Thread: @Angus_A

have got permission to knock some over, could be a plan with the soaking thingy, Turkey not Penquin

I have a farm at Otama with heaps of the things to shoot, plus bunnys and pigs a plenty

Yeah it works fine with turkey.

Gus I'm going to crash, looking forward for some fish recipes, mainly trout

Originally Posted by Angus_A

Your breasts are drying out because you're cooking them far too high and too long, go by temperature not time.

Why is it that they also seem to dry out in a crock pot when they are submerged in liquid?

Because youre overcooking them. Breasts do not do well for slow cooking. Use thigh whenever possible.

Originally Posted by Angus_A

Your breasts are drying out because you're getting old, you'll notice they'll start sagging too

Ha

For the ribs my mum showed me the best way ever but I didn't really pay attention but its Worcester sauce, olive oil, brown sugar and maple syrup. I think that was it, put it all in a bowl until it's like a sauce then rub it all over and let them soak in the fridge over night then bake them in the oven. legit as

I'm a thigh man, then having said that I'm also fond of breast's.

Thanks Angus. Will let the mrs know.
Breast man myself

Oh i forgot to mention about the brine, never brine anything for more than 6 hours. You go too far and the proteins will denature to such an extent that you'll lose all that moisture you just introduced and it affects the texture.

@Angus_A while you are dishing out 'how to's' ;-) We have been struggling to cook a good tender pork belly...

We have tried a version that double cooks it which involves poaching in milk and stock mix i think? And tried another version a couple of times from that hot blond master chief chick where it is cooked long and slow on oven rack, but bugger me we cannot get it like i have tried in the past where it just falls apart? Does it have a lot to do with the actual piece of pork belly?

Recommendations gratefully accepted.

General rule of thumb when cooking pork belly. It's a two stage process, the roasting and the finishing.
For anything up to around 4kg's this method is common in restaurants, line a baking dish with aromatics, thinly sliced fennel, apple, garlic, onion, star anise, bit of chilli if you so desire. That kind of thing. Cover it tightly with foil and roast at 150 for 3 hours, turn it down to 140 and with the foil removed roast a further hour. In terms of liquid you only want enough on the bottom to stop it sticking and the steam encourages the fat to melt off, i like cider and a bit of sweet vermouth but that's my preference. Even water will work in a pinch.
Once roasted, wrap it really tightly in cling film, sandwich between two trays with a weight on top and press it so it's nice and flat. Then when you're ready to serve, put skin side down in a shallow pan of oil to make the crackling and chuck in the oven for a just long enough to heat through.

Nothing to it.

@Angus A If you get a chance either before tonight or when you get back - can you suggest a way to cook on the free-range Turkey theme a way to do the turkey thighs that they wont get tough Like i usually do them?

Did the Breast's in the crock pot with a rub and poaching in liquid they were pretty good actually but I've always been stumped with the leg's part???

Good on you other boys out there for the Q's and keeping Angus engaged - You're all good buggers !!!
Angus will keep a ear open and also happy to PM as well too... good luck with getting the treatment and your balance back...

P.

Like the tips and recipes Angus, I have started a folder on my computer called Angus Recipes Never heard of brining but going to give it a go. Well done

Originally Posted by Carpe Diem

@Angus A If you get a chance either before tonight or when you get back - can you suggest a way to cook on the free-range Turkey theme a way to do the turkey thighs that they wont get tough Like i usually do them?

Did the Breast's in the crock pot with a rub and poaching in liquid they were pretty good actually but I've always been stumped with the leg's part???

Good on you other boys out there for the Q's and keeping Angus engaged - You're all good buggers !!!
Angus will keep a ear open and also happy to PM as well too... good luck with getting the treatment and your balance back...

P.

The night before, to 2l of vegetable or chicken stock add a cup of salt, and a half cup of packed brown sugar, a tablespoon of black peppercorns, a tablespoon of allspice berries and a tablespoon of crystalized ginger. Add to a bucket with plenty of ice and submerge the turkey breast side down overnight.
When you're ready, halve an apple, an onion and put in a container with a small amount of water and a cinamon stick, microwave on high for 5 minutes. Pat the turkey dry and place in a sheet pan, to the cavaty insert a handful of fresh sage and rosemary along with your apple, onion and cinamon stick. Brush the turkey with canola oil and put in a screaming hot oven, as high as it will go for 30 minutes. When that 30 minutes is up, tent the breast with foil and reduce the temp to 180. It should take around 2 - 2.5 hours depending on the size of your bird. You're looking for a temperature of 75 degrees at the thickest point in the breast. So check often.
Tent with foil and rest for 30 minutes before carving.

Never fails.