Photo of your dinner (Vol 3)
Discussion
thebraketester said:
Tandoori lamb chops. We had them with some black dal. Very tasty but needed more salt as is always the way with these kind of things.
When doing tandoori I usually do a two stage marinade, first stage being lemon juice and salt and a bit of chilli powder only, gives the salt a good chance to penetrate.
Jambo85 said:
Looks great, can’t beat TLC! I did an online Indian cooking class last weekend which was brilliant, one tip was taste the marinade before you put the meat in and make sure it tastes awful - too much of everything especially salt!
When doing tandoori I usually do a two stage marinade, first stage being lemon juice and salt and a bit of chilli powder only, gives the salt a good chance to penetrate.
My rule with Indian marinades is twice three times...... twice as deep for the slashes, twice as much of every ingredient in the marinade and marinade it for twice as long as you think you should. The best TLC need 48 hours When doing tandoori I usually do a two stage marinade, first stage being lemon juice and salt and a bit of chilli powder only, gives the salt a good chance to penetrate.
craigjm said:
My rule with Indian marinades is twice three times...... twice as deep for the slashes, twice as much of every ingredient in the marinade and marinade it for twice as long as you think you should. The best TLC need 48 hours
This. My two day tandoori chicken where I ended up going to hospital instead of cooking dinner (thanks to almost completely severing the tip of my left index finger) is still the best tandoori chicken I've ever made.
Jambo85 said:
Looks great, can’t beat TLC! I did an online Indian cooking class last weekend which was brilliant, one tip was taste the marinade before you put the meat in and make sure it tastes awful - too much of everything especially salt!
When doing tandoori I usually do a two stage marinade, first stage being lemon juice and salt and a bit of chilli powder only, gives the salt a good chance to penetrate.
Thanks. Yes, salt.... loads of it required.Will be making them again next week so will adjust the marinade and make sure it tastes disgusting! When doing tandoori I usually do a two stage marinade, first stage being lemon juice and salt and a bit of chilli powder only, gives the salt a good chance to penetrate.
C70R said:
Esceptico said:
Korean pork in chilli paste with kimchi, some other pickled vegetables and rice. Pretty good value at just £9. Weirdly eating out in Auckland can be quite cheap but buying fresh goods is usually very expensive.
Korean meal was pretty good. I’m assuming it was authentic as I was the only non-Korean in the restaurant.
Not sure why but Korean chopsticks tend to be metal and flat so even trickier to use (for those not brought up using them).
Source: Was told by a Korean, in Korea, when I asked the same question.
I use them all the time for eating Eastern food. Their long handled spoons are far better than ours and i choose to use them all the time.
thebraketester said:
My attempt at this (with a little help!)
Really enjoyed the ravioli and the reduced stock, not quite so sure about the soubise, a bit sweet for me.
The recipe says to cook the cheeks for 90 minutes - that’s nuts. I checked mine after 90 and they were like cricket balls so left them simmering overnight.
Thanks so much for sharing, would never have tried that unprompted in a million years
Home made Corned Beef.
Couple of kilos of Brisket, 7 days in brine 50/50 salt and brown sugar with cracked blacked pepper and crushed juniper berries.
After the brine a few hours in fresh water then braised for 3 hours with carrot and onion. Save the liquor and let the meat cool.
Half of the meat then broken into chunks and turned into a hash.
Carrots, onion and potato. Half of the cooking liquor from the beef and a couple of cubes of Demi-glacé.
An hour in a hot oven and voila.
Couple of kilos of Brisket, 7 days in brine 50/50 salt and brown sugar with cracked blacked pepper and crushed juniper berries.
After the brine a few hours in fresh water then braised for 3 hours with carrot and onion. Save the liquor and let the meat cool.
Half of the meat then broken into chunks and turned into a hash.
Carrots, onion and potato. Half of the cooking liquor from the beef and a couple of cubes of Demi-glacé.
An hour in a hot oven and voila.
Edited by AlvinSultana on Monday 18th January 23:46
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