Photo of your dinner (vol 2)
Discussion
Davie_GLA said:
Looks awesome. Can i have the recipe?
It was kinda made up on the fly but here is roughly what I did.The Pork
Marinade
- Soy sauce
- Honey
- Garlic
- Shaoxing rice wine (or Sherry but would prolly work fine without either)
The broth (per person)
- 1/3 -> 1/2 pint of chicken stock
- Finely sliced ginger
- Heaped teaspoon of miso paste (avaliable in tesco)
- Dash of fish sauce
- Soy sauce to taste
Meanwhile I broght another pan of salted water to the boil.
- Blanched thinly sliced veg in it (plunging the veg in ice water after)
- I used carrot, mange tout, baby corn, green pepper.
- Then cooked then noodles in it
- Place noodles in bowl
- Added broth and dumplings
- Added veg and pork
- Scattered with diced chili and coriander
The blanching is optional but does make a different to colour and flavour of the veg and doesn't really add any time.
They will heat back up to eating temp pretty much instantly once in the broth (while cooling the broth slightly as well).
cornet said:
It was kinda made up on the fly but here is roughly what I did.
The Pork
Marinade
The broth (per person)
Meanwhile I broght another pan of salted water to the boil.
The blanching is optional but does make a different to colour and flavour of the veg and doesn't really add any time.
They will heat back up to eating temp pretty much instantly once in the broth (while cooling the broth slightly as well).
Sounds good! I once went to a Japanese place near to where I live and had ramen soup, enjoyed it but later went home and had a go myself, mine was much better!The Pork
Marinade
- Soy sauce
- Honey
- Garlic
- Shaoxing rice wine (or Sherry but would prolly work fine without either)
The broth (per person)
- 1/3 -> 1/2 pint of chicken stock
- Finely sliced ginger
- Heaped teaspoon of miso paste (avaliable in tesco)
- Dash of fish sauce
- Soy sauce to taste
Meanwhile I broght another pan of salted water to the boil.
- Blanched thinly sliced veg in it (plunging the veg in ice water after)
- I used carrot, mange tout, baby corn, green pepper.
- Then cooked then noodles in it
- Place noodles in bowl
- Added broth and dumplings
- Added veg and pork
- Scattered with diced chili and coriander
The blanching is optional but does make a different to colour and flavour of the veg and doesn't really add any time.
They will heat back up to eating temp pretty much instantly once in the broth (while cooling the broth slightly as well).
Type R Tom said:
Sounds good! I once went to a Japanese place near to where I live and had ramen soup, enjoyed it but later went home and had a go myself, mine was much better!
I've sadly yet to have proper Japanese Ramen (I don't count Wagamama's ramen as proper ramen, although it is nice) and I know mine probably comes no where close to what it should be like. But it's tasty and quick to make - you can even get away with a stock pot of you have no chicken stock (I'd probably only use 1/3 of one per person though or it'll end up too salty).Lemon Chicken Piccata:
From this great website I found today:
http://www.jocooks.com/main-courses/poultry-main-c...
Looks a lot better in the pictures on there, my food photography skills leave a lot to be desired... Tasted fantastic though!
From this great website I found today:
http://www.jocooks.com/main-courses/poultry-main-c...
Looks a lot better in the pictures on there, my food photography skills leave a lot to be desired... Tasted fantastic though!
cornet said:
Type R Tom said:
Sounds good! I once went to a Japanese place near to where I live and had ramen soup, enjoyed it but later went home and had a go myself, mine was much better!
I've sadly yet to have proper Japanese Ramen (I don't count Wagamama's ramen as proper ramen, although it is nice) and I know mine probably comes no where close to what it should be like. But it's tasty and quick to make - you can even get away with a stock pot of you have no chicken stock (I'd probably only use 1/3 of one per person though or it'll end up too salty).Pferdestarke said:
You got one then! Would you recommend it? The stuff above looks amazing! I assume you used an oven as planned, got any pics?
king fantastic.Type R Tom said:
Pferdestarke said:
You got one then! Would you recommend it? The stuff above looks amazing! I assume you used an oven as planned, got any pics?On that basis, I'd recommend it as in a short time, for little outlay - it's produced product far superior to mainstream and just as good as small-scale 'proper' producers.
Here's a photo, and what you see is a 3 year old Bosch electric fan oven bought off Pre-Loved for £30. I used a step drill to round out holes in the side and inner wall to insert the metal tube from the Smokai. I used the same tool to put a hole in the roof, and bought a small tubular vent which allows the smoke to exhaust so as not to become too acrid.
I havent hard-fixed the Smokai to the side. It just carries its own weight being lodged in to the oven cavity. The terracotta pot just prevents it from toppling and so reduces the slight fire hazard.
You fill the chamber with your wood chips or pellets, turn the dial on the little air pump and light it with a blow torch to get it going. You end up with thick cold smoke in less than 30 seconds and can obviously use the oven chamber as a cold smoker, or indeed control the temperature with the oven thermostat if you're smoking 'low-n-slow' as I did the other day for 12 hours with a pork butt.
It isn't refined, it looks a mess and takes up valuable space in the garage where my deep fat fryer was! But, it's worth the hassle and slight smoky smell embedded in my wife's sun-lounger!
If anyone wants to have a chat about it, feel free to hit me up.
Pferdestarke said:
Type R Tom said:
Pferdestarke said:
You got one then! Would you recommend it? The stuff above looks amazing! I assume you used an oven as planned, got any pics?On that basis, I'd recommend it as in a short time, for little outlay - it's produced product far superior to mainstream and just as good as small-scale 'proper' producers.
