Comments for The Omnivorous Bear

Comment on Slow roast shoulder of pork with perfect crackling by wendall

wendall — Wed, 02 May 2012 09:47:40 +0000

I haven’t cooked it for that long and the only thing I can think of is that too much steam was generated during that long low cook in the oven and it softened it all. Perhaps try a shorter cook? ( and that doesn’t mean finding a chef under five feet tall! )

Comment on Slow roast shoulder of pork with perfect crackling by helen

helen — Tue, 01 May 2012 19:43:28 +0000

did exactly as you said. After 1/2 hour of very hot it looked good. just like pictures. turned oven to 120 (fan 0ven) for 7 hours as wanted REALLY slow cook. But although meat was good – crackling was like rubber. Is it because i cooked it too long? All i want is perfect crackling!

Comment on A cheeky little number….. Beef Cheeks. by Galtas de Ternera | Mad Dog TV Dinners

Galtas de Ternera | Mad Dog TV Dinners — Sat, 28 Apr 2012 16:57:36 +0000

[...] a day of printing and picture hanging, Oli cooked Galtas de Ternera (beef cheeks). The recipe here differs considerably to mine - these were cooked with onions, cardamom pods, [...]

Comment on Kidneys and rice… offally good! by Twilight

Twilight — Sat, 24 Mar 2012 15:45:59 +0000

My mum cooks kidneys a little bit differently and she fills a kitchen with it and puts it in the oven with potatoes! But yours looks very nice I’ll try to make it maybe sometime.

Comment on Slow roast shoulder of pork with perfect crackling by wendall

wendall — Sun, 18 Mar 2012 06:33:40 +0000

I don’t suppose it really matters in this case – the essential part is a blisteringly high start and then a long low cook. Maybe knock it down ten or fifteen degrees for the long cook. This is such a forgiving way of cooking….leave it longer or take it out sooner, as long as YOU think it’s right for you, that’s what counts. Pastry or cakes, well, they are more tricky and demand a level of precision in all things, but this? Turn it up, whack it in, later turn it down and leave for some time . 2 hours or 8 hours….it will still be good. Maybe baste if you think it needs it, turn it down even lower if you are doing it for longer. Your nose will tell you if it’s all going well.

Comment on Slow roast shoulder of pork with perfect crackling by helen

helen — Sat, 17 Mar 2012 19:36:30 +0000

just wondering about the temperatures you state. Are they the same for a fan oven?? Or should i lower them???

Comment on Home thoughts from abroad…… Whisky toffee almond tart by Hilary

Hilary — Tue, 13 Mar 2012 09:32:14 +0000

Looks yummy! And I know exactly what you mean about looking out at grim weather and thinking it’s going to be cold – and then remembering that no, it will still be hot!

Comment on Slow roast shoulder of pork with perfect crackling by wendall

wendall — Sun, 11 Mar 2012 16:08:10 +0000

I’m not sure I’d do that as it would make the crackling soft…. I’d still do the hot and high at the start and turn it right down low. I used a very small bit and it worked out fine. I always feel the fat under the crackling bastes it. Sorry for the delay in replying…. I’ve been ill and nowhere near the computer. I guess you’ve eaten it now! what was it like?

Comment on Rendang terlagi-lagi – the best beef rendang recipe by wendall

wendall — Sun, 11 Mar 2012 16:02:23 +0000

Hi Nasha, I used a standard can which is 400ml…sorry for the delay in answering, I’ve been ill

Comment on Slow roast shoulder of pork with perfect crackling by Bianca

Bianca — Thu, 08 Mar 2012 04:20:51 +0000

This sounds so simple and delicious. Its in the oven right now but with a much smaller shoulder as its just the two of us. I was told to add a cup of water half way through cooking (for smaller cuts) to keep the meat moist? Makes sense as the skin doesnt wrap around the entire meat, just a small portion of it. Advice please?