What's for supper - Second Course

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Randhir said:
Yeah, looks burnt but when you smoke you're actually looking to create that crust/bark on the surface for flavour and texture.

I also cut hotdog rolls on top..
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this guys looked burnt ...like was dipped in charcoal or something

but inside was so good

i think i need to get me one of those smokers

and i need a new home ..and a new kitchen and sous vide machine

randhir you are bad for us :p
 
I.am.Sam said:
this guys looked burnt ...like was dipped in charcoal or something

but inside was so good

i think i need to get me one of those smokers

and i need a new home ..and a new kitchen and sous vide machine

randhir you are bad for us :p
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:) Just start with where you are and what you have. You can do plenty with a limited kitchen. I'm going to attempt a chicken roulade with a tomato balsamic demi-glace, whipped potatoes and caramelized carrots tonight.
 
cerebus said:
:) Just start with where you are and what you have. You can do plenty with a limited kitchen. I'm going to attempt a chicken roulade with a tomato balsamic demi-glace, whipped potatoes and caramelized carrots tonight.
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wot? :wtf: lol i don't even know what that is.
 
I.am.Sam said:
this guys looked burnt ...like was dipped in charcoal or something

but inside was so good

i think i need to get me one of those smokers

and i need a new home ..and a new kitchen and sous vide machine

randhir you are bad for us :p
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Haha I also need a lot of things.. Hate browsing Yuppiechef.

cerebus said:
:) Just start with where you are and what you have. You can do plenty with a limited kitchen. I'm going to attempt a chicken roulade with a tomato balsamic demi-glace, whipped potatoes and caramelized carrots tonight.
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+1

What are you using for the carrots? Modernist Cuisine has a carrot soup prepared in a pressure cooker.. The carrots get awesomely caramelised in the PC before the soup is made.

faniedry said:
wot? :wtf: lol i don't even know what that is.
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Roulade - cut of meat rolled thin and a filling added.
 
Randhir said:
What are you using for the carrots? Modernist Cuisine has a carrot soup prepared in a pressure cooker.. The carrots get awesomely caramelised in the PC before the soup is made.
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I don't have a pressure cooker. I'm going to pan fry them with honey and butter and vinegar and then roast them to caramelize them.
 
cerebus said:
I don't have a pressure cooker. I'm going to pan fry them with honey and butter and vinegar and then roast them to caramelize them.
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Nice.

I.am.Sam said:
and the filling inside the roulade ?

i want to try one with nuts and stuff
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Filling can be just about anything, but pair the nuts to the meat. If you're using chicken most nuts would be OK.
 
Hrm not going to happen tonight. Black Friday sales compel us mall-wards after work so I won't have time. Will leave for tomorrow.
 
Zenbaas said:
A bit off topic:
What do you use for the vacuum sealing...?
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Not off topic at all.

I use the Genesis Vacuum sealer, with the same brand of bags. I wish I had a chamber vacuum sealer, but that's big money.
 
Randhir said:
Not off topic at all.

I use the Genesis Vacuum sealer, with the same brand of bags. I wish I had a chamber vacuum sealer, but that's big money.
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This is why I was asking because we have been through two of those over the years and the quality of the ones we had was really below par. Do you still have to use their special bags as well or can you use any vacuum sealing bags..? The sous vie really has me intrigued though. Would you say it is worth it...? (because it seems that way)
 
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