Off Topic The cooking thread….
- Thread starter SW3 Chelsea Tiger
- Start date
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Don’t belly pork go a bit **** slow cooking it that long? Best bit is the crispy fat from the direct heat.
I cook it slow, but then put it in a hot oven for the last 20min to crisp up the fat
Doesn’t it dry and go a bit rubbery cooking for that length of time tho?
Might have to give that a whirl, I always grill (or bbq in the summer). Just been having a read up most the Google results suggest slow cooking for 1-2 hours before transferring to grill or pan to crisp the fat.
that would work too, I cook it for longer as agas have several ovens at differing temperatures. I put it in the lowest temp oven & leave it
That did me as breakfast and lunch.
You could call it brunch. Getting hungry now though.
Spatchcock chicken in a black garlic & piri piri glaze. To be served with sweet potato fries
Is it too early for a beer??
Is it too early for a beer??
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To answer your question, it is never too early for a beer.
Never tried black garlic
What’s the difference?
I’m assuming it’s twice the size??
haha!! Different taste & texture to normal garlic. A slight Smokey & sweet taste. I get it as a paste from Amazon
https://amzn.eu/d/aAhlCxl
Try it. Once you've had it, you'll never go back.
Did you know Spatchcock is just a posh name for road kill.
Got some in Somerset a few years ago. There is a farm there which produces it. Really nice. Apparently the best black garlic in UK is from the Isle Of Wight.
a home made prawn & left over chicken piri piri in a creamy mascarpone risotto. Oui chef
Come on city!!
Come on city!!
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That’s food all prepped for later…chorizo & meatball pasta bake. Simple but tasty food
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Oui chef! I don’t normally cook sweet things as I don’t like them….but a request from the grumpy teenagers …..
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