#makeallofchefsteps

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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.

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pickled onions

These have been going on a lot of my boring lunches and making them a lot less boring!

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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!

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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.

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Coffee bitters

The spreadsheet said I had everything, so I made it!

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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!