Drifter
Honorary Master
Lamb riblets and oven bake chips.
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What's for supper?
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I.am.Sam
Honorary Master
Last night was this:
Chicken and mushroom pie.
that looked good and its only the outside
is the filling saucy or like tight ?
akescpt
Honorary Master
that looked good and its only the outside
is the filling saucy or like tight ?
yay leave rhandy's pie alone. its his business what going on in that pie. play with/make your own one.
that looked good and its only the outside
is the filling saucy or like tight ?
Medium. Tight with sauce, so it's not too dry
Too saucy and the crust becomes soggy.
Pavan
Expert Member
damn, that chick mush pie looks insane!
I.am.Sam
Honorary Master
na the pork doesnt do anything for me 
yeah musnt be tight and dry
abit saucy is good
furk now i lis for a good piemans pie
yeah musnt be tight and dry
abit saucy is good
furk now i lis for a good piemans pie
Last night was this:
Chicken and mushroom pie.
Looks good. Just remember that when using glass, radial heat transfers directly to the food so you typically need to lower the usual cooking temperature to ensure even cooking of the bottom and the top. But glass works well for pastries - better than metal in most cases...
It was awesome, if a tiny bit rich.
Better still was the pork belly from Saturday:
Didn't you sous-vide this beforehand? Why is it now in the oven? Crackling can be done separately.
I am disappointed in you, Randhir...
Didn't you sous-vide this beforehand? Why is it now in the oven? Crackling can be done separately.
I am disappointed in you, Randhir...
The low temperatures in sous vide don't allow for the fat to render satisfactorily. The oven isn't just to crisp up the skin (which is easier than doing it separately), it's to render off excess fat. It was still moist and tender as hell.
Even if you wanted to do the skin separately, cooking it sous vide would still call for a high application of high heat via a quick deep fry or blowtorch for some Maillard reactions.
Eventually with pork belly, this is what I wanna try:
P
Picard
Guest
After long and serious consideration ...
Spring rolls bought from PnP, fried in deep oil.
Spring rolls bought from PnP, fried in deep oil.
I prefer to keep it whole. Trimming the fat means separating. Plus, it's just tastier when it has been subjected to a higher heat for a little while.
Do you eat it straight after doing it sous-vide? I've researched it quite a bit and no-one does it that way. I've tried it without a post sear and I don't prefer it. It would be like doing a steak sous vide and not searing it after.
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No, not at all. Gotta separate crispy skin and crackling - not the same things. The actual crackling I cook separately and the skin is seared off just before serving...
Ah OK. I just find it easier this way. I've never made crackling separately.
Will solve your render problem out and gives you a plethora of ways to make it. You can do crackling 3 ways if you want? Deep-fried and puffy. Baked dry. Seared slowly in a pan with another on top of it pushing it down. All seasoned differently as well...
Will try it next time. Pork belly is all gone..
AthenianOwl
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Hotdogs again
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