Carnivore Corner

bulkbiker said:

Gave these a go tonight

https://www.waitrose.com/ecom/products/warrendale-british-wagyu-beef-burgers/590032-699388-699389

very moist and yummy from the same place as I got the wagyu sirloin.

5 mins per side on the BBQ dodging the raindrops!

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What? No canopy or weatherised cook station?

I must admit in summer our BBQ can be moved under cover in moments, and in winter, we have a very small (by comparison to the others) awning, I can deploy, single-handed in about 2 minutes flat, meaning any unseasonal cooking is sheltered.

Hotpepper20000 said:

Well I have to report this was the best meal I’ve had in a long time.
It is the first time I’ve made pork belly. I’ve always enjoyed it in restaurants.
It is definitely going in the rotation

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Excellent. Pork belly is a generally very under-rated cut of meat - and incredible value for money!

Did it impress you enough to consider a cauldron? What did you think of the experience?

I've only IP'd pork belly once, which was when I was following a recipe for a first time make of Moo Grob. Our belly is usually slow and low roasted if in a slab, or in the airfryer if in smaller pieces.

Hotpepper20000 said:

I’m not sure I’ll be buying an IP,
I use my slow cooker a lot and love it.
Also have a dual Convection oven, where one is small enough to justify using everyday, I’m not sure if I’d use the IP enough. Storage is always a issue.

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My OH was sceptical about it, even though he had always used pressure cookers, just not electric ones, but we do bone broth, soups of all sorts, I haven't bought yoghurt in an eons, and it gets me out of gaol if I forget to get something out of the freezer for dinner. When I bought the second, he didn't even query what was wrong or happening to the first one.

To be fair, I bought our first (we now have two), when I discovered a crack in the inner pot of the slowcooker and decided if it was going to be replaced, the replacement needed to do more than, erm,....... cook slowly.

That said, I'm a bit of a gadget gurl.

Hotpepper20000 said:

I’m not. And my issue is storage. However, if anything where to convince me to buy it is the yogurt making function of the IP

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If your loan can be extended by a day, you could try it.

Assuming the pot you borrowed has a Yoghurt button (one model doesn't), then all you need is a live starter, and long life/UHT (I think that's ultra pasteurised in the US?). As I like my yoghurt very thick, I add a couple of spoonfuls of milk powder too, but that that isn't strictly necessary.

Put about 200ml in a decent sized cup/jug, add starter. Mix very well, to insure completely distributed. Rest of the milk into the IP. Add starter mix, again ensure fully distributed.

Close lid. Doesn't matter what position you have the vent as no pressure is involved. You can even cover with a plate, if you want.

Hit yoghurt button and select time. I do 10 hours.

Walk away and ignore for the timed amount not.

When the time is finished, take inner pot out and allow to cool. (I sit mine on mlymstainless prep bench, then sometimes I put it outdoors). Once cold put it in the fridge to thicken.

If you like really thick, almost cheesy Greek style yoghurt, you can strain it and use the whey as a starter. If not straining, which is most of the time, I just save a couple of spoonfuls of the mix as my starter next time.

I do 2ltrs at a time. It keeps well, but that is never challenged, as we get through it.

Just a thought.

bulkbiker said:

Unfortunately not.. when we had the house done up I wasn't carnivore so we went for a smart indoor kitchen.. plus its very windy where we are so any canopy like structure would need to be mega strong to withstand the wind.. hey ho first world problems.. just need that house in Spain so we can grill outside year long..

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Pro tem, it'll be the hi-viz cagoule then?

https://images.app.goo.gl/c3Lv8m3HfzXxCJBh7

bulkbiker said:

Be good for dog walking too...

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Surprised you don't have one already.