tony b Posted June 1 Report Share Posted June 1 2 hours ago, NapDogg said: since it’s practically impossible to dry out a chicken on a KK So true. One of our members (ckreef) actually did an experiment where he intentionally tried to dry out a whole chicken on the KK. It was impossible. 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted yesterday at 09:16 AM Report Share Posted yesterday at 09:16 AM Last night I got out two frozen chooks that my Italian butcher had spatchcocked and deboned for me. Per another post on this forum, I tried dusting one of the chickens with baking powder to see if the skin came out crispy. Heat soaked the 32 to 250C and cooked the chickens on the top grate. IMG_0175.MOV That fat came out of the chickens. Soooo delicious. The chicken on the right was the one with the dusting of baking powder. It came out a little browner but no real discernable difference in skin crispiness. I also cooked dessert on the KKs. Roasted strawberries with sugar and black pepper followed by a few drops of rose water at the end. Then I cooked some chocolate fondant Everyone thoroughly enjoyed their KK cooked dinner! P.S. The starter was not KK cooked but it is worth a mention. Sous vide cooked octopus legs, compressed in a meat press for making ham, cooled and then sliced to make octopus carpaccio. Game changingly delicious with a drizzle of good olive oil. 7 Quote Link to comment Share on other sites More sharing options...
tony b Posted yesterday at 02:17 PM Report Share Posted yesterday at 02:17 PM @tekobo - Just Effing Amazing! I'm dying to try that octopus! Quote Link to comment Share on other sites More sharing options...
C6Bill Posted yesterday at 06:39 PM Report Share Posted yesterday at 06:39 PM You had me at dessert ❤️ Quote Link to comment Share on other sites More sharing options...
tekobo Posted 9 hours ago Report Share Posted 9 hours ago 20 hours ago, tony b said: @tekobo - Just Effing Amazing! I'm dying to try that octopus! Hey there, it is soooo delicious. I bought some at our local salumeria in Padova and really wanted to work out how to make it. Turns out it was relatively easy, just needed a sous vide machine, a meat press, some patience and a meat slicer. I will post full details in the sous vide recipe section when I next make it from scratch. 16 hours ago, C6Bill said: You had me at dessert ❤️ Yeah, it was a full on dessert night. The non-lactose intolerant folk had deliciously wobbly, slippery elderflower panna cotta, which was the original choice to go with the roasted strawberries. 1 Quote Link to comment Share on other sites More sharing options...
