Geekzone: technology news, blogs, forums
Guest
Welcome Guest.
You haven't logged in yet. If you don't have an account you can register now.


17554 posts

Uber Geek
+1 received by user: 5049

Trusted
Lifetime subscriber

Topic # 228819 23-Jan-2018 21:00
Send private message

Our knife thread threatened to veer off the cliff. As food is one of my real passions, I thought I'd see how many others here wanted to share discussions on food in general. 

 

Share a recipe (normal copyright rules apply etc), or a tip, trick, or just general commentary.

 

Maybe we could exclude baking and BBQ because they are huge topics on their own, one of which already exists.

 

 


View this topic in a long page with up to 500 replies per page Create new topic
 1 | 2
372 posts

Ultimate Geek
+1 received by user: 154

Subscriber

  Reply # 1945770 23-Jan-2018 21:26
Send private message

If you like Pickled Onions here's a great simple "recipe":

 

Peel small or "pickling onions"

 

Wash

 

Place in a KlipIt container with the strainer. (Ideal container in 3 different sizes.)

 

Fill with TasteMaker (NZ made!) Pickling Vinegar.

 

Clip lid on!

 

Leave in your pantry.....great in 2 months.

 

Refrigeration not required.

 

Even still great flavour and crisp after 14 months!

 

I think Countdown have deleted the vinegar now - but New World have access to it.

 

(My NW at Wigram actually got it in at my request)


11679 posts

Uber Geek
+1 received by user: 3781

Trusted
Lifetime subscriber

  Reply # 1945794 23-Jan-2018 23:43
Send private message

+1 to Ruth Chris.

 

 

 

Only beaten by Del Monicos. Their steaks are awesome but I would (and have) detour to a city in the US simply to eat their Lobster Bisque!






3282 posts

Uber Geek
+1 received by user: 208

Trusted

  Reply # 1945797 24-Jan-2018 00:03
Send private message

networkn:

 

Pro Cooking Tip: If you want amazing steak: 

 

Buy a nice bit of Steak, Leave it out of the fridge for 30 minutes prior to cooking. I think Scotch is ideal. Heat Pan (not non stick), put some oil (I use olive) into the pan should be sizzling (too much heat is bad). Salt both sides of steak and fat. Put into pan for 2 minutes, then flip, put a decent knob of butter in, baste a couple of times whilst the other side is 2 minutes cooking. Remove from Pan onto a chopping board and rest for 5 minutes. Slice across the grain with aforementioned very sharp knife.

 

Fat will be rendered and soft, meat will be medium rare (obviously to some degree this will depend on heat and thickness).

 

Do NOT skip the resting for 5 minutes bit.

 

If you cut your steak and it bleeds over the plate or board, you didn't rest it long enough. Cardinal sin when cooking meat not to rest it. 

 

 

If you haven't tried sous vide, you should. Takes any guess work out of the equation, "depend on heat and thickness" no more. Also means you can sear at as high a heat as possible (too much heat is not bad, or a even thing, without being ridiculous, e.g. see How hot is too hot?) and you can get edge-to-edge doneness (minimal gradient). And, no need to rest, so you can get stuck straight in to the deliciousness!

 

Isn't a scotch fillet already predominantly cut across the grain?




17554 posts

Uber Geek
+1 received by user: 5049

Trusted
Lifetime subscriber

  Reply # 1945799 24-Jan-2018 00:09
Send private message

I got a sous vide machine for Xmas. Haven't tried it yet. Also got a smoking machine

3282 posts

Uber Geek
+1 received by user: 208

Trusted

  Reply # 1945800 24-Jan-2018 00:16
Send private message

networkn: I got a sous vide machine for Xmas. Haven't tried it yet. Also got a smoking machine

 

Anova and Smoking Gun (or a real smoker)? wink

 

It's been nearly a month! I don't know if you have a vacuum sealer, but if not, I've had good success with the Glad Snap Lock bags and water displacement method. I always just clip to the edge of the container so don't even need to seal the top. I tried some cheaper bags, but the seams failed. I always use vacuum bags for longer or hotter cooks for the same reason. If you can find the ziploc freezer bags they sound great (thicker and good seal) but I haven't found a source here and haven't bothered importing any.

 

I think you'll like it. It's a paradigm shift, I reckon.


