Quote from: Garp on February 12, 2020, 04:59 PM
I'm no expert, mate.

With X being the unknown quantity and spert being a drip under pressure, i dont think you are lol

I

We all know Indian Restaurants pre cook for speed, especially needed for Lamb or whatever is being used as Lamb lol, does pre cooking actually impart a different texture / taste to cooking it from raw.

As we know speed is of the essence here so unless we ourselves are in a hurry or need to pre cook for logistical reasons do we need to precook.
I remember reading in one of pat chapmans books he said about cooking lamb in salted water for 45 mins to remove the dominant flavour of the lamb, personally i would prefer to use base than that but at the end its down to personal choice.

If a TA chef was cooking a one off chicken dish for a friend how do you think he / she would do it, pre cooked or raw?

My youngest daughter has posession of the heatmat i bought last year so i won't bother with seeds, i have been told im allowed one plant this year as last year my eldest grandson touched a red devil plant and later put his finger in his mouth and on his chest, all hell broke loose so I've been banned from having loads.

So Guys, if you could have only one plant what would you go for as a general purpose / useful chilli to have ?

Phil Restaurant Grade charcoal is the best, i get it in 12kg bags from cpl, they will deliver and if you can muster up an order for 3 bags delivery is free, have a look, also Booker's sell it.

https://www.cpldistribution.co.uk

Quote from: Garp on January 25, 2020, 05:29 PM
And I bet you voted for Brexit, Micky, with that kind of statement.

Churchill was, to be kind, a controversial character.

Noop, Sorry Mr Garp I voted to remain, then after all the endless faffing about i changed to lets be done with it and get out.

I now think there will be a few other countries that will follow, time will tell.

Glow in the dark / near luminous chicken Tikka.

Leaning across you interupting conversation to wipe the table,

Unreadable bills

I remember one restaurant "boss" just hanging around giving orders to his staff and then sitting down and nodding off at a table.

Thank you Phil I will have a read, it makes me smile sometimes when you see people in third world cooking and they cook by handed down methods from their elders and somehow without the application of science they got it right.

Thanks for your effort and feedback Alchy,

Yep i have got a good, fast, temp probe, i was really relying on my past experience, obviously no one piece of chicken will be the same size as any other, i tend to cut the chicken pieces on the large size for the purpose of moisture retention and where i can keep them of a uniform size.

Also i have noticed one raw fillet can feel firmer / tougher than another, and the texture can also vary, never quite worked out how that happens,