Food porn thread - Page 72

Amfibius · 25th October 2011, 1:46 AM

Made the Fish and Chips recipe from Modernist Cuisine tonight. The recipe calls for a fish stock gel base which you dip the fish into (I skipped this step), then coated in Trisol, then coated in a batter dispensed from a siphon. The batter uses a lot of vodka as the main hydrating agent - the advantage of vodka is that it does not develop the gluten in the flour, and the alcohol boils off at a lower temperature than water - meaning the hot oil does not have as much water to drive off, leaving the batter more crispy. The fish only needs to be cooked to 45C, so the book recommends hot oil at 220C, with a total of 3 minutes of frying!

And crispy it was ... look at this! The fish inside was beautifully moist, flaky, and juuuust cooked.

... unfortunately I thought that the fillets looked a bit small so I bought too many. What you are looking at is ONE fillet ... wife and I had one each. There are two more fillets in the fridge!

Diode · 25th October 2011, 6:09 AM

Did not receive invitation to Amfibius's dinner party.

You can't post things like this and not invite the forum.

username_taken · 28th November 2011, 2:50 PM

I turned This

into This

Wild Duck Gumbo

Oppressa · 28th November 2011, 2:58 PM

Should have been extra tacky and had the bill sticking out the top of the rice LOL.

Looks very tasty!

Diode · 28th November 2011, 3:13 PM

Quote:

Originally Posted by username_taken

I turned This

image

into This

Wild Duck Gumbo

image

I guess you know where your meat has come from!

It would defiantly be something to cook a meal from a freshly killed animal and then say make it with garden fresh vegetables.

My dad used to kill a cow and then spend the day cutting it all up and baging it in portions and then put it all in a deep freezer. Having a really nice bit of steak put on the BBQ from something freshly killed like that was simply amazing.

sgtraven · 28th November 2011, 3:48 PM

Nice one and, vodka is also a trick some Japanese use for tempura, freeze the cold/freezer vodka instead of iced water.
Great for tempura prawn/vegies.

P.s for those with electric small deep fryers, try using a wok instead and rice bran oil. Higher smoke point and more "crisp" goods as a result of the flash frying.

Another tip is small batches, large batches into a small oil mass will cool the oil too much.

Love your work as always amf!!!

Amfibius · 25th January 2012, 11:53 PM

A Modernist Chinese New Year dinner. As usual, held at my place.

Since it is the year of the dragon, I carved a dragon's head from a carrot for use as a garnish.

Raw fish salad ("yee sang"). The salmon made up the body of the dragon. The salad base is made of - turnip, radish, yam, carrot, pickled ginger, pomelo, mandarin, sesame seeds, chopped peanut, and coriander. The salad dressing is a simple 1:1 of plum sauce and lime juice with some five spice powder. I was going to make a salt foam to represent clouds, but I ran out of time.

Abalone. The flavours are Chinese but the technique and presentation is Western. The sauce is made from the abalone soaking liquid, dried scallops, dried shiitake mushroom, 1/2 a chicken, 500gm of lean pork, dried mandarin peel, star anise, goji berries, and garlic. After it was heavily reduced, it was thickened with Xanthan gum. The lettuce is normally blanched and arranged around the plate, but I pressed it and cut it into a neat mille-feuille.

Buddha's Delight. I prepared this the traditional way, with no modernist methods at all.

Dongpo Pork. The last time I made this, it took 6 hours to fry, then steam, then braise, then reduce the sauce, then braise again. This time, I modified the recipe for the pressure cooker. Result - dish was ready in an hour.

Herbed tofu. I did not prepare this dish.

"Dragon and phoenix". A traditional dish. The dragon is represented by prawn, and the phoenix by chicken. I did not prepare this dish. Normally, both chicken and prawn are braised and the dish is presented in perfect harmony. My friend did not like my plating suggestion that both the dragon and phoenix should be on the same plate, so he served them seperately.

sgtraven · 26th January 2012, 12:01 AM

i see your surgeon skillz are paying off.
looks great!

Foliage · 26th January 2012, 2:19 AM

Amfibius if you are a chef posting in this thread is cheating! haha

meals look approximately a 9.9/10

zdream · 26th January 2012, 2:27 AM

He's a chef pretending to be a doctor

Fuck that looks brilliant!

richard0296 · 26th January 2012, 6:33 AM

he's a doctor who can cook like a chef folbro,

a dreamboat some might call him

pugsley · 26th January 2012, 4:20 PM

Damn amazing as always Amfibius.

I find dishes coming from 'at home chefs' to be so much more interesting than what most pro's dish up. Because the joy in what you are cooking is there. I'm not saying that there isnt dedication and effort in what a chef serves up in a multiple michelin star kitchen, but after you have made the same dish a few thousand times... Well there is a reason chefs drink

splbound · 5th February 2012, 12:53 AM

Straight out of the oven resting.

Wing Rib Roast

Click to view full size!

MR CHILLED · 5th February 2012, 11:44 AM

Quote:

Originally Posted by splbound

Straight out of the oven resting.

Wing Rib Roast
pix

Tonights dinner? Looks fantastic.

chainbolt · 5th February 2012, 12:01 PM

Quote:

Originally Posted by splbound

Straight out of the oven resting.

Wing Rib Roast
pix

Looks really delicious.