6951 posts

Uber Geek
+1 received by user: 3612


  Reply # 1945920 24-Jan-2018 11:01
Send private message

Tip I found out - after keeping chickens:

 

Truly fresh boiled eggs are almost impossible to peel - the membrane sticks firmly to the whites and shells.  They're much easier to peel when they've been stored a couple of weeks before boiling, but then they're far worse for anything else (fried/poached). 

 

I did read a tip that baking soda (a chemical reported on the internet to be the cure to every problem that white vinegar doesn't solve) in the water for boiling eggs stops the membrane from sticking, but my kitchen experiment showed this to be a complete myth.




17554 posts

Uber Geek
+1 received by user: 5049

Trusted
Lifetime subscriber

  Reply # 1945921 24-Jan-2018 11:06
Send private message

bazzer:

 

networkn: I got a sous vide machine for Xmas. Haven't tried it yet. Also got a smoking machine

 

Anova and Smoking Gun (or a real smoker)? wink

 

It's been nearly a month! I don't know if you have a vacuum sealer, but if not, I've had good success with the Glad Snap Lock bags and water displacement method. I always just clip to the edge of the container so don't even need to seal the top. I tried some cheaper bags, but the seams failed. I always use vacuum bags for longer or hotter cooks for the same reason. If you can find the ziploc freezer bags they sound great (thicker and good seal) but I haven't found a source here and haven't bothered importing any.

 

I think you'll like it. It's a paradigm shift, I reckon.

 

 

@bazzer yeah, I had the best of intentions but worked through Xmas/New Year including most stats! Hopefully mid next month I'll have some time. 

 

Yeah, Anova and Breville Smoking Gun. First on the list is the smoked butter (made at home, so another first). I plan on having it with bread from my bread maker that I have never used (but bought second hand 2+ years ago!). 

 

The problem with making bread is "making it" at a time that I have free, so that it's ready, when there are people around to enjoy it. 

 

 

 

 


Banana?
4357 posts

Uber Geek
+1 received by user: 1029

Subscriber

  Reply # 1945939 24-Jan-2018 11:35
Send private message

We have an Anova - great tool. Never had a bad meal out of it either.

 

I use the Sunbeam Food Storage vacuum bags and sealer, but a decent ZipLoc bag works just fine too.

 

 

 

There is a fried chicken recipe for the Anova's floating around somewhere - I have tried it and the chicken was delicious.




17554 posts

Uber Geek
+1 received by user: 5049

Trusted
Lifetime subscriber

  Reply # 1945942 24-Jan-2018 11:39
Send private message

 

This is one of my favourite cooking videos ever. 

 

The two videos by Alton Brown called Tender is the Loin 1 and Tender is the Loin 2 changed the way I cooked meat forever. I credit it as one of the moments in my cooking career that was so significant. 

 

 

 

BTW this isn't to be confused with the videos where Bear Grylls slow cooks a big cat!

 

 

 

 


4750 posts

Uber Geek
+1 received by user: 1924


  Reply # 1945948 24-Jan-2018 11:51
Send private message

I'm a keen cook.  I'll certainly be following this thread.

 

Here is one tip:  Your oven is (probably) lying to you.  Get a decent in-oven thermometer if you want accurate temperature.

 

Another: Dry brining steak.  Rub the steak with salt and leave it in the fridge on a wire rack in a drip tray for up to 72 hours before cooking. Then cook as normal (but don't add further salt).

 

My favourite dish at the moment - jewelled rice.  I understand it's Persian in origin and traditionally used for special occasions like weddings.  Works best with real barberries. These are hard to find but worth it.

 

I'm using the spiraliser a lot at the moment.  Three of my favs are: -

 

- Raw courgette with lemon juice and fresh dill

 

- Raw beetroot with roasted pine nuts or almonds, smoked fish and feta

 

- Raw carrot with citrus juice, black sesame seeds and little sesame or avocado oil





Mike



17554 posts

Uber Geek
+1 received by user: 5049

Trusted
Lifetime subscriber

  Reply # 1945954 24-Jan-2018 11:58
One person supports this post
Send private message

There is an Indian Restaurant in Taupo that has the most amazing Kashmiri Rice.

 

Malabar Beyond India. Not your traditional Indian Restaurant, they are innovating in some really interesting ways. 

