oven at 110 for 16 hours!

hotcookie101

I think I am discovering the real problem of this cooking method is not the horrendous amount of electricity I am using, but the OBSCENELY good smells coming from the oven already and it's only been on for an hour and a half! Torture! :D
Cannot wait until tomorrow!
Will stick some veg in first thing in the morning. And hopefully oven won't cut out! Would be very mad if it did (PS I think HFW attributes his to Nigella in the little intro bit)
was thinking of a stew, but pot won't really fit, and am picking up my lamb on wednesday so really don't want to be filling freezer. Think will be ready for anything other than pork by then too

radiohelen

I'm doing pommes dauphinoise with my looooong sloooooow roast pork at 110 - you can put it in for about four hours according to my Tamasin Day Lewis book!

Butterfly_Brain

Dry some apples, bananas or oranges or make meringues

hotcookie101

I roasted some (basics) tomatoes, couple sliced onions, whole cloves of garlic and a couple peppers, olive oil and some white wine (right at the end when oven went up to 230) which I have blitzed up to a wonderful pasta sauce!
Pork shoulder was fab-although tastes better cold than hot, and looking forward to all the leftovers (chinese noodle soup with pak choi, scallions and reheated pork & crackling mmmmmmmmmmmm-making broth at moment in SC with bones and ginger)

rachbc

mmmm I did 24 hour pork once it was divine - think mine was a river cafe recipe, did gratin dauphinoise with it as pp suggested

[Deleted User]

years ago my husband and I bought on Christmas eve the biggest turkey I'd ever seen I had just come out of hospital after the birth of my eldest DD and it was the only one left in the shop, the butcher let us have it for a fiver.It weighed 23lb and there was only the two of us plus a new born babe.I just about managed to get it into the oven as it was huge and it cooked from 8.p.m. on Christmas eve until 3.30.p.m. on Christmas day.The legs were like ostrich legs and I ended up giving half of the blessed thing away as I was sick of the sight of it by two days after Christmas.No freezer in 1967.Today It would have been cooked into around twenty different dishes and frozen, or carved before cooking and frozen.
needless to say i've not been that keen on turkey since then and at Christmas prefer a nice bit of beef