Induction hob

[Moxi]

We have an Aldi special twin plate hob that sits on our gas cooker electric hot plate when we have sunny weather and we use that with the air fryers to cook thereby reducing gas usage. It’s not as quick as the induction units but I can’t fault it’s use and since it’s still going strong we can’t honestly throw it out.

At this time of year it’s usually on low with the kettle sat full with hot water for washing or drinks etc so a replacement to the wood stove.

Moxi

[Mr Gus]

The lamb curry is back on today for a 9 hour slooowwwww cook. I've been in places in Turkey where they do these extraordinarily long lamb cooks or a couple of days soaking in natural yoghurt. Tremendous results. We will see how this goes today and how much power to cook for this long. Hopes are high!





I guess this is a natural extension of the long slow cooks i did on the WS over the Winter yet even lower power going into the pot.

I followed that premise for my easter leg of lamb done sous vide, it is the one time so far i'd say, "DON'T" (now wary) the meat fibres turned to mush, duration was too much even at a low temp, ..maybe exclusive to the pressures of complete submersion & water movement, no salt added. so I'm yet to work out what went wrong, however its a more expensive meat that can be spoilt by excess time.

(I *think* I cooked for around 46 hours, my face was like that bit from whisky galore)
dour faces

Hope that's not the case with your extended cook time, i'd love to try it (chili's are a no no in this house)

[Joeboy]

The lamb curry is back on today for a 9 hour slooowwwww cook. I've been in places in Turkey where they do these extraordinarily long lamb cooks or a couple of days soaking in natural yoghurt. Tremendous results. We will see how this goes today and how much power to cook for this long. Hopes are high!





I guess this is a natural extension of the long slow cooks i did on the WS over the Winter yet even lower power going into the pot.

I followed that premise for my easter leg of lamb done sous vide, it is the one time so far i'd say, "DON'T" (now wary) the meat fibres turned to mush, duration was too much even at a low temp, ..maybe exclusive to the pressures of complete submersion & water movement, no salt added. so I'm yet to work out what went wrong, however its a more expensive meat that can be spoilt by excess time.

(I *think* I cooked for around 46 hours, my face was like that bit from whisky galore)
dour faces

Hope that's not the case with your extended cook time, i'd love to try it (chili's are a no no in this house)

Interesting to hear that. Have not had a lamb curry do that. Chicken yes. The idea is to get as much spice infused into the meat as possible at low temps then run it up later to full. There will be differences in meat cut too, maybe start with tougher? I shall report back later today. Kitchen smells excellent!

While the cooking is ongoing I am splitting logs for Winter coming and stacking trunks for next Winter. Loving this retired RE lifestyle.

[Joeboy]

The lamb curry is back on today for a 9 hour slooowwwww cook. I've been in places in Turkey where they do these extraordinarily long lamb cooks or a couple of days soaking in natural yoghurt. Tremendous results. We will see how this goes today and how much power to cook for this long. Hopes are high!





I guess this is a natural extension of the long slow cooks i did on the WS over the Winter yet even lower power going into the pot.

I followed that premise for my easter leg of lamb done sous vide, it is the one time so far i'd say, "DON'T" (now wary) the meat fibres turned to mush, duration was too much even at a low temp, ..maybe exclusive to the pressures of complete submersion & water movement, no salt added. so I'm yet to work out what went wrong, however its a more expensive meat that can be spoilt by excess time.

(I *think* I cooked for around 46 hours, my face was like that bit from whisky galore)
dour faces

Hope that's not the case with your extended cook time, i'd love to try it (chili's are a no no in this house)

Interesting to hear that. Have not had a lamb curry do that. Chicken yes. The idea is to get as much spice infused into the meat as possible at low temps then run it up later to full. There will be differences in meat cut too, maybe start with tougher? I shall report back later today. Kitchen smells excellent!

While the cooking is ongoing I am splitting logs for Winter coming and stacking trunks for next Winter. Loving this retired RE lifestyle.

Gus,
What temperature do you sous vide at? At setting 2 on the smaller ring I am seeing these temps on pot surface and curry. 1hr 45 mins cook time and 0.25kWh used. Last half hour I will run up high on temp.

[Mr Gus]

It is different depending on the item & the duration, achieving pasteurisation basically, for some though cooked but pink chicken is too much, (my wife) but once I convinced her it was safe (whiteboard & graphs ) she agreed taste & texture of the salad chicken was sublime.

For the lamb.. (whole leg) it was I think 62 C
https://recipes.anovaculinary.com/


I would only go with 8-12 hours with smaller lamb recipes until i'm cerrtain i'm not wasting it again.

[Joeboy]

0.9kWh cooked for 9 hours then onto the WS to finish off. OMG. Huge advance in my curry making, massive lamb flavour infusion throughout and very tender.

[Mr Gus]

Like poppadums joe?
This brand, typically carried at an oriental cash & carry are the schiznitz (much like popeye's chicken)

Natco "jeera" (i'm sure i've recommended them before on st elsewhere forum) ..they make a good curry so much better (cumin, Asafoetida & general spices) ..nice nutty flavour revs up plain rice.

Large lentil poppadoms with cumin seeds for added spicyness These pappadums can be micowaved too. 200g. @£1.50 per pack, hunt em down!

On the air fryer front, wife pickedup the gourmia model yesterday whilst at Milton Keynes Costco, ...its horribly plastic & pound shop thin tin ...not even going to try a cook on that, makes me realise what a deal you got on your unit which is way up the scale by comparison.

In other news corn fed reduced frozen chicken is currently in the broken fridge keeping the temperature down before it go's in the instantpot tonight, good bit of energy frugality.

[Joeboy]

Like poppadums joe?
This brand, typically carried at an oriental cash & carry are the schiznitz (much like popeye's chicken)

Natco "jeera" (i'm sure i've recommended them before on st elsewhere forum) ..they make a good curry so much better (cumin, Asafoetida & general spices) ..nice nutty flavour revs up plain rice.

Large lentil poppadoms with cumin seeds for added spicyness These pappadums can be micowaved too. 200g. @£1.50 per pack, hunt em down!

On the air fryer front, wife pickedup the gourmia model yesterday whilst at Milton Keynes Costco, ...its horribly plastic & pound shop thin tin ...not even going to try a cook on that, makes me realise what a deal you got on your unit which is way up the scale by comparison.

In other news corn fed reduced frozen chicken is currently in the broken fridge keeping the temperature down before it go's in the instantpot tonight, good bit of energy frugality.

I do Gus, by the bucketload if SWMBO is not watching, Lime pickle and mango chutney, could just float away...

SWMBO commandeered the remaining curry for her sweet potato meals while son and I are in Germany. She hates to admit I am the curry King here in this house and thinks I don't notice it disappearing the next day.

[Mr Gus]

I actually had a late brunch of those today joe, ..couldn't resist & was out of bread

[Joeboy]

Too cold and damp to bbq this evening. 8 skewerd kebabs and a dozen sausages on. There is still one level that could have been filled, easiest cooking i've ever done!