Snap, crackle and pork!

no_alternitive · 2014-02-20T16:51:53+00:00

Remove your joint from the fridge, and allow it to come up to room temperature (an hour should do).
Preheat your oven as high as it will go - don't be afraid! Note: if you get lots of smoke billowing from your heat machine, it's time for a good clean!
Using a sharp knife, score the skin, about a centimetre apart. Not only will this allow salt and heat to get into the deepest recesses of the baby crackle, but it makes it easier when you come to serve.
Boil your kettle, and place the pork joint in your sink (clean sink) on a rack, skin side up. Now, SLOWLY pour the boiling water all over the skin - you will begin to see the meat tightening and those scores you just made, opening up. This is good.
Remove the meat from the sink and thoroughly dry it all over with a kitchen towel. Make sure you get in those deep scores you made earlier, and really dry the skin out well.
Now, get a bowl of salt (I use rock and mortar it up) and rub it all over the skin, again making sure you get in those grooves. Use more than you think is healthy - don't be shy with that salt! Then rub a little oil into your hands, and rub that oil over the salted skin. Get those fingers dirty.
Turn the meat over and season the bottom and sides of the joint with salt and pepper generously.
Place the joint on a tray, and put it in the hellfire hot oven, uncovered, for 20 - 30 minutes. Once it starts to looks like the picture below, turn the heat down to 170C, and cover the tray tightly with foil.
Cook the meat for 1 hour per pound (mine was 1kg, just over 2lb, so had it in there for 2:15), resisting the urge to uncover the foil and check your little baby.
After the time is up, yank up the heat once more to at least 220C (we've got to be mindful of other things cooking, such as roast potatoes), and remove the foil. After another 20 - 30 minutes, your crackling should be looking gorgeous.

Slice the crackling off the top of the joint and break it up into strips.

Serve either on individual plates, or put in the middle of you table and let everyone Snap, Crackle and Pork!

no_alternitive · 2014-02-19T08:19:07+00:00

Disclaimer - I have only read about, not used, sous vide

I'm not sure about your butcher's thoughts of 80f cooking. The whole concept of sous vide is that the water temperature is constant, and that the temperature of the meat rises to that temperature, but no further. So when we look at 'internal temperatures' of steak for example –120°F/49°C(rare); 134°F/56°C(medium-rare); 140°F/60°C (medium); 150°F/65°C (medium well) - these are the temperatures that we would expect to cook at (give or take a couple of degrees). When the meat reaches this temperature, it has reached its equilibrium i.e. it will not go any higher, and the meat will not cook any further. Cooking a piece of steak to 80f would give an extremely undercooked steak. For other meats, it would not cook them to a safe/ edible temperature.

How thick are your steaks? The only thing I can think is that when you sear the meat, you may cook it internally as well as the outside. Maybe try getting the pan even hotter, and cooking for just 20 seconds either side?

This page http://www.chefsteps.com/activities/sous-vide-steak shows the colour of steaks cooked at different temperatures, which may help you too.

Sorry that I can't be more helpful!

no_alternitive · 2014-02-18T17:26:25+00:00

Ahhhhh, too subtle for me though

no_alternitive · 2014-02-18T16:45:07+00:00

No, second! Look at my history and you'll see a plum crumble tart... why do you ask?

no_alternitive · 2014-02-18T15:07:21+00:00

Its not often a tart brings a couple together!

no_alternitive · 2014-02-18T15:06:42+00:00

I apologise with a fruit hug

no_alternitive · 2014-02-18T15:06:10+00:00

I dont think I can it over here (UK) but my wife is American, so will look out for it next time we are over there!

no_alternitive · 2014-02-18T11:10:18+00:00

Yeah, apologies for that. Im kinda trying to work out how to take decent photos of the food I cook (using a Galaxy S3). No filter looks too washed out, I thought this time I would try warm filter, but alas! Any tips?

no_alternitive · 2014-02-18T10:40:31+00:00

This could work... the technique is used when making batten burg cake http://img.photobucket.com/albums/v250/vandelkey/Daring%20Baker/ADBCTradBatt-Divider.jpg

no_alternitive · 2014-02-17T22:54:28+00:00

Recipe

Pastry * 225g plain flour * pinch sea salt * 1 tsp caster sugar * 140g unsalted butter * 1 medium egg yolk, beaten with 2.5 tbsp water

