Steak and chips - oak smoked picanha, proper triple cooked chips, smoked butter bearniase & salsa Verde tomatoes3yr ⋅ HenChef ⋅ r/FoodPorn
[OC] Sea reared trout on cedar planks cooking infront of beech logs in my kadai fire bowl5yr ⋅ HenChef ⋅ r/FoodPorn
The guys over at r/castiron told me to post this picture of my old skool kitchen here. It's in Bristol, England.5yr ⋅ HenChef ⋅ r/KitchenConfidential
[OC] Fire fuelled kitchen bubbling away in England. Stock pot cauldron on for Sunday gravy and stainless pot of cream, nutmeg and garlic for a gratin.4yr ⋅ HenChef ⋅ r/KitchenConfidential
My cast iron during COVID-19 lockdown. All seasoned before we closed. What do you use to season?4yr ⋅ HenChef ⋅ r/castiron
[OC] Sea reared trout on cedar planks cooking infront of beech logs in my kadai fire bowl5yr ⋅ HenChef ⋅ r/CampfireCooking
When this chef decided the best thing to hammer a nail in with was the can of expanding foam... What a nugget!4yr ⋅ HenChef ⋅ r/KitchenConfidential
8 months after fermentation of our soya beans we have the first pluck of soy sauce4yr ⋅ HenChef ⋅ r/fermentation
Chilli fermentation for a mash. Scotch bonnet, Bird's eye & green jalapenos, fresh ginger, garlic & red onion.5yr ⋅ HenChef ⋅ r/fermentation
When your dish pit boy finishes his 16hr shift and still sets up for the chef in the morning! 🤜5yr ⋅ HenChef ⋅ r/KitchenConfidential
A side of Berkshire Pork from my local urban farm. Took two hours to butcher but the yield of product is incredible. Salami, guanciale, lomo, pancetta, lardo, parma style ham & chorizo all still to come.5yr ⋅ HenChef ⋅ r/Charcuterie
My home-built sous vide machine's first bathe. Striploin of beef with smoked garlic and black pepper. 4 hours between 56°c - 60°c then an oak charcoal sear. Very happy5yr ⋅ HenChef ⋅ r/sousvide
Pork, pistachio & quince pie with home-rendered Lard pastry : recipe in comments4yr ⋅ HenChef ⋅ r/Baking
This bowl has a flat side on its base, so it can lean at an angle. Possibly for storage?!3yr ⋅ HenChef ⋅ r/mildlyinteresting
Cherry smoked sea reared Trout. Smoked at 110°c in my home built wood fired oven. Rub off paprika, golden caster sugar, smoked salt & fennel seeds. Smoked for 35 minutes.6yr ⋅ HenChef ⋅ r/smoking
22 month dry cured leg of Berkshire Pork. I cut it open later on and it smells so rich and intense. Photos of the ham to follow.6yr ⋅ HenChef ⋅ r/Charcuterie
My curing cabinet with homemade ultrasonic mister humidifier & electric element heater. Salami, coppa & leg of ham. Also my first Reddit post...6yr ⋅ HenChef ⋅ r/Charcuterie
A leg of texel lamb cooking over oak & beech logs. 3.5 hours to cook to internal temperature of 58°c.6yr ⋅ HenChef ⋅ r/meat
48 day air dried Berkshire Pork Coppa. 32% weight loss. Tiny bit of case hardening but incredibly delicious. Used an Ox Bung for the casing and hung vertically, flipping it once a week.6yr ⋅ HenChef ⋅ r/Charcuterie
Packing two legs of Berkshire Breed pork using the salt box method. 3 days per kg or 1.5 days per lb. These guys will sit for 15-21 days before a wine bath and air drying for 6 months. We did of course cover the trotters with salt too...5yr ⋅ HenChef ⋅ r/Charcuterie
I'm looking for a dog sitter for this guy at short notice. Any recommendations?2yr ⋅ HenChef ⋅ r/bristol
Ox heart Pastrami inspired by u/HFXGeo . Salt & Prague powder #1 brine for 10 days. Coriander, fennel & paprika dry rub. Hot smoked using cherry wood in our wood fired dome oven over a water bath to 61°c. https://www.reddit.com/u/HFXGeo?utm_source=reddit-android6yr ⋅ HenChef ⋅ r/Charcuterie
This gang of 5 decided to run from their bill at The Cauldron Restaurant tonight. £100 reward for a name or head on stick...5yr ⋅ HenChef ⋅ r/bristol
My current product range in my chamber. Pork & fennel salami. lamb & port wine salami. Coppa ham in ox bung.6yr ⋅ HenChef ⋅ r/Charcuterie
[Pro/Chef] I made a S'more with home baked Graham Cracker, Marshmallow & molten dark chocolate velvet5yr ⋅ HenChef ⋅ r/food
I made Mutton dressed up as lamb. Minced lamb sliced, seasoned and wrapped in smoked streaky bacon.5yr ⋅ HenChef ⋅ r/meat
My first Lamb Salami in natural 23mm Sheep Casing. Home cured Lardo, Fennel Seeds, Smoked Paprika & Rioja Wine. Absolutely delicious. Great even drying & shrinkage. Text book mould growth too.6yr ⋅ HenChef ⋅ r/Charcuterie
My charcuterie cabinet at home. Salami, coppa and leg of pork. Homemade ultrasonic humidifier and electric element heater.6yr ⋅ HenChef ⋅ r/meat
A light graffiti photo showing a police car's flashing light pattern. Dash, dot,dot,dot!6yr ⋅ HenChef ⋅ r/mildlyinteresting
Building a garden lighting controller with a 4CH Pro. Does my wiring look right?4yr ⋅ HenChef ⋅ r/sonoff
Weber Kettle 57 Premium - Stainless steel gland allowing dual probe access with full lid closure and seal. Link to pics in comments.6yr ⋅ HenChef ⋅ r/grilling
Leg of Texel Lamb cooking over oak & beech logs. [OC] 3.5 hours to 58°c internal temperature.6yr ⋅ HenChef ⋅ r/FoodPorn
2.3kg Pork neck fillet, 4 day cure then washed in wine and stuffed into an Ox bung. Now in the chamber.6yr ⋅ HenChef ⋅ r/Charcuterie
[Homemade] Apple Wood smoked Pork neck fillet. Devil's BBQ sauce. Cooked to 66°c6yr ⋅ HenChef ⋅ r/food
My current line up, just bought the tobasco rocoto and scorpion bottles. Scorpion is indeed hot, rocoto limited run is so full of flavour, spices & garlic. It's great.4yr ⋅ HenChef ⋅ r/hotsauce
