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The cookery thread


Philo_Vance

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Thing about MSG is that it seems to be a topic of controversy. In the West, it's considered an unhealthy additive that's frequently campaigned against and placed alongside E numbers, whereas in East Asian culture, including the diaspora, there's been a bit of a backlash reaction to it, asserting that the ill-health effects are merely bullshit claims made by the Western diet industry, and that there's also an element of racism in there, i.e. a narrative that a whole massive section of the world's population don't know what's good for them.

EDIT: I was trying to remember the specificity of it, but there was a term coined: "Chinese restaurant syndrome". 

Edited by Carbomb
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MSG is wonderful stuff and its a go to when cooking Chinese food. I usually add a little to my rice when i pre cook it for fried rice and then a little more when im frying the rice. If you've ever wondered why your food doesn't quite taste like a takeaway, its MSG. It gives a deeper, savoury flavour. Just be as cautious, using it as you would salt.

 

Also great adding a little to gravy!

Edited by chokeout
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5 hours ago, tiger_rick said:

Don't suppose we're supposed to take away anything serious from Uncle Roger videos but I've only ever considered fried rice a side dish on an order from the Chinese so it's interesting to hear him talk about it, albeit in character, as a main meal his Mam would make. I make it quite often. Always do the rice in a morning or the day before and stick it in the fridge, so it's a quick, delicious thing to turn around. The missus enjoys a big portion of that on it's own or sometimes with chicken, and the kids love it too.

Anyone use MSG? I might get some and see what the fuss is about.

Rather than deal with that massive racist, watch Alex try to demystify it. (You only need to watch the last video if you want).

Funnily enough about MSG, I ordered some last week as I've never used it neat. I now have a sachet in the cupboard waiting for me to use.

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1/2 teaspoon in a portion for 2 people is more than enough.  Gives that Chinese tang you won’t get with anything else.  I generally throw it in with the first stuff I chuck in the hot oil.

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54 minutes ago, Chest Rockwell said:

Anyone got any got recommendations for an advanced bakery / patisserie cookbook?

Depends on the focus. There's Opulencia by Elizabeth Solanu - mainly about making really extravagant cakes with spectacular icing. Kind of stuff you'd see at really classy special functions.

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On 10/25/2021 at 9:59 AM, Chest Rockwell said:

Anyone got any got recommendations for an advanced bakery / patisserie cookbook?

Anything by Richard Bertinet who specialises in bread but makes great pastry eg Pastry https://smile.amazon.co.uk/dp/0091943477/ref=cm_sw_r_cp_apan_glt_fabc_0AT4HTFET2JD0BHAD0NT

William Curley's books are equally brilliant and challenging. He's a chocolate specialist but a top level pastry chef eg Patisserie: A Masterclass in Classic and Contemporary Patisserie https://smile.amazon.co.uk/dp/1909342211/ref=cm_sw_r_cp_apan_glt_fabc_V7P4W6CZ3GC96BP78TTY

Or go full hardcore with  Larousse Patisserie and Baking: The ultimate expert guide, with more than 200 recipes and step-by-step techniques and produced as a hardback book in a beautiful slipcase https://smile.amazon.co.uk/dp/0600636208/ref=cm_sw_r_cp_apan_glt_fabc_VVWBRGZD7A067SMFYGT9

What are you planning on making? 

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2 minutes ago, Onyx2 said:

William Curley's books are equally brilliant and challenging. He's a chocolate specialist but a top level pastry chef eg Patisserie: A Masterclass in Classic and Contemporary Patisserie https://smile.amazon.co.uk/dp/1909342211/ref=cm_sw_r_cp_apan_glt_fabc_V7P4W6CZ3GC96BP78TTY

I met him at Hyper Japan in Earl's Court back in 2015. He was doing a special event, making chocolates with Japanese flavours and foodstuffs - green tea, mochi, bean paste, the usual. Wasn't a fan of the wasabi truffle, but I think that was meant to be more a gimmick than anything else.

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1 hour ago, Onyx2 said:

Or go full hardcore with  Larousse Patisserie and Baking: The ultimate expert guide, with more than 200 recipes and step-by-step techniques and produced as a hardback book in a beautiful slipcase https://smile.amazon.co.uk/dp/0600636208/ref=cm_sw_r_cp_apan_glt_fabc_VVWBRGZD7A067SMFYGT9

What are you planning on making? 

I picked up a copy of Gastronomique last month, gonna have to get this to sit alongside it now. Cheers.

 

@Chest Rockwell As usual, I’ll fanboy Ottolenghi. Sweet is a great book, I’ve use plenty of recipes from it including the lemon and poppy seed cake that I make at least 4 or 5 times a year. Plenty of variety in the recipes too. 

Edited by stumobir
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1 hour ago, Onyx2 said:

What are you planning on making? 

It was a gift for my sister who does a lot of baking. I did look at that Larousse book ' it looks pretty cool. but a lot of online lists I saw mentioned the book Tartine and I couldn't find much in the way of reviews and mentions for that Larousse one so I ended up going with that. 

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I've been playing around with recipes and just seeing what I can make work with what. I made a fondue with a homebrew imperial stout, it looked rank but tasted great l! And the leftover cheese sauce made a great mac and cheese base.

 

Recently I decided to try making chocolate truffles, and after a few decent basic versions I tried to add some chilli as my wife loves hot food, as do a few of my mates. After she tested one I have been told that using 4 scotch bonnets was a bit too much...

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On 10/25/2021 at 9:59 AM, Chest Rockwell said:

Anyone got any got recommendations for an advanced bakery / patisserie cookbook?

If you're still after something I'd recommend Claire Saffitz's book, Dessert Person. She has a YouTube channel too where she goes through some of the recipes from it.

https://www.youtube.com/channel/UCvw6Y1kr_8bp6B5m1dqNyiw

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