Recipes, home grown goodness, BBQing and food stuff
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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!
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@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!
Did mini Chicken wings and fried them off after. Was happy. Didn't make a real difference though.
Going to do a pork belly and I will decide on the ingredients to go with this weekend. Will definitely do a brisket too.
I have a two bone ribeye that I will give a go too
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@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!
A mate cooked oxtails, they turned out awesome
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@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
I have two reasonably sized pork knuckles in the freezer that I want to crackle up etc. Can I Sous Vide first and then cool and put them in an extremely hot oven to crackle? Or do I need to briefly deep fry?
Try one then the other.
Can’t really say. It’s one of those things you need to experiment and/or use judgement at each step unless you can find a recipe or like if someone that has done that work for you.
Tbh this is why I don’t go down the path of fucking around with stuff like sous vide. You can get just as good results cooking traditionally and can reference other peoples experiences.
Sous vide oxtail? WTF? Braise it on a bed of veg with whatever liquid you like after browning off. Tried true and delicious.
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@majorrage said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo texted one of the lads who was into it. His response
"WTF is a pork knuckle. Is that the things we got at beeriest?"
So not sure he'll be helpful here ...
Who doesn’t know what a pork knuckle is.
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@crucial the counter argument is my brisket turned out perfectly cooked. It missed the smoke to make it truly amazing but that was a weather thing
The upside is I was able to cook it to precisely the temperature I wanted and it took me 15 minutes of effort. None of the angst and effort of a BBQ
The downside was definitely that fewer beers were required.
It has its place like a pressure cooker does.
Do I want to wait 70 minutes for a poached egg - no thanks happy with the traditional method but I figure it does have a place. I use it a couple of times a year. Like most of my other kitchen toys
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@dogmeat I reckon the best use of the sous vide is for steak
This tomahawk was so soft. But since then I've found the resulting thinner steaks to be totally overcooked despite reassurances that it shouldn't do that, even if the thinner steak was probably half the thickness.
That's 57c for 30 minutes. Totally ruined. Put my thermo in the water and temperature was consistent, so it's not the machine
Frankly I can do just as good a job reverse searing it on my kamado, and for a marbled steak it has a better mouth feel and that smokey flavour from the bbq. And I don't want to run the risk of totally farking a $40 steak just to play with a toy
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I generally only like steak cooked to between 30 and 40°C (internal temperature) and then rested, depending on the cut, so sous vide seems superfluous to me for steak.
Get a skillet hot, flip it every 20 seconds, and buy it cut thick enough to build a good crust at that temperature range.
I often salt it early and leave it uncovered on a rack in the fridge for a few hours too.
There's a lot of ways to cook a steak though.
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
I generally only like steak cooked to between 30 and 40°C and then rested, depending on the cut, so sous vide seems superfluous to me for steak.
Get a skillet hot, flip it every 20 seconds, and buy it cut thick enough to build a good crust at that temperature range.
I often salt it early and leave it uncovered on a rack in the fridge for a few hours too.
There's a lot of ways to cook a steak though.
30 and 40 degrees? What???
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