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  • I could live off luke warm quiche lorraine from French bakeries. Heston Blumenthal has a quiche recipe where he puts it in the fridge for 24 hours before serving, closest I've come to the quiches you get in France.

  • With just from the garden ingredients I enjoy good olive oil and lemon juice with a little zest.

    Sometimes it can be nice to blend an emulsion or oil, vinegar and herbs.

    But default setting is oil, vinegar, mustard and honey.

    Pretty much some combination of oil, acid, sugar and a flavour

    Oils can be argan, olive, sesame, groundnut, oilseed rape, walnut etc etc

    Acid - vinegar (wine , balsamic, cider or some fancy flavoured one if I am given some) or citrus juice

    Sugar - fruit juice, honey, sugar, pomegranate molasses

    Other stuff - mustard, wasabi, herbs, zest, chilli, herbs


    Sometimes shaken, sometimes just mixed with the salad, or emulsified with stick blender.

  • Vinaigrette made with balsamic or sherry vinegar, olive oil, crushed garlic, french mustard, salt, sugar and pepper.

  • Also this was a solution to a problem I didn’t know I had but is such a neat gadget. One of those little gifts that has continued to be really useful.

  • I just have a few of the clear squeeze bottles for sauce/dressings

  • Doesn't everyone use one of those milk frothers for emulsifying dressings?

  • My mums classic is sunflower oil, white wine vinegar, mayo, salt and pepper. Occasionally crushed garlic. Emulsified in a glass jar

    It’s the one I make nine times out of ten

  • It doesn’t deal with fresh herbs as well as a stick blender

  • Not using a hachoir smh

  • Fuck

    Food overdose, it was awesome

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  • Which reminds me, I need some tartiflette, stat.

  • That would be ideal, need to get one.
    @dancing james stick blender doesn't work on small quantities of dressing tho.

  • Was it salty? I am always a bit wary of cooking parma ham/prosciutto

  • Thankfully not, I didn’t salt the sauce which was a good move.

    Cooking with foil and then grilling to finish was a great tip.

  • One you learn after messing up several times ;)

  • Dressing:

    Olive oil, white balsamic, Dijon, salt, pepper, occasionally Tabasco.

    Shaken, nor stirred.

  • Dressing:
    Red wine vinegar, mirin, sesame oil, soya sauce, salt pepper, occasionally a bit of Dijon mustard.


    Red wine vinegar, olive oil, Dijon mustard, salt, pepper.

  • Any recommendations for a good sausage making recipe book?

    Ideally with good recipes using weights not volumes for quantities. I fucking loathe volumetric measures, so inaccurate and given the ability for spices, salt etc to settle in transit they seem totally inadequate.

  • Make your own book? ;)

  • Dressing -
    Olive oil, wine or sherry vinegar, sugar, Dijon mustard. I use a whisk to emulsify.

  • Where is that ignore button?

    The sausage I want to make first is the Italian one with fennel for going on top of pizza

  • Experiment. It's cooking. Enjoy the process.

    Then scale up & binge in volume.

  • Nice, it'd be ace to use finely chopped wild fennel for that.

    Also, not all the Italian sausages are like that. For example what you call sausage where I am from has no fennel at all, minimal or no herbs and seasoning, almost like a Chipolata, but with just pepper, salt, nutmeg and a bit of red wine (Sangiovese/Montepulciano). You travel 50km in any direction and the recipe changes again.

    I was half serious when I said to make a book about it, by trial and error, it'd be quite easy to make small variations on seasoning and protein mix even during the same batch.

    One good dish is "Salsiccia Cruda" - raw sausage - typical from tuscany, nice with freshly ground pepper and a dust of parmesan on top, to eat as a spread

    Also dibs on both sausages and said pizza.

  • ^^ I make a fennel sausage sauce to go with pasta - not sure how well it would sausage though

    For a 400g pack of pork mince, I'd be thinking 2 decent sized fennel, sweated right down, and 3 - 4 tablespoons of fennel seeds (yeah - volumetric. Because they don't settle) dry fried off a bit.

    Plus other sausagey type bits & bobs.

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Posted by Avatar for StandardPractice @StandardPractice