The TTLG Official Cookbook, 2nd Ed. - by Mr.Duck
heywood on 12/11/2015 at 12:48
A lot of hunters in the US have traditionally used pineapple juice in marinades, which also contains a strong protease. I've tried it and it's too strong. It makes the outer surface of the meat mushy too quickly before it really penetrates the interior so you get inconsistent texture. Kiwifruit is milder, so it's safer to add it to a marinade recipe. But you still have to be careful about adding too much. For example, when making Kalbi an overnight marinade is customary and mashing up 1/4 of a kiwifruit is enough for marinading a couple packs of ribs.
I've never tried baking soda, or any alkaline marinade for that matter, but I'm sort of intrigued to try. Phosphate injections are standard practice in US BBQ competitions, but not many home cooks have tried them.
bob_doe_nz on 13/11/2015 at 00:13
Quote Posted by heywood
I've never tried baking soda, or any alkaline marinade for that matter, but I'm sort of intrigued to try.
For something like skirt steak, you use about 1/8th of a teaspoon for 500 grams.
faetal on 13/11/2015 at 09:11
Pineapple contains bromelain, kiwi contains papain.
Tony_Tarantula on 19/11/2015 at 23:39
So I doubt you lunks will be able to appreciate this....but trust me, despite how oddball part of this recipe sounds it works.
Tony's "Special" Egg Scramble(also works for omeletting it).
* Begin by heating up about 2 TBLSP of coconut oil(peanut/other nut oil if you don't have it).
* add about 2 tsp ea. of Cumin & Thyme. add about 1 TblSp of crushed red pepper.
* Immediately add a handful of spinach and multi-color bell peppers.
* stir regularly and cook until the spinach leaves shrink down and your pepper is beginning to brown.
* Here's where it gets crazy: add a capful of Soy Sauce and a capful of hot sauce. You want to use a medium bodied, mild heat sauce.....if it's a brand you think you'll ever be able to find again it's not the kind that's right for this recipe.
* Immediately add two eggs. I perfer to toss the entire conconction as a scramble.
* Once the eggs are about halfway cooked, toss in some shredded Mozzarella cheese.
* Eat it once it's done cooking.
Overall I'd rate the recipe as moderately sensitive to ingredient quality. You'll definitely notice the difference between fresh, organic ingredients but it tastes fine as long as you're using anything better than Walmart/Dollar General quality.
Variation: Swap swiss and mushrooms for Mozzarella and peppers.
Add extra pepper, use a hotter hot sauce, with jalapenos instead of bell peppers. Taste is delicious but you're gonna be fartin' blood by evening time.
faetal on 20/11/2015 at 10:10
I'm not sure why you'd call that crazy. Sounds like a perfectly run of the mill take on Indian breakfast eggs to me.
My sister's ex used to make me something similar (though I think his had coriander instead of thyme and didn't involve cheese).
I'd use British cheddar instead of mozzeralla, but that's probably because I'm British.
Mr.Duck on 27/11/2015 at 02:58
Ah, the recipes keep accumulating!
Now, I have to ask, does anyone have a recipe that's their own take on sushi rolls? :)
Hell, can anyone throw in a -good- batter for deep frying chicken that's flavorful and/or crunchy? A honey mustard recipe would be nice too...
Thanks!
faetal on 27/11/2015 at 09:50
This one is kind of cheating because it isn't how risotto is meant to be made, but who GAF when it tastes this good right?
Ingredients
250g cherry tomatoes
1 finely chopped red onion
2 finely chopped, crushed or grated garlic cloves
2 tbsp olive oil
300g risotto / arborio rice
4 halved chicken thigh fillets (no skin, breast fillets will also work, but thighs are more flavoursome)
200g chorizo, sliced coarsely
2 sprigs chopped fresh rosemary
1 litre chicken stock (heated)
pinch of saffron strands (turmeric will do if you can't be bothered with saffron)
8 large, raw prawns
salt and freshly ground black pepper
1 tbsp balsamic vinegar
Preparation method
Preheat the oven to 220C/Gas 7. Place the cherry tomatoes in a roasting tin with the red onion, garlic, balsamic vinegar and olive oil. Roast for 20 minutes until the tomatoes are softened and the onions are just starting to brown.
Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Put back in the oven for around 20 minutes.
Stir in the prawns and put it back the oven for another 10 minutes until the rice is tender and the chicken is cooked through.
Eat way more than you probably should, then make more.
Thirith on 27/11/2015 at 19:49
... and suddenly I know what I'll be cooking for dinner tomorrow. Thanks!
nickie on 27/11/2015 at 19:58
How many is that for? Looks like 2 maybe? I'm going to do this tomorrow as I've, rather surprisingly, got all the ingredients except saffron. It really like looks something that won't tax my energies. But I'm not going to be able to bake it really, or I could if it doesn't end up as a huge amount. (We're in the middle of fitting a new kitchen and the oven isn't connected yet, just got a halogen one and other electric stuff). What capacity dish would you use? Rough guess is fine.
Edit. And Thirith jumped in before me.
bob_doe_nz on 28/11/2015 at 04:13
Quote Posted by MrDuck
Hell, can anyone throw in a -good- batter for deep frying chicken that's flavorful and/or crunchy?
For the takeaway my parents had, our sweet n sour pork was marinated in a basic mix of
* Salt
* Pepper
* Sugar
* Baking soda (Boing)
* Potato starch (T&T has it, you want plain potato starch. NOT Sweet Potato. Potential brand is Double Rings Brand.)
* Water
Once it was more or less ready to pre cook, we did the following.
* Add in egg, mix till combined.
* And then dusted in more starch.
* Shake off excess starch with a wire basket. (A wire strainer can suffice as long as it's heat proof.)
* Add into hot oil in batches. (Careful as this stuff WILL make the oil rise a hell of a lot)
Once cooked, we kept it chilled till it was time to cook. We would then do a last flash fry to brown and then heat the meat. Then mix into Sweet and Sour Sauce. (Which in my household is another Ancient Chinese Secret)
It's not actually a batter per se, rather a coating instead. But a basic batter would be something like a cup of flour, 1/2 a teapsoon of baking powder, a large pinch of salt and ice cold water.
Sift dry ingredients, add water and mix till you have a thick ribbony batter.
