Elephant leg hygiene
Discussion
And as they shave off the grey, flaccid meat from the outside of the leg as it's cooking, surely the inside must be raw? No wonder they can make you sick.
That said, there was a chippy near my ex-girlfriend's house that got through a whole leg every day. They used to run the grill at a very high temperature, meaning the outside was always crisp and juicy. It seemed to render a lot of the fat down, which would then run off. Never since have I had such a good meal from a chip shop.
That said, there was a chippy near my ex-girlfriend's house that got through a whole leg every day. They used to run the grill at a very high temperature, meaning the outside was always crisp and juicy. It seemed to render a lot of the fat down, which would then run off. Never since have I had such a good meal from a chip shop.
http://www.bradford.gov.uk/bmdc/the_environment/en...
"If you do intend to reuse a whole doner the following day, do not leave it on the spit overnight. Cool and refrigerate the doner overnight at below 8°c. When re-heating part used doners, turn the heat on full and ensure when slicing that the cooked meat is piping hot all the way through."
Lovely.
"If you do intend to reuse a whole doner the following day, do not leave it on the spit overnight. Cool and refrigerate the doner overnight at below 8°c. When re-heating part used doners, turn the heat on full and ensure when slicing that the cooked meat is piping hot all the way through."
Lovely.
The 'leg' is cooked from frozen and any that's unused is put in the fridge until the next day when it's reheated again on the spit. It seems to go against every bit of common sense regarding food hygiene but I don't imagine any shop throws away a half used spit. I think the OHs friend who owns a takeaway pays over £100 for a leg.
Good question.
Lets face it. the initial meat supply has come through a chain where cost is the over riding factor. Then it is "cooked" by people who follow the same credence.
So how can you have you badly sourced cake and badly cooked (warmed?) cake and eat it?
Well if you just rolling out of the pub and want to eat it there and then there is not a good solution. However it has to be said that this is the best way to ever eat a doner kebab lets be honest. You are cold, you are drunk, and you are hungry. So go for it. But if you have to take it home then I would suggest you take half the meat and put it under the grill to make it crispy (and more healthy, lots of fat comes out) and then do half in the microwave so it is still soft, but you know it is cooked.
So next thing I would do is throw away that pitta bread. By this time it is too dry and it always was too thick. Instead use a wrap.
If you have soft and crispy kebab meat and wraps at home the world is your oyster. You can make Mexican salsa donners or perhaps Oyster sauce and bean sprouts/ water chestnuts which gives a Chinese bent and is very nice indeed. You could do a Phili donner with cheese for a quick and easy US style.
I guess I am giving a deconstructed view of a doner here. I think that, if you do take a doner home, then twice cooked doner is more healthy than normal and junking the pitta bread for a wrap also makes it better. That would be my mantra. I can imagine you saying, that is not a donna though, and that would be a fair point.
But if out on the town then I would not worry too much about it and just eat and enjoy it.
Beer will give you batwings of invulnerability, especially if a local hospital is within the batphone distance.
Lets face it. the initial meat supply has come through a chain where cost is the over riding factor. Then it is "cooked" by people who follow the same credence.
So how can you have you badly sourced cake and badly cooked (warmed?) cake and eat it?
Well if you just rolling out of the pub and want to eat it there and then there is not a good solution. However it has to be said that this is the best way to ever eat a doner kebab lets be honest. You are cold, you are drunk, and you are hungry. So go for it. But if you have to take it home then I would suggest you take half the meat and put it under the grill to make it crispy (and more healthy, lots of fat comes out) and then do half in the microwave so it is still soft, but you know it is cooked.
So next thing I would do is throw away that pitta bread. By this time it is too dry and it always was too thick. Instead use a wrap.
If you have soft and crispy kebab meat and wraps at home the world is your oyster. You can make Mexican salsa donners or perhaps Oyster sauce and bean sprouts/ water chestnuts which gives a Chinese bent and is very nice indeed. You could do a Phili donner with cheese for a quick and easy US style.
I guess I am giving a deconstructed view of a doner here. I think that, if you do take a doner home, then twice cooked doner is more healthy than normal and junking the pitta bread for a wrap also makes it better. That would be my mantra. I can imagine you saying, that is not a donna though, and that would be a fair point.
But if out on the town then I would not worry too much about it and just eat and enjoy it.
Beer will give you batwings of invulnerability, especially if a local hospital is within the batphone distance.
http://www.jjfoodservice.com/
Does everyone on this thread own a kebab shop or something??
Have a little peek at this..
1x15kg 30 quid..
Do they sell all the leg everyday or if they don't,slice the rest up..
In my opinion do they f
k.
Does everyone on this thread own a kebab shop or something??
Have a little peek at this..
1x15kg 30 quid..
Do they sell all the leg everyday or if they don't,slice the rest up..
In my opinion do they f
k. bloodorange said:
http://www.jjfoodservice.com/
Does everyone on this thread own a kebab shop or something??
Have a little peek at this..
1x15kg 30 quid..
Do they sell all the leg everyday or if they don't,slice the rest up..
In my opinion do they fk.
Hmm, £30 for 15kg.Does everyone on this thread own a kebab shop or something??
Have a little peek at this..
1x15kg 30 quid..
Do they sell all the leg everyday or if they don't,slice the rest up..
In my opinion do they f
k. Assume that supplier is making a 25% mark-up so that's about £1.50/kg of meat, or 68 pence per lb...
Must be the choice cuts!
Just as well they taste awesome
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