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2:1 simple syrup
I’ve been away for a while with no kitchen, so this is a way of easing myself back in.
This is the recipe with the glucose syrup in it. I had a refractometer for 2 years in Sydney, and never used it. Now I don’t have one I want to know what brix this is!
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eggs Benedict
Eggs came out perfect. First time low temp eggs have worked for me.
I might back off the acid in the hollandaise next time, but then again we did have 3 people's worth of sauce each because we're gluttons.
pickled onions
These have been going on a lot of my boring lunches and making them a lot less boring!
salmon butchery, tartare and sv
Got a whole salmon from Skipper Otto. It was delicious!
Not pictured, spot prawns. Pulling the heads off live animals is pretty strange!
Beef tartare
Half from chefsteps, half from lucky peach.
Had the temps for the egg yolk all wrong (too low I think, or maybe too short a time) and my pea shoots were a bit crushy from the box.
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Can’t-F***-It-Up Fried Chicken and Pomme Purée
Chicken was wildly successful!
The Potato took a lot longer than 30 minutes to cook. I ended up finishing the cook in a pan at about 95-99°c to soften them. They ended up tasting fantastic!
It all went with a coleslaw and some gravy. There's a bit of a honey/soy/siracha drizzle going on too.
Coffee bitters
The spreadsheet said I had everything, so I made it!
Bitter end
This is my second crack at this. I didn't have any Benedictine so I used a ml of cherry syrup in the cream. I don't think the acidity helped.
On a technique note, I lit the whiskey, thought it had gone out, stuck my nose into the glass for a sniff. Alcohol flames are invisible: check out my eyelashes!
