

October 2, 2015 Instructional Techniques

The Amazing Vacuum Packer Hack – How to Use Plain Untextured Bags in Your Front-Loading Vacuum Packer!!!

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The Amazing Vacuum Packer Hack - How to Use Plain Untextured Bags in Your Front-Loading Vacuum Packer!!!
Author: 
Recipe type: Cooking Tips & Tricks
 
Almost every second household has one of these front-loading vacuum packers. These things are great, but they all have the same weak link.... the insanely expensive textured plastic bags. This hack will show you how use regular cheap vacuum packing bags, and save at least 80 percent of the costs involved.
Instructions
  1. To start cut a strip of the textured plastic from the roll. Cut the textured bits from the strip, leaving the edge intact.
  2. Fill your plain vacuum packing bag with whatever you are packing and slide the strip into the bag, sealed edge first, down the side of the contents.
  3. As long as the strip reaches the contents, this trick will work perfectly. If you are using a deep bag, cut it down to the point where the strip does reach the contents. Make sure a little of the strip protrudes from the bag.
  4. Place the bag into the vacuum packer and hit the vacuum button. Bare in mind that when it seals now, it will be trying to melt 4 layers of thick plastic.
  5. As a result, you need to follow the vacuum cycle with another sealing cycle to ensure a good seal. Some machines have an overheating protection, and you may have to wait a few seconds before it will allow the second seal to activate.
  6. Using this process you will save 80 to 90 percent in costs, and although it does not totally negate the textured bags, it will certainly save money.

 

September 29, 2015 Accompaniments, Barbecue, Garnishes, Instructional Techniques, Spice Mixes

How to Smoke Salt – Part 5 of Smoking and Curing Foods – Smoke Daddy Cold Smoke Generator

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How to Smoke Salt - Part 5 of Smoking and Curing Foods - Smoke Daddy Cold Smoke Generator
Author: 
Recipe type: Smoking & Curing
Prep time: 
Cook time: 
Total time: 
 
Smoked salt is really easy to make in a hot or cold smoker. Smoked salt adds a whole new dimension to grilled foods, fried foods and even salads.
Ingredients
  • Coarse salt - either Himalayan rock salt or sea salt
  • Smoking wood chips of your choice
Instructions
  1. The important thing to remember is the differences between sea salts and rock salts. Himalayan rock salt is a compressed, dense salt, and as a result will take on the flavor the smoke, but very little of the color. Sea salt is far more porous and will take on the flavor and color of smoking.
  2. With the color not being of much importance, I still prefer using Himalayan rock salt for its amazing taste and slight acidity.
  3. To start, spread the coarse salt evenly across a baking pan.
  4. Load up your smoker with your favorite wood chips and set these smoking. I am using the Smoke Daddy Cold Smoke Generator for this demonstration and this unit together with any lidded barbecue is the perfect solution for cold and hot smoking.
  5. Place the pan of salt in the barbecue, close the lid and allow this to smoke for 90 minutes to 180 minutes, depending on your personal preference.
  6. Remove the salt from the smoker. With Himalayan rock salt you will notice only a slight darkening in color, but the smokey aroma will clearly tell you that your job is done.
  7. Transfer the salt to grinders and store these in a cool dry place.

 

September 27, 2015 Accompaniments, Barbecue, Cheese, Finger Foods, Instructional Techniques

How to Cold Smoke Cheese – Cold Smoking Cheese Using Smoke Daddy Cold Smoke Generator!!!

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How to Cold Smoke Cheese - Cold Smoking Cheese Using Smoke Daddy Cold Smoke Generator!!!
Author: 
Recipe type: Cold Smoking
Prep time: 
Cook time: 
Total time: 
 
