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.
I had read somewhere about cooking weiners with electric current. Being somewhat bored on a rainy afternoon years ago I decided to give it a go.
A board-mounted 120v switch was coupled to a 100W light bulb and two "probes" (14 guage household wire) in parallel to the bulb all wired to a plug.
Weiner was placed on hot and neutral probe, switch thrown, light bulb turns on (the bulb wasn't needed - just a dressed up indicator) and the weiner starts to cook. 60 seconds later, cooked weenie.
I grew up in Zimbabwe, and for 11 years I was shipped off to boarding school. The school food was awful -- so bad that some of the guys (not me) would eat grasshoppers (which were very common) rather than the school food. We didn't have stove etc., and fires would have attracted the discipline-minded housemaster and his prefects. So we became experts at cooking on light bulbs. We'd pay school employees to bring us meat and other food, and then cook it in our study room over the light bulbs in the desk lamps. With direct contact between food and light bulb, it works quite well (though I presume not with our modern fluorescent bulbs).
Just today, I read about cooking mussels under a flaming bed of pine needles,
Apparently if done just right, the mussels take on a piney flavour, if done wrong, your house burns down.
Howsabout cooking fish in a dome of salt?
scroll down a bit. I like this technique with fingerling potatoes as well.
I've cooked trout in tin cans in the coals of a fire (OK not very dramatic - we didn't have anything else...)
As kids, we'd collect mud out of puddles, cover an apple with with it, place it in the fire coals. 10 minutes later, the mud'd be hard and the apple a sauce-like dessert.
re: JB BANNISTER
JB, with much admiration from a distance you have mastered the roasting of cloven hoofed animals and feathered friends of all sorts. Time now for fish. Suggestion: at my weekend initiation as an hermano to my 13 Mayan brothers in the Cozumel jungle, we baked a 3 foot redfish in banana leaves, with slices of limes, onion, tomato, chilies of various sorts, and achiote, in a pit. A delicious memory.
You can do this if you can get the right fish.
A few ideas:
Beer cooler sous vide has a kind of theatricality to it that normal, immersion circulator bath sous vide does not. And it's not a terrible way to make a steak or piece of fish, by any means.
You could roast a pig underground. Sounds like it might be up your alley. Never tried it myself, though.
Traditional haggis - cooked in a sheep's stomach - might be interesting.
You also might like a garbage can clam bake.
On a related note, oysters wrapped in seaweed and then roasted over an open smoky fire - a kind of traditional Native American technique I believe - make a pretty excellent party feast.
You can also cook grains or boil water with a solar cooker - you could even make your own solar cooker if you read up on em. A solar box cooker can get hot enough to slow-roast some meats or do some kinds of baking.
You can cold-smoke various items (fish, cheese, whatever) in a Weber grill using an aluminum can full of wood shavings with a soldering iron stuck inside.
This is certainly not new, but I remember my great uncle making rosin potatoes. He did it outdoors by boiling a huge vat of pine resin and dropping whole Idaho type potatoes into the bubbling goo.
It's the one and only time I've ever seen anyone do that, so it's unusual to me though maybe not so much to other CH'ers.
Not terribly unusual, but I'm doing a riff on a caja china.
We have friends who live downtown who enjoyed some whole hog of mine. I cook it in a cinderblock pit a la 3 guys from Miami pig roast. So these nice folks wanna do it at home with a lamb. They don't have a yard, only a small back porch off a back alley - no place for a pit.
This gave me an excuse to build a caja china. Thing is, the caja is a simple box, cooking with convection heat. Not necessarily a bad thing, but no smoke flavor.
I've seen people use a smoke generator and pump it into the box, but that wasn't appealing either.
So, I'm building a modified caja china to burn charcoal on the inside. There will be charcoal holders in each corner with dedicated controlled vents to supply O2. Theres slots in each corner of the top to add charcoal as needed without opening the whole box. I'm planning 1 or 2 chimneys for air-flow (a bit of testing beforehand will determine 1 or 2).
Actually, my goal is to make a portable pit. Like I say, not tres unusual, but I haven't seen too much of these around.
I've seen some of these, and yeah, they go from bush league, back wood contraptions to huge feats of engineering.
No trailer hitch for me, although its got an axle - I picked an old Schwinn stroller outta the dump and removed the wheels. Its going to have wheelbarrow-type locomotion.
Will post pictures when done if anyones interested.
In Northern Italy (Brescia/Bergamo area), when they have a picnic in the mountains, they cook meat on a large, flat piece of slate (think flagstone) over a fire. Which in itself is pretty different and clever. But I like a dish they always save for later: on that same hot slate, they'll place pieces of leftover cheese: Grana Padana. It gets all hot and melty. They call it Formaggio Strinù. Yum.