Awards Moderator Onyx2 Posted July 10, 2016 Awards Moderator Share Posted July 10, 2016 Who does Sous Vide on here? Onyx2, I am sure you've mentioned it in the past.  I've got a home brew system that can keep water a stable temperature so I'm think of giving it a go. Many times. It's the only way to do steak now. Here's a ridiculously detailed guide from Kenji, who knows his stuff.  Can your kit hold water between 50 - 60°? Quote Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted July 10, 2016 Paid Members Share Posted July 10, 2016 Never thought of sticking butter in there too, will be giving that a try next time, cheers. Let us know how it turns out for you! Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted July 11, 2016 Paid Members Share Posted July 11, 2016 Chicken marinades/flavourings that are slightly out the norm? I roast a chicken every other day and take half into work along with veg and rice, but I'm getting bored of my usual lemon/olive oil, garlic/oil and cumin/5spice rubs. Any new ideas would be appreciated. Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted July 11, 2016 Paid Members Share Posted July 11, 2016 (edited) Italian salad dressing. Saw it on an American cookery show about 10 years ago and it tastes bloody excellent, just pour it over the raw chicken and leave it overnight. Fruit juice is a good marinade too, apple juice with a tablespoon of cider vinager and salt and pepper is awesome, nice on pork too. Edited July 11, 2016 by Thunderplex Quote Link to comment Share on other sites More sharing options...
wordsfromlee Posted July 11, 2016 Share Posted July 11, 2016 My go to is a tsp of paprika, garlic powder, chilli flakes, dried coriander and some salt & pepper. Bit of oil to make it into a paste then lemon juice to make it whatever consistency you like. Two chicken breasts in there, get them coated and leave them for how ever long you fancy or just stick them straight in the oven. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted July 11, 2016 Awards Moderator Share Posted July 11, 2016 A quick pan-global tour:  Cover it in tikka paste mixed with yoghurt  Pineapple juice and balsamic vinegar for sweet and sour  Peanut butter and soy sauce / fish sauce for satay  Or leave the chicken plain and try these dips / sauces:  Mix mayo, Worcestershire sauce, black pepper and a little grated Parmesan for a cracking Caesar style sauce  Cumin, mayo and lemon juice  Houmous and hot sauce  Another thing an old friend of mine used to do was mix packet soup (eg minestrone) with oil as a marinade for chicken. Daft but brilliant.  You could also try poaching the chicken instead. Very different flavour. Nigella has the best poaching recipes. Quote Link to comment Share on other sites More sharing options...
Paid Members I Bent My Wookie Posted July 12, 2016 Paid Members Share Posted July 12, 2016 I've taken to using mustard as a base for Grilled Cheese Sandwiches rather than Butter. It seems to give such a better smoky flavour alongside some good cheese and onion, brush the outside of the bread with a little oil and then let it sit in a frying pan rather than on a grill or in a toastie maker. Seems to be less moisture than melting butter which gives it an even better crisp on the inside. Â Can't work out if it was here that told me to do this or not but if so, major props on making student budget food even more appetising. Â Quote Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted July 12, 2016 Paid Members Share Posted July 12, 2016 (edited) A bit of a boring marinade in terms of being "out there", but it does taste awesome: lime juice, black pepper and honey. My family being Mauritian, we tend to use crushed garlic & ginger in a lot of things, so I'd say maybe you could add some crushed garlic in there too. Edited July 12, 2016 by Carbomb Quote Link to comment Share on other sites More sharing options...
Paid Members FLips Posted July 12, 2016 Paid Members Share Posted July 12, 2016 Put lamb shoulder in slow cooker with lamb stock, red wine, onion, mixed herbs and pepper. Left it for 5 or 6 hours turning occasionally. It was beautiful, absolutely fell apart. Bone just peeled out. Bit of mash and mint sauce. Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted July 12, 2016 Moderators Share Posted July 12, 2016 That sounded great until you ruined the meal with mint sauce. Quote Link to comment Share on other sites More sharing options...
Paid Members FLips Posted July 12, 2016 Paid Members Share Posted July 12, 2016 Get outta town! Mint and Lamb was meant to be. Quote Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted July 12, 2016 Paid Members Share Posted July 12, 2016 Sounds brilliant. Personally I love mint sauce. Slow cookers are awesome. Â One of the best slow cooker meals I ever did was ox cheek. Can't remember exactly what I put in the sauce, but I know I put in some Dunn's River All-Purpose Seasoning, which is amazing stuff. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted July 12, 2016 Paid Members Share Posted July 12, 2016 Ox cheek is sublime when slow cooked in a red wine/balsamic mix with pepper and bay leaves. It just needs the cooking time, not much else. Â Thank you for the various chicken marinades, I'll give a few of them a go in the coming weeks. Quote Link to comment Share on other sites More sharing options...
Paid Members Nick Soapdish Posted July 12, 2016 Paid Members Share Posted July 12, 2016 I've taken to using mustard as a base for Grilled Cheese Sandwiches rather than Butter. It seems to give such a better smoky flavour alongside some good cheese and onion, brush the outside of the bread with a little oil and then let it sit in a frying pan rather than on a grill or in a toastie maker. Seems to be less moisture than melting butter which gives it an even better crisp on the inside. Â Â Â Can't work out if it was here that told me to do this or not but if so, major props on making student budget food even more appetising. You want to use mayo on the outside rather then butter or oil. That gives the best colour / crunch IMO as weird as it sounds Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted July 12, 2016 Paid Members Share Posted July 12, 2016 Â I've taken to using mustard as a base for Grilled Cheese Sandwiches rather than Butter. It seems to give such a better smoky flavour alongside some good cheese and onion, brush the outside of the bread with a little oil and then let it sit in a frying pan rather than on a grill or in a toastie maker. Seems to be less moisture than melting butter which gives it an even better crisp on the inside. Can't work out if it was here that told me to do this or not but if so, major props on making student budget food even more appetising. You want to use mayo on the outside rather then butter or oil. That gives the best colour / crunch IMO as weird as it sounds Mayo on the outside of a toasty is possibly the most fucking vile thing I have ever heard of. Â But curiosity got the better of me. Â It's quite nice. I prefer butter, but it's a nice enough alternative. Might try a mustard/Mayo combo tomorrow. Quote Link to comment Share on other sites More sharing options...
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