Recipes, home grown goodness, BBQing and food stuff
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Funny how the perceived wisdom changes. Used to be get the steak out 30mins early to room temp, sear, only turn once, rest. Now we have overnight salting, don't let it warm, multiple turns, sear last.
I have to wonder if I could actually tell the difference. A well cut and aged steak cooked to the right temp, can't say I'd know whether it was reverse or standard ("forward?") seared.
I can't get this level of consistency through the whole cut without reverse sear
If you cook a standard method steak there is always more meat overcooked around the outside
Looks mint.
Do you use the oven for the initial cook?
My oven is currently challenging- the control panel is busted so you can't see what setting you're on nor what temp
You can use oven. I used my bbq for the whole thing. If you had a dual probe thermometer you can overcome the temperature control issues
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Funny how the perceived wisdom changes. Used to be get the steak out 30mins early to room temp, sear, only turn once, rest. Now we have overnight salting, don't let it warm, multiple turns, sear last.
I have to wonder if I could actually tell the difference. A well cut and aged steak cooked to the right temp, can't say I'd know whether it was reverse or standard ("forward?") seared.
I can't get this level of consistency through the whole cut without reverse sear
If you cook a standard method steak there is always more meat overcooked around the outside
That, looks bloody awesome! Great consistency on the cook. Reverse sear, the only way to achieve this as you say @canefan
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
Aussie Day this coming Tuesday, have taken Monday off to make it a 4 day weekend.
It's 4 pm here, hot 33C Sydney day (low to mid 30's for the next 4 days) I'm finishing work now, better half still working so Started on the beers already and now I'm getting dinner ready. Yup, think I've got all bases covered...
For a better angle on the thickness of these...
Moved to Lane Cover here in Sydney in November, found a great butcher who ages their steak properly. Grass Fed Angus and then aged for 28 days. Can't wait to try them..
Fucken snap!!! Great minds and all that - only difference being I waited for a night the wife was out so she didn't judge me for the size of my meat (he he) and I didn't have to share the wine
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Okay, wife finally finished work said, wait, disappeared up the road to the local and came back so I had to delay putting the steaks on but in the end, totally worth it.
Now, in a food and drink coma...
The steaks cut up, sorry not a great view but a full spread view. And yes, this was just for two people.
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Proper frosty day here so I've decided we are having a roast this evening! Yaaay. Not sure which meat yet,can pop the butchers after home schooling.
Have we talked Gravy on here before?? I've been thinking a lot about gravy lately, my gravy game isn't that strong, rather average to be fair but I'm no Aaaah Bisto girl. So does anyone have a favourite method of gravy making, favourite thickener? One of my friends uses a potato to thicken hers!?
Nothing like a good gravy though, just completes any roastie meal. -
@R-L flour, butter, pan juices, stock and a little wine
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@canefan OK.. No secret ingredients?
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
@canefan OK.. No secret ingredients?
A little garlic or some onions? You can use roasted bones like chicken necks and stuff to add flavour before straining
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@R-L my gravy game suuuuucks. It kills me. Always comes out oily. I have a great butcher though who stocks a packet gravy that is awesome.
Shhhhhh
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@R-L said in Recipes, home grown goodness, BBQing and food stuff:
Proper frosty day here so I've decided we are having a roast this evening! Yaaay. Not sure which meat yet,can pop the butchers after home schooling.
Have we talked Gravy on here before?? I've been thinking a lot about gravy lately, my gravy game isn't that strong, rather average to be fair but I'm no Aaaah Bisto girl. So does anyone have a favourite method of gravy making, favourite thickener? One of my friends uses a potato to thicken hers!?
Nothing like a good gravy though, just completes any roastie meal.Key thing is get rid of the right amount of fat from the pan juices. Too many people try and get rid of every single ounce of fat. Each bit of fat is flavour.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@R-L said in Recipes, home grown goodness, BBQing and food stuff:
Proper frosty day here so I've decided we are having a roast this evening! Yaaay. Not sure which meat yet,can pop the butchers after home schooling.
Have we talked Gravy on here before?? I've been thinking a lot about gravy lately, my gravy game isn't that strong, rather average to be fair but I'm no Aaaah Bisto girl. So does anyone have a favourite method of gravy making, favourite thickener? One of my friends uses a potato to thicken hers!?
Nothing like a good gravy though, just completes any roastie meal.Key thing is get rid of the right amount of fat from the pan juices. Too many people try and get rid of every single ounce of fat. Each bit of fat is flavour.
See I can't get this balance between fatty flavour and orrible oiliness
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@R-L said in Recipes, home grown goodness, BBQing and food stuff:
Proper frosty day here so I've decided we are having a roast this evening! Yaaay. Not sure which meat yet,can pop the butchers after home schooling.
Have we talked Gravy on here before?? I've been thinking a lot about gravy lately, my gravy game isn't that strong, rather average to be fair but I'm no Aaaah Bisto girl. So does anyone have a favourite method of gravy making, favourite thickener? One of my friends uses a potato to thicken hers!?
Nothing like a good gravy though, just completes any roastie meal.Key thing is get rid of the right amount of fat from the pan juices. Too many people try and get rid of every single ounce of fat. Each bit of fat is flavour.
See I can't get this balance between fatty flavour and orrible oiliness
I put it all in and strain it when I'm done
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@R-L Learned from my Mum, make a roux and add it to the pan juices.
To make a roux use 1 measure of unsalted butter to 2 measures of plain white flour.
Melt the butter over medium-low heat, then add the flour. Stir constantly with a wooden spoon in a figure-eight motion for even cooking. In 3 to 5 minutes, you'll have a light roux that should puff slightly. Add salt and pepper to taste once the roux is added to the pan juices.
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@RoninWC said in Recipes, home grown goodness, BBQing and food stuff:
@R-L Learned from my Mum, make a roux and add it to the pan juices.
To make a roux use 1 measure of unsalted butter to 2 measures of plain white flour.
Melt the butter over medium-low heat, then add the flour. Stir constantly with a wooden spoon in a figure-eight motion for even cooking. In 3 to 5 minutes, you'll have a light roux that should puff slightly. Add salt and pepper to taste once the roux is added to the pan juices.
Then I add meat stock
