Share a recipe or food thought - General Discussion.

Forums › Off topic › Share a recipe or food thought - General Discussion.

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Networkn
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#3034049 9-Feb-2023 14:23

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Man that recipe sounds good, Kiwi seems to be the best out of the tenderising fruits which won't turn your meat into mush. I've used Papaya paste before in small quantities, that worked well too.

I am pretty enthusiastic when it comes to food in general, but this was honestly so so fantastic. I've asked my wife to grab some more lamb for another go at it next week.

Pineapple is another commonly used, but for me it's too aggressive and sugar content seems higher as it burns when it's cooked.

I guess you could use pineapple but use less time.

BTW I used 2 regular-sized kiwifruit despite it calling for a cups worth. I think my amount was perfect.

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#3034054 9-Feb-2023 14:38

After a week in a hospital bed I learn what kiwi crush is used for in that environment.

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#3034061 9-Feb-2023 15:06

One tip for those who may struggle to get a decent sear on your meat. The key to a decent sear is good contact with the source of the heat. Repeatedly I hear chefs saying you need a screaming hot surface. I 100% disagree with this. It needs to be hot, for sure, but it doesn't need to be as hot as you might think. The key is making sure good surface contact is made, and the key to that if you don't have a press and even if you do, is you need enough oil or liquid of choice to help transfer the heat evenly. I see people people talking about a tablespoon of oil and then look at the sear they get and shake my head. You can always drain excess oil off, and I am not talking about a bucket of it, but enough so that the surface of the meat and the pan or grill, are both covered. The other factor is making sure your meat is DRY. If you sear with moist meat, a lot of energy is lost, and also oil will splatter everywhere and make a big mess.

I don't usually oil the meat, I oil the surface, though it does depend.

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#3034228 9-Feb-2023 21:16

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Fresh Figs from Moore Wilsons - so delish <3

Check out Facebook Marketplace. We get a fair bit of our seasonal fruit or vegetables from there. Last year we were finding people a few streets away who were selling figs for $1 each or less.

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#3034232 9-Feb-2023 21:34

I hadn't thought of that, thanks for the tip! I've been scoring a lot more stuff online in terms of fresh fruit from Grower Outlet - sometimes i'm trying to hunt down more exotic stuff, usually why I end up at Moore Wilsons - the odd time in the past they've even had Casimiroa's

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#3034253 9-Feb-2023 22:38

networkn:
One tip for those who may struggle to get a decent sear on your meat. The key to a decent sear is good contact with the source of the heat. Repeatedly I hear chefs saying you need a screaming hot surface. I 100% disagree with this. It needs to be hot, for sure, but it doesn't need to be as hot as you might think. The key is making sure good surface contact is made, and the key to that if you don't have a press and even if you do, is you need enough oil or liquid of choice to help transfer the heat evenly. I see people people talking about a tablespoon of oil and then look at the sear they get and shake my head. You can always drain excess oil off, and I am not talking about a bucket of it, but enough so that the surface of the meat and the pan or grill, are both covered. The other factor is making sure your meat is DRY. If you sear with moist meat, a lot of energy is lost, and also oil will splatter everywhere and make a big mess.

I don't usually oil the meat, I oil the surface, though it does depend.

I marinate strips of pork and they are always very sloppy. Drying them off will take away the taste so I add a fair bit of oil to the pan and make it just smoking hot and throw in the meat in batches. It seals the marinade on to the strips and is delicious.

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#3034501 10-Feb-2023 13:04

Eva888:

I marinate strips of pork and they are always very sloppy. Drying them off will take away the taste so I add a fair bit of oil to the pan and make it just smoking hot and throw in the meat in batches. It seals the marinade on to the strips and is delicious.

What you are doing is obviously working well for you and that's good. The problem in general with marinades is that they burn easily. Generally, you aren't going to get a wet marinade and a good sear.

