Tuner Cooking Thread.

carluva · Postby **carluva** » December 8th, 2018, 9:45 am

Replied.

FWIW, NM ghany sells smoked lamb leg by saara every Xmas. I usually but about 5 wholesale and keep it for the year. I still have three from last year but will buy a couple more. They have not gotten any stock as yet but should very soon.

It tastes great and I've been told it tastes exactly like ham.

pugboy · Postby **pugboy** » December 8th, 2018, 10:22 am

understand arties and blooms have tritip now

tardissubie · Postby **tardissubie** » December 8th, 2018, 11:55 am

Massy have some cowboy steak on sale sell by DEC 24 2018 but they look very very very icy

X_Factor · Postby **X_Factor** » December 11th, 2018, 1:24 pm

anyone using the Instant Pot or similar
studyin to buy one off amazon deal of the day

carluva · Postby **carluva** » December 11th, 2018, 9:44 pm

We have had one for about two maybe three years.

A really good multifuntion device... pressure cooker, slow cooker, rice cooker and more all in one.

We use it regularly to pressure cook beef, goat and conchs.

We will slow cook red beans, lentils, black eye peas over night to get soft beans. Beats soaking beans overnight and then minding them over a pot on the stove or pressure cooking the same.

We have made dhal, in similar fashion to the beans.

Wifey cooked rice in it once and it came out good. Although, we do have a separate rice cooker, which is a great time saving investment on its own.

When my kid was and infant, i would make a large batch of oats/cereal and freeze the same in ice trays for her to get the cubes to eat after reheating.

Last year, I made sorrel in it. Came out good. The year before that, i made apple cider from whole apples. That was also nice.

It has a saute function which i have used to burn curry for curry goat and curry beef and burn sugar for stew. Admittedly, it takes a while to get really hot or to come to temp for that, but it works good.

We have made overnight slow cooks using beef clod over potatoes and veges to have fresh food for work and the kiddoes next morning. I even did a chicken in similar fashion.

Made several soups as well.

The only thing i eh do with this is bathe it it. Lol

It is a fantastic piece of cookware. The only thing i ever replaced was the lid sealing ring.... I stupidly ripped the original while trying to remove it for cleaning. Parts easily available on amazon.

Stop studying and buy the damn thing. You will be please and not regret it.

X_Factor · Postby **X_Factor** » December 12th, 2018, 10:26 am

nice
I Did buy it, should be here hopefully before next yr via seabox

pugboy · Postby **pugboy** » December 12th, 2018, 1:14 pm

I have one too
Don’t use it as much as I should but it is a great device

dogg · Postby **dogg** » December 12th, 2018, 2:41 pm

Anyone knows if Hadco has a retail location? to buy bulk items?

SMc · Postby **SMc** » December 13th, 2018, 3:54 am

^^I used to buy from their warehouse/office in El Scorro, not sure if they still do it but it may be worthwhile giving them call

meccalli · Postby **meccalli** » December 13th, 2018, 6:48 am

carluva wrote:We will slow cook red beans, lentils, black eye peas over night to get soft beans.

https://en.wikipedia.org/wiki/Phytohaemagglutinin
As a toxin, it can cause poisoning in monogastric animals, such as humans, through the consumption of raw or improperly prepared kidney beans. Measured in haemagglutinating units (hau), a raw red kidney bean may contain up to 70,000 hau. This can be reduced to safe levels by correct cooking (boiling for at least 30 minutes at 100 °C/ 212 °F).[5] Insufficient cooking, such as in a slow cooker at 80 °C/ 176 °F, however, can increase this danger and raise the available hau up to fivefold.[6] Beans also contain alpha amylase inhibitor, but not in sufficient quantities to affect the digestion of starch after consumption of beans.[7]

If your cooker is indeed getting up to temp, it's probably a non concern. Just don't want anyone getting the idea of truly slow cooking these things on a regular basis and thinking it's fine.

maj. tom · Postby **maj. tom** » December 13th, 2018, 10:51 am

Slow cookers can't deactivate the toxin in beans, and especially red kidney beans. If you got away so far you're lucky, but I sure it had plenty gas production after those meals.

I'm quite sensitive to phytohaemagglutinin food poisoning and it's pressure cooker or nothing. Don't even risk buying outside food with beans. Learned the hard way several times.

VexXx Dogg · Postby **VexXx Dogg** » December 13th, 2018, 11:35 am

seriously? wtf

hong kong phooey · Postby **hong kong phooey** » December 13th, 2018, 11:51 am

maj. tom wrote:Slow cookers can't deactivate the toxin in beans, and especially red kidney beans. If you got away so far you're lucky, but I sure it had plenty gas production after those meals.

I'm quite sensitive to phytohaemagglutinin food poisoning and it's pressure cooker or nothing. Don't even risk buying outside food with beans. Learned the hard way several times.

