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Kedgeree in London

Where is the best kedgeree in London (apart from the Wolseley which is temporarily closed)?

Jan 18, 2014
kevinm in U.K./Ireland

Fattoush (from Ottolenghi's Jerusalem)

OK, so I made it again, this time frying the bread first and then adding it at the very end. Problem with this is that there was way too much buttermilk and the vegetables were drowning in it because there wasn't the untoasted bread to soak it all up first. So I guess if one's going to do this, then much less buttermilk is needed, maybe just 1/4 cup instead of the almost 2 cups in the original recipe.

Jul 06, 2013
kevinm in Home Cooking

Fattoush (from Ottolenghi's Jerusalem)

Thanks all, very insightful. I will make it again, next time with toasted or fried pita - added at the end!

Jul 02, 2013
kevinm in Home Cooking

Fattoush (from Ottolenghi's Jerusalem)

I made this and the flavor was terrific but I didn't like the soggy pieces of pita at all (although others did). Is this how it's meant to be?

Jul 01, 2013
kevinm in Home Cooking

Square tart pans?

Thanks Jennalynn.

Jul 09, 2010
kevinm in Cookware

Square tart pans?

Thanks for the links. There are indeed many square tart pans but NOT non-fluted tart pans as Eric Kayser uses, and which I think do look better...

Jul 08, 2010
kevinm in Cookware

Square tart pans?

I've been looking through Eric Kayser's book on tarts and note that he makes most tarts in a 91/2 inch square non-fluted tart pan. He doesn't address the pans at all in his book but I assume that this must be a square pan with a removable bottom - as in a round fluted tart pan. Are such pans available?

Jul 08, 2010
kevinm in Cookware

Substitute Dutch processed for natural cocoa powder???

I want to make a chocolate cake and the recipe calls for 1/4 cup natural cocoa powder, 1 tsp baking soda and 1 cup sour cream. I only have Dutch processed cocoa powder. Can I simply substitute this, assuming that the sour cream will provide enough acid or do I need to make other adjustments?

Dec 26, 2009
kevinm in Home Cooking

Michel Roux's Apple Tart recipe

Not a success. Pastry was OK but there wasn't enough apple sauce filling for this pan. Taste mediocre only. I much prefer the Normandy Apple Tart recipe in Dorie Greenspan's book.

Mar 15, 2009
kevinm in Home Cooking

Michel Roux's Apple Tart recipe

Will do! I've never used a Michel Roux recipe; this is a great book with mouth-watering recipes!

Mar 13, 2009
kevinm in Home Cooking

Michel Roux's Apple Tart recipe

I'm going to be making this tart from Michel Roux's book entitled "Pastry". I'm wondering if anyone has made it, as there's a misprint in the recipe re the tart pan size. The book says to use a pan/ring 9 1/2 inches in diameter and 1/8 inch high. I have a tart pan 9 inches diameter x 1 1/2 inches high which I think would be fine. I realize that this is not a major issue but I thought I'd see if anyone had any comments...

Mar 13, 2009
kevinm in Home Cooking

Cooking school-vacations in Paris?

Anyone know of or have experience of week-long cooking school experiences in Paris? I know about Patricia Wells.

Mar 16, 2008
kevinm in Not About Food

Recipe for "wet masala"?

I am looking for a recipe for a typical wet masala. This is used by some Indian cooks to rub onto meat before cooking in a "curry". Most of these wet masalas consist of a mixture of garlic, ginger, oil and spices. I realize that these are all typical ingredients - separately - in curries, but am nevertheless looking for recipes for a typical mixture.

Mar 06, 2008
kevinm in Home Cooking

Sticky Swiss Diamond pan

So, about technique: I kept the pan on medium the entire time and a film still developed albeit a thinner film that when I cook on higher heat. This wasn't necessarily better as the thinner film fractured more easily when peeling off that the thicker film. Maybe this issue is related to the fact that egg whites are just stickier than whole eggs because of all the protein...

Feb 09, 2008
kevinm in Cookware

Sticky Swiss Diamond pan

We cook a lot of scrambled egg whites. In our Swiss Diamond non-stick pan, the egg whites always stick, forming a film on the pan's surface which can then be easily peeled off after the eggs are done. I wasn't expecting this from this high quality pan; I figured there would be no sticking at all. Is this "normal" when cooking eggs like this?

Feb 03, 2008
kevinm in Cookware

Any recipes for Pandolce?

I'm looking for Pandolce recipes and wonder if anyone has one that works. Pandolce is the Italian Christmas bread, kind of like an Italian stollen.

Dec 11, 2007
kevinm in Home Cooking

Misono and Masahiro knives

Thanks scubadoo97. Practically speaking then, what's the best way to freshen these blades after every use - with a traditional steel? And what sort of angle - 24 on one side and 6 on the other? Sounds like trouble...

Sep 02, 2007
kevinm in Cookware

Misono and Masahiro knives

How does one sharpen knives like this with an asymmetrical edge?

Sep 02, 2007
kevinm in Cookware

Misono and Masahiro knives

Anyone know if these are available in Toronto?
Anyone have any thoughts on how these knives compare?
Thanks in advance.

Aug 27, 2007
kevinm in Cookware

Anyone have a good lamb curry recipe?

Da_Cook, I've read a great many Indian recipes and have made many curries but I've never seen a recipe like this - what looks to me like a French-influenced North Indian curry. I'm looking forward to making it. Where did the recipe originate from?

Feb 06, 2007
kevinm in Home Cooking

Really stupid questions about making espresso

This is embarrassing... I've just acquired a new semi-auto espresso maker and am trying to figure out how to use it - and am hoping there are some espresso experts out there... before I return this machine and go back to the mocha pot.

First, I'm figuring out how to make a single espresso. After filling the water tank and the 1-cup espresso filter with coffee, I put the cup under the filter and switch on... coffee starts to come out. How do I know when to stop it? There has to be a more or less precise point when the right amount of water has passed through the coffee etc. Is it a matter of just knowing when the correct amount of espresso is in the cup?

Second... I never thought about this before but how does one make espressos for a bunch of people, say 6? Make 2, then clean out the filter, dry it, add new coffee, make another 2 and so on...?

Thanks!
Kevin

Jan 30, 2007
kevinm in Home Cooking

Troubleshooting a bread pudding recipe

It was 12oz egg bread which I think is a reasonable amount. I think I did cut the slices too thick though. Next time, I'll use a little less bread and will cut the slices thinner and remove the crusts.

Jan 14, 2007
kevinm in Home Cooking

Troubleshooting a bread pudding recipe

Hello. I recently made an apple bread pudding from a Dorie Greenspan book. The recipe looked very promising and it did taste good, but we found the pudding too firm. The recipe had a pretty standard mix of ingredients (3c milk, 1c cream, 3 eggs, 5 yolks), but unlike most bread pudding recipes I've made, this recipe had me heating the milk and cream first and then adding that to the egg-sugar mixture, like one would do when making creme anglaise. My questions: Do you think that this added to the firmness of the pudding? Is there some other advantage to doing this as opposed to the usual method of just mixing everything together and cooking it in the oven? Would an extra egg make the pudding softer. Thanks!
Kevin

Jan 14, 2007
kevinm in Home Cooking