Roughage and tumble
The Age
Tuesday February 8, 2011
Epicure answers your vexing questionsDo the solids left over from juicing vegetables such as tomatoes, celery and carrots have any value for use in stocks, soups and stews? P. MatherEver thought about how a juicer works? To get juice, you push fruit or vegetable matter against a spinning disc of tiny teeth like the mouth of a vicious metal lamprey eel. These teeth rip apart the matter, which then drops on to a fine spinning sieve underneath. The water inside the broken cells is flung through the sieve. This contains the dissolved sugars, acids and other compounds. The lighter skin and fibre flies over the top into a hopper. Now that material is mostly cellulose but there are some compounds in there that could add flavour to a stock. You would want to use this as an adjunct and not a replacement to other vegetables the good stuff is in the juice and you would need to finely strain the stock. On the other hand, some chefs reduce vegetable juice to make delicious sauces.My doctor told me to cut down on fat. Will removing the layer of fat that forms on the top of curry overnight affect the flavour? M. PrenticeWhat a killjoy. Your point about curries, however, is interesting as they are always better the next day. Eat it straight away and it's like listening to an orchestra without a conductor; leave it overnight and all the spices, aromatics and juices come together in a harmonious symphony. Now, about the fat. Some compounds are fat-soluble, such as vitamins A, D, E and K, so taking off the fat will remove some of these, as well as some colour and flavour. You'll also remove the richness of the fat itself. I'd seriously consider checking out one of Madhur Jaffrey's cookbooks and pulling out a few vegetarian recipes that don't contain animal fat. Well-made Indian vegetarian food is one of the finest cuisines in the world.We asked a fully licensed restaurant we frequent if we could bring a special bottle of wine for a special celebration. It refused. I am under the impression that a fully licensed restaurant can't refuse a request to BYO? J. CohenHaving run a pub in Scotland, I know nothing good comes from standing between a drinker and their pint. You, however, seem like a good, law-abiding citizen and I am afraid the law is against you in this case. First, "a restaurant must hold a BYO permit to allow patrons to bring their own liquor on to the premises" is the official word from the state director of liquor licensing. As good restaurants make good profits from selling grog, a BYO permit is not one every restaurant carries. But even if your favourite neighbourhood eatery does have one, the Competition and Consumer Act 2010 "does not give anyone an absolute right to be supplied [ie, served], whatever the circumstances". Sorry.Recently, I have eaten expensive steaks at a number of reputable restaurants and, while they were perfectly cooked, I've found them to taste just a little off. Could this be aged beef? S. GoodwinBeef aged in thick plastic bags can take on a liveryflavour. Some people don't mind this as they like the softness it gives the beef. Beef dry-aged on the bone can have a boney, rich, gamey flavour. Some people like the more robust flavour, some don't. There's no right or wrong in the steak world. It's generally just how you were brought up. Queenslanders generally like effin huge steaks effin well done. Victorians generally prefer smaller steaks, medium rare. I am a Victorian farm boy and prefer grass-fed, dry-aged beef from older animals. A good mate of mine won't touch the stuff. It's your money, you be the judge.
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