Recipes, home grown goodness, BBQing and food stuff
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
Nailed it.
I'm surprised Bones hasn't written "Phrasing!"...
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We got a quarter Waygu beast and it must have been twenty years old it's that tough and nasty.
I have been experimenting with it so that if it is a fail it goes to the dogs. (Which it has every time so far apart from steaks which have only just been palatable)
Today is a rolled rib roast in the pressure cooker with red wine, shallots, soy, Worcestershire sauce, miso paste, bay leaves and carrots.
Seared first.
Will let you know. Going to do natural release method rather than quick release.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Is that a loin or rolled shoulder?
Boneless loin. My second attempt - the first got rushed, and the crackling just didn't form. This one I slowed down, really scored it well, and made a real effort to rub salt into the wounds, like NZR do to me by reappointing Foster. Anyhoo, I found two things; 1. that a super hot oven and prep makes good crackling, and 2. a super hot oven that's not immacuately clean sets off the smoke alarm.
My best pork loin yet - super juicy, but really good crackling.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp It looks great. I don't get crackling. Skin and fat.
The only time I ever find it palatable is when a suckling pig is cooked in an umu.
Which makes me very popular at the dinner table when Roast Pork is served
is that because your false teeth can't get through it?
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp It looks great. I don't get crackling. Skin and fat.
The only time I ever find it palatable is when a suckling pig is cooked in an umu.
Which makes me very popular at the dinner table when Roast Pork is served
What the actual fuck?
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It was sileri lamb rump from www.puresouth.co.nz. Best lamb I've tasted
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
Sourdough?
Yeah. Just make one a week these days.
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
Sourdough?
Yeah. Just make one a week these days.
Looks great
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Most Wanted: How to make Azabu's famous chicken karaage
Learn how to make Azabu's famous karaage (Japanese fried chicken) recipe with this easy step-by-step guide from Executive Chef Yukio Ozeki.
I love Azubu so was keen to give this a crack.
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@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Learn how to make Azabu's famous karaage (Japanese fried chicken) recipe with this easy step-by-step guide from Executive Chef Yukio Ozeki.
I love Azubu so was keen to give this a crack.
Yeah Azabu is one of my favourite restaurants. Did you find potato starch or just use cornflour?
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Learn how to make Azabu's famous karaage (Japanese fried chicken) recipe with this easy step-by-step guide from Executive Chef Yukio Ozeki.
I love Azubu so was keen to give this a crack.
Yeah Azabu is one of my favourite restaurants. Did you find potato starch or just use cornflour?
Potato Starch was at our supermarket in the Organic section, thankfully
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Sous Vide machine arrived today.
Just to play, I am doing chicken wings as I love chicken wings. Trying that Sweet Baby Rays buffalo wing sauce which is in the bag with the wings. So excited.
Any recipes you recommend using the machine will be gratefully recieved.
Cheers
Hooroo
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@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Sous Vide machine arrived today.
Just to play, I am doing chicken wings as I love chicken wings. Trying that Sweet Baby Rays buffalo wing sauce which is in the bag with the wings. So excited.
Any recipes you recommend using the machine will be gratefully recieved.
Cheers
Hooroo
I have lost confidence with mine. Did some amazing tomahawk steak, but played with a couple of thinner steaks (less than 1 inch thick) and they came out well done, as in well over done. Too scared to try it on another expensive piece of meat
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo Coincidentally I have had a brisket in @56 degrees for the last 48 hours. My plan was to finish it in the smoker tonight. It got a mild smoke before going in. However given the weather I may just sear if off on the griddle
Was it a full Brisket? Thanks for the heads up. I will definitely give that a go.
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@hooroo The Sous Vide hype went through a group of friends a couple of years ago. I didn't get involved as the time was too constrictive, but now that I'm home much more often that could change. This was the general gist:
Beef / lamb must be quite thick. As you really need to sear it after and it basically undoes all temperature orientated cooking if it's too thin.
Chicken on the bone is much better than chicken off the bone.
Pork is probably the best results but it's also the easiest to screw up.I don't think that helps much but that's what I remember!
