Aged Beef?

Hi Eleanor :)

After good 2 and half hours, I did a nice braised short ribs with Sultanas using basic ingredients. I simply sealed it off (browning) before adding them to the pan. The idea of experimenting using aged beef was to find the difference using home aged beef and normal non aged.

Browning.

Cook everything in a deep sauce pan.

a good 2 hours and half in the oven

The end product. Now, how tender is the beef after it had been left to dehydrate for another 5 days? It's time comsuming for sure. Does it really give extra flavour? yes or no? Celebrity chefs can talk on and on. Cooking is no rocket science.

What can i say about this dish. My verdict is that I don't see any difference with aging beef. Maybe this is a one-sided cooking method (Braising). I will try again with steaks, sirloin or strips and try it out on the grill. It's time consuming and perhaps i can overcharged my customer and labelling them "22 days AGED Beef " Ha~~. Ask any idiots or a blonde they will tell you it taste just like a beef. :) so, is hung beef really economical? With the need of large storage spaces, controlled fridge and trimmings?

I believe good proper cooking method, proper basic ingredients and of course proper tools, the result can be achieved. So long you don't try to be poncey especially when you are a chef. Aged or non aged beef? It doesn't really matter. So Mdm Eleanor, that is my verdict. However, short ribs are delicious. Cook it right, it can't go wrong. :)

Tender?

Have a good Evening you Beefeater!

Regards,

Chef Pol

Home dry aging Beef

The purpose for aging beef in a cool room temperature is a way to tenderise the meat. In Brunei, this is not our tradition. We normally like to buy meat where it is freshly slaugthered on the day then kept in the freezer. We tend to buy bright red colour texture because we like to think its fresh and clean. I also like to say Buffalo (KERBAU)and Cattle/Cow (SAPI) are not the same.

Buffalo is very lean, quite dark in colour, good flavour, light and a little sweet. As Cattle has more fat content, rich meaty flavour which takes longer to cook and not as healthy as Buffalo. :) I tend to use Buffalo meat when it comes to cooking Malay or Indian cuisine like Rendang. For Western menus like stew and also chinese braising method, I find cattle is the better option.

When beef is dry aged, the beef's natural enzyme (bacteria) breaks down the protein and the connective tissue. Well, thats the theory. On a real process, beef is hung at a specific temperature in order to get the right humidity. This method is expensive as after 22 days there will alot of trimming (mould) and when the meat dehydrates, this will cause in weight lost. Having said that, i think that justify my conclusion why our local butcher can't be bothered selling dry aged beef. I think so.

Anyway, Im experimenting using a fridge in the office. I will give this beautiful short ribs another 4 to 5 days. I will judge by looking at dryness on the meat.

Dry Aged short ribs

Lets make this sexy babes fantastic. I can't wait.

regards,

Chef Pol

Foodie Bloggers Recipe book.

Get your copy now at $10 each., available at Shop@Sarah Qlap Mall. 200 copies left (I think). All proceeds goes to charity fund.

bye
Chef Pol

Fun dessert.

I often see typical french pattisserie Mille-fuille on display in majority European cafes. It normally consist of many layers of puff pastry that could be stacked with all sort of berry fruits of Raspberries or Strawberries. It then incorporated with cream or mousse. Lined with flat layers of pastry. As a chef would like to experiment alot, I use spring roll pastry instead of the classic puff pastry.

Simply brush them with melted butter on each layer.

Baked till golden brown.

Shaped into rectangle and ready for the oven.

Since Brunei grow bananas, I round cut into half an inch then caramelised it on a pan. Drizzle with toffee or caramel or butterscotch whatever you want to call it. Addtional ice cream would complete the whole plate. You could also use chocolate sauce.

Not so French is it? Bananas?

Good for home and good in the menu too. It's not pretentious as it doesn't seems like it, hardly any wastage, minumum ingredients thus what else for an affordable dessert. One good tip for chefs, "sell something that you are good at, be creative, nothing pretentious and easy to prepare".

Poached Seabass on Egg noodle with baby spinach.with wasabi Vinegrette. Clean, refreshing and I cant think of anything healthier than this. Now thats a good thought.


Wonderful Vinaigrette of all. My 1st time using powdered wasabi. I have yet to see the difference between ready made ones and powdered. Judging by taste, Its smilarly the same. It balance the heavy texture from the noodles as the sharpness from the vinaigrette makes the texture adorably lighter on the palate. If your diner can't take Wasabi, you can substitute with lime and grate some zest off the skin. :)

Regards,

Chef Pol

[Foodie Charity event 2009]

hi guys...

It was absolutely fun Sunday yesterday. I sort of compete in the Foodie Bloogers Charity event held at Pablo's. My charity recipe of Seabass got 4th place after the vote. Yesterday was my 1st time ever gathering among our local bloggers. I got to meet Chef Nash, Pablo, Nikki, Maurina and some others. It was really not bad with good host and lots of food. (damn!)

Since I'm recovering from minor gout on my left foot, I refrained myself from indulging those lovely range of food. I was so tempted to try out AnakBrunei's dirty Lamb :). I just didn't have the balls to eat it and risk another gout attack! sia sia pun.

To be able to watch our brigade of local Chefs (head by Chef Nash) cooking demonstration was indeed a positive thing. Lets hope we will see more locals will come into the ranks. Keep it up guys.

With that I also like to mention here about the winning sweets by Nikki. Her Macaroon is just like any french made ones. Forget Ladure'e Ladure'e Macaroon. Make orders from her. Trust me :). You just don't get Srewpine leave (Pandan) Macaroon in France do you? I think I'm going to give another attempt making macaroon.

On positive note, It was a nice meeting you guys. Till then. Enjoy yourself

Regards,

Chef Pol