#44

I made this at a cooking course! (And never made it again)

1 Like
#45

We did some celeriac chips the other week. Were proper meh

#46

Veloute!

1 Like
#47

Yeah don’t think they’ve got the flavour/texture for that to work too well

#48

Was the texture that did it for me.

#49

Just roux with stock. Make it a lot but I, of course, call it ‘gravy’

#50

Michel Roux?

#51

Is that all it is? Thought it was way fancier.

#52

Lobster bisque

1 Like
#53

Yeah it’s basically the same process as bechamel but with stock instead of milk

#54

In a slightly related tangent, is there any cheffy kit you’d like, but will ultimately never use?

I’d like one of those deep sieves they use to drain the stock from the fish/meat bits. Would never, ever use it mind.

#55

Brace yourselves, but I’ve done the DIY home equivalent of this before - eating a whole crunch corner without mixing it up. :stuck_out_tongue_winking_eye:

Probably more than once too. :open_mouth:

4 Likes
#56

mandolin

2 Likes
#57

Absolutely this. No one has ever eaten samphire outside of the MasterChef kitchen.

#58

I’ve had samphire at a very wanky restaurant (with a fish starter, alongside a ‘gin and cucumber emulsion’)

Annoyingly it was really nice

2 Likes
#59

I’ve bought it once from Tesco. Had it in a few restaurants too.

#60

I bet tempura samphire is delicious

3 Likes
#61

My mate used a mandolin without a finger guard and sliced his fingers to shreds. When I pulled the guard out of the drawer, he went mad. Funny evening

4 Likes
#62

A few years ago, absolutely nobody on MasterChef combined honeycomb with meat.

#63

Echoing the ‘had it in a fancy restaurant and it was nice’ experience.