Food

The trick that has never ever failed me with a stubborn jar lid is to stand it in the empty sink and pour hot water (kettle just off boil) slowly over the lid for 10 seconds. Let science do the work. Only jars with full contents though!

We get given duck and chicken eggs by one of our neighbours

Sumggerer

We do too, in exchange for my honey. #smuggest

I am glad the Lechon went down well @cornelius_blackfoot I must try it soon.

Anyone got/used an Instant Pot Duo? They're reduced at the moment and am quite tempted by pressure cooker/slow cooker but don't want to end up with something cluttering the kitchen that I never use.

Problem with super fresh eggs tho, is once you've had them it's hard to go back to the ordinary supermarket ones.

Same with good coffee (coffee thread>>>>>>)

And meat...

do, it was all types of chewy crispy goodness.
Trying to cut down on red meat, so won't be doing it too often, but feel it'll be a once every couple of months thing.

Yes! Mine was totally banging, perhaps the 'erb helped, but I was cramming it into my mouth.

BBQ crickets from Sainsburys for lunch. Interesting aftertaste.

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Smug*100- I have a fridge full of pig to deal with soon.

fish fingers, katsu curry, rice & beer. no square plates.

I've been looking at this, similar from John Lewis
https://www.johnlewis.com/pressure-king-pro-12-in-1-5l-digital-pressure-cooker-black-chrome/p3347084

Moar smugfest

Free pheasant

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From reading reviews/recipes it seems they take quite a while to get up to pressure so the 15 minutes cooking isn't counting 15 minutes of bringing up to pressure (which can't be used for prep as the ingredients need to be in).

But you’ve got to pluck and draw them... ain’t nobody got time for that!

Just done, had been hanging since Sunday.

Cooking with apples from orchard next door, onions, shallots, juniper berries, scrumpy, cider veinegar, calvados and bay leaves. Will be finished with some cream

Served with mash and braised cabbage.

stab the lid with a pointy knife while screaming DIE PICKLE SCUM AAAAAARGH!.

#jarchat.

I'm coming from it looking for a pressure cooker primarily so not so fussed about cooking time- still going to be quicker than 12 hours soaking. But maybe not worth it on balance

Fair play matey, enjoy them sounds yum.

House smells sweet and gamey right now, but probably another hour or two cooking time needed.

Tried that, didn't work

3kg flat cut brisket today going on the smoker in 10 mins. Should be ready around 7 ish.

Salt, Brown sugar, chilli powder and paprika rub.

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Outdoor cooking thread >>>>>>>

What's the trick to browning cubes of lean beef coated with flour? I was using a cast iron stewing pot. It was on a medium heat at first, plenty of oil and space for the meat, shook the pan regularly to minimise sticking, but it wasn't really browning, and I worried it was just drying out. I raised the heat and before I knew it there was a blackened layer on the bottom and I had to rescue the meat and wash the pan out.

I suspect I should have stuck with a medium heat, and just carried on. Maybe the meat was too moist to start with.

Pan too cool to start? Cast iron can take time to get to temperature.

I suppose the temperature continued to rise after I'd begun cooking, without me noticing, so when I turned up the heat a little, it pushed it much too far.

In the future I might not bother coating the meat and just add a roux later. Many people seem to say flour-coating is just a 'convenient' way to achieve the same thing.