Justin

What is a SOUTHAM Tailgate?

nice

Just making some creme anglaise for creme brulee. recipe Preheat water bath to 80 degs c 6 4 oz (125ml) glass canning jars with lids Fine mesh sieve Propane or butane torch 1 Cup (250ml) whole milk 2/3 cup (150 ml) whipping or thick (35%) cream 2 egg yolks 1 whole egg 2 tbsp granulated sugar 1 to 1 1/2 teaspoon vanilla extract (depending on your personal taste for vanilla) 1/4 cup granulated sugar divided In a small saucepan combine milk and cream. Bring to simmer, stirring over medium heat. Remove from heat. In a medium bowl, whisk together egg yolks, egg, 2 tbsp sugar and vanilla extract. Very gradually whisk in milk. Strain through fine mesh into a measuring cup Pour equal amounts into jars leaving clearance of 1 cm at top. Wipe jar rims clean to ensure good seal. Tighten snug with finger tips (to allow air to escape as it expands in the heat, if too tight glass may explode. Immerse level in the water bath and cook for 50 minutes. Remove jars from water bath and let cool for 20 to 30 minutes, Refrigerate for 1 hour or up to 3 days SCALE UP You can double or triple this recipe with more jars Ideally use new jars that have not been previously heat stressed. I do not but when they break I will get new one. Bring the along desert to a dinner party along with your torch and be a dessert hero. TO MAKE AHEAD: Uncooked custard , prepare through step 2, transfer to a airtight container, cover and refrigerate for up to 2 days , proceed with step 3 Cooked custard, Prepare through step 4, Refrigerate for up to 3 days, Proceed with step 5. This what I do, Make on a Friday and then it is good for the weekend desserts.

Sticky pork belly cubes were one of the big highlights of woodsmoke 18 I think. Delicious stuff

Oh and make sure the thermometer and pan and container and your hands and every else is clean. You are using a live culture yoghurt starter so introducing other bacteria which will thrive in the mixture is ill advised. Think. Hygiene is key, consider using Nitrile goves. Next time you make it, keep some of the yoghurt you have made for as a starter for the next batch you make... eat some with your cereal, add fruit oats etc... love it.... mix with spice for a yoghurt based marinade etc....

Mate your cooking is ace without fish

Yoghurt costs 2 to 3 times the price of milk, if you like yoghurt then make it yourself with sous vide and you will be quids in. This recipe makes about 4 servings. You need a 1 Litre straight sided canning jar a heavy based saucepan and instant read thermometer 3 cups (750ml) full fat mil form cow 1/3 cup (75ml) fresh unflavoured, unsweetened yoghurt Place milk in saucepan and cover, warm over medium heat to 80 deg c, stir occasionally to avoid scorching. Remove from heat and leave to stand uncovered for 5 mins Transfer milk to a large measuring cup or medium mixing bowl and cool to 46 degs c, place container in cold water to cool quicker if you want. Stir occasionally Meanwhile preheat water bath to 46 degs c Place yoghurt in a small bowl, slowly stir in 1/3 cup warm mil to yoghurt. Add yoghurt mixture to saucepan and remaining milk and gently stir to incorporate. Transfer whole mixture to canning jar. Wipe rim of jar to ensure good seal. Add lid and turn to just snug (fingertip snug. Immerse in water bath for 5 to 10 hours Remove jar and refrigerate overnight before using. You can easily double up recipe by using an additional jar Make sure your start yoghurt contains live bacterial culture Goats or sheep’s milk also work, wither it is skim or full fat, Skimmed milk gives a less firm yoghurt Yoghurt can also be made in resealable freezer bags. However agitating yoghurt breaks up the coagulants and thins it, so transferring yoghurt for the bag to another container will give you a more liquid yoghurt. Use jars if possible You can use a number of smaller jars in step 5 if this is more convenient than a 1L jar. Tips: You can make yoghurt thicker and give it more protein content by adding skim milk powder. During step 2, stir to dissolve about 3 tbsp (45ml) milk powder into the milk. If you want a thicker yoghurt, after step 6 drain it in a sieve lined with cheesecloth for a few hours or overnight, keeping in mind that you will get less yield when the whey drains away. If you do keep the whey as it is a useful ingredient for baking.... The yoghurt will last t in the fridge for 7 days Photos to follow. I will making tomorrow.

You are going to see the photos when I cook it anyway! There is not enough fish or vegetables cooking on this forum I think, so trying to push that up a bit

I know mate. Its ok.

Will try orange wood as I have a bag of that have some beech and some alder too. Another sunny day in Essex today...19.1 degs c in the shade

Just found a bit of mature smoked cheese at back of fridge that I not see when I ditched the rest and it actually taste nice. Should have left the cheese for 3 week not 2 I think, even 4 weeks. Touch!

