Search found 22 matches
Re: Meat Glue
I was suss about the whole thing as soon as I saw the words "Today Tonight". Granted there is a lot of dodgy practices that go on within the food processing industry (I design food packaging lines) but anything Today Tonight says is a load of rubbish design to scare people. Usually there i...
- Thu Apr 07, 2011 5:41 pm
- Forum: FORUM GENERAL
- Topic: THE MONTH OF APRIL'S COMPETITION
- Replies: 30
- Views: 4218
Re: THE MONTH OF APRIL'S COMPETITION
I'll trump you all by spit roasting a Dodo.
- Sun Mar 27, 2011 5:39 pm
- Forum: FORUM GENERAL
- Topic: March Pork Belly BBQ Competition Non-Solid Fuel BBQ Entries
- Replies: 11
- Views: 2712
Re: March Pork Belly BBQ Competition Non-Solid Fuel BBQ Entr
I'm starting to wish I had taken some photos of when I did my belly. But I only took two, one showing the pigs nipples, and one of the final product.
- Wed Mar 02, 2011 6:34 pm
- Forum: FORUM GENERAL
- Topic: The latest
- Replies: 21
- Views: 2877
Re: The latest
To get back on topic, a friend in Christchurch has been getting phone scams from India saying that they are eligible for "Earthquake refund".
- Sat Feb 26, 2011 10:48 am
- Forum: FORUM GENERAL
- Topic: NZ EARTHQUAKE
- Replies: 14
- Views: 2718
Re: NZ EARTHQUAKE
I have many friends who live in ChCh and they are all at a loss as to what to do. Most have lost their homes, and their possessions, and have little more than the clothes on their backs. Without jobs to go to, or homes to live in, they really are lost as to how to even tackle rebuilding. But they do...
- Fri Feb 04, 2011 11:27 am
- Forum: ABBATOIRS
- Topic: Pork Belly unplugged
- Replies: 32
- Views: 6981
Re: Pork Belly unplugged
I generally only cook by sense, though I have been cooking since I was 8yo. I can usually tell if it's cooked by the feel of the meat, also it's look. Sometimes I also use the sound it makes while it's cooking as a pointer to it's doneness. It's all kinda ethereal the approach, but I rarely get thin...
- Wed Feb 02, 2011 9:40 pm
- Forum: FORUM GENERAL
- Topic: Dreamy dreams
- Replies: 9
- Views: 1520
Dreamy dreams
Is it wrong to be having dreams about getting the perfect smoke ring on food? I had a dream I cooked a piece of beef or lamb, and I was excited about the smoke ring.
- Wed Feb 02, 2011 9:31 pm
- Forum: ABBATOIRS
- Topic: Pork Belly unplugged
- Replies: 32
- Views: 6981
Re: Pork Belly unplugged
Pinyata is obviously a great cook but I think it will not be a concern drying out pork belly. Leaner pork, you betcha. Unless you really try to. I think your cooking time and the low temp and the rubbery texture may be telling us it was still a long way from the collagen breaking down. Pork belly h...
- Wed Feb 02, 2011 5:13 pm
- Forum: ABBATOIRS
- Topic: Pork Belly unplugged
- Replies: 32
- Views: 6981
Re: Pork Belly unplugged
I did one on the weekend by marinading the bottom in apple cider and five spice, then using chilli salt with garlic for the skin. Unfortunately I had several things on the go at once (peking duck, and also a whole snapper) and I didn't salt the skin long enough to extract all the moisture, so it did...
- Thu Jan 27, 2011 1:33 pm
- Forum: FORUM GENERAL
- Topic: Burger patties...
- Replies: 38
- Views: 6077
Re: Burger patties...
Plus you want to work the mince, slap it around, and throw it into the bowl and mash it. This process allows the myosin (one of the fancy proteins) to bind together, which means you won't need any egg. You can tell once the texture is right because the mince becomes sticky. It really is one of those...
- Fri Jan 21, 2011 2:09 pm
- Forum: FORUM GENERAL
- Topic: Brining Bucket with screw down plate.
- Replies: 4
- Views: 1418
Re: Brining Bucket with screw down plate.
Yeah, I would have just used a plate and a heavy weight.
- Thu Jan 20, 2011 1:10 pm
- Forum: SMOKERS
- Topic: New to smoking food
- Replies: 13
- Views: 3702
Re: New to smoking food
The amount of smoke is subjective and some meats like it, some don't. For a pork roast that goes for 8 hours I would use about 4 large chunks, and I know I over smoke, I just like it like that. Smoke sticks to the outside, it doesn't get absorbed as such. So ball park figure for a regular sized lum...
- Wed Jan 19, 2011 9:13 am
- Forum: ABBATOIRS
- Topic: Weber Q Pork Belly with Crackling
- Replies: 16
- Views: 71333
Re: Weber Q Pork Belly with Crackling
I don't think it's possible to get crackling within a bbq, not exactly sure why, but I'm guessing it has to do with not being able to get the intense heat onto the skin, but as you say, if you crank the heat then you just burn the bottom. My experience has always been to leave it in a bed of salt fo...
- Tue Jan 18, 2011 4:24 pm
- Forum: SMOKERS
- Topic: New to smoking food
- Replies: 13
- Views: 3702
Re: New to smoking food
I'm also wondering about the best technique. I've experimented a few times, with mixed results. It's either too much hickory, so it ends up bitter, or other times I've used pellets, it wasn't enough. Just how much smoke should be emitted? Or a better question would be about how many minutes of smoki...
- Mon Jan 17, 2011 4:38 pm
- Forum: AQUATIC
- Topic: Prosciutto Wrapped Prawns
- Replies: 6
- Views: 2794
Re: Prosciutto Wrapped Prawns
I do something similar, except I form a mix of Worcestershire sauce with a big of tomato sauce, then brush this onto them while they are grilling to give it something to caramelize.
Works an absolute treat though.
Works an absolute treat though.