Originally posted by d000hg
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Reply to: Question for the foodies
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Previously on "Question for the foodies"
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Originally posted by Pondlife View PostThe aim is to get fall apart, spoon or fork into shreds, type meat dishes. Lamb/Beef curries, Chillis, Ropa vieja etc
What do the panel recommend?
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Marinade overnight in the fridge + slow cooker all day the next day FTW.
For e.g.: Braised pork with plums recipe - Recipes - BBC Good Food
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I really fancy trying a slow cooker. I saw Crock Pots half price in Tesco at the weekend and was tempted....
We used to have a pressure cooker at home when I was a kid, after a failed attempt at making popcorn in the wok (Yes, I know!!) my Dad decided to try in the pressure cooker - whatever he did the weight ended up embedded in the ceiling. We didn't get any popcorn & my Mam went nuts
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I essentially slow cook it in the Thermomix.
(Thermomix - the unique food processor that also weighs, blends, grinds, kneads, steams and cooks! in case you're not familiar with that device)
I prep by leaving the meat in buttermilk or natural yogurt overnight.
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One of the TV chefs (not Heston) was in the news recently over how they prepared some form of liver, IIRC they were cooking it at 40 degrees or something crazy.
You're probably right about parasites not being about in today's animals although I'm sure some consider meat that hasn't had worm medicine to be better. On the other hand when we are already eating 100% raw meats in tartare, carpaccio, etc, it seems fine to me.
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Originally posted by Alias View Postyes I realise that but it still concerns me, at any moderate temperature plastic gives off chemicals and infusing them into food gives me rise to worry...but then plenty have eaten them and no conclusive proof of harm so maybe its just a mental hurdle for me to get over?
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Originally posted by Pondlife View PostSince I think my Mumsnet account was errr.. disabled after our holiday, I'm going to ask on here.
The question is Pressure cookers Vs Slow cookers. The aim is to get fall apart, spoon or fork into shreds, type meat dishes. Lamb/Beef curries, Chillis, Ropa vieja etc
What do the panel recommend?
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Question for the foodies
Black Peas cooked in a pressure cooker, hmmm!
Gonna get one!
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Slow cooker, never owned a pressure cooker.
Stick it on when you leave in the morning, lovely meal when you get home.
Gammon, Curries, Stews, Soups.
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Originally posted by Old Hack View PostIt's normally at quite low ish temps like 55, 60 degrees.
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