What's for supper - Second Course

[Bokkie_]

Basmati Rice & Fish cake topped with beetroot and coriander.

Fish cake - Hake & Salmon filled with creme fraiche - from Woolies.

(Sorry for the bad pick!)

 

[RanzB]

Sous vide prime rib roast, finished in a pan.

 

[I.am.Sam]

Basmati Rice & Fish cake topped with beetroot and coriander.

Fish cake - Hake & Salmon filled with creme fraiche - from Woolies.

(Sorry for the bad pick!)

View attachment 322153

yeah you picked too little food

 

[I.am.Sam]

that looks good randhir ...you marinate it in anything when doing sous vide ?

 

[Bokkie_]

yeah you picked too little food

LOL!!!

 

[Bokkie_]

Going to attempt a Chicken Vindaloo tonight...

 

[RanzB]

Decided to make a peri peri chicken with creamed spinach.










Plating skills = nonexistent.





Still sweating

that looks good randhir ...you marinate it in anything when doing sous vide ?

Nope. I don't really do marinades, marinades don't do much generally speaking. I do dry-brine most stuff though - chicken, pork, beef. Makes a huge difference.

 

[Skandalis]

Nope. I don't really do marinades, marinades don't do much generally speaking. I do dry-brine most stuff though - chicken, pork, beef. Makes a huge difference.

Nice one! How long do you dry brine meat? 12 hours? More?

 

[RanzB]

Nice one! How long do you dry brine meat? 12 hours? More?

Depends on the size. A big prime rib roast will be heavily salted and left for around three days. Full chickens you can go for 24-48 hours.

 

[Skandalis]

Depends on the size. A big prime rib roast will be heavily salted and left for around three days. Full chickens you can go for 24-48 hours.

Good to know, thanks. Looks like I'll need to keep my 3kg pork shoulder for a bit more than 12 hours...

 

[RanzB]

Good to know, thanks. Looks like I'll need to keep my 3kg pork shoulder for a bit more than 12 hours...

I would. How are you cooking it?

 

[Skandalis]

100 degrees for 16 hours (or internal temp = 95) in the weber. With a bit of smoke of course

 

[RanzB]

100 degrees for 16 hours (or internal temp = 95) in the weber. With a bit of smoke of course

Noice. Wrapping?

I'd leave it for a few days at least. You want to develop a pellicle, it'll make that smoke stick nicely.

 

[Skandalis]

Noice. Wrapping?

I'd leave it for a few days at least. You want to develop a pellicle, it'll make that smoke stick nicely.

Cool, will keep it for longer going forward.

No wrapping. I use a dry rub that makes a nice crispy bark. Still moist as ×××

 

[RanzB]

Cool, will keep it for longer going forward.

No wrapping. I use a dry rub that makes a nice crispy bark. Still moist as ×××

Nice man, post some pics. I haven't done a pulled pork in a while, but my trip mates are insisting on some pulled-pork rolls for padkos

 

[cerebus]

Decided to make a peri peri chicken with creamed spinach.

Yum

Plating skills = cerebus

ftfy

I did a chicken stir fry with steamed pork buns (baozi). No pics, sorry.

 

[RanzB]

ftfy

I really suck when it comes to plating though, I think it's coz I don't care too much.

 

[Skandalis]

Nice man, post some pics. I haven't done a pulled pork in a while, but my trip mates are insisting on some pulled-pork rolls for padkos

Yeah man. Do it!

These pics were only taken to show family, so the quality won't stand up to scrutiny:
View attachment 323185

 

[RanzB]

Looks good. Buns? Sandwiches? What sauce?

 

[Skandalis]

Looks good. Buns? Sandwiches? What sauce?

It would probably be awesome on a bun. But no bread for me... Omelettes, coleslaw or maybe some form of low carb bread.

As for sauce: lots of apple cider vinegar, chilli & crushed pepper.