Master Chef : The Professionals

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JiggerJay
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PostRe: Master Chef : The Professionals
by JiggerJay » Mon Sep 01, 2008 6:55 pm

Mind Crime wrote:
LewisD wrote:They don't even know how to make a Beurre Noisette FFS.


No way!!?

My Booair Noyset is the best in the land. Well it might be if I knew what it is.


This.

And the fact that i made a massive pasta today, that is meant to last a good few days, but its strawberry floating horrid! thats like £10-12 of ingredients.

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LewisD
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PostRe: Master Chef : The Professionals
by LewisD » Mon Sep 01, 2008 6:57 pm

JiggerJay wrote:I made a massive pasta today, that is meant to last a good few days, but its strawberry floating horrid! thats like £10-12 of ingredients.


:lol: what on earth did you do to it?

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Igor
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PostRe: Master Chef : The Professionals
by Igor » Mon Sep 01, 2008 7:01 pm

Can we turn this into 'Cooking, with Lew'?

Lewis, don't suppose you have any tips for cooking venison, do you? I tried it the other night, and it was way too chewy.

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LewisD
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PostRe: Master Chef : The Professionals
by LewisD » Mon Sep 01, 2008 8:16 pm

Igor wrote:Lewis, don't suppose you have any tips for cooking venison, do you? I tried it the other night, and it was way too chewy.



Well, if it's Venison Steaks you really, really have to be careful not to over cook it.
Because there is very little fat in Venison it will dry out in the blink of an eye if you're careless with it.
Aim to cook it Rare/Medium Rare, to avoid it being tough and chewy.

Edit: The best way would be to heat up a pan for strawberry floating ages, like 15 minutes. Add some Groundnut oil (Good for steaks because it doesn't impart any flavour and has a higher "smoking point" than Veg/Olive oils.)
Then the idea is to have it in the pain as quickly as possible and have it out again ASAP.

But if it's Diced Haunch, bung it in a stew with plenty of a hearty red wine and Thyme. Along with all the usual Stew veg (Carrots, Suede, Potato, Celery, Leek, Onion)
I usually aim to stew mine in a mix of 50% red wine and 50% stock/water.

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bigcheez2k3
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PostRe: Master Chef : The Professionals
by bigcheez2k3 » Mon Sep 01, 2008 9:18 pm

By that ratio you'd be using a whole bottle of Red Wine in our stews.

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Oh Teh Noes
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PostRe: Master Chef : The Professionals
by Oh Teh Noes » Mon Sep 01, 2008 10:46 pm

Yep. That's the idea.

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LewisD
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PostRe: Master Chef : The Professionals
by LewisD » Tue Sep 02, 2008 6:44 pm

For goodness sake.... one guy is using a Victorinox Pastry Knife for chopping his ingredients.... :fp:

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Cardinal Chunder
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PostRe: Master Chef : The Professionals
by Cardinal Chunder » Tue Sep 02, 2008 7:54 pm

I suggest Lewis come to my house and cook me some food so I can judge.


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