GPH Sous Vide ( and other cooking styles) Sub Forum

Status
Not open for further replies.
I'm getting closer to perfection. I may drop it .5 deg.
I found the meat much more tender and was able to give it longer in the pan to get some colour without over cooking.
Looking forward to QF WP and Buzz coming over with some of their Rockford
:)
 
BTW. Because one guest us allergic to garlic , I needed to be a bit inventive with herbs and other spice
 
Sponsored Post

Struggling to use your Frequent Flyer Points?

Frequent Flyer Concierge takes the hard work out of finding award availability and redeeming your frequent flyer or credit card points for flights.

Using their expert knowledge and specialised tools, the Frequent Flyer Concierge team at Frequent Flyer Concierge will help you book a great trip that maximises the value for your points.

Struggling to Redeem Your Frequent Flyer Points?
The Frequent Flyer Concierge team takes the hard work out of finding reward seat availability. Using their expert knowledge and specialised tools, they'll help you book a great trip that maximises the value for your points.

AFF Supporters can remove this and all advertisements

No problem - in our house we need to cater for garlic allergy, coeliac, fructose intolerance, and the occasional vegan friend. Necessitates a fair bit of creativity & research...
 
I recently joined a BBQ forum, the look and feel not unlike AFF.
The main issue is that its membership seems a bit lean, their biggest day for on line activity was 160 .
In any event, I am considering branching out in cooking style (and subsequently equipment).
I have been looking online at charcoal Grillers, like the ones you see in Asian food markets and street stalls. Think satay club. There is also an Italian free standing unit by Ferraboli, the Asian units seem to be table top, the Italian version on legs.
My question is: does anyone own something like this? And if so what tips and advice do you have?
 
We just use our Weber for anything like that. The latest kitchen purchase we made was a rice cooker so nothing helpful to add unfortunately!
 
Don't look at me when you ask that question GPH....my cooking skills are nowhere near yuors, so I have little need for those fancy cooking implements
 
I have a wood fired oven that's almost finished and I want something to move the coals into when I empty it for bread - I have been thinking about making a grill to utilise them for cooking - at the moment they go into a bucket to die out (I also plan on getting a fire pot.)
 
Wouldn't it just be easier to get take-a-way?

Oh hang on a minute, I've had your cooking GPH - forget all about the take-a-way :oops: :D
 
Steady said:
I have a wood fired oven that's almost finished and I want something to move the coals into when I empty it for bread - I have been thinking about making a grill to utilise them for cooking - at the moment they go into a bucket to die out (I also plan on getting a fire pot.)
Click to expand...

Looks like we are going to plan a visit to Tassie then. :)
 
Tonight's effort. No sous vide. A bit of shallow frying and a simple roasted Kippfler potato dish to accompany the chicken schnitzel and melanzane (egg plant) tomato,basil, Buffalo mozzarella salad.

01454148163.jpeg
 
Interesting to see the number of contributors on this thread that were on Buzz's 2015 Rockford tour.

Loved RooFlyer's lateral thinking with the salmon.
 
Yes, I must say, the "sink sous vide" is nothing if not novel and inventive.
 
Status
Not open for further replies.

Enhance your AFF viewing experience!!

From just $6 we'll remove all advertisements so that you can enjoy a cleaner and uninterupted viewing experience.

And you'll be supporting us so that we can continue to provide this valuable resource :)


Sample AFF with no advertisements? More..

Recent Posts

Currently Active Users

Total: 893 (members: 50, guests: 843)
Back
Top