Food

I'm without temperature probe

In this position I've bought a cheap one for a tenner. Makes things way easier and a bonus that they may also use it.

Good shout £6.80 off Amazon and will arrive tomorrow, annoyed I completely forgot to pack mine.

@dancing James yeah this was the way I was leaning. I'll have a Google of internal temps for the crown.

@jdsnape thanks for the tips, looking forward to it.

Save the fat for the spuds.

How do you season the wings before air frying?

Think I'm short of Christmas nibbles, canapes ideas - especially for the vegetarians in my group. Got some nice smoked salmon and blinis, nuts, cheese and pickles - what else should I be thinking of? Keen to avoid ready made iceland-prawn-ring type horrors, in favour of something simple but tasty I can knock up to keep hunger at bay while the main dinner is underway.

How foolproof is the gammon in coke method?

Is it wise to try it for the first time on Christmas day?

I am a fool and every time I've done it, it's gotten rave reviews

It really makes a ham not a gammon as you roast it after boiling it, right?

I like any variant of "nice sauce or dip" and serve it on small cheese crackers or sliced + toasted french bread - eg tapenades, romesco type sauces. Easy formula that you can adapt to various things depending what you've got? Can top with slices of cheese (for non vegans) or pickled veg?

Just ensure it is proper full fat coke. Any artificial sweetener will fuck it up.

I’m interested in making this, tell me more about the cream into the caramel? What do you think you should have done? Recipe you posted for it makes no mention of temps for either the caramel or the cream so would be interested in your solution so I don’t have a panic when I try and make this.
Thanks

This is a good suggestion, it's veggies not vegans for me so that does make it easier.

Used to make the sauce with panda cola as it used sugar and not artificial sweetener.

Actually just up from turnpike lane is the Caribbean shop? Opposite side to farm foods and a bit further towards wood green station. I'm there they have Nigerian coke, it is the sugar only stuff. Suspect that is the best.

How is @dbr getting on with his cheesecake?…
Just made another, going to try some roasted grapes in pedro ximinez with a glass of Tokaji tomorrow. (Polish Christmas is Christmas Eve )

Palmiers?

You can put just about anything in them, marmite, tapenade, just cheese, sauteed leeks, etc.

Sorry just seen this. The recipe is very vague. I pour the cream in and it immediately chills the caremel which solidifies and sticks to the spatula.
No idea if this is the right way to do it but I try to avoid boiling the cream and stir in the middle of the pan pushing the sugary blob around over a medium heat to get it to melt again all the time watching the cream to not let it boil.
If I see it starting to boil I take it off the heat and keep stirring.
No idea if this is the right technique or I’m worrying needlessly about the cream boiling.
The other way would be to add the cream bit by bit but I’m sticking with what works even if it’s laborious.

Are you having carp?

No. Absolutely not.
Beef.

https://www.lfgss.com/comments/16341891/

So simple and always comes out great

on the subject of ham. the thing that my dad retrieved from his freezer which i thought was a gammon says on it "cooked ham". it's a big lump, currently defrosting.

so that means i just need to glaze it and bung in in the oven for half an hour? no soaking and boiling required?

Yeah looking at a couple of recipes for caramel/salted caramel, you have to warm the double cream before adding, then you add all at once and stir until the caramel emulsifies..

That would make sense, mine was 20 min out of the fridge, I’ll warm it up on the next one.

Cheers all, assuming Morrisons deliver coke and treacle then I will give it a try.

Gildas (with or without anchovies)

Currently I have goose carcass, legs and wings dry brining in a vacuum sealed bag. Tomorrow I’ll wash off the salt and pat dry, will then render down the fat and will vac pack individual legs, wings and carcass with some fat, lemon and orange zest, peppercorns, bayleaf and juniper berries. Will then cook sous vide for 12 hours at 75 °C. Some can be frozen and one leg will be crisped in the oven to go with the crown on Xmas day.

I can’t find it as am on awful internet connection right now, but in the Sabor cookbook there is an oxtail (rabo del toro) stew that is phenomenal. Full of meaty flavours and red wine, and all traditional Spanish ingredients.

And cookable on a hob in a few hours.