How to Cold Smoke Cheese. Cold Smoked Cheese is outstanding, and adds a whole new dimension to anything it is added to, and even better just on its own.
Ingredients
  • 500g Mozzarella cheese
  • 500g Gouda cheese
  • Approx. 3 cups mild smoking wood chips - Apple, Alder, Cherry
Instructions
  1. The key to cold smoking is keeping the temperature below 100f or 37c, but preferably below 86f or 30c.
  2. I am going to smoke a block of commercial mozzarella and a block of gouda. Cut the cheese into 1 inch square lengths.
  3. Place the cheese on a rack in a roasting tin. Load your smoker up with wood chips. Any of the milder chips like apple, cherry or alder will give a very pleasing result.
  4. Set the chips alight and place the cheese in the smoker. For a mild result, smoke the cheese for 90 minutes to 2 hours. There is no rule regarding timing. Skamorze, or European smoked mozzarella is smoked for 5 to 7 hours until golden brown, however this heavily smoked cheese is an aquired taste.
  5. Once you're happy with the color, remove the cheese from the smoker and vacuum pack it or wrap tightly in cling-wrap for at least 24 hours. This gives the aromatic smokey coating time to penetrate the cheese.

 

September 18, 2015 4th of July Cookout, Barbecue, Curing Meats, Instructional Techniques

Smoke Daddy Cold Smoke Generator – Installation – Quick & Easy to Install Smoke Daddy!

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In yesterday’s episode we unpacked the Smoke Daddy cold smoker unit. Today we’re going to install it on our barbecue.

To start, I have used a metal hole cutter to cut holes through the side carcass of the barbecue. This particular barbecue has a double wall, but the extra length of the outlet pipe accommodates this extra thickness with no problem.

Simply slide the outlet pipe through the hole. Use the locking nut and washer to secure the pipe on the inside of the barbecue. There is no need to over-tighten the nuts… finger-tight is just fine.

To operate the unit, I am using a small lump of charcoal. Drop this into the unit and set it alight using your blow-torch. At this stage, I have both lids off and the air pump is running on full output.

This particular model, the Magnum, will take up to 6 cups of wood chips. For this demo, I am adding just 2 cups which should give me an hour or 2 of good smoke. I have found that soaking the chips in water for 30 minutes will slow the burn, but also reduces the smoke rate.

Within a minute or 2 of adding the wood, the charcoal will set this smoldering and the smoke will start pumping through the outlet pipe.

All that remains is to adjust the air flow rate on the pump and you’re ready to go.

You can click the onscreen link to see the full range of Smoke Daddy products.

September 16, 2015 4th of July Cookout, Barbecue, Instructional Techniques

Smoke Daddy Cold Smoke Generator – Unboxing. Part 1 of Whats4Chow’s Smoking & Curing Foods.

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Smoke Daddy Cold Smoke Generator.

As promised last episode, our cold smoke generator has arrived, and our series on cold smoking, hot smoking and curing meats is starting today. This first episode is the introduction and un-boxing of this amazing product that we will be using throughout the course. So here we go…

Before we continue, you can see the full range of Smoke Daddy products on our website by clicking the onscreen link.

Smoke Daddy manufactures this product in the USA and it is shipped worldwide. In addition, the airpump that runs the venturi airflow system is available in 110v, 220v and 240v versions.

First to come out is the cast aluminium bottom cap with vents and bakelite handle.

Then the cast aluminium top cap, also with a heat proof bakelite handle.

Next up is the main body of the unit, consisting of a very solid aluminium cylinder with the air inlet pipe already threaded and attached. The stainless steel burning grate also slots into the cylinder, which we’ll look at just now.

This is followed by the stainless outflow pipe with all the fittings necessary to attach it to the barbecue or smoking chamber. In addition, the bakelite threaded nut which secures the bottom cap in place.

The unit also comes with a sturdy wire brush for cleaning the unit.

The operation manual is in full color, printed on good quality stock and includes information on all of Smoke Daddy’s products, as well as a selection of recipes for cold and hot smoking.

And last, but not least is the air pump. This pumps air through the top of the unit creating a venturi flow in the smoking chamber. This increases the efficiency of the burn and delivers the smoke to the barbecue. The pump output is variable via the rotating dial, giving you ultimate control over the burn rate and amount of smoke produced.

Back to the main unit. The stainless grating simply drops into the main cylinder and is supported by a c-clip towards the bottom of the cylinder.

The outlet pipe simply screws into the threaded outlet hole situated directly opposite the air pump delivery pipe. The extra length of the outlet pipe allows you fit the unit to barbecues or chambers with varying wall thicknesses.

