[Misc] Cooking with Ichinose-Sensei
Posted 2/27/16
So, being that I love cooking I felt a section like so would be pretty cool, so within this topic feel free to share ideas and or ask me anything food related and I'll share my knowledge and experience as to how you would either handle certain foods, what cookery styles would perhaps compliment.

I will also be creating a page on my profile in which I'll be sharing some of my favourite recipes and methods for you all to see and try! Anything I'm uncertain about I'll even have a play around with and come up with new concepts for you. So feel free to ask away! :D

Bon Appetite people! x3

Maxwell
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Posted 2/28/16
I tend to have left overs from my Sunday roast dinners and i would like to know how to make them into soup what would be the best way to do this and should i keep the meat carcass to add flaver
Posted 2/28/16 , edited 2/28/16
Okay then, so first off, it depends on what kind of soup you're after. What the meat is, vegetables used and what form of soup.

Honestly, with the carcass, you can brown off the meat and fat and then leave it in the water for a time. Just remember to 'skim' the fat from the surface using a ladle.Add a stock cube also to help with flavouring and reduce the liquid down.

Next up I would then if a veg soup puree the veg and add a little butter and cream as to enrich the soup and strain through a fine sieve (if you want a fine soup without the pulp).

However with a meat soup I would recommend utilising a carcass and cooking off cuts of meat and infusing the liquid until this soup reaches a rich flavour and can be strained. (I personally wouldn't add cream to a meat soup). I would also add some Tomatoes (Which I would 'score the bottom with a cross, and 'blanch' in hot water for a short period of time to peel and then allow to cool in cold water and afterwards clear the seeds out. And place for a small time into the soup base and then like above mentioned, strain the soup through a fine sieve and voila one meaty soup.

Just beware if ingredients are already cooked, minimise the time they spend in the liquid as it can affect the overall taste and make it taste not as fresh as it could. Enjoy! ^.^
Maxwell
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Posted 3/3/16
What is the best fat for putting on roast potatoes?
Posted 3/3/16
Personally I would use the fat from the meat you use, as it compliments the meat it is served with, During the cooking stages like steaming/boilings I would use butter. But during the roasting stage I would definitely use the fat from the meat being used.
Maxwell
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Posted 3/5/16
I am thinking of investing in a cookery book can you recommend a particular chef or are you all about your own recipes
Posted 3/7/16
Personally I would say that it really should express what is is you want to cook, I mean I'm looking at finding a localised version of the Food Wars recipe book. Which I think would be a fun thing for me to learn from.
Maxwell
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Posted 3/9/16
would that include all the characters recipes or one in particular?

i would like traditional English recipe book
Posted 3/9/16
It's basically all of the characters that produced dishes within the anime. So it'd consist of varying dishes across the series.

And if there's anything by 'Tom Kerridge' I would seriously recommend him. ^.^
Maxwell
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Posted 3/9/16
thanks for the tip

and i would love that food wars book to especially if i could get the quality of the meat the one girl has access to hhmmmm meat ( I sound like Luffy lol)
Posted 3/9/16
It's fine! ^.^

And Yeah 'Nikumi' can get us all the A5 Meat in the world! I think it'd be awesome!
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