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For anyone still unsure about the "myth factor" of this "take meat out 30 mins before cooking" advice, that is touted around by chefs:1. Take a lump of meat out of the fridge and put it on the worktop.2. Stick a digital cooking thermometer in it.3. Start your stop watch,Hint: It takes a very long time, much longer than you every thought. I was on my second bottle of wine by the time my meat reached "room temperature", That's all factual.More subjectively, for me, I have never noticed any benefit from letting meat warm up to room temperature. Of course others might have difference experiences.
God knows where that trail starts then, when i was restocking from my local store a fair few packets of ground spices stated " This product is processed in a factory that also processes nuts, while every effort is made to control.........trace elements may etc etc, so do restaurants have to get their spices from controlled sources?
Oil used to cook Onion Bhaji's will be ok if they are made with Gram / rice flour and freshly ground spices, i do keep my Bhaji oil for further use.
Don't know whether you are being sarcastic or not with your post, i am not referring to CTs recent post, he did post a while back when he first got his hut, was certainly not a dig at CTs post.
No CT, i stopped posting on the other site when there was a 5 or 6 page topic about the length of a grain of rice, i do post on here sometimes when i feel the need but of late the recent topics on here have not interested me one bit. Also been busy with work and still selling curries to my customers and now 2 cafes.
What recipe are you using for your vindaloo these days LC
Test post. I keep gettin database error...