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• #15952
Anybody got any tips on storing cheese please? Went to Auchan in Calais with my parents today and bought a shitload for Christmas including some Mont d'Or.
I can't wait to eat it but it stinks like a drain. I've left it in the packaging and wrapped it in newspaper, in a bag in the fridge. There's also so Port Salut and Munster getting the same treatment but adding to the stench.
Is this an acceptable way to store it? Will it make everything else stink?
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• #15953
Munster should be stored outside, in the nearest wheelie bin.
Otherwise, in a cool, dry room, covered in a cloth.
Fridges will make dry the cheese out.
A lot depends on the cheese as to what the best way to store it is - the age of the cheese, the type of cheese, the acidity etc...
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• #15954
Japan = butter grater
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• #15955
Munster should be stored outside, in the nearest wheelie bin.
Otherwise, in a cool, dry room, covered in a cloth.
Fridges will make dry the cheese out.
A lot depends on the cheese as to what the best way to store it is - the age of the cheese, the type of cheese, the acidity etc...
Hmm - will they even dry out if wrapped tight? I've got an outside store but not convinced it stays cool because it's got a boiler in it.
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• #15956
Wrapping (in something non-breathable) will make it sweat & go soggy.
How about in waxed paper in the bottom of a cupboard near the floor.
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• #15957
Will greaseproof do?
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• #15958
At a pinch, I guess.
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• #15959
old fashioned north facing larders had a cold shelf, this would keep the cheese in perfect condition. so a stone shelf in a garage or other unheated north wall would do.
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• #15960
Any luck on the agar? If no, amazon sells it (!). Though are you trying spherification?- because that needs something else.
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• #15961
I made chicken and duck confit (separately) over the weekend. So delicious.
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• #15962
Guys!
I've got a 1.8kg hunk of pork shoulder and a Breville slow-cooker.
What do?
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• #15963
Skin on? Personally never used a slow cooker but I would either make a rillette of some decription or roast it with smoked paprika, garlic, onions and a little vinegar, then serve with some white beans, kale and chimi...
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• #15964
That is a big bit of meat, how big is your cooker?
If its a comfortable fit, you could do a proper good Goan pork vindaloo. -
• #15965
Yeah it's massive but it does fit, really want to do pulled pork which is apparently possible, I just need to work out what veg to put in the pot to get a nice sauce build up in the bottom, the usual suspects I'd imagine
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• #15966
In a very agreeable turn of events, I'm eating lunch at Quality Chophouse and supper at Foxlow on Friday. This may be the wrong thread, but does anybody know of a particularly good bar in Farringdon area? The plan was to head to Zetter Townhouse but they are fully booked.
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• #15967
usual suspects, easy on the celery and add apple, meebee?
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• #15968
Yeah it's massive but it does fit, really want to do pulled pork which is apparently possible, I just need to work out what veg to put in the pot to get a nice sauce build up in the bottom, the usual suspects I'd imagine
Lots of onion, garlic and chilli! I'm jealous...
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• #15969
Guys!
I've got a 1.8kg hunk of pork shoulder and a Breville slow-cooker.
What do?
Ignore the slow cooker - carnitas!
http://www.theclothesmakethegirl.com/2011/04/29/stovetop-pork-carnitas/
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• #15970
In a very agreeable turn of events, I'm eating lunch at Quality Chophouse and supper at Foxlow on Friday. This may be the wrong thread, but does anybody know of a particularly good bar in Farringdon area? The plan was to head to Zetter Townhouse but they are fully booked.
They're more pubby but I like The Dove and The Three Crowns
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• #15971
Personally, I'd just chuck it in the oven overnight... Been meaning to try a dry-rub BBQ but haven't got around to it yet...
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• #15972
Reason I want to use the slow cooker is it's safe and I want to christen it
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• #15973
usual suspects, easy on the celery and add apple, meebee?
Good call. Also on the chilli
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• #15974
Stud it with loads of garlic, chilli and rosemary, lay it on a bed of roughly chopped onions, season the shit out of the outside...
Does it have a good covering of fat? Personally, I'd remove the skin and cook that separately...
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• #15975
When people roast skin on shoulder - to get perfect crackling, do you stick the heat up high first, or at the end? Or another method?
Japan = butter grater