Here's a photo, and what you see is a 3 year old Bosch electric fan oven bought off Pre-Loved for £30. I used a step drill to round out holes in the side and inner wall to insert the metal tube from the Smokai. I used the same tool to put a hole in the roof, and bought a small tubular vent which allows the smoke to exhaust so as not to become too acrid.
I havent hard-fixed the Smokai to the side. It just carries its own weight being lodged in to the oven cavity. The terracotta pot just prevents it from toppling and so reduces the slight fire hazard.
You fill the chamber with your wood chips or pellets, turn the dial on the little air pump and light it with a blow torch to get it going. You end up with thick cold smoke in less than 30 seconds and can obviously use the oven chamber as a cold smoker, or indeed control the temperature with the oven thermostat if you're smoking 'low-n-slow' as I did the other day for 12 hours with a pork butt.
It isn't refined, it looks a mess and takes up valuable space in the garage where my deep fat fryer was! But, it's worth the hassle and slight smoky smell embedded in my wife's sun-lounger!
If anyone wants to have a chat about it, feel free to hit me up.
I hate living in central London sometimes.
Pferdestarke said:
I'd recommend one if you've got a decent understanding of the processes involved in brining, curing, temperature and meat cuts suitable for such processes - which I'm sure many have!
On that basis, I'd recommend it as in a short time, for little outlay - it's produced product far superior to mainstream and just as good as small-scale 'proper' producers.
Here's a photo, and what you see is a 3 year old Bosch electric fan oven bought off Pre-Loved for £30. I used a step drill to round out holes in the side and inner wall to insert the metal tube from the Smokai. I used the same tool to put a hole in the roof, and bought a small tubular vent which allows the smoke to exhaust so as not to become too acrid.
I havent hard-fixed the Smokai to the side. It just carries its own weight being lodged in to the oven cavity. The terracotta pot just prevents it from toppling and so reduces the slight fire hazard.
You fill the chamber with your wood chips or pellets, turn the dial on the little air pump and light it with a blow torch to get it going. You end up with thick cold smoke in less than 30 seconds and can obviously use the oven chamber as a cold smoker, or indeed control the temperature with the oven thermostat if you're smoking 'low-n-slow' as I did the other day for 12 hours with a pork butt.
It isn't refined, it looks a mess and takes up valuable space in the garage where my deep fat fryer was! But, it's worth the hassle and slight smoky smell embedded in my wife's sun-lounger!
If anyone wants to have a chat about it, feel free to hit me up.
Interesting, if I got one I'd definitely start with hot smoking chickens, pulled pork etc. but would look to cold smoke at a later date, from what I've read you have to be quite careful as not to poison people if you're not 100% with what you're doing. So drop £150 on this or a new weber!?!On that basis, I'd recommend it as in a short time, for little outlay - it's produced product far superior to mainstream and just as good as small-scale 'proper' producers.
Here's a photo, and what you see is a 3 year old Bosch electric fan oven bought off Pre-Loved for £30. I used a step drill to round out holes in the side and inner wall to insert the metal tube from the Smokai. I used the same tool to put a hole in the roof, and bought a small tubular vent which allows the smoke to exhaust so as not to become too acrid.
I havent hard-fixed the Smokai to the side. It just carries its own weight being lodged in to the oven cavity. The terracotta pot just prevents it from toppling and so reduces the slight fire hazard.
You fill the chamber with your wood chips or pellets, turn the dial on the little air pump and light it with a blow torch to get it going. You end up with thick cold smoke in less than 30 seconds and can obviously use the oven chamber as a cold smoker, or indeed control the temperature with the oven thermostat if you're smoking 'low-n-slow' as I did the other day for 12 hours with a pork butt.
It isn't refined, it looks a mess and takes up valuable space in the garage where my deep fat fryer was! But, it's worth the hassle and slight smoky smell embedded in my wife's sun-lounger!
If anyone wants to have a chat about it, feel free to hit me up.
Type R Tom said:
Interesting, if I got one I'd definitely start with hot smoking chickens, pulled pork etc. but would look to cold smoke at a later date, from what I've read you have to be quite careful as not to poison people if you're not 100% with what you're doing. So drop £150 on this or a new weber!?!
Man Maths should 
Du1point8 said:
Looked such a sweet setup until I realised its yet another garage/man shed device and not something for the main kitchen.
I hate living in central London sometimes.
Feel free to install it in your kitchen but only if you don't mind everything looking like you smoke 500 Benson and Hedges a day!I hate living in central London sometimes.
With curing you need to be careful with nitrates and nitrites. I just buy ready mixed ones from proper sources and follow their instructions.
What is your outdoor space and what would you have out there? Which Weber are you considering??
Pferdestarke said:
Du1point8 said:
Looked such a sweet setup until I realised its yet another garage/man shed device and not something for the main kitchen.
I hate living in central London sometimes.
Feel free to install it in your kitchen but only if you don't mind everything looking like you smoke 500 Benson and Hedges a day!I hate living in central London sometimes.
With curing you need to be careful with nitrates and nitrites. I just buy ready mixed ones from proper sources and follow their instructions.
What is your outdoor space and what would you have out there? Which Weber are you considering??
Du1point8 said:
Outdoor space = zilch until I build the terrace (£30k) or move to a zone 3-6 place with garden.
http://www.souschef.co.uk/liquid-smoke-set.html?origin=product-search&kwd=&source=pla&gclid=CjwKEAjwp_uqBRClvrrXmsbPog4SJACK4gIPy9hZHMirK2zdCLicKwIwykjtWVvQdnsA00EL5-MCwhoCq3vw_wcBSorry.
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