Looking for unusual cooking techniques and ideas? Pics included.
- JB BANNISTER Jul 9, 2012 12:00 AM
I enjoy cooking things in a very unusual way or with unusual equipment. I am looking for ideas to keep my friends entertained.
Somethings I have done.
Smoked Salmon in a cardboard box (Alton Brown method)
cooked hot dogs and bun by setting a 1/2 gallon milk carton on fire.
Cooked a whole Llama over open fire also did a Cow whole and a bunch of other animals all whole.
Cooked chicken and fish wrapped in clay.
Lots of big Dutch Oven cooking over open fire and coals.
Cooked Salmon in foil by Placing it on my car engine.
Glazed my Thanksgiving ham with a "Super Sized" blow torch
Huge 26inch paellas over fire
Just to name a few.
I am open to all ideas just please be realistic.
Does NOT have to be just Big Stuff.
This falls into small but fabulous: http://www.youtube.com/watch?v=YnBF6b...
The technique works whether you cook it in the microwave or not. SO GREAT and fast.
P.S. I have that size paella pan and use it quite regularly. I call it the sled.
Your whole animal cookery is AWESOME. If I had easier access to whole beasts, I would SO be that girl that digs a cooking pit in her back yard. For sub 100lb. stuff, my wood-fired oven is the go-to apparatus.
Is this (corn in the husk in the microwave) REALLY news to people? I've actually never done it any other way - though I don't waste a big chunk of the corn by slicing the bottom off. I just grab the husk and in two pulls it's shucked and de-silked. And I haven't wasted so much as a niblet.
Seriously, I thought EVERYBODY did it this way. I guess I should have made a youtube video YEARS ago, LOL!
Take a look at Adam Perry Lang's new book called "Charred and Scruffed". He's intent on inventing (maybe reinventing?) different ways of cooking. For example, "clinching" involves blowing the ash off the hot coals (e.g. with a hair dryer) and then cooking meat right on the coals (not inches away -- right up close). The name "clinching" is by analogy with boxing where you can't get hit if you clinch with your opponent -- and similarly, if the meat is "clinched" right on the coals you have less chance of a flare-up... and so you get some crunch without excessive charring. "Scruffing" involves roughing up the surface to better hold seasonings and bastes. "High and Slow" is a variation on low and slow -- rather than using a small heat source, he uses an intense heat source but with the meat held far away... the goal being that you still get the aromatization from drippings onto very hot coals (and you can also move the meat close to the very hot coals at the end to develop a crust).
I admit that I have not tried these techniques yet....
In South Africa, they have something called potjekos (pot food) - it's probably similar to your Dutch Oven cooking over fire and coals.
I love this picture captioned "Curious wild dog looking for left-overs in our potjekos" ... that's not a "wild dog" in the usual sense, it's a Black-Backed Jackal.