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Old 16th February 2011, 04:26 PM   #111
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I do it with or without the bag and call it hot marinading.
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Old 16th February 2011, 04:56 PM   #112
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Quote:
Originally Posted by scott wurcer View Post
A Sous Vide
Veal cheeks, great to begin with but prepping them sous vide adds a dimension.
Very addictive and handy to have a supply of in the freezer, btw.
(not my idea, knicked it from a pro chef in the early '90s)
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Old 16th February 2011, 05:06 PM   #113
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Quote:
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Advice: don't use sous vide to cook okra.
Don't steam it either. In 1976 I hated chopped chicken livers so much I invented a technique for cooking them for a long time in a temperature controlled bath of butter. Pink throughout and made a nice spread. I saw that one of the inventors of sous vide did it for fois gras, I could have been famous.
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Old 16th February 2011, 06:12 PM   #114
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Nah, just mince the chicken livers with onion and salt/pepper, pour into a small baking tin, and place that baking tin in a full sized baking tray with 3 cm of water surrounding and bake in the oven for 45 mins to 1 hour.
Quick and easy.
My dad cooks the chopped chicken livers, onion and salt/pepper in a fry pan with butter, minces the lot and bakes that....tastes good too.

No need to take hours slow cooking it.

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Old 16th February 2011, 06:15 PM   #115
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Even better is to chop calves liver into bite size chunks, roll in flour and cook in butter, and serve with WS sauce, mashed potato, and fried onion.
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Old 16th February 2011, 06:24 PM   #116
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What is WS sauce?
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Old 16th February 2011, 06:32 PM   #117
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Forgive me father, for i have sinned.

Irish meadow steak, grilled and topped with green pesto sauce (parsley instead of basil, pesto base otherwise like the regular thing)

Wokked various greens, quenched with Japanese soy sauce.
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Old 16th February 2011, 06:37 PM   #118
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Originally Posted by Cal Weldon View Post
What is WS sauce?
presumably Worcestershire Sauce (pronounced "Wuster" as in Bertie)

Good stuff - will liven up anything.

Last edited by cliffforrest; 16th February 2011 at 06:45 PM. Reason: could not spell Worcestershire :shame!
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Old 16th February 2011, 06:40 PM   #119
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Originally Posted by cliffforrest View Post
presumably Worcestshire Sauce (pronounced "Wuster" as in Bertie)

Good stuff - will liven up anything.
Yup, or even better is Maggie Seasoning - tastes like liquid Vegemite.
Click the image to open in full size.

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Last edited by mrfeedback; 16th February 2011 at 06:42 PM.
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Old 16th February 2011, 06:46 PM   #120
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Originally Posted by mrfeedback View Post
Yup, or even better is Maggie Seasoning - tastes like liquid Vegemite.
Click the image to open in full size.

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Vegemite? Is that what we call Marmite?

This could start an ex-colonial war ...
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