25th October 2011, 1:46 AM	#1066
Amfibius Member Join Date: Jan 2002 Location: Melbourne, Victoria Posts: 6,651	Made the Fish and Chips recipe from Modernist Cuisine tonight. The recipe calls for a fish stock gel base which you dip the fish into (I skipped this step), then coated in Trisol, then coated in a batter dispensed from a siphon. The batter uses a lot of vodka as the main hydrating agent - the advantage of vodka is that it does not develop the gluten in the flour, and the alcohol boils off at a lower temperature than water - meaning the hot oil does not have as much water to drive off, leaving the batter more crispy. The fish only needs to be cooked to 45C, so the book recommends hot oil at 220C, with a total of 3 minutes of frying! And crispy it was ... look at this! The fish inside was beautifully moist, flaky, and juuuust cooked. ... unfortunately I thought that the fillets looked a bit small so I bought too many. What you are looking at is ONE fillet ... wife and I had one each. There are two more fillets in the fridge! __________________ -Amfibius

28th November 2011, 2:58 PM	#1069
Oppressa Member Join Date: Jun 2004 Location: Sydney Posts: 4,937	Should have been extra tacky and had the bill sticking out the top of the rice LOL. Looks very tasty! __________________ Sydney On Sunday (café review site). 1971 Beetle Resto thread and progress gallery Main: Cooler Master Elite 342, i7 3930K, Corsair H80, Rampage IV GENE, Corsair 4x4Gb 2133Mhz DDR3 Dominator GT, 5870, OCZ Vertex 3 MAX IOPS 120Gb, 1Tb Western Digital Green, 2 x Pioneer DVR-212 HTPC: Silverstone SST-GD01S-MXR, i3 540, Scythe Big Shuriken, ASRock H55M-GE, 2 x 2Gb DDR3 1333, 7Tb of storage, Pioneer Bluray BDR-206

28th November 2011, 3:48 PM	#1071
sgtraven Member Join Date: Sep 2004 Location: Vic, Kew Posts: 2,766	Nice one and, vodka is also a trick some Japanese use for tempura, freeze the cold/freezer vodka instead of iced water. Great for tempura prawn/vegies. P.s for those with electric small deep fryers, try using a wok instead and rice bran oil. Higher smoke point and more "crisp" goods as a result of the flash frying. Another tip is small batches, large batches into a small oil mass will cool the oil too much. Love your work as always amf!!! __________________ Beaver of the Aussie Pitmasters Forum

25th January 2012, 11:53 PM	#1072
Amfibius Member Join Date: Jan 2002 Location: Melbourne, Victoria Posts: 6,651	A Modernist Chinese New Year dinner. As usual, held at my place. Since it is the year of the dragon, I carved a dragon's head from a carrot for use as a garnish. Raw fish salad ("yee sang"). The salmon made up the body of the dragon. The salad base is made of - turnip, radish, yam, carrot, pickled ginger, pomelo, mandarin, sesame seeds, chopped peanut, and coriander. The salad dressing is a simple 1:1 of plum sauce and lime juice with some five spice powder. I was going to make a salt foam to represent clouds, but I ran out of time. Abalone. The flavours are Chinese but the technique and presentation is Western. The sauce is made from the abalone soaking liquid, dried scallops, dried shiitake mushroom, 1/2 a chicken, 500gm of lean pork, dried mandarin peel, star anise, goji berries, and garlic. After it was heavily reduced, it was thickened with Xanthan gum. The lettuce is normally blanched and arranged around the plate, but I pressed it and cut it into a neat mille-feuille. Buddha's Delight. I prepared this the traditional way, with no modernist methods at all. Dongpo Pork. The last time I made this, it took 6 hours to fry, then steam, then braise, then reduce the sauce, then braise again. This time, I modified the recipe for the pressure cooker. Result - dish was ready in an hour. Herbed tofu. I did not prepare this dish. "Dragon and phoenix". A traditional dish. The dragon is represented by prawn, and the phoenix by chicken. I did not prepare this dish. Normally, both chicken and prawn are braised and the dish is presented in perfect harmony. My friend did not like my plating suggestion that both the dragon and phoenix should be on the same plate, so he served them seperately. __________________ -Amfibius

26th January 2012, 12:01 AM	#1073
sgtraven Member Join Date: Sep 2004 Location: Vic, Kew Posts: 2,766	i see your surgeon skillz are paying off. looks great! __________________ Beaver of the Aussie Pitmasters Forum

25th October 2011, 6:09 AM	#1067
Diode Member Join Date: Jun 2011 Location: Melbourne Posts: 560	Did not receive invitation to Amfibius's dinner party. You can't post things like this and not invite the forum.

28th November 2011, 2:50 PM	#1068
username_taken Member Join Date: Oct 2004 Location: Austin, TX Posts: 1,293	I turned This into This Wild Duck Gumbo

26th January 2012, 2:19 AM	#1074
Foliage Member Join Date: Jan 2002 Location: Sleepwithyourdadelaide Posts: 23,938	Amfibius if you are a chef posting in this thread is cheating! haha meals look approximately a 9.9/10 __________________ You know, if you watch Titanic backwards, it's actually a heart warming tale of a ship that jumps out of the water and saves lots of drowning people.

26th January 2012, 2:27 AM	#1075
zdream Member Join Date: Jun 2008 Location: Brisbane Posts: 1,961	He's a chef pretending to be a doctor Fuck that looks brilliant! __________________ RIP The Pub.

26th January 2012, 6:33 AM	#1076
richard0296 Member Join Date: Jul 2009 Location: sydney city Posts: 2,292	he's a doctor who can cook like a chef folbro, a dreamboat some might call him

5th February 2012, 12:53 AM	#1078
splbound Member Join Date: Feb 2004 Location: London / Sydney Posts: 350	Straight out of the oven resting. Wing Rib Roast Click to view full size!