Jul 21 2008

The Microwave Containers Food Cooking Hints

Published by dodo under Appliance, Cast Iron, China, Container, Cookware, Decoration, Glass, Juicer, Knives, Microwave, Non-Stick, Peeler, Plate, Pots, Pressure Cooker, Roasting Pan, Stockpot, Table Ware, Texture, Toaster, Woks, baths, curtains, fabrics, natural, painting, showers, windows

Don’t use these in the microwave

Metal or anything with metal trim or decoration. This includes pie tins and your dinner service if it’s got any silver or gold bits. Metal causes sparks in the microwave.

Hard plastic (melamine) and some Tupperware - these may absorb microwaves so food doesn’t cook properly in them.

Glued containers - dishes or containers that have been repaired with glue, or have handles glued on should not be used as the glue will melt and leave a huge mess. Continue Reading »

3 responses so far

Jun 13 2008

My Best Smoke with perfect Pre-salting part 3

Published by dodo under Appliance, Blender, Cookware, Food Processor, Home, Pots, Stockpot, fabrics

Dry salting and other methods

In addition to the strong brines which I favour for use in most of my own smoking and curing operations, and the sweet pickle brine already described for use during other processes, I will also outline alternative brining methods and seasoning techniques, and dry salting methods for fish curing which you may prefer since dry salting removes more water from the fish during the curing process than does brining. The smoking process can then be shortened, as the fish only needs to make half the total required weight loss during actual smoking as the other half has already been lost during dry salting. Continue Reading »

4 responses so far

May 27 2008

Smoked pheasants

Published by dodo under Cookware

The idea that it might be a feasible proposition to smoke pheasants was entirely my own. I am not a fisherman myself but I do shoot and cc-isequently have a fair quantity of game through my hands every season.

We are quite fond of pheasants, but after a time we become tired of them. My wife has managed to purloin a recipe from the daughter of one of the hereditary Scottish clan chiefs, which involves doing a roast pheasant up, off the bone, with cream, garlic and button mushrooms and serving the result on a bed of savoury rice. Continue Reading »

5 responses so far

May 24 2008

Smoked woodcock

Published by dodo under Oven

Woodcock are something of a delicacy at any time. They are not normally obtainable in any significant numbers and, roasted on toast in the traditional manner, are appreciated by sportsmen gourmets.

However, I can thoroughly recommend smoked woodcock, and one or two can easily be smoked alongside other species, such as pheasants or quail. When in good condition the woodcock is a fat, moist bird and will retain a good proportion of moisture during smoking. Continue Reading »

3 responses so far

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