I’ve always liked the meat samosas from a local Indian restaurant, so I tried to replicate them, this is what I came up with.
This is very much a time to learn to taste your food as you cook, as once it’s wrapped up, you can’t fix it.
Right, I’ve actually been applying some thought and science to my fried chicken recipe, rather than guessing. End result is this, has been tested on all conventionally edible parts of a chicken.
You kinda can shallow-ish fry this if you’re using butterflied breasts (i’d use about 10-12mm of oil), but it’s so much easier to deep fry.
Healthier than those other burgers, but not by much.
This is kinda an evolution/cross breeding of those other burgers, and the Heston burger recipe, which is a massive pain in the arse.
However, these are still all about the method, It makes an extremely tender burger with no weird grease pockets which seem to happen in some other burgers that are worked more.
Unfortunately, you do need proper minced steak from the butcher for this (or mince it yourself, but I personally can’t be arsed) I tend to vac pack the mince if I’m not making the burgers in the next 12 hours or so, seems to keep fine for a few days that way. Of course, if the mince goes a bit past what you’d use for burgers. Spag Bol.
I tend to allow for 1/2lb of mince per burger, but they tend to end up around 1/3lb, anything I don’t use is spag bol.
Science:
An emulsion is a mixture of two immiscible liquids.
When these liquids are mixed, one forms the dispersed stage, another forms the continuous stage. The emulsifier positions itself between the dispersed stage and continuous stage, preventing the mixture from separating.
Well, I managed to acquire myself a kindle last week, and figured it might be handy in the kitchen, so added a PDA/mobile thingy to geekfood.
It should activate automagically if you use something geeky, really need to work out a way to up the font size, and perhaps lose the pictures, but for now, It’ll do.
This is my usual Lasagna recipe, takes about 90 minutes if you multitask a bit, pays off by giving me food for a few days, Also good practice for knifery, chopping stuff finely is important for the dish to work well, texture is important.
This recipe is an old favourite of mine, based on Delia Smith’s recipe, and one that I love to cook when the days start getting colder. It takes a while to cook, but you can put it in the oven and leave it for a good few hours and come home to a very tasty smelling house. Also, it keeps very well in the freezer and makes a great instant meal. It may be unusual, but when I’m particularly in a rush I’ll end up having it with pasta, and it also makes a great addition to a basic risotto.
Well then. I’ve been done and gone got married, had three weeks in the far east, and finished my MSc. So now, back to the kitchen! I’m very excited about a number of the gifts we’ve received, including a full set of Le Creuset pans and a Global G-2 knife, so needed an excuse to use as many of these as possible. In addition, we get a veg box delivered every week, and included in this week’s was a romanesco caulflower, which looks amazing, and needed something appropriately tasty to do it justice.
I've never seen a fractal vegetable before
Apparently we suck at them, everyone’s a bit busy with real life at the moment, please bear with us.
It’s the birthday of a good friend tomorrow, and so in honour of this auspicious occasion, I made a cake for when I saw him over the weekend. Being a fellow geek, with a love of the game Portal, I made him a cake in the style of the one in the game.
Also, it’s my first attempt at a cake using the recipe from the lovely old woman who used to make the cakes they sold in the post office by my old school bus stop, which I was delighted to discover that my sister had acquired some years ago, and which has now fallen into my hands. The cakes we used to buy from that old woman have formed the benchmark against which all other cakes in my life are now judged, and so it had a lot to live up to. However, even if I do say so myself, I think that this was a triumph.
Apologies for the poor-quality pictures, I was rather too excited for photography.
