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.

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.

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

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!

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