Refute all you like, fact.
I seem to recall my grandmother doing steak and kidney stew with dumplings. A hearty winter meal.
I think I'll try that soon.
Googun suggests
Black garlic is made when heads of garlic are aged under specialized conditions of heat and humidity. Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 to 77 °C (140 to 170 °F) for 60 to 90 days. There are no additives, preservatives, or burning of any kind. The enzymes that give fresh garlic its sharpness break down. Those conditions are thought to facilitate the Maillard reaction, the chemical process that produces new flavour compounds responsible for the deep taste of seared meat and fried onions. The cloves turn black and develop a sticky date-like texture
not sure most rice cookers would see the distance.
Will we be getting some Dinner posts soon Nev?
When you work out how to turn the dial on top
Kin El, there would be a riot, no rice for 10 days....Jeez
I have one. They work.
You can casserole and grill with them.
You need tongs to turn meats over. You need oven gloves to pull stuff out or you get burns like when you do welding.
Cheap to buy easy to clean.
Do it.
Orrens
and they will do pizza with oodles of cheese
you get a pizza tray with holes in it with them
so under-cooked then, unlike poster.
Nev i'd just get one. I'm going to next time and have been thinking it for while - if for nothing more adventurous than pizza or roast chicken and now Mendips pies.
You guys do know that Nev is a marketing exec, for Tesco and Otto?
If you wait till Xmas Nev they'll be on offer.
I am 99% convinced I will get one today.
The only down side to getting one will be that you guys will expect me to use it and post up the results here. That's a lot of pressure.
And I'll need to buy some Pyrex dishes, and some oven gloves, and get a bank loan, and ..... it will be never ending.
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