Not sure how long you cooked it and what type of tempreture but if chicken cooked in liquid comes out dry then the temp was too high.

Bring the stock to boil, add chicken and bring it to 90c. Basically no bubbles...as hot as it will go without simmering bubbles showing. The odd tiny ones rising to the surface are fine but you never boil chicken like you will see some takeaways do. Especially as they are using brine injected meat and you are most likely not.
If your meat is full of brine you can get away with it.

20 mins is more than enough time to cook any size chunks of chicken and retain the all moisture.
It is all about tempreture control.

No need to cook silverside low and slow for takeaway curry.
it needs to be sliced thinly across the grain and it will be tender.
Obviously you can marinate it however you like too.
If you wanted to do a large batch of precooked then i would recommend low and slow poached in spice stock at 90c for a few hour.

https://www.youtube.com/watch?v=CIkxG-3p8y8

Quote from: Ghost Face on December 11, 2018, 07:39 PM
Yes. Its something I've utilised in the past in a commercial kitchen environment and the results came out very well. What I done initially was to brown the meat first before putting it in the for the long cook. I've just purchased a leg of lamb and going to try and workout the ideal temperatures and times.

Here is a link to some information on the science of meat and the way different aspects that make up the muscle behave at different temperatures.


https://drive.google.com/file/d/1GbCcJ5yL_78WCYynMXjr3DJiwi1CW_P6/view?usp=sharing

Same here. I use it daily at work but only recently purchased one for home. Didnt think i would have much need for it but i do lots of bulk cooking for my meals and it comes in handy for that. I also buy large cuts of meat and vac pack them for the freezer. handy tool to have.

Quote from: Secret Santa on December 11, 2018, 11:22 PM

Quote from: ScottyM on December 11, 2018, 01:14 PMAnd use a brine for the cabbage instead of dusting them with rock sugar. Gives a more even product.

Did you really mean rock sugar and not rock salt?

Thanks for pointing that out! Meant rock Salt.

Now thats a proper Naan.

Never been a fan of the self raising flour and baking powder version. I want my bread fermented and easy to digest.
I will make this tomorrow with a Poolish (pre ferment) and cook it in my Electric pizza oven. Will upload some photos and my thoughts after

I was looking up BIR naan and came across him.

But what i found odd is the recipes are not his. The Naan for example is the Happy Chris recipe.

https://www.youtube.com/watch?v=v889SUnjBog

But it seems he is selling them as his own as part of his BIR training course. I wonder who elses recipes he could be using

interesting...

Quote from: chewytikka on December 11, 2018, 05:51 PM

Quote from: ScottyM on December 11, 2018, 03:10 PM
Only instant stuff i really eat are the korean ramyun noodles. Bloody addictive !

Your a Star, A fit Lad scoffing Ramyun

Nongshim Shin Ramyun - Gourmet Spicy
I too am completely hooked on these.

HAHA my guilty pleasure!
My fav ones are nongshim neoguri mild. They do a hot version of it too but the mild is perfectly flavoured. Super addictive and no MSG in it. Uses bonito, and kelp similar to Japanese Dashi but with a kick of chilli
H mart in london is like a wonderland for korean noodles. So many good ones i end up spending a fortune!

Just curious if anyone else uses a sous vide? I did pre cooked chicken in mine earlier and turned out very well.
Also did some pre cooked beef which is perfectly tender and juicy.

I use a Sous vide wand called Anova and a vac sealer i purchased on Aliexpress.

Quote from: chewytikka on December 11, 2018, 03:38 PM
My latest pouch of Chongga MAT KIMCHI
is due to explode any day now!



The ferment is obviously ongoing, but with a best before
date of 16.3.2019



I

Quote from: Peripatetic Phil on December 11, 2018, 01:47 PM

Quote from: ScottyM on December 11, 2018, 12:57 PM
It has been a long while since i last visited the forums but back then all the talk was some guy called Happy Chris coming out with a book on BIR cooking.

Did it ever get made?

We think not.

QuoteAlso i was in Costco yesterday and saw a book called "The Curry Guy", is it any good? Does he know what he is talking about or will i find better on here?

I was very kindly given a copy by another member of this forum, and although I have not followed any of his recipes I liked his approach and felt that he does indeed have knowledge of his subject.

** Phil.

Thanks! I will test a few of his recipes this weekend. found it on a russian download site i use