Recipes, home grown goodness, BBQing and food stuff
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Had home made KFC tonight based on the leaked recipe
Broke down a whole chicken and pre-brined overnight. There was enough dredging flour for 3kg of chicken I reckon so I was disappointed at the waste. The right sided line of pieces was batch one, oil was too hot
Got the temperature (350F) much better on the later batches
Tasted pretty damn close to the real thing
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@canefan the stuff in KFC is cooked in a pressure cooker, IIRC about 180c for 14 mins...all the breading that fell to the bottom was then used for the gravy, I think they stopped doing that years ago though.
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@taniwharugby said in Recipes, home grown goodness, BBQing and food stuff:
@canefan the stuff in KFC is cooked in a pressure cooker, IIRC about 180c for 14 mins...all the breading that fell to the bottom was then used for the gravy, I think they stopped doing that years ago though.
Thought the leftover sludge looked familiar!
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande Yeah I love seasoning any large piece of lamb or beef with anchovy. My wife rails at the suggestion, but the amount of times she's eaten anchovy-seasoned meat and not known it....
There's a decent joke there
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@shark said in Recipes, home grown goodness, BBQing and food stuff:
@Catogrande Yeah I love seasoning any large piece of lamb or beef with anchovy. My wife rails at the suggestion, but the amount of times she's eaten anchovy-seasoned meat and not known it....
It's the Japanese umami thing. When you stab holes and stuff a lamb leg with garlic and a piece of anchovy, every bite you have that contains stuffing is so much better than the rest
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Too many chillies so using my Hungarian yellows stuffed with last nights garlic dream prawns cream cheese and pepperoni all blitzed to a paste and stuffed and wrapped in bacon.
In the oven now.
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Yumminess!!!
No heat really as they aren’t a hot chilli.
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@Hooroo Bacon AND chilli. You are just fucking crazy!
So O.K. Chilli boy (yeah sorry, missing the rugby). Some help please.
A mate has decided to give me a quiz and handed me a random bag of various scoville ratings. As much as my wife can drive me crazy, I'm not yet at the point of giving her a Carolina reaper in her food. Give me another week of lockdown.
Could you please identify these? I have some clues but can't identify all of them.
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Bacon AND chilli. You are just fucking crazy!
So O.K. Chilli boy (yeah sorry, missing the rugby). Some help please.
A mate has decided to give me a quiz and handed me a random bag of various scoville ratings. As much as my wife can drive me crazy, I'm not yet at the point of giving her a Carolina reaper in her food. Give me another week of lockdown.
Could you please identify these? I have some clues but can't identify all of them.
I can’t sorry mate. The left red one looks like a Rocoto. There is a ghost I think.
Are you on Facebook? Join chilliheads New Zealand. They will identify them as it is great for getting seeds and knowledge. Follow Chilli Gaz.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp gas. I’m proper shit with charcoal and I think the Weber gets 90% the way there.
yep, a decent gas gets you a long way down the path. They are just so convenient - I'm teaching my boys to bbq and starting them on the Gas Weber.
that said, there are two major disadvantages - water and nitrates/other stuff. Burning methane in gas always produces water vapour, which affects the cooking. Charcoal, OTOH, burns straight with no water release. I think you see that in the crust that forms on meat.
Chemical equation (I think): Nat gas CH4 --> C02 + 2H20 vs Charcoal: C+02 --> C02then there's all the nitrates (predominantly) in the charcoal. Charcoal has a flavour that gas doesn't - so yo uget a flavoured cook. It's superb, and enhances the steak
Finally, gas bbq don't seem to get as hot as a charcoal fire. Probably due to safety (pffft), but I've taken the bubba keg up to 450-500C (and bricked myself a little, I'll be honest).
So yeah, I use both. My baby WeberQ made me lazy on the charcoal front, as it gets you most of the way there. there's still nothing like charcoal, though
