ChefJohn Recipe Reviews (Pg. 1) - (14556360)

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Smashed Potatoes

Reviewed: May 19, 2013
A Good Recipe. My variation is as follows: After draining and cooling the potatoes a little, I tumble them in bowl with a little butter to coat the skins. Instead of then 'smashing' the potatos, I cut a cross in the upper side of each, to about half-way through. Then, by using a finger and thumb on each hand to genyly squeeze in the lower half, (press between each cut line) the potato opens up, like a flower! This allows the seasoning liquid to flavour the inside of the potato more and, (if you don't ever fill them), crisp the skins nicely. Leftover seasoning can be added just before serving, if desired.
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45 users found this review helpful

Ice Cream Cone Treats

Reviewed: May 18, 2013
So many comments in the reviews about the cones getting soggy, either in baking or if trying to keep overnight if made the day before. Here’s a tip that may help, if you have a full set of round cookie cutters, or a single cutter that just fits inside the top of the cones. Cook the batter in standard patty cake liners and let them cool. Remove the paper liner and turn each cake upside down. Place one finger through the cutter to hold the cake centred, then twist the cutter down to remove the excess from the cake. The result? – a very nice fitting cake that can be pushed down into the crisp cone - leaving a nicely rounded top! If you need to prepare the day before, use a bristle brush to paint the insides of the top of the cone with melted chocolate (you won’t get any complaints) and prick around the sides 5 or 6 times, (under the cake line,) with the point of a skewer. This lets the air space under the cake ‘breathe’, but if you bake the cakes and make the frosting the day before, it’s only a short prep to pop the cakes into the cones and pipe on the icing before transporting and serving. The best way to transport these top-heavy beauties has already been suggested – and can be seen used by many of the take-away franchisers for their coffee cups and soft-serve cones.
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4 users found this review helpful

Beef Stew VI

Reviewed: Sep. 23, 2014
Absolutely nothing wrong with this recipe! Of course, there will always be some people who don't vary any recipe to suit their own tastes and preferences. I start by frying off a cup each of finely diced onion, carrot and celery in a little butter, with some grated garlic & ginger. this is the base that the browned meat sits on during cooking - it mostly breaks down and adds thickness and flavour to the gravy. I do coat the meat in seasoned flour (2 Tbs each of plain & cornflour, + salt & pepper) before browning and the leftover flour mix gets addad as per this recipe. I still use the chunky cut vegetables, sometimes adding other veges that are in season, like beans, parsnips, sweet potato or baby corn. My recipe always includes a good splash of Worcester sauce and, because people eat with their eyes before the food reaches their mouthe, I always darken the stew by stiring in some Parisian browning essence, a few drops at a time, till the colour is a rich brown. Oh yes, one more suggestion: for a couple of dollars, you can usually find a heat diffusion plate that sits under your pot during simmering. It ensures you get an even amount of heat across the bottom of your pot and definitely helps to avoid sticking and burning. And like all stews and braises, so much better if you can cook it the day before - overnight in the refrigerator and gently reheated for serving.
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3 users found this review helpful

Toad In a Hole

Reviewed: Jan. 21, 2013
This brought back lots of memories! Yhere are lots of variations, spreading the bread with garlic or herb butter before frying, drizling the sauce of choice on the bread before buttering, using two thin bread slices to 'sandwich' bacon (after cutting holes) etc. etc. What I mainly wanted to say was to those people who want to end up with runny yolks: Medium heat, fry the bread on one side and turn first, then - when you crack your egg, hold it over the hole and allow only some of the white to drop into the hole, then wait for it to cook and change color, before you add the rest of the egg. This keeps the yolk off the direct heat of the skillet. Then, when you add the cheese, either try adding a little water to the skillet surface and covering with a lid (this is my favourite but it takes a little practice to get the timing right) or brown the cheese under a hot Grill.
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2 users found this review helpful

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