SandwichShortOfAPicnic
Legendary Member
Made some mushrooms for mini mushroom pies - except the puff pastry didn’t turn up so this may end up on toast tomorrow evening or it might go in the freezer ready for when puff pastry fail 12001 is ready for to go!
As recommended I concentrated the flavour by removing most of the liquid. Added crème fraiche, mustard, white pepper with softened shallots and garlic and one of those concentrated white wine stock pot things which are surprisingly good.
I smoked some chicken thighs for sandwich meat in the outdoor oven.
They don’t look particularly appetising here but that’s because I always draw up the tinfoil and let them cool fully in their cooking liquid, makes them juicier later. I flavoured these one with garlic and a touch chilli honey.
At the same time I smoked some sausages for a sausage casserole.
You’ll have to imagine the sausages and the sauce combined.
Can’t believe theres only a tiny dot of it left. I had a small bowl and the rest was wolfed down by just two people!
I also sous vide some chicken for 2 3/4 hours at 61c
I’m not happy with the pink result. I'm certain it’s safe bacterially but visually it’s a no.
They are going back in for take two.
And finally a chocolate cake. The recipe is fractionally off. The rise isn’t quite enough for my liking so some minor adjustments are needed.
Tasted great though. It’s a dense cake, almost brownie like but without the stodgyness you get with a brownie, it’s lighter and more of a cake texture.
Did a cheesecake type filling which I thought was much nicer than whipped cream. I’ll keep that change.
And that was today’s kitchen time up.
Bedtime now
As recommended I concentrated the flavour by removing most of the liquid. Added crème fraiche, mustard, white pepper with softened shallots and garlic and one of those concentrated white wine stock pot things which are surprisingly good.
I smoked some chicken thighs for sandwich meat in the outdoor oven.
They don’t look particularly appetising here but that’s because I always draw up the tinfoil and let them cool fully in their cooking liquid, makes them juicier later. I flavoured these one with garlic and a touch chilli honey.
At the same time I smoked some sausages for a sausage casserole.
You’ll have to imagine the sausages and the sauce combined.
Can’t believe theres only a tiny dot of it left. I had a small bowl and the rest was wolfed down by just two people!
I also sous vide some chicken for 2 3/4 hours at 61c
I’m not happy with the pink result. I'm certain it’s safe bacterially but visually it’s a no.
They are going back in for take two.
And finally a chocolate cake. The recipe is fractionally off. The rise isn’t quite enough for my liking so some minor adjustments are needed.
Tasted great though. It’s a dense cake, almost brownie like but without the stodgyness you get with a brownie, it’s lighter and more of a cake texture.
Did a cheesecake type filling which I thought was much nicer than whipped cream. I’ll keep that change.
And that was today’s kitchen time up.
Bedtime now
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