Getting your Jerky on with a food dehydrator (pic heavy)
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Well, I got some flank, or skirt, £8 worth, marinated it for about 12 hours in half a bottle of coglhans liquid smoke, and lea and perrins, dried it, covered it in black pepper, dehydrated in my andrew james, and its just delicious. I put sugar in lat time, too much and it tasted awful, but this stuffs yummy.
Drying is the natural biological process and end result for the ripening of grains. Those seeds are alive.
Commercial durum/semolina pasta is no more than the extruded flour & water mix which must be dried to have any shelf life at all.
I make egg pasta which freezes beautifully in meal-sized lumps. With my Imperia machine, I can make "stained-glass" pasta which has herbs rolled into it near the end.
I can tailor the pasta to whatever else will be on the plate. Actually, the Italians recommend that the home-made pasta rest and dry for 10 minutes before cooking. Correct.
Dave: for heaven's sake, write down everything you do, good, bad and indifferrent. Really good jerky needs best be kept a secret.
Commercial durum/semolina pasta is no more than the extruded flour & water mix which must be dried to have any shelf life at all.
I make egg pasta which freezes beautifully in meal-sized lumps. With my Imperia machine, I can make "stained-glass" pasta which has herbs rolled into it near the end.
I can tailor the pasta to whatever else will be on the plate. Actually, the Italians recommend that the home-made pasta rest and dry for 10 minutes before cooking. Correct.
Dave: for heaven's sake, write down everything you do, good, bad and indifferrent. Really good jerky needs best be kept a secret.
About the simplest man food there is Bod - just the roll crimp needs a bit of practice. I'm rubbish at it, but the filling stays in, so good enough. A proper pasty is just skirt, spud, onion, swede and lashings of black pepper. Nothing to get wrong really!
I used to make my own pies and pasties but i had to stop as i was getting even more rotund than i already was, when i've got a fridge full of plate pies and pot pies i don't see anything else as edible when i open the fridge unless there is bacon in it
I don't think there is a pasty orientation protocol. They are happy go lucky food stuffs. There is an important z coordinate though - the bottom is flat.
Oh and they must be served with pickle of chutney - its the law
Oh and they must be served with pickle of chutney - its the law
Slice them thin, 2-3mm, coat in a mixture of mashed garlic and good dark soy sauce, a dash of oil on a baking sheet then roast them in a very hot oven for 30 mins., turning @ half-time. Like a game chip, but OOOooohhh!
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