The air pump hose is heat proof silicone and simply presses onto the outlet nipple on the pump.

Stay tuned for our next episode where we will be demonstrating how to mount the unit to a barbecue.

Thanks for joining us today, please subscribe to our channel, and we’ll see you again tomorrow.

Visit our website on http://Whats4Chow.com for more details.

This is episode #327 with Whats4Chow.com – please subscribe for notifications and updates.

August 5, 2015 Instructional Techniques, Sauce Recipes, Soups

Ultra-Clarifying Stock, Sauces and Fruit Juices

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Ultra-Clarifying Stock, Sauces and Fruit Juices
Author: 
Recipe type: Techniques, Soups, Broths, Consomme
 
Ultra clarifying solutions is not only far less work, but results in an absolutely clear, colorless solution that retains all of the fragrance and flavor of the original solution.
Ingredients
  • 500ml Fruit juice or stock
  • 13g Powdered gelatin (20ml)
Instructions
  1. Start with 500ml of juice and pour a quarter of this or 125ml into another heat proof jug.
  2. In addition, measure out 13g or 20ml of gelatin. Heat the smaller quantity of juice in your microwave until hot then add the gelatin. Stir this in until totally dissolved.
  3. Pour the 125ml of juice into the 375ml of juice and stir this in.
  4. Place the jug in your freezer overnight so that it freezes absolutely solid.
  5. The following day, place a sieve across a mixing bowl and line the sieve with butter muslin, cheese cloth or very fine net curtain.
  6. To release the frozen juice from the jug stand it in a pan of boiling kettle water for 30 seconds.
  7. Flip the frozen block out into the sieve and allow this to stand at room temperature until defrosted.
  8. When it has defrosted, it will retain its shape, but will be spongy to touch.
  9. Tie the corners of the cloth together with a long handled utensil tied into the knot. Suspend the utensil across the edges of the bowl. If the bowl is not deep enough for bag to hang freely, place spacers underneath the handle to raise the bag.
  10. Let the pressure of the hanging bag extract all of the liquid from the jelly. This will take a few hours.
  11. Remove the bag from the bowl when the jelly starts to press through the cloth.
  12. From 500ml of juice with pulp included, you will yield about 300ml of clear orange juice. If we were using a strained stock, or black coffee or any other strained liquid, the yield would be considerably more.

 

April 12, 2015 Chicken Recipes, Instructional Techniques, Main Courses, Poutry

Perfect Pan-Fried Chicken. How to Pan-Fry the Absolutely Best Chicken Ever!!!

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Perfect Pan-Fried Chicken. How to Pan-Fry the Absolutely Best Chicken Ever!!!
Author: 
Recipe type: Chicken / Poultry
Cook time: 
Total time: 
 
These simple tips will have you on your way to making the best perfect pan-fried chicken possible. Your chicken will have beautifully crispy and golden skin, with the most tender meat!!!
Ingredients
  • Chicken Thighs
  • Butter
  • Salt, pepper & spices of your choice
Instructions
  1. Locate the spine bone to which the thigh bone is attached.
  2. Using a sharp knife cut under the skin along the spine to lift the skin. Lift the skin up and cut the oyster free.
  3. Using your shears, cut through the hip joint. Turn the thigh over and cut the connecting tissue to free the spine bone from the thigh.
  4. Cut through the flesh along the thigh bone. Grab the hip joint and use the edge of your blade to scrape the flesh away from the thigh bone.
  5. Cut around the knee joint and pull the bone free. Repeat this until all of the thighs are deboned.
  6. Season both sides of the thighs liberally with salt, pepper and the spices of your choice.
  7. Heat you pan over medium high heat and add a tablespoon of butter. Add the thighs to the pan skin-side down and fry them for five minutes.
  8. Turn the thighs over and fry for a further 5 minutes. Wipe the chicken around in the pan to pick up all the caramelized yummy stuff from the surface of the pan.
  9. Turn the thighs again and fry for a further 2 minutes to re-crisp the skin.
  10. Remove the chicken from the pan and serve immediately with the accompaniments of your choice.

 

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