UKBouldering.com
the shizzle => shootin' the shit => food & drink => Topic started by: rginns on October 10, 2010, 06:41:05 pm
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without wanting to sound like the 'buildered my workshop wall' thread, I cooked some roast potatoes in goose fat last night, turning them every ten minutes to get an even roast.
They were awesome....
So anyone got any cooking methods they want to share?
What a fascinating thread I hear you gasp...
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without wanting to sound like the 'buildered my workshop wall' thread,
Have to say that turned into one of the best threads I've read :lol:
I spatchcocked a guinea fowl a while ago, started it off in a heavy griddle pan and then placed it in the oven, served with braised red cabbage, yummy. It stayed really moist with this cooking method, will be cooking chickens and other birds in the same way in future.
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Get Jasper to do the cooking for you.
Awesome, so I hear.
He never invites me though.
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I need a kitchen bitch to train.
Applications on a £50 note.
When you say 'yes chef' you'll fucking mean it.
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Oh lord, Slopes has been on the sherry again :)
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without wanting to sound like the 'buildered my workshop wall' thread,
Have to say that turned into one of the best threads I've read :lol:
I spatchcocked a guinea fowl a while ago, started it off in a heavy griddle pan and then placed it in the oven, served with braised red cabbage, yummy. It stayed really moist with this cooking method, will be cooking chickens and other birds in the same way in future.
Sounds nice!
Poussin is nice cooked in the same way...
Mega.
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Oh, lord Slopes has been on the sherry again :)
Fixed
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:lol:
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did a goose myself (?!!) on sat eve. Roasted it using Gordon Ramsey recipe on't net. Uses zest from 5 limes, 4 lemons n chinese 5 spice powder. Some other herbs, salt etc. best goose recipe Ive tried to date (only done a few though) WELL RECOMENDED.
drained some fat off too (again sounds wrong) n did the par boiled maris pipers..... 1st time ive done this, v v tasty...
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Ghetto Sous Vide - Never tried it, but I would like to. Requires copious amount of time.
http://hungrywoolf.com/2010/02/22/the-raw-and-the-cooked-ghetto-sous-vide/ (http://hungrywoolf.com/2010/02/22/the-raw-and-the-cooked-ghetto-sous-vide/)
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Stick a beer can (half full) up a chickens arse and sit the chicken upright on a tray then roast in the oven......trust me it comes out lovely.
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Sounds horrible; wouldn't it be warm, flat and full of chicken fat?
I think I'll leave mine in the fridge.
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Ghetto Sous Vide - Never tried it, but I would like to. Requires copious amount of time.
http://hungrywoolf.com/2010/02/22/the-raw-and-the-cooked-ghetto-sous-vide/ (http://hungrywoolf.com/2010/02/22/the-raw-and-the-cooked-ghetto-sous-vide/)
Finally!
A good use for my wife's footspar that she never uses - it has a variable temp control and thermostat :thumbsup: just need to check what temp range it will do.
I wonder if our oven is reliable in the lower temp range....?
*edit*
everyone likes a bit of SCIENCE
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html (http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html)
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Finally!
A good use for my wife's footspar that she never uses
Fuck me, have you still got that? :lol:
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I've a spare foot-spa that my wife doesn't use either if anyone else wants to try it.
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Since the weathers let me down I've treated myself at the butchers. I've got a oven ready boned partridge wrapped in bacon stuffed with red pepper and shallots. Any ideas on how to make it edible?
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(roast it carefully until the bacon is crisp?)
I made Jay Rayners Shin of Beef (http://www.channel4.com/food/recipes/chefs/jay-s-shin-of-beef-recipe_p_1.html) with Fullers Honeydew as the ale of choice and it was fantastic.
Perfect for an evening session, prepare it, stick it in the over and then bugger off to the Foundry [or wall of choice], return to a warm flat smelling fantastic!
Slow and steady.
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Yeah, I though that. Uncovered, covered though? Any sauce suggestions to make with the juices?
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we used to cover something similar with foil then remove for the last 20mins or so to crisp up the bacon but I'm no fucking ramsay.
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I'd do what Paul said, start off covered and then give it a blast towards the end with the foil off to crisp it up a bit.
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Cheers, I'll smother it in butter and give it a go.
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errr won't butter colour quickly? if you do that in a chicken you put it under the skin, non?
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word up food fans
after a few years of low budget sous vide dicking about with a cooler box, I was interested to see Aldi offering a sous vide heater/stirrer/lance for £50
it's ace
they come packaged with a spring holding the thermostat and heater together, but don't tell you to remove this - so, I expect loads of people to return them as faulty (makes a grinding noise if spring isn't removed)
look out for these reduced - at £50 they are a bargain anyway, but with the shit packaging/instructions thing, you might get a good toy for not much cash
duck breast at 57 deg C has been my favorite - even with the fat trimmed off (for Mrs St. Arfish) it's great.