Learned something today , just googled it and its true .
Also dont try to cook your curry duck in the slow cooker , it gets way to soft .

carluva · Postby **carluva** » December 13th, 2018, 3:53 pm

Waw.

Thanks so much for that. I really was not aware. Next time, I will have to monitor the temperature in the slow cooker, but I am pretty sure it does not reach 100 deg C and hold it there.

However, even after bursting the beans in the slow cooker, we will still cook them on the stove with salt, veges and other ingredients to get the meal and that will entail bringing to a boil and then simmer for a bit. But still, I don't think the beans even cook at the 100 deg C for 30 mins straight.

Luckily we have not seen any of those negative reactions to the beans as listed, other than maybe more farting, but then again, that is subjective cause I fart alot!!! LOL

meccalli · Postby **meccalli** » December 13th, 2018, 4:22 pm

Beans Beans, the magical fruit, the more you eat, the more you toot.

It's cool, beans are a nutritionally dense food option, but ultimately it's an embryonic stage of a plant, masters of silent chemical warfare. The last thing a plant wants you to do is to eat their offspring, and get away without any consequences to your wellbeing. It's paramount that we adopt the traditional preparations that have rendered potentially toxic foods into staples for generations of ancient peoples. Another example being bitter cassava (cyanide content) and amazonian tribes.
So yeah, soak, discard, soak and boil....or pressure cook (my preferred option).

pugboy · Postby **pugboy** » December 13th, 2018, 9:18 pm

What's current procedure to get a 20lb lpg tank from np?
I have a stove bill

*KRONIK* · Postby ***KRONIK*** » December 13th, 2018, 9:28 pm

pugboy wrote:What's current procedure to get a 20lb lpg tank from np?
I have a stove bill

If its a 4 burner with oven, you pay like 30dollars or free, i cant remember

If not you buy 1, they take your id and put it in the system, so you cant buy more.
Its around 300 for an empty tank
You need to get it changed at your cost outside of the NP compound in sealots

tardissubie · Postby **tardissubie** » December 23rd, 2018, 7:52 am

Anyone use induction instead of gas?

meccalli · Postby **meccalli** » January 27th, 2019, 3:27 pm

Does anyone know if anywhere locally carries high pressure burners similar to these?

*KRONIK* · Postby ***KRONIK*** » January 27th, 2019, 3:51 pm

meccalli wrote:Does anyone know if anywhere locally carries high pressure burners similar to these?

I saw this somewhere....but i cant remember where

Postby SR » January 27th, 2019, 3:52 pm

I have one of those bought it in little store a few years ago

pugboy · Postby **pugboy** » January 27th, 2019, 5:02 pm

Commercial express Edward st
Aka Lewis appliances

maj. tom · Postby **maj. tom** » January 27th, 2019, 5:03 pm

Fair &Square Chaguanas,
IAM Trincity.

meccalli · Postby **meccalli** » January 27th, 2019, 8:42 pm

Thanks guys, ring stove ain't cutting it for the wok.

nick639v2 · Postby **nick639v2** » January 27th, 2019, 8:47 pm

meccalli wrote:Thanks guys, ring stove ain't cutting it for the wok.

If you looking for high pressure to be used wok style check sinceres in South, the chinee place.

meccalli · Postby **meccalli** » January 27th, 2019, 9:08 pm

I can get the heat up with my old ring stove and a pressure head, I have a stainless ring for my burner for the wok to sit in, the problem is the air intake only adjust so much, meaning that at higher pressure I end up with a yellow flame that soots and thus wastes gas so, really just need something to give me a nice, hot, efficient flame. Once you don't overload it, I can get some pretty authentic wok hei going. Got the method down, Just need to up the equipment a bit lol.

maj. tom · Postby **maj. tom** » January 27th, 2019, 9:26 pm

Check out what this guy did. But I dunno about the safety of this compared to buying a commercial unit. He basically used a custom made focusing ring for the flame, and added a 2nd gas tank (2 input lines?) for the extra pressure.

pugboy · Postby **pugboy** » January 28th, 2019, 5:54 am

They have the Thai green and red curry pastes too, serious stuff
But only in the large sizes now.

nick639v2 wrote:
meccalli wrote:Thanks guys, ring stove ain't cutting it for the wok.
If you looking for high pressure to be used wok style check sinceres in South, the chinee place.

SMc · Postby **SMc** » January 28th, 2019, 1:59 pm

I make my own paste when I bored the only thing that is hard to get is the galangal and it does make the difference- cant substitute with regular ginger as it has a totally different flavour. Also if you making jasmine rice add some pandan leaves (screwpine leaves), coconut milk, some lime rind and star anise and it really makes the rice a totally different thing.