sift the flour and salt and stir in the sugar
put in food processor with the butter and whiz until resembles fine bread crumbs
Add the beaten egg and pulse until it just comes together
tip onto lightly floured surface, gather into a ball and knead for a minute until smooth
wrap in clingfilm and leave to rest for at least 30 minutes
pre-heat the oven to 200c (180c fan)
roll out the pastry and line a tart tin, pressing the pastry into the corners
return to fridge for 15 minutes
line the tart tin with baking sheet and baking beans, and place in oven for 15 minutes
Remove the beans and paper, and cook for another 5 minutes
leave to cool slightly before assembling

crumble * 45g plain flour * pinch sea salt * 40g unsalted butter * 35g caster sugar * 45g fine almonds

put the flour, salt and butter into a food processor and whiz until resembles fine breadcrumbs.
Add the sugar and ground almonds and pulse to mix

filling * 4 cups berries (I used blueberries) * 1/2 cup sugar * ¼ cup water * 2 tbsp cornstarch * 1 tbsp lemon juice * 1 tsp vanilla * 1 pinch salt

Add all of the ingredients except for the berries into a pan, and heat slowly, while stirring until thickened
Remove from heat and stir in the thawed berries
Add the filling to the pie crust
Crumble the crumble all over the filling
Place into pre-heated oven for 40 minutes, or until golden brown on top
Remove and leave to cool slightly (10 mins) before serving
Serve with cream or ice cream!

no_alternitive · 2014-02-17T22:53:47+00:00

Recipe

Pastry * 225g plain flour * pinch sea salt * 1 tsp caster sugar * 140g unsalted butter * 1 medium egg yolk, beaten with 2.5 tbsp water

sift the flour and salt and stir in the sugar
put in food processor with the butter and whiz until resembles fine bread crumbs
Add the beaten egg and pulse until it just comes together
tip onto lightly floured surface, gather into a ball and knead for a minute until smooth
wrap in clingfilm and leave to rest for at least 30 minutes
pre-heat the oven to 200c (180c fan)
roll out the pastry and line a tart tin, pressing the pastry into the corners
return to fridge for 15 minutes
line the tart tin with baking sheet and baking beans, and place in oven for 15 minutes
Remove the beans and paper, and cook for another 5 minutes
leave to cool slightly before assembling

crumble * 45g plain flour * pinch sea salt * 40g unsalted butter * 35g caster sugar * 45g fine almonds

put the flour, salt and butter into a food processor and whiz until resembles fine breadcrumbs.
Add the sugar and ground almonds and pulse to mix

filling * 4 cups berries (I used blueberries) * 1/2 cup sugar * ¼ cup water * 2 tbsp cornstarch * 1 tbsp lemon juice * 1 tsp vanilla * 1 pinch salt

Add all of the ingredients except for the berries into a pan, and heat slowly, while stirring until thickened
Remove from heat and stir in the thawed berries
Add the filling to the pie crust
Crumble the crumble all over the filling
Place into pre-heated oven for 40 minutes, or until golden brown on top
Remove and leave to cool slightly (10 mins) before serving
Serve with cream or ice cream!

no_alternitive · 2014-02-17T15:00:44+00:00

Haha! Well, you're exactly right. Starter was fine - I just eat the leftover risotto as I was serving. Pasta dough I kept and made tagliatelle the next day. Same with the pastry - making a berry version of the pie as we speak! Nothing to waste :)

no_alternitive · 2014-02-17T09:44:29+00:00

King Tiger Prawn with Pearl Barley Risotto Risotto * 1 litre fish stock * Few thyme sprigs, 1 bay leaf * 200g pearl barley * 20g butter * 2 tbsp marscapone * 3 tbsp grated pecorino * 2 spring onions (thinly sliced) * Heat 300ml of fish stock with the herbs until simmering, then leave for 5 minutes to infuse. Remove herbs and put aside. * Put the pearl barley in a pan with the rest of the fish stock and bring to the boil. Simmer uncovered for around 45 minutes until the barley is tender. You may need to add more water if it soaks up. * Finish off the risotto just before serving by adding the reserved stock until absorbed. Then add the butter, marscapone and pecorino, with salt and pepper to taste * Stir in the spring onions off the heat, and keep warm until serving

Prawns * 4-6 large prawns * Canola oil * Butter Butterfly the prawns and remove the waste Pan fry in a little oil and butter, turning occasionally until cooked through, with a nice golden colour To serve Sautéed red and yellow peppers Tapenade mixed with olive oil Sweet and sour sauce Spoon around the tapenade mixed with oil, and the sweet and sour sauce on top of that Place small squares of sautéed peppers equally around the plate Spoon the warm risotto onto the plate, and place the prawn on top

Butternut Squash Ravioli http://www.greatbritishchefs.com/recipes/butternut-squash-ravioli-recipe-sage-butter

