The problem is that is not beef....:bananaman:
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The problem is that is not beef....:bananaman:
My thought was the same...use the pork to make pulled pork sandwiches.Quote:
Originally Posted by aging one
^ Amen.
Them damn master butchers strike again.
What i would like to know is were all these pattaya and bangkok master butchers actually master butchers before they joined the SAS or after they left?
I only made the journeyman level before I left the states...Quote:
Originally Posted by beerlaodrinker
As i was telling you guys, lovely bit of gammon:)
https://teakdoor.com/images/imported/2018/01/1617.jpg
Dills corned dog looks like gammon,ham or pork.
I'd shag it.
We've seen what you'd shag.....Quote:
Originally Posted by Luigi
Hmmm...that ain't the same mystery meat.Quote:
Originally Posted by Dillinger
Quote:
Originally Posted by Dillinger
This was after 2 hours of boiling
https://teakdoor.com/images/imported/2018/01/1612.jpg
Chopped in half
https://teakdoor.com/images/imported/2018/01/1613.jpg
Put some in the fridge and half in here with shanks for tomorrows dinner and bacon for brekky:)
https://teakdoor.com/images/imported/2018/01/1616.jpg
Its a piece of piss this cooking malarkey
Personally, I'd fry the rashers. :)
No Luigi mate:)Quote:
Originally Posted by SKkin
2 hours boiling transformed it
One side gets crispy in the pan in the morning. Its the way forward:)Quote:
Originally Posted by Luigi
I'm having trouble with the coloring of what's on the plate, what's in the boil pot and the master butcher mystery meat. Maybe my lulu eyes are deceiving me. ;)Quote:
Originally Posted by Dillinger
Did you brine the mystery meat with salt/sodium nitrites(curing salt) aka pink salt prior to boiling?
https://teakdoor.com/images/imported/2018/01/1610.jpg
No... i just chucked it in a pot of water
The Aussie master butcher you all slagged off:) must have brined it
Like Lulu's mistress #3, the meat was pinker in the middle:)
Water bath arrived just need to find something to try it out on.
https://teakdoor.com/images/imported/2018/01/1609.jpg
I thought it was #2 that was exceptionally rare ....Quote:
Originally Posted by Dillinger
^^ STEAK
pop down Sainsburys and get a nice bit of Aberdeen angus or Hereford bull mate.
This site's good
https://www.chefsteps.com/activities/sous-vide-steak
Have you got the bags yet?
Grab some while youre in there, ziplock will do, just squeeze or hoover :) all the air out or use a bull clip to attach it to the side
Grab a snack while youre at it:)
I bought the sous vide supreme bags off amazon. Theyre reusable too
You havent been stirring his custard?:)Quote:
Originally Posted by CSFFan
Came with 50 bags and the vacuum machine.