Recipes, home grown goodness, BBQing and food stuff
-
-
Anyone else got the sourdough bug?
Got given some starter by someone heading home a few months back and have eventually worked out a system/method that works well for me.
Have been doing a loaf every couple of days and hardly any goes to waste. Makes great toast and toasted sammies when a few days old too.
I am doing a no knead method with a high water % and very strong flour cooked in a dutch oven. Really easy and top results.
-
@crucial - I've been seriously considering this after listening to a German baker on the radio whose bug is a century old. When he goes on holiday he gets a bug sitter! but haven't gotten around to it - because I'm trying to cut down on carbs (get enough from beer) and I wonder whether I will have the time for it
-
Hey Crucial, You may be able to help me here.
I have moved from gas to wood/heatbead/charcoal weber.
I tried to do pork chops last night and, well, we had nice crackling..... Man oh man did I over cook the chop. After a couple of bites it all went to dogs (sans crackling) even they looked disappointed in my cooking effort.
Any tips for cooking pork chops where you don't over cook but still get good crackle?
Cheers
Rob
-
-
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo wasn't my question but I'd say you need lots of heat to get it crispy on the edges before it dries out in the middle
I hear ya canefan. and I think that was my downfall. Kind of had skin side to the coals and meat side offset. School boy error but I can't serve Pork Chops without crispy skin!
-
@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo wasn't my question but I'd say you need lots of heat to get it crispy on the edges before it dries out in the middle
I hear ya canefan. and I think that was my downfall. Kind of had skin side to the coals and meat side offset. School boy error but I can't serve Pork Chops without crispy skin!
A while back I tried to bbq a porchetta rolled pork belly roast indirect. Tastes good but no crispy skin. I reckon it needs direct cooking with medium heat. I remember watching whole pigs on spits being cooked over embers and they get crispy skin 🤔. Pork chops are a tough cut to get everything right
-
-
@Hooroo its actually the opposite.
You need long low medium heats on the skin for crackle on something like a chop. Like crispy skin duck breast. Lots of salt and you need to render the fat below the surface.
I don't know that I'd even try for crackle on a chop, seems a lot of hard work. But if that's what you want then I can only suggest standing the chop on the skin over a medium heat then giving it a quick sear.
@dogmeat once you get a system going with the sourdough it becomes no hard work at all. You don't need to be that anal about feeding etc either. If you are not going to be using the starter just put it in the fridge and slow everything down.
I can explain what works for me but I read all sorts of contradictory stuff and eventually realised you need to do what suits you best once you understand a couple of basic concepts.
For example when people talk about tipping out half of your starter before feeding, what they mean is that you need to keep the ratio of old to new at a good level (otherwise the starter scoffs the new food really quickly and isn't very hungry.
I tend to feed the starter about 12 hours before use then use half in my bread and re feed the rest.
If you get it at that point where it is just hungry but hasn't given up it goes crazier than any yeast I have used.
Also plan for long slow cold dough rises. Eg Mix your dough at night (takes 5 minutes tops). In the morning shape a loaf and let it rise again before baking. -
-
Went to Meatstock Auckland on Saturday. More relaxed feel this year, more room to move with fewer queues. The Brazilian and Jaapie stalls were excellent. We heard that Dixie bbq had 900kg of brisket to cook over the course of the two day event; not a good day to be a vegetarian
-
-
Never had pukeko because of the stories about how vile it is. I thought swan's were protected.
However I agree with her sentiment. If you eat cow and lamb why not anything else?
Personally I draw the line at primates but anything else is fair game (boom tish)
-
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
Never had pukeko because of the stories about how vile it is. I thought swan's were protected.
However I agree with her sentiment. If you eat cow and lamb why not anything else?
Personally I draw the line at primates but anything else is fair game (boom tish)
There is a season for swans.
-
-
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo Ever had one? - they're supposed to be delicious. So good Edward IV wouldn't let commoners tuck into them.
I love me a good roasted game bird
No, I have shot one but never got the chance to eat it as I was leaving that night (I sometimes go to Invercargill for Duck Shooting Season)
