All posts in Cooking

Devon Hogroasts, Hog Roasts in Devon, UK – How to Cook a Perfect Pig

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The popularity of hog roasts in the UK is undeniable. There’s nothing better on a warm summer day than to gather with friends and family while a succulent pig roasts slowly on a spit. Here’s some information about hog roasts in Devon that will help you bring off your event without a hitch.

For a “Wow” Factor, Choose Spit Roasting

It’s nothing short of spectacular to be invited to a hog roast in Devon and arrive to see a whole pig, seasoned to perfection, rotating slowly on a spit over a charcoal or wood fire. Even hog roast weddings are exceedingly popular. Spit roasting is an ancient cooking technique. For a pig roast, the horizontal spit bar should be about 70 inches in length. To facilitate attachment of the meat, most spits have moveable crossbars to which the meat is attached. The ends of the spit bar fit into uprights that are adjustable to move the pig closer or farther from the fire. A strong motor rotates the pig slowly.

How to Prepare the Carcass for Spit Roasting

You can leave the stomach cavity open or close it according to your preference for the hog roast. Regardless, for extra flavor, rub a seasoning mix onto the interior surfaces of the pig rather than using just plain salt and pepper. Citrus flavors are particularly complimentary to pork, so try a mixture of 1/4 cup lemon or lime juice, 1/4 cup orange juice, 3 tablespoons of good quality olive oil, 6 cloves of garlic, put through a press or very finely chopped, 3 tablespoons of coarse salt and 2 teaspoons of freshly ground black pepper. Finally, score the skin all over with a sharp knife in a criss-cross pattern. This will allow more fat to render during cooking. Wrap the thinner parts of the pig, such as ears and snout, with aluminum foil so they do not overcook.

Roasting the Pig

The secret to succulent spit-roasted pork in hog roasts in Exeter or Devon is slow, even cooking. The rotating spit takes care of the “even” part, but you’ll have to monitor the heat to assure slow cooking. A temperature of 350 F is ideal. To test the temperature, hold your hand, palm down, at the same distance from the fire as the pig will be. If you can hold it there for 8 to 12 seconds, the temperature is correct for spit roasting. Test for doneness by inserting an instant-read meat thermometer into the thickest part of the thigh. A temperature of 165 to 170 indicates that the meat is fully cooked. Allow 6 to 10 hours for pigs that weigh from 60 to 125 pounds. Remove the foil during the last hour of cooking. Your UK hog roast is now ready to enjoy!

Hog roasts in Devon, UK are great events for young and old alike. Why not try your hand at this crowd-pleasing spectacle for your next special event?

The Different Cooking Configurations of the Big Green Egg

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The Big Green Egg ceramic grill is incredible because of its flexibility. You are able to set up your Egg up for direct cooking, similar to a regular grill, to barbecue chicken. With only one additional component you can set up your grill to become a slow smoker that is able to do smoking “low n slow” all day long! You can also use your Egg as an oven to cook up bread, pizza or even cookies.

The traditional grilling set up is commonly known as direct cooking, because you are cooking your food directly above the hot coals. Simply set your Stainless Steel or Cast Iron Grid right on top of the Fire Ring, and you are ready to grill direct. Many Eggheads can lift the level of their cooking surface with extenders or lower their cooking surface by taking out the Fire Ring to set the grid right on the Fire Box.Shifting the level of the cooking surface affords you more control over the style of heat your food will encounter; make the grill surface higher to avoid the flames for grilling vegetables, and drop the cooking surface to quickly sear pork chops. Direct grilling is commonly used for steaks, hamburgers, fish, pork tenderloin, and vegetables.

The Plate Setter Accessory is a heat barrier sold by the Big Green Egg manufacturer. If you possess a Plate Setter, you are able to use your Big Green Egg for indirect smoking. To configure your Big Green Egg for indirect barbecuing simply set the Plate Setter right on the Fire Ring with the legs facing up, rest a drip pan full of water on the Plate Setter, and then place your grid on top of the Plate Setter. If you are baking pizzas you can put your ceramic baking stone directly on the grid and you are ready to grill cook indirectly.The basic concept behind indirect smoking is that your meat is indirectly exposed to the fire, so it roasts via convection and radiant heat. This cooks the food slower than exposing it to direct heat, and is the only choice for true smoking. If you want to slow smoke brisket, pulled pork, or ribs you will need to do it via indirect grilling.