Cooking over very high heat is likely to burn some components of the marinade, especially anything with sugar in it, so a balance needs to be struck. Medium-high heat and a moderate amount of oil is generally a better approach.

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#3034859 11-Feb-2023 07:54

We only eat meat from cow-/porkfunding initiatives since 5 years. There we know the farmers, the farm and the animals themselves. We pay two and a half times the price, eat half the amount and enjoy the taste to the full. In return, transparency, species-appropriate husbandry, no animal cruelty, quality, no customer fraud and no water in the meat.

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#3035792 13-Feb-2023 10:36

Tinkerisk:

We only eat meat from cow-/porkfunding initiatives since 5 years. There we know the farmers, the farm and the animals themselves. We pay two and a half times the price, eat half the amount and enjoy the taste to the full. In return, transparency, species-appropriate husbandry, no animal cruelty, quality, no customer fraud and no water in the meat.

Out of interest, what is the cost of meat comparitively in Germany? Ie what would pork/beef typically range in price in supermarkets?

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#3036226 14-Feb-2023 03:21

networkn:

Tinkerisk:

We only eat meat from cow-/porkfunding initiatives since 5 years. There we know the farmers, the farm and the animals themselves. We pay two and a half times the price, eat half the amount and enjoy the taste to the full. In return, transparency, species-appropriate husbandry, no animal cruelty, quality, no customer fraud and no water in the meat.

Out of interest, what is the cost of meat comparitively in Germany? Ie what would pork/beef typically range in price in supermarkets?

To do this, you need to standardize the meat. I once took 1kg goulash meat from the leg as a yardstick. Particularly high-quality animal breeds are not taken into account. 1€ ~ 1.70NZD

beef conventional animal husbandry: 18€/kg

beef organic animal husbandry: 22€/kg

beef certified and controlled organic animal husbandry: 25€/kg

pork conventional animal husbandry: 5€/kg (don‘t ask about quality)

pork organic animal husbandry: 19€/kg

pork certified and controlled organic animal husbandry: 20€/kg

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#3037458 16-Feb-2023 09:41

I know a few years back there was a scare with Chinese Garlic being bleached and fumigated with Methyl Bromide.

However I always see Chinese Garlic (roots cut off for MPI purposes) with purple skin now at the supermarkets. Here's an example https://www.newworld.co.nz/shop/product/5046145_ea_000nw?name=garlic

Is it safe to assume that it is safer than the old Chinese Garlic we used to get which was ultra-white? (which I believe is still sold under a brand with a Blue tag) Online research seems to provide slightly outdated information or unreliable anecdotal stuff.

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#3037461 16-Feb-2023 09:49

I try to avoid Chinese Garlic as I don't consider the quality is that great usually, but we have had to resort to it for the last months as the NZ Garlic (along with lots of other NZ produce) has been awful or just outright unavailable.

I can't say I've noticed much difference over time in the quality overall.

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#3037553 16-Feb-2023 12:53

I'm the same, I get garlic from friends or family who grow their own or i'll try and get the ones from the organic shop, however i've turned to these purple skinned chinese garlic packs in times of need and found them to be pretty sufficient and pungent.

However it's less of a taste/quality concern and more of a "is it loaded with toxins" concern.

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#3038389 18-Feb-2023 00:53

Highly recommend this sauce

Rocoto Sauce that pairs beautifully with Chicken and Avocado. It isn't that spicy, at least for me.

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#3038395 18-Feb-2023 05:20

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Highly recommend this sauce

Rocoto Sauce that pairs beautifully with Chicken and Avocado. It isn't that spicy, at least for me.

You are sneaky. 😉 Rocotos are among the spicy Peruvian chiles that even my colleague from Mexico classified as too spicy and gasped when I gave him 3 the size of nectarines of my own chiles (with a warning!).

Try making the typical Peruvian dish "Rocoto Relleno" and you'll know what I mean. It will burn two times. 😂

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