The **Now Eating** Thread

me and the mrs are not talking so it seems, so i have no idea what im eating tonight... Will raid the fridge / freezer soon. If all fails then i will order a chicken kebab.. hehe
 
Regy53 said:
me and the mrs are not talking so it seems, so i have no idea what im eating tonight... Will raid the fridge / freezer soon. If all fails then i will order a chicken kebab.. hehe
Click to expand...


two slices of toast, one with peanut butter, one with nutella.

living the dream
 
Stan_Lite said:
Since I built the slow cooker sous vide, I thought I'd try it out with different stuff. tonight I made one of my favourite dishes - Jerk Chicken (made with my delicious home-made jerk sauce). Rubbed the sauce on half a chicken, vac sealed it and put it in at 75°C for 2.5 hours. It came out like this:
wlOk5Zd.jpg
Soggy skin as expected but I had a plan for this. I didn't want to use a blowtorch as it would burn too quickly (there's quite a bit of sugar in the jerk sauce) so I fished out the heat gun and managed to get a bit of colour on it and to crisp up the skin a little bit:
tU15hjs.jpg
Was lovely and juicy and holding it at temperature for an extended period helped the flavour permeate the meat. Still wasn't as good as doing it on the BBQ - skin was only crispy on the very outer layer and it didn't have the BBQ flavour. Tasted good but I'll be doing it on the BBQ from now on.

I fully intend testing what works with sous vide and what doesn't so expect to see more of this sort of thing in future.
Click to expand...

I just saw this. Good idea :) I was going to suggest a Searzall but the heat gun sounds pretty good for this particular use. Anything other than crisping up chicken skin might be a bit of a tougher one.

Something I like to do is to cook chicken wings at 75C for 8-12 hours (8 is juicer, 12 more falling apart, I prefer 8), cool and then stick in a screaming hot oven for about 10 minutes. Mix up a buffalo wing sauce and serve. Super simple and if you vac-pack the wings before their initial cook they will keep in the fridge ready to be finished off in the oven for at least 2 weeks.
 
Sorry, no photos but I made Prawn Toast with Walnut and Coriander Pesto as made by Michel Roux Jr. on Saturday kitchen a few weeks ago. Don't think I'll be buying prawn toast from the takeaway again. Mmmmmm.
 
You must log in or register to reply here.
Back
Top Bottom