If “low and slow” isnt your thing, you can make use of the Plate Setter to change your smoker into an outdoor oven. Even though the fire is being blocked by the Plate Setter, the internal grill temperature can reach as high as 600F and allow you to cook out of this world brick-oven style pizzas. Contains about anything you could bake in a normal oven you can roast using the indirect cooking set up of the Big Green Egg.

Fishing Fresh Caught Fish Cooking Preparation

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To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:

1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.

2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3″ deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.

3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.

4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.

Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that’s frozen before cooking as it may make it mushy and dry.

A Cooking Network, what is it and why should you join one

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Normally a network is a group, large or small, of people who come together to talk about a subject that is common among each other. In the case of a cooking network the common ground is cooking. If you do a search on the internet you will find there are a lot of cooking networks you could join. Some of the cooking networks are offline but you will find that the online cooking networks are bigger. This is of course because their are no travel limits when you are meeting each other through the internet.

How can you benefit from a cooking network

There are a lot of benefits you can get from being a member of a cooking network. Things like, cooking advice that members share amongst each other or the many new friends you are going to find. Friends who share your great passion for preparing food. Another thing you could do with a cooking network working on a new recipe or perfecting an existing one. Or just share your experiences with the other members getting tips on how to interpret a specific recipe is another benefit.

A lot depends on the organisers, in the case of an online cooking network most of the times this is the owner or moderator (they can be both). Other then the design of the website the moderator also will be the one who is responsible for the theme of the group, this can be very restrictive and depends on the interest the moderator/owner and the other founding members of the group. But nothing tells you can’t be a member of more then one cooking network. You can become a member of several groups all with their own interest.

Themes for a cooking network website can be very different. A network can be about cooking deserts or just about light cooking. A network can be about telling each other the latest and greatest in kitchen appliances.

Other networks close to cooking

When you think about it there are networks that are close to cooking. Network with members who specialise in food or special ingredients. Cooking networks should always keep in contact with these other networks because both could benefit from the contacts between these networks.

An owner or moderator of an online cooking network should always be working on keeping the network alive. This can be done by keeping the site up to date and to do continuous maintenance. Keep it attractive for visitors to keep coming back and for people to become a member of the cooking network. If a cooking network website is not of a specific theme the owner could think about organizing special theme weeks or longer periods. Looking at a specific cooking theme and getting others involved in writing articles about them.

In the end a cooking network is all about meeting other people who get the same joy from cooking as you do. If the network is an online one then be prepared to meet people who enjoy cooking from all over the world. Don’t be shy, that one special recipe could be waiting for you.

How to to Cook Biskuti Ya Nazi Recipe

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Those who love dessert recipes will agree with me that Biskuti ya Nazi is one the best dessert recipes in Kenya. I have tasted and enjoyed it and I wish to teach you how to make it.

Some of our African recipes are less known by the outside word and for that matter we see it as our responsibility to show the world how to make these Africa recipes.

In a place like Mombasa and Dar es Salaam in Tanzania Biskuti ya nazi is highy regarded as the best food to serve your guest and on this page we will give you the engredients and methods to make it.

INGREDIENTS TO MAKE BISKUTI YA NAZI

Three egg whites

One cup granulated sugar

Two and a half cups desiccated coconut

One cup macadamia nuts or cashew nuts, finely chopped

DIRECTIONS TO MAKE BISKUTI YA NAZI

1. Preheat the oven to 350F.

2. Lightly grease two baking sheets.

3. In a medium bowl, with an electric mixer on high, beat egg whites into soft peaks.

4. Gradually add the Sugar, beating after each addition until peaks are glossy.

5. Fold in the coconut and nuts.

6. With wet hands, roll tablespoonfuls of the mixture into rounds and set on baking sheets.

7. Bake for 20 to 25 minutes, or until lightly golden.

8. Cool on racks and store in an airtight container.

Though it may sound strange to you if you are not from East Africa, Biskuti ya Nazi recipe is one of the food recipes you should learn to make for your family.

Who said that you dont how to cook? Having been born from a family of many girls, I was not supposed to cook when all my sisters are present but when I joined work and start to live on my own, thats when cooking lessons became a reality.

Of course not every person like cooking but for those who enjoy to explore new foods and have the taste for delicious yummy yummy, this recipe in a must not miss.