 

 

 

 


4750 posts

Uber Geek
+1 received by user: 1924


  Reply # 1945972 24-Jan-2018 12:17
Send private message

Fred99:

 

Tip I found out - after keeping chickens:

 

Truly fresh boiled eggs are almost impossible to peel - the membrane sticks firmly to the whites and shells.  They're much easier to peel when they've been stored a couple of weeks before boiling, but then they're far worse for anything else (fried/poached). 

 



 

Eggs laid by Blue Araucana hens (which are smaller with a blue shell) are very easy to peel compared to regular (e.g. red shaver) eggs of the same freshness.





Mike

1758 posts

Uber Geek
+1 received by user: 894


  Reply # 1945973 24-Jan-2018 12:18
Send private message

networkn:

 

 

 

This is one of my favourite cooking videos ever. 

 

The two videos by Alton Brown called Tender is the Loin 1 and Tender is the Loin 2 changed the way I cooked meat forever. I credit it as one of the moments in my cooking career that was so significant. 

 

 

 

BTW this isn't to be confused with the videos where Bear Grylls slow cooks a big cat!

 

 

 

 

 

 

I am a big fan of Alton Brown.




17554 posts

Uber Geek
+1 received by user: 5049

Trusted
Lifetime subscriber

  Reply # 1945974 24-Jan-2018 12:19
Send private message

Pumpedd:

 

networkn:

 

 

 

This is one of my favourite cooking videos ever. 

 

The two videos by Alton Brown called Tender is the Loin 1 and Tender is the Loin 2 changed the way I cooked meat forever. I credit it as one of the moments in my cooking career that was so significant. 

 

 

 

BTW this isn't to be confused with the videos where Bear Grylls slow cooks a big cat!

 

 

 

 

 

 

I am a big fan of Alton Brown.

 

 

Same. I have watched many hours of his videos. 

 

 




17554 posts

Uber Geek
+1 received by user: 5049

Trusted
Lifetime subscriber

  Reply # 1945989 24-Jan-2018 12:37
Send private message

Any of you with Netflix, I cannot highly enough recommend Chefs Table S01E02 as fantastic watching. 

 

I won't share anything about it, but it's amazing I think. Will be interested on others thoughts. 

 

 


 1 | 2
View this topic in a long page with up to 500 replies per page Create new topic

Twitter »

Follow us to receive Twitter updates when new discussions are posted in our forums:



Follow us to receive Twitter updates when news items and blogs are posted in our frontpage:



Follow us to receive Twitter updates when tech item prices are listed in our price comparison site:





News »

The Warehouse leaps into the AI future with Google
Posted 15-Aug-2018 17:56


Targus set sights on enterprise and consumer growth in New Zealand
Posted 13-Aug-2018 13:47


Huawei to distribute nova 3i in New Zealand
Posted 9-Aug-2018 16:23


Home robot Vector to be available in New Zealand stores
Posted 9-Aug-2018 14:47


Panasonic announces new 2018 OLED TV line up
Posted 7-Aug-2018 16:38


Kordia completes first live 4K TV broadcast
Posted 1-Aug-2018 13:00


Schools get safer and smarter internet with Managed Network Upgrade
Posted 30-Jul-2018 20:01


DNC wants a safer .nz in the coming year
Posted 26-Jul-2018 16:08


Auldhouse becomes an AWS Authorised Training Delivery Partner in New Zealand
Posted 26-Jul-2018 15:55


Rakuten Kobo launches Kobo Clara HD entry level reader
Posted 26-Jul-2018 15:44


Kiwi team reaches semi-finals at the Microsoft Imagine Cup
Posted 26-Jul-2018 15:38


KidsCan App to Help Kiwi Children in Need
Posted 26-Jul-2018 15:32


FUJIFILM announces new high-performance lenses
Posted 24-Jul-2018 14:57


New FUJIFILM XF10 introduces square mode for Instagram sharing
Posted 24-Jul-2018 14:44


OPPO brings advanced technology to the smartphone market with new device
Posted 24-Jul-2018 09:20



Geekzone Live »

Try automatic live updates from Geekzone directly in your browser, without refreshing the page, with Geekzone Live now.



Are you subscribed to our RSS feed? You can download the latest headlines and summaries from our stories directly to your computer or smartphone by using a feed reader.

Alternatively, you can receive a daily email with Geekzone updates.