Sunday, 13 May 2012

Why Not Try Smoking?

Yes, it won't stunt your growth


There's a setting-up guide here, and a recipe to tempt you here.


Me?  I've been very unadventurous.   


Chicken :  I smoked some chicken breasts or chicken thighs for half an hour (however long the handfull of oak shavings smoke for.)


The chicken emerged.... curiously untransformed. A slightly darker colour, but it certainly not cooked. (Not a surprise really - it is cold smoking.)  However, cooked simply and slowly in a stove-top casserole, the smell told me that the smoking had an effect, and the surface showed the same pattern as the rack the chicken lay on.  The taste - divine. Not the strong, chemical flavour of smokey bacon / barbeque sauce, but a definite smoky tone.


Cheese : I've also tried smoking cheese, with reasonable results.  Fingers of cheddar on a tin foil base - they had slightly melted, but again had an interesting flavour.


Trout : Well, I was going to smoke some trout...but Reggie (my cat) managed to purloin the fillets.     Smoked cat anyone?




Technical Note : I've been using some oak sawdust/shavings bought in bulk on eBay. Either on a base of burning newspapers (temperamental) or in a tray atop a gas ring (HSE risk). Might even try using an electric skillet as an experiment.


Hope this is of interest.

Sunday, 8 August 2010

Son of Sausage Sunday

So, what happens when you mix a bunch of engineers, some pork, beef, apples, sun-dried tomatoes and Chorizo-mix with a 1800watt  meat grinder?  Yummy tastiness !


Sausage Sunday



...and that's what happened to Babe The Sheep-Pig. 



A few shots of the meat-grinders, sausage-stuffers and link-twisters in action.

Tuesday, 27 July 2010

Banger Experiments

Hi folks. Big-Iain here.
I've had a try of Jules's new grinder and sausage stuffer...and the opinion is .....   Great, but needs practice.

Rustled up a batch of Pork sausages, with onion and apple in them.  After some experiment, I think the best option is to avoid grinding and sausage filling at same time... do them as two separate activities.
Pic 1 - as they emerged from the nozzle  Pic 2 - separated and twisted.
Pic 3 - A Monster    - Pic 4 - Halved and browned.


Pic 5 - Despite careful oven cooking, most of them burst. Dammit.

Taste-wise - not bad.   A bit heavy on the onion, and the texture was a bit smooth for my taste. Next time, I'll use the Coarse plate.  I had included some rusk in the mix, and I wonder if that swelled too much, and caused the bursts.  Live and Learn.

Sunday, 6 June 2010

Sausage Frenzy !

First post of 2010 !

Today, I made Sausages !  Pork, with some mushrooms.


Damned tasty they were too. If anything, they were just a bit too meaty. Next time, I may add some apple.


Sunday, 11 October 2009

Ratatouille Day Photo's 3

The reason for it all - Ratatouille and Roast Lamb.

Chef de Pate - Sonja

 

Starters - Mackerel Pate and Mackerel Quiche - were soon polished off.


 Ratatouille Cooking with Chef Heston Blumenlace.

Ratatouille Day Photo's 2

 A kid at heart

Larry being carved 

The star of the day