Whats cooking? ** Making something fine and fancy? Just plain good? Show us!

DitmasPork · Jun 15, 2023

MarcelNL said:
thanks, yet how does that treatment affect flavor? (as a koji novice I'm seriously wondering what it does)

I'm a koji novice too, a friend made a batch and gave me a jar of the stuff. The cooked pork—after a long marinate—tasted almost ham-like, very savory/umami, a bit of charcuterie-like funkiness. Gonna try it with salmon soon.

Michi · Jun 15, 2023

Chopper88 said:
Did you buy rotisserie chickens and used the carcasses, or is buying actual carcasses a thing?

Chicken carcasses are readily available at butcher shops here.

camochili · Jun 16, 2023

Se1ryu said:
Sashimi anyone?? View attachment 248831 View attachment 248832 View attachment 248833

🖐 here.
looks fantastic

Chopper88 · Jun 16, 2023

Michi said:
Chicken carcasses are readily available at butcher shops here.

Interesting, I had actually never heard of this before.
Makes total sense from both perspectives, less waste, and not having to eat an entire chicken to make stock.

calostro5 · Jun 16, 2023

Michi said:
Chicken carcasses are readily available at butcher shops here.

Same in Spain

Lars · Jun 16, 2023

Spaghetti with cherry tomatoes, garlic, basil and parmesan cheese.

ENK · Jun 16, 2023

Pasta e fagioli! Mostly the classic Marcella Hazan recipe with some tweaks from Carla Lalli Music’s updated version on YouTube.

Michi · Jun 17, 2023

Gnocchi with Marcella's tomato sauce. Inspired by an Anti-Chef recipe.

reforminded · Jun 17, 2023

Roast Leg of lamb from a small family farm down the street from me - Kenji's recipe. (Tanaka x Kyuzo Blue#1 210m)

MarcelNL · Jun 17, 2023

another pizza night, I;m getting there;

Lars · Jun 17, 2023

Fridge raid pizza. I'm jealous and wan't to play with higher temps.

MarcelNL · Jun 17, 2023

@Lars Given what a 'regular' oven will do that is looking great already!

Oven temperature is a rabbit hole, my advice is; buy once, cry once...be it electric or gas, that temperature is addictive!

DamageInc · Jun 18, 2023

Haven't posted as often as I used to for nearly a year, as I've been in the process of buying and renovating a house. I finally finished it after 11 months of renovation and moved in this week.

Cooked carbonara and opened a bottle of barolo to celebrate my first real meal in my new home.

riba · Jun 18, 2023

First time cooking a Wagyu steak. I expected a thicker piece so I was a bit worried to overcook it. Fortunately it turned out great.

My wife said it was the best steak she ever had. Hurray. And I agree

@dehory , thanks for the press recommendation!

No pictures of the result as I wanted to eat it warm

Btw, grillgrates rock!

DamageInc · Jun 18, 2023

riba said:
First time cooking a Wagyu steak. I expected a thicker piece so I was a bit worried to overcook it. Fortunately it turned out great.

My wife said it was the best steak she ever had. Hurray. And I agree

@dehory , thanks for the press recommendation!

No pictures of the result as I wanted to eat it warm

Btw, grillgrates rock!

Nice, I'll never forget the first time I made wagyu a few years ago. Where did you get those presses/weights? I've been looking for them in Denmark but I've been unable so far to find some.

riba · Jun 18, 2023

DamageInc said:
Nice, I'll never forget the first time I made wagyu a few years ago. Where did you get those presses/weights? I've been looking for them in Denmark but I've been unable so far to find some.

I got them here
https://grillopmaat.nl/Webshop/#!/Chefs-Press-13-Oz/p/518087724(Happy to ship some if it makes sense btw)

Cheaper for me than importing. I really like the design. No condensation (as opposed to the water filled pan I was using before) and stackable.

parbaked · Jun 18, 2023

DamageInc said:
Where did you get those presses/weights? I've been looking for them in Denmark but I've been unable so far to find some.

https://www.thechefspress.com/

riba · Jun 18, 2023

parbaked said:
https://www.thechefspress.com/

Yeah. Shipping and import tax was killing for me

DamageInc · Jun 18, 2023

riba said:
I got them here
https://grillopmaat.nl/Webshop/#!/Chefs-Press-13-Oz/p/518087724(Happy to ship some if it makes sense btw)

Cheaper for me than importing. I really like the design. No condensation (as opposed to the water filled pan I was using before) and stackable.

They have them here and offer EU shipping so I think I'll go with them: Chef's Press 13oz (0.37kg)

There are three sizes, I was thinking to order two of the middle size. Do you have any recommendations based on your experience?

riba · Jun 18, 2023

DamageInc said:
They have them here and offer EU shipping so I think I'll go with them: Chef's Press 13oz (0.37kg)

There are three sizes, I was thinking to order two of the middle size. Do you have any recommendations based on your experience?

I'd open a topic to ask for experiences as more people have them and I only have 2 13 ounce pieces.

For me, this 2 piece is perfect. They are heavy enough and fit in my pan

I first ordered only one (as shipping was free) and then decided to get another 13 ounce.

parbaked · Jun 18, 2023

DamageInc said:
They have them here and offer EU shipping so I think I'll go with them: Chef's Press 13oz (0.37kg)

There are three sizes, I was thinking to order two of the middle size. Do you have any recommendations based on your experience?

They recommended two 8oz and one 13oz as starter set.