” A lot of deepfryers on the market man, talking this and talking that
How you know which one to buy for really though?”
Top 3 things to look out for when purchasing a quality indoor deep fryer:
Stainless Steel - The more of it the better, as stainless steel is easy to clean and durable.
Digital controls - It’s the sure way, the precise way and worth the extra dollars.
Immersed heating element - I can’t stress this enough! A heating element that is submerged into the oil will heat up quicker and most importantly it will retain its heat during the cooking process. This reduces the cooking time and will allow less oil to be absorbed into the food, making for a more crispy product.
I paid about $60 for each of my deepfryers, but the cheapest deepfryer is a pot with oil. However you better be a Jedi before you attempt such tings! Check my video below where I deepfry wings on the beach using the pot with oil method.
Here are 2 very important things to look for when your out purchasing a steak.
Uniform colour (no dark brown spots)
Nice marbling of fat
What cut of steak should you buy? Well if your looking for a cut that you can just pop on the grill and serve then you only need to look at the following:
Tenderloin-It really lives up to its name. The most tender of all the cuts and also one of the most expensive. No need to serve this with a knife cause you can cut it with a fork. However it is very lean so it needs to be cooked carefully so that it does not dry out. Well done is a crime for this cut!!! Serve it hot off the grill with some of my homemade Steak Butter and your good to go!
Striploin - The most popular grilling steak, which is also known as the New York Striploin. Notice the marbling of fat, which will help provide moisture during the cooking process. This marbling of fat makes it a very forgiving cut, so if it is over cooked it will still be very juicy. However grilling this to well done is straight up blasphemy!!!
Rib Eye Steak - Basically this is prime rib with the bone removed. However I like to grill mine with the bone still attached, as the bone gives flavour and provides a handle so you can raise it in the air and summon men to war. Look at all that fat!!! Cooking this cut past medium can put you in jail for life with no parole!
To grill the perfect steak check out this video:
Grain Fed vs Grass Fed:
A lot of people are shocked when they do the knowledge to the cattle industry. For the first stage of the cows life they graze on grass. However for the last stage they are fed grains. The grains allow them to gain more fat weight. They are also pumped up with antibiotics to help the cows digest the grains. Steroids are also used to increase their yields. I’m not gonna spend to much time on this, but I want you to be aware of what you are eating.
There is a increase in the market of cows that have been raised on grass and organic grains, free of antibiotics and steroids. You can also find cows that have only been fed grass, the way mother nature intended. These grass fed only cows are higher in omega 3, antioxidants, vitamin A, E, and are extremely high in beta carotene. However they are also very lean making them less forgiving if they are over cooked. When cooking grass fed beef I like to serve it with a bit of my homemade Steak Butter to help bring back the moisture.
OK now I REALLY REALLY REALLY miss home! Introducing the 2012 edition of Antigua & Barbuda’s most mouthwatering annual publication. Clicking on any of the pictures in this post will take you straight to the on line version of this magazine… or you can click right here,
The entire magazine is stacked with food porn, recipes & restaurant & hotel features. What really makes this magazine special is the fact that it is produced by locals! It really focuses on the smaller beach shacks and restaurants that would normally be forgotten by a foreign publication.
*Special note - page 82 features our secluded beach wedding,
page 90 features my fathers award winning beach bar - Uncle Roddys
page 94 features Barbuda wild Honey - written by yours truly
Give thanks - Like it up and share it up pon facebook seeeeeeen!
“Have you mastered the pressha? To turn tough tendah
It doesn’t have to rendah, for hours or weeks
Especially if the meats, from the leg or the shoulder
The quickest way soldier…..
PRESSURE COOK IT IN THE PRESSURE COOKER YO!!!!
If your serious about cooking, then you better get yourself a pressure cooker. If your a vegetarian, then a pressure cooker will allow you to take hard legumes and make them soft in less than no time. If your a meat eater, then tough cuts of meat that require braising will become soft in minutes instead of hours. There is no excuse for not owning a pressure cooker.
A latching lid keeps a majority of the steam inside the pot, allowing the temperature to travel past the point of boiling. A slow release valve allows just enough steam to escape to maintain a high pressure/ high temperature environment.
Cuisinart and Logostina make bomb pressure cookers. If you’re in Canada, then just look out for sales at Canadian Tire. I copped mine @ Cntire for $49.99 - regular price $110, for a 7litre pressure cooker. But you don’t have to go name brand. All pressure cookers use basically the same hardware. My general rule is the heavier the pressure cooker, the longer it will last. Tap the bottom of the pressure cooker to make sure the base is solid. If it sounds like tin, don’t buy it. A thin bottom will burn all your ingredients. A thick bottom will distribute the heat evenly.
Don’t be a Cowboy! Gun hoe rookies often get damaged. Read the owners manual and understand your pressure cooker before you use it….seeeeeeen!
Below is a diagram of how the pressure cooker does it’s magic.
Check out my Curry Goat recipe, which utilizes the power of the pressure cooker!
