Off Topic The cooking thread….

Made something very similar the other day with some weird named sauces. The recipe said to use pak Choi and asparagus but I swapped them for red peppers and green chilli’s. I did try to take a photo but it just looked like a bowl full of brown with a bit of red and green scattered in it and not very photogenic

 

Gochujang and doenjang sauce. And it was pak Choi and spring onions it was meant to have.

 

My pork was marinated in Bulgogi over night and then slow cooked in a souse vedi for 8 hours (except i haven't got a souse vedi so i put the vacuum bag in the slow cooker full of water on low heat) before being crisped up in the air frier. The Asparagus was also cooked in a souse vide style with miso paste, mirin and black vinegar. The pakchoi was just sautéed in garlic and soy.

A bit faffy but I just got a vacuum sealer and was playing around

 

Which bowl are describing.Was it porcelain.

 

Would love to play around with sous vide. Can imagine it makes marinaded stuff beautifully. Already got too many kitchen gadgets than my small kitchen can house and the air fryer lives in the dining room

 

interesting & impressive! how was it.
getting into professional cheffing with that!!

 

Really nice mate, but what I do is nowhere near cheffing

I do enjoy trying different things though.

 

Smashed potatoes, garlic spinach and mushrooms with Flounder and a romsås.

Used to catch Flounder as a kid with my Dad.

 

Give this one a go Stockholm

 

Late dinner or early tea, whatever, I was starving.

 

Not sure I fancy that

I used to have a Finish friend who made flavoured Vodka in the dishwasher. She'd add liquorice, or whatever, to a bottle of Vodka and run it through a dishwasher cycle to get it to infuse quicker.

 

I've heard of people cooking whole salmon in the dishwasher, that sounds ok to me, better than the steak...