Concept seems legit, process could be better. No spoon scraping in pan unless stainless steel 😅 and garlic was burnt, only needs a few seconds to cook and release its flavor, barely needs any color. Would add paste first if that needs to cook for a bit. Add garlic about 10 seconds before you're going to add the beans, as they have some liquid, that will stop the garlic from burning. I will try it that way 😁
No definitely not for fish. The more thick the protein (pork, beef) the longer you need but for salmon it’s quite a quick process. You can monitor it based on how much water is released.
The curing and smoking preserves it but you’d want to have it chilled. I’ve had some opened but wrapped in the fridge for 1-2 weeks and it was still good. But only if you don’t skip the steps when you are making it I.E. fresh produce cured correctly
What a great question. It started me on my way re baking. I still have it, I use it occasionally but only as I’ve developed to baking directly on steels. So I’ll use this to prove the bread before putting it directly on a baking steel in the oven
@@Food_D I watched a bunch of videos last night, and I think it's a great concept, using other than their recipes... it looks like any 500gm recipe could be baked in it. thanks for the input.
Thank you for this, I really appreciate the help... Instagram are fucking useless and don't ever tell you what they have updated in the app. The broadcast notifications is really fucking annoying and is somewhat pointless IMO. Thanks again
