scallops with mango sauce

this is a pretty simple recipe but I had a few flaws in the execution:

ingredients:

10 U7 scallops
bacon fat.
brine in saline solution for 10 mins. pat dry.
medium high heat. 3 mins per side until caramelized. mistake: should probably deglaze the pan between batches or switch to a stainless steel, less porous pan. do not use non stick pans.

cauliflower
cream ad salt to taste. purée in blender.

mango
a little bit of orange juice
purée in. blender. refrigerate.

baby arugula
olive oil, white vinegar. lime zest, pinch of Dijon mustard, salt.

garnish for the scallops:
finely chopped parsley
lime zest
sea salt

done.

awesome roast beef

4 pounds of good meat for roasting.
I used twine to give it some shape.

brine:
half a cup of kosher salt
half a cup sugar… could reduce this amount by %50
2 tablespoons garlic paste
3 green onions chopped and crushed
3 sprigs of rosemary, crushed.
bring to a boil, chuck it.
ziplock bag, 24 hours max. refrigerate.

oven at 380f, brown meat, still cold from fridge, for 30 mins.
lower temp to 220f and roast for 2 hours.

place meat directly on oven rack and place a baking sheet underneath to catch any drippings.

let meat rest for 20 mins before slicing.

done.

Corned beef!!

Simple recipes. Look up. Turned out really good. Boil for 1 hour in pressure cooker. Just water, no stock.

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My first cheese!

the real mozzarella calls for thermophilic culture and no citric acid. acidity develops in the fridge over a 24 hour period. curds should melt at 170f

Using veggie rennet.., not sure if it’s still proper cheese but that’s all I could find in the store.

1 gallon of whole milk (I should try non homogenized milk next time)

1.5 teaspoons (corrected from 1.5 tablespoons erroneously used previously) of citric acid added to the milk before warming it up.

4 drops of rennet, directly into the milk that’s been heated to 92f… Next time, will dilute it in Luke warm water. 1/4 of a cup before adding. when trying with animal rennet better results. nicer curds.

Let set… 45 mins to 12 hours.

Drain whey via cheesecloth. Reserve whey for storing cheese later.

Heat curds in the microwave 30 secs at high heat. More whey will be released. Start kneading the curds. This process usually needs to be repeated 4 or more times to the get stringy mozzarella quality. Add salt and spices at this stage.

Make a whey and salt brine and keep the mozzarella balls immersed in it. Store in the fridge.

Used this vid as a reference:

DIY immersion circulator demise

And finally I ruined my IC. In a stupid attempt at making cheese at home. The coils heated the milk to 70 degrees celsius and the temperature around the coils was hot enough to burn the fat in the milk and create a crust that caused them to overheat and fry. here the photo:

DIY immersion circulator

Here are some pics of the first immersion circulator I ever used. Built it form scratch based off a DIY project by Scott Heimendinger feature on his blog seattlefoodgeek.com

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Ever since I built it, I’ve been introduced to a new understanding of how heat affects foods. Best 75 bucks I’ve spent. If you wanna get serious about cooking, and you are a control freak. this is the path.

Spherification testing

Sodium alginate and calcium chloride. Basic spherification. Amount of alginate was too high, need to test with half the percentage, I think I went up to 2%

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Arepas, Corn Flour Goodness.

The process of making arepas is super easy. I have yet to measure the water to flour ratio, i always add water bit by bit until i hit the right consistency. My guess is one cup of flour one cup of water. Corn flour absorbs so much water. Ive been seasoning them with salt and pepper. I add some vegetable oil to the mix, more creamy and chewy. Lately I’ve experimented with adding baking soda and vinegar, makes the arepa rise a bit and become more fluffy.

The simplest arepa recipe I can think of calls for 2 ingredients. Corn flower and water.

This is the corn flower brand I grew up with and still love. I find it at a store near my house: El Camaguey, although I’m sure it can be found in many other stores and there are many other brads, specially mexcian ones, popular in the US. This ingredient is extremely versatile and since it’s precooked, it is ready to go, unlike polenta which needs careful cooking.

Harina PAN contain no additives.

See http://en.wikipedia.org/wiki/Harina_P.A.N.

Few things I’d like to try on this post:

 

1. uneven frying of arepas on a skillet, solve it. Im sure you can get an even browning.

2. oven arepas. No oil, will it brown? I’m sure it will. 400f

3. sour arepas. vinegar, lime. Baking soda?. Done! it actually worked really well.

4. savory arepas. Baking powder. what would happen.

5. sweet arepas. chocolate arepas? papelon? corn goes well with tons of things.

6. mozzarella stuffed bugnuelos. Now that i’ve made my own cheese, this could be fun

7. crispy crackers. Keep oil to a minimum. Herbs.. etc.

8. garlic infused water. Garlic arepas. This could be awesome.

more to come when i get back to this blogging thing 🙂