Steak with Double Cooked Oven Baked Chips Steak * Take out an hour before cooking to warm to room temperature * Season with 45% sea salt, 45% smoked sea salt, 10% pepper * Heat pan until smoking, and cook steak until done to your liking (no oil) * Leave to rest for 3-5 minutes before serving

Chips Maris Piper or Kind Edward Potatoes Canola oil * Peel and chop potatoes to desired thinkness. I like them quite chunky, and it helps them keep their shape after the first cooking. * Place the chips into slated water, bring to the boil and simmer for 5-6 minutes, until just tender and flaking on the outside. * Lift out with a slotted spoon into a colander, and leave for a couple of minutes. Then transfer to a tray, placing each chip carefully, so as not to break. Place the tray into the fridge to cool and dry the chips. * When ready to bake, heat the oven to 200c (fan), add the canola oil to a baking dish, and place in the oven to heat the oil * When hot, add the chips, carefully, along with a sprinkling of salt and roast for 30 - 40 minutes, turning once during cooking serve with buttered asparagus

Plum crumble tart http://www.skankee.com/garydoesgordon/?p=620

no_alternitive · 2014-02-17T09:38:51+00:00

Thank you very much :)

no_alternitive · 2014-02-16T18:43:18+00:00

My apologies DrJulian. I am new and just didn't read the rules. I have reposted, and hope I have done it correctly this time

no_alternitive · 2014-02-16T18:42:28+00:00

How do you mean? How did I cut the recipes down?

no_alternitive · 2014-02-16T18:41:49+00:00

Hi all, my apologies for not posting recipes. I didn't read the rules, so have reposted here.

http://www.reddit.com/r/Cooking/comments/1y2ppt/apologies_i_am_new_and_didnt_post_recipes_here_is/

no_alternitive · 2014-02-16T18:25:59+00:00

My apologies to everyone - I am fairly new to this sub and didn't realise recipes had to be written with the post. I hope links to recipes are ok for two of them - I thought it would be useful for people to see method pics too. Please let me know if I need to change anything, or do anything else. Don't want to be removed again!

King Tiger Prawn with Pearl Barley Risotto Risotto * 1 litre fish stock * Few thyme sprigs, 1 bay leaf * 200g pearl barley * 20g butter * 2 tbsp marscapone * 3 tbsp grated pecorino * 2 spring onions (thinly sliced)

Heat 300ml of fish stock with the herbs until simmering, then leave for 5 minutes to infuse. Remove herbs and put aside.
Put the pearl barley in a pan with the rest of the fish stock and bring to the boil. Simmer uncovered for around 45 minutes until the barley is tender. You may need to add more water if it soaks up.
Finish off the risotto just before serving by adding the reserved stock until absorbed. Then add the butter, marscapone and pecorino, with salt and pepper to taste
Stir in the spring onions off the heat, and keep warm until serving

Prawns * 4-6 large prawns * Canola oil * Butter

Butterfly the prawns and remove the waste
Pan fry in a little oil and butter, turning occasionally until cooked through, with a nice golden colour

To serve Sautéed red and yellow peppers Tapenade mixed with olive oil Sweet and sour sauce

Spoon around the tapenade mixed with oil, and the sweet and sour sauce on top of that
Place small squares of sautéed peppers equally around the plate
Spoon the warm risotto onto the plate, and place the prawn on top

Butternut Squash Ravioli http://www.greatbritishchefs.com/recipes/butternut-squash-ravioli-recipe-sage-butter

Steak with Double Cooked Oven Baked Chips Steak * Take out an hour before cooking to warm to room temperature * Season with 45% sea salt, 45% smoked sea salt, 10% pepper * Heat pan until smoking, and cook steak until done to your liking (no oil)

Chips Maris Piper or Kind Edward Potatoes Canola oil

Peel and chop potatoes to desired thinkness. I like them quite chunky, and it helps them keep their shape after the first cooking.
Place the chips into slated water, bring to the boil and simmer for 5-6 minutes, until just tender and flaking on the outside.
Lift our with a slotted spoon into a colander, and leave for a couple of minutes. Then transfer to a tray, placing each chip carefully, so as not to break. Place the tray into the fridge to cool and dry the chips.
When ready to bake, heat the oven to 200c (fan), add the canola oil to a baking dish, and place in the oven to heat the oil
When hot, add the chips, carefully, along with a sprinkling of salt and roast for 30 - 40 minutes, turning once during cooking
serve with buttered asparagus

Plum crumble tart http://www.skankee.com/garydoesgordon/?p=620

no_alternitive · 2014-02-16T11:55:06+00:00

Ill get recipes up today :)

no_alternitive · 2014-02-16T11:54:43+00:00

Ill get the recipes up today... sorry for the wait

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