Dear All,

I had been wondering how to be of service here to all you lovely folks, then the delectable shylark beat me over the head with an idea when we were entertaining each other in the chatroom, as I had given her my killer steak technique, and was creating dishes for the honey-sweet anna_25, why don't I start a recipie thread?

Why not, indeed?


So, the idea is this... if anyone requires help with a dish, or needs menu suggestions, or would like a random scrap of culinary genius thrown their way... just post here. Time permitting, I will try to help as many as I can within my sphere of knowledge.

Please note that all requests for help with traditional scottish food will go unanswered, as I think there is quite enough pain in the world already.

If anyone submits their own recipes, please ensure they are in metric weights and measures, as well as imperial or U.S.!

So everyone... Bon Appetit!

:beer: :devil2: :beer: :angel: :wub: :beer: :angel: :beer: :devil2: :beer: :angel: :beer: :wub: :beer: :devil2: :beer:

This post has been edited by neece12 on Feb 2 2008, 02:43 PM

This is a good thread I love to cook. I cant get my hollandaise sauce to come out the same every time. some times its great some time it will just seperate, HELP :beer:

I'd like a good recipe for this 'creampie' you all talk about?!? :angel:

:o :lol: :lol: :lol: :lol: :lol:

I have a good recipe for creampie it maybe wrong so we better see what the chef says :devil2:

Ah, The Joy Of Hollandaise!

As much of an art as a science, the key to consistently perfect hollandaise is temperature, speed of whisking, and bending the traditional formula just a little*. in addition, the quantities are part of the deal, use less, and the hand of disaster beckons.

Equipment:

One large balloon whisk
One medium size pyrex saucepan, or stainless steel
One very large stainless steel mixing bowl, preferably a shallow hemisphere
One glass jar
One cast iron stovetop <at 200oC at centre to 100oC at edge or a suitable ersatz>
One large boiling pan half filled with hot water (80oC) as bain-marie



Ingredients:

500ml Very good quality white wine or champagne vinegar.
30 black peppercorns
0.5 Fresh bay leaf
5 Large banana shallots, peeled
50g tarragon

<peel shallots, add to all the other ingredients in a stainless steel or preferably pyrex saucepan, reduce to 33.3% of the original volume, and set aside to cool, then keep for 2 days, pass through fine sieve into glass jar, then warm to 65oC before using>

500g Organic unsalted butter <melted, clarified (no white milk solids) and hand hot (65oC)>
12 Medium large organic egg yolks from a innoculated flock <at room temperature(30cC)>
100ml El cheapo champagne or cava or even sparking plonk still very well carbonated (5oC) plus the remainder in the fridge nearby.
Good quality sea salt, to taste
1/2 lemon, squeezed, to taste

Method:

Add the yolks to the mixing bowl, very gently, incorporate the plonk into the yolks, then whisk like a demon possessed on the side of the stove until the yolks are fluffier to a 50% increase in volume. Then add the vinegar reduction, and continue to whisk like a demented raver until the mixture has become a little like very light and frothy cream. Remove from the direct heat.

You may rest your arm for one minute now.... but no more. Pain is good. Pain is good.

Now while whisking like a dervish in a whirlwind (see the pattern here?) over the bain-marie, add the melted butter in a very thin and steady stream, not more than a tablespoon at a time to start with, a little more later, ensuring you whisk the mixture into a homogenous whole. Additionally, if to your taste you may adjust the consistency of the proto-hollandaise with the remainder of the vino relaxo you have reserved. When the clarified butter is all gone, the sauce should be ready, just add sea salt and fresh lemon juice to taste.

Savor for a moment your arm hurting in places not previously known possible, and drink all the leftover plonk because dammit, you deserve it because you did all the work, and if anyone complains, just tell them to go :badwords: with their :badwords:




*This Is A Massive lie

Creampies? :devil2:

Very naughty, and does require vigorous stirring in a very special mixing container, to get just the right cream filling at the end.

Now, as I like you all, I will let you off with a warning on this one.

But any other :badwords: that asks :badwords: :badwords: cooking questions will feel the :badwords: of my :badwords: being shoved sideways right into the :badwords: :badwords: :badwords: :badwords: with chilli relish.


Love you all! :angel:

This post has been edited by incendo on Jan 28 2008, 10:22 PM

Thanks I will try all the above thanks again :D

Are you willing to take recipes here on this thread? Or not? Or would that be another thread altogether?

I enjoy the cooking art a bit myself. Got a skin to show it....But not too eleborate. I'd keep it simple.

I wondered the same thing, if not we should start another tread :beer:

Sounds good to start a new thread to me. I will bow to you and let you start the thread and I will add some recipes and see how it goes, if that is OK with you and the mods.

So, go ahead and have at it if you like.......OSB.

Let me see if incendo minds if so we will start a new one

Umm...maybe I missed something, but the intent of this thread was for advice *and* recipes. :blink:

Not speaking for incendo by any means but my interpretation, for what it's worth, is for all to join in sharing recipes, cooking tips, problems and such. :heart: :inlove: :heart:
~dee

Ok sounds cool to me :rock:

I do however, see a possible problem arising here, though. I have grew up using the american system of measurement, ergo, cups, teaspoons, pinch, and dollop. The recipe that the poster used is in the metric system of measurement....So, that being said, how are we going to standardize the measurement system here?