Recent content by podonnel45

Can anyone recommend a source for a decent meat injector?

"Fall off the bone" texture comes when the collagen in connective tissue converts into gelatin. This is more a function of the amount of time it is subjected to raised temperatures rather than the temperature itself. It really can't be hurried!

Also, always brown the meat first to add flavour. Many cook books say this is unnecessary but it really does make a difference!

I think we must have been at the same party!

Happy birthday, Princess "Fi"

I skip the cloves and use a pinch of dried chili flakes instead

Wow! Great idea!

Ciopino would go down a treat!

Do you ever go with Shandy in summer months? All the other choices are quite English

I always go with bone in, seared first on the grill (any time of year- I can't resist)

Did he say 4 minutes for each ear?

You can also make a savoury bread pudding by skipping the sugar and adding herbs to taste instead

Possibly due to a higher internal water content just after harvesting which turns to steam when cooking- a bit like pop corn. Try hardening by drying a few days and see if it makes a difference.

What's the home page picture of?

Make your own! Try 2 parts light soy, 1 part fish sauce and one part mirin as a base. Add zest, garlic, chili pepper flakes, et. to taste.