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daniel123456789876543

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  1. I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything. After a week of curing it has had 11 days hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark. It was a recipe by Kuhlman in one of their charcuterie books. But when I inspected it today it had the mou
  2. Hello, I am creating this prestarter for christmas day lunch. Decided to cook sweatbreads after seeing it on Masterchef! This is the recipe I am using https://www.greatbritishchefs.com/recipes/veal-sweetbreads-recipe-parsnip-air-and-curry-oil In the picture I have circled in red a layer under the Sweatbread there is no mention of it in the recipe and I have no idea what it may be apart from maybe something like caviar! Anybody have any ideas or is it part of the sweatbread? Thanks, Daniel
  3. Great thanks everyone for your response I will probably get some Japanese Knives :)
  4. Hey First post on here! Getting very into cooking and over the years I have acquired the following: Pasta maker Sous Vide Vaccum sealer Whipping Siphon Kenwood chef mixer Chinois All the other usual bits Need present ideas for about £300-£350 total for Christmas So came up with the following 1)Mandoline 2)Smoking Gun 3) Konro grill I have access to a basic bbq So just wondering if I could one of these or anything else you can think off and your personal experiences of
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