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I'm browning my meat...

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By *explorer69 OP   Man
over a year ago

Tring

...making an industrial quantity of ragù sauce!

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By *innamon!Woman
over a year ago

no matter

I have just roasted some pork.. crackling is gorgeous. Cant wait for the roasties now .

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By (user no longer on site)
over a year ago


"I have just roasted some pork.. crackling is gorgeous. Cant wait for the roasties now . "

I've never mastered the crackling, any tips?

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By *obitoutMan
over a year ago

somewhere in the middle


"I have just roasted some pork.. crackling is gorgeous. Cant wait for the roasties now .

I've never mastered the crackling, any tips?"

Really hot oven, slice pork rind with lots of salt

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By *innamon!Woman
over a year ago

no matter

Slice the rind with a stanley blade.. dry with tissue rub with oil..then some salt into cuts.

hot oven for 30 mins.. baste every so often . drop oven down to correct temperature after 30 mins.

Always perfect.

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By (user no longer on site)
over a year ago

Was given another tip... pour boiling water over rind to open up the cut rind, pat dry and oil and salt no basting required

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By *icketysplitsWoman
over a year ago

Way over Yonder, that's where I'm bound

I'm glad this wasn't a euphemism for something.

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By *explorer69 OP   Man
over a year ago

Tring


"Slice the rind with a stanley blade.. dry with tissue rub with oil..then some salt into cuts.

hot oven for 30 mins.. baste every so often . drop oven down to correct temperature after 30 mins.

Always perfect.

"

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By *explorer69 OP   Man
over a year ago

Tring


"I'm glad this wasn't a euphemism for something. "

Of course not! Though I'm sure there are some dirty buggers who thought otherwise!

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By (user no longer on site)
over a year ago

Nasi Goreng tonight from beef. (Predictive text put it as Nazi Goreng)

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