Ideal grill is a kettle BBQ Serves 4 1 large fennel bulb, about 500 g 1 large red pepper 4 ripe plum tomatoes, halved lengthways extra virgin olive oil or cold pressed rape seed oil 2 large handfuls oak chip, soaked in water for at least 30 mins. 2 tbsp sherry vinegar 1/2 tsp smoked paprika 1 tsp seas salt 1/2 tsp freshly ground black pepper 50 g hazelnuts, toasted, skinned and coarsely chopped (see tip below) 15g fresh flat-leaf parsley, chopped 4 tuna steaks, each about 175g, 2.5 cm thick Tip: to toast hazelnuts, spread them on baking sheet and bake in preheated 180 deg c oven/Gas mark 4, turning occasionally, until the skins are cracked and nut flesh is toasted. Transfer to a clean tea towel and leave to cool for 5 minutes. Wrap the hazelnuts in the tea towel and rub them against each other to remove most of their papery skins., Do not worry if every last bit of skin does not come off, it does not matter Prepare BBQ for high heat 230-290 degs c Cut of the stalks and the root end of the fennel bulb and discard. Cut the bulb lengthways and then cut away and remove the thick, triangular core. Cut the fennel vertically into 1 cm slices. Cut of the top and bottom of the pepper. Make a cut down the side and open it out into a large strip. Remove ribs and seeds. Bush the fennel slices and tomato halves with 1 tbsp of oil. Brush t cooking grate clean. Drain and add half the wood chips to the charcoal, and put the lid down on the kettle until the wood smokes. Then lift lid and cook the fennel. pepper (shiny skin side down) and tomatoes (cut side down) over direct heat with the lid closed as much as possible. Cook until the fennel is crisp, 8 minutes, turning once and the pepper until it is blackened and blistered, 6 - 8 minutes (do not turn), and the tomatoes until they are charred, about 6 minutes, turning once. Remove from the grill as they are cooked. Place the pepper strip in a bowl and cover with cling film to trap the steam and leave to stand for 5 - 10 minutes. Decrease the temperature of the grill to medium heat 180 - 230 degs c. Remove the pepper for the bowl and peel away and discard the charred skin. Cut the fennel, pepper and tomatoes into 1 cm pieces. Whisk the vinegar, paprika, 1/2 tsp of the salt and 1/2 tsp of the pepper in a medium no reactive bowl. Gradually whisk in 4 tbsp of oil. Add the fennel, pepper, tomatoes chopped hazelnuts and chopped parsley to the bowl and mix. Set aside at room temperature. Brush the tuna steaks on both sides with oil and season evenly with the remaining 1/2 tsp salt and 1/4 tsp pepper. Brush the grill grate clean. Drain and add the remaining wood to the charcoal and put the lid on the kettle. once wood is smoking, cook the tuna over direct medium heat for about 8 minutes, with the lid closed as much as possible and turning the tuna steaks once, until just turning opaque throughout. Remove from grill and serve warm with the relish. I will be cooking this next week, photos to follow

I believe learning from mistakes is the best way of learning.

Sous vide omelettes have perfect texture but obviously they come out the shape of the bag. The filling is distributed throughout the omelette too of course. You can do any flavour you want but the below is mushroom. Keep in mind that wet ingredients such as tomatoes will dilute the eggs and compromise cooking so if using them use judiciously. Chopped herbs, chopped ham, spring onions, or grated hard cheese such as Gruyere or Parmesan are good variations Makes 1 serving Preheat water bath to 75 deg c Use a small reusable freezer bag (immersion method) 1 tbsp butter 1 tbsp chopped shallot (optional) 1/4 tsp freshly ground black pepper 1 tsp chopped fresh thyme (or a pinch of dried thyme) 1 cup of sliced white or cremini mushrooms 3 eggs 1/2 tsp kosher salt (of flake sea salt such as Maldon sea salt) In skillet, melt butter over medium heat. When foam subsides, add shallot (if using), pepper, thyme and mushrooms. Cook stirring, until mushrooms are tender and lightly browned, about 8 - 10 minutes. Remove form bag and leave to cool. Crack eggs into a medium bowl. Add salt and beat with a fork until mixed. Add cooled mushroom mixture and stir briefly to combine. Pour egg mixture into freezer bag. Immerse bag in preheated hot water bath and cook for 25 minutes. Remove bag form bath and lay it on the counter. With scissors, carefully cut open upper side of bag. Transfer omelette to a warm plate and serve immediately. This recipe makes a tender omelette texture. If you like yours firmer, increase the cooking time to 30 minutes. If you prefer it firmer still, increase the bath temperature to 76.7 deg c. You can make as many omelettes as can fit in your bath but obviously one omelette per bag and bags must not touch so use a sous vide rack or equivalent. To Make Ahead: Prepare through step 3, Remove the bag form the hot water and transfer to an ice bath for 15 minutes. Refrigerate for up to 5 days. To reheat preheat water bath to 71.1 deg c and immerse bag for 15 minutes, Proceed with step 4. Photos to follow. Will cook this next week

Only trying will demonstrate, give it a go. I think it will but remains to be seen. Wades experiment and comparison is leading the way on this. Thanks Wade

If the food is in a bag then what does it matter about the bucket? Seems simple enough. I use a stock pot but then I am not putting in huge lumps of eat anyway

Oh yes probably will be. I have not booked it yet.

I was only joking. It will be great. Looking forward to it.

Looks like a car park! That is what the weather does for you.

So you all know I am arranging a Anglia and South East Spring WoodSmokeFest event for 2nd week of May 2019 in Essex/Suffolk. I will invite you all to it so you can make a choice. I am going to see a shortlist of sites near Sudbury and Bury St Edmunds. This is also for the Anglia people near Cambridge. I will advise in due course. Thank you

series? the battery is fixed voltage and voltage drop in series will be more considerable, as sort of on off rather than variable? Super low voltage fan if you have a smaller smoker will be a good idea , that will give you more fine control on the fan when using battery

bearing mind fan might run on battery not mains

how does it connect to the fan.

Book?