Quote from: PaulP on April 01, 2013, 11:45 AM

Quote from: Gav Iscon on April 01, 2013, 11:31 AM
On my list as well. There supposed to be  great for marinating as you're pushing the marinade in under pressure which sounds feasible to me.

You would have to freeze your meat/marinade mixture before sealing, otherwise the vacuum sealer will suck up the liquid and that won't do it any good. Unless you buy a

Bought this today. Not a high end machine, but i'll see how i go on with it

http://www.ebay.co.uk/itm/181089332406?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1438.l2649

Please, no negative stuff 'bout the machine it will only put me on a downer  :

Not sure whether this is the correct thread, but have any of you guys come across these, or indeed own one? Would like to know your opinions of them?

Ideal for anyone who's got a tandoor

http://www.ebay.co.uk/itm/4-GIANT-AUTHENTIC-INDIAN-TANDOOR-TANDOORI-STEEL-BBQ-SKEWERS-TIKKA-SKEWERS-NEW-/370786303716?pt=UK_Kitchen_Accessories&hash=item565495fee4

but think i might be damaging my own kebab  ;D using them on a grill

what about these

http://www.ebay.co.uk/itm/4-x-STAINLESS-STEEL-BBQ-KEBAB-SKEWERS-STICKS-WOODEN-HANDLE-FULL-LENGTH-53cm-/270990787911?_trksid=p2047675.m1850&_trkparms=aid%3D222002%26algo%3DSIC.FIT%26ao%3D1%26asc%3D11%26meid%3D6613948002339308693%26pid%3D100011%26prg%3D1005%26rk%3D1%26sd%3D281028008507%26

Quote from: StoneCut on March 27, 2013, 09:27 AM
Marinating already cooked meat is hopeless. The fibers have already firmed and the marinade will not be soaked in. Toss them in a curry as they are and just buy raw chicken breast next time

Will follow all you guys wisdom, cheers
failsafe

Quote from: Phil [Chaa006] on March 25, 2013, 05:18 PM
OK, IMHO that should be fine for currying but probably won't work for tikka.  If currying, I would recommend marinading in Kashmiri Masala Paste first.

** Phil.

thanks for that Phil, but i might try a few cubes to marinate in tikka, see how it turns out
failsafe

Quote from: Unclefrank on March 25, 2013, 09:02 PM
Hi failsafe do you realise you are paying 6.00 GBP per kilo for your chicken, that is more expensive than lamb.

must admit i never looked at it that way, but yes when you work it out could get a nice piece of lamb, cheers

Quote from: Phil [Chaa006] on March 25, 2013, 11:19 AM

Quote from: failsafe on March 25, 2013, 10:53 AM
That's such a shame as it's already diced for me [500g]. So really left with no option other than to use it in a curry-i imagine?

Yes 'fraid so : but I am a little unclear as to how it became pre-cooked and then diced.  Did you pre-cook it yourself and then have someone dice it for you ?

** Phil.

No, Phil, got it from Asda (it's the ?3 pack) on the link below

http://groceries.asda.com/asda-estore/search/searchcontainer.jsp?trailSize=1&searchString=diced+chicken&domainName=Products&headerVersion=v1&_requestid=165066

Quote from: Phil [Chaa006] on March 25, 2013, 09:24 AM

Quote from: failsafe on March 25, 2013, 08:16 AM
Have packet of pre-cooked chicken and want to have that authentic red colour of BIR's.  the question is: do i use the red colouring on the pre-cooked and put it back in freezer? Do i spread it by hand? Or can i just pour it in the bag and shake to try and distribute?  Following on from that i presume i would them marinade it using a tikka recipe, am i right?

IMHO, you can't make chicken tikka from pre-cooked chicken.  The marinading process (which is also when the colour is acquired) requires raw chicken, not pre-cooked.

** Phil.

That's such a shame as it's already diced for me [500g]. So really left with no option other than to use it in a curry-i imagine?
failsafe