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  1. @Kim Shook, the crackling on this pork was really good and I think that came down to the method. It was certainly a lot better than my usual attempts! as others have suggested, separating the skin from the meat is very helpful. In this case the sheet of skin was cooked SV at 70°C for 24 hours. After this time it was seriously soft with all of the collagen broken right down. Before starting there was very little fat on the underside which I think was helpful. I reapplied the skin to the cooked meat before crisping but I’m sure it could have been cooked separately too. Mayb
  2. Reporting back on the pork belly. Wow! What a recipe. Really enjoyed this. One day I’ll definitely try the whole thing but for now I’m really happy with the parts I did. the belly is super moist, the skin sticks really well once it’s rolled back up and it cooked evenly and quickly. The tartness of the apple purée was perfect, and I loved the salad cream.
  3. he’s brilliant isn’t he. For all the reasons you say, a very very impressive chef and person. shame about the books, I’ve only made a couple of things out of this one but I love it already. His steak and chips dish took me the best part of nine hours but was so worth it. Every element was as good as I’ve ever made - fillet of beef, triple cooked chips, onion rings, a spectacular bernaise, cafe de Paris butter and an absolutely belting red wine sauce. the “hog roast” is a multi element pig celebration. I’m only doing the belly part and some of the sides today but the whole c
  4. Today I’m starting a version of Tom Kerridge’s “hog roast” from his new hand and flowers cookbook. belly of pork rolled and SV for 8 hours at 70°, the skin in a separate bag done for 24 hours. Once they’re both cooked and chilled I’ll put them back together again ready to roast tomorrow evening.
  5. Looking great @Ann_T how do you find it?
  6. You’re going to love it! I’ve it used mine for a few weeks (been on a lower carb diet to shed the extra weight I’ve gained during lockdown!). Can’t wait to get it out again.
  7. &roid


    I have that exact same oxo one and it’s the best I’ve used. For me, the non-negotiable add on was a pair of Kevlar cutproof gloves. They cost all of £7 on amazon but have saved my hands more times than I can remember. https://www.amazon.co.uk/dp/B07FDQJVF2/ref=cm_sw_r_cp_api_i_FvMhFbR1FW434
  8. Wow! Thanks for taking the time for such a detailed answer again 🙂👍 for logistical reasons I’ll have to go overnight this weekend but I’ll definitely look to do some shorter ones when time allows. the dough in the glass was simply pulled from the main dough straight after mixing. I guess this will have slowed it down some given it was such a low volume for all of its rise? I’ll do as you suggest and go for as short as possible overnight in bulk then ball up first thing in the morning. I could do the dough around 9-10pm then ball it around 8am with an aim to
  9. A font of knowledge as always 🙂👍 yeast is saf laveur ADY from a 500g tub. It’s a few months old but is working well in other breads at the moment. the test ball had more than doubled overnight which I guess is a good thing? This pic was at just shy of 24 hours from first mixing. maybe I’ll try the exact same recipe again but with an overnight proof instead of 8-10 hours. I could mix the dough at 6pm then ball it up at say 10pm ready to cook at 1-2pm the following day...
  10. For my latest round of experimenting I tried the VPN recipe that Scott posted upthread. 100% Red Caputo 61% water (30°C) 2.7% salt 0.05% active dried yeast This was intended for an eight hour rise but was probably closer to ten by the time I made the final (and best) pizza. They had 6 hours in bulk and then were balled for the remainder. @scott123, what’s the effect of different times in bulk vs. balled? Next time I’ll try upping the yeast slightly as the dough hadn’t risen much during its time today. I put a test ball in a cylinder when I mad
  11. This is a great book on the science behind a lot of bbq. It has recipes, but in the main is a great read on what’s actually going on when we cook meat over flames. Meathead Goldwyn For recipes and ideas I love this from British (heresy!) bbq restaurant, Pitt Cue Pitt Cue
  12. They look great ovens Paul. For me, the simplicity and form factor of the koda 16 made it the preferred choice (plus it was £150+ cheaper!). But if someone wanted the versatility of being able to burn wood or charcoal as well the pro seems a good choice - sometimes a real fire is just more fun. I remain sceptical about the taste difference though, Rotuts. I’ve never eaten at Pepes (though funnily enough I was watching a video about their pizzas just yesterday), but I’ve seen plenty of evidence that the great taste of these high (650-750F a la pepes) and very-high (900+F as in the oon
  13. agreed, the ease of use of this unit was one of the big selling points for me - connect to gas bottle, turn the ignition and I’m cooking pizza in 20-30 minutes. I’m not even sure there’s that much smoke from a properly lit wood burning pizza oven... isn’t the temp way too hot for that?
  14. Thanks, Scott, that is another amazingly helpful answer. Those links are great too. After following the thread you posted I read your thoughts on when the dough was ready to cook, I think this might have been part of my less than stellar results too. The emergency dough was super light and definitely felt ready to go, the 48 hour stuff only had about 2-3 hours out of the fridge and was a fair bit firmer feeling and less risen pre-shape. I’ll give your recipe a go next time and see where we get to. Thanks again for taking the time, it’s really helpful.
  15. thanks Scott, that’s all really really helpful. My shaping technique is still a work in progress, probably a bit ham fisted right now so I’ll try going a bit more gently. the theory about the long ferment time breaking down the dough seems like it might be right though - despite being just 60% hydration compared to the 64% of the emergency dough, this one felt a lot wetter and stickier when I shaped it. For my next try I think I’ll go back to cuoco and a longer fermentation. Do you have a preferred method at the moment?
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