Recipes, home grown goodness, BBQing and food stuff
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@Snowy said in Recipes, home grown goodness, BBQing and food stuff:
I'm sold.
Now if he could just convince all of the TV chefs! Even some of them call it blood and it makes their precious cauliflower puree or whatever look a bit messy.
Got to admit I never rested steaks as long as I was supposed to anyway, because as mentioned it can overcook and it gets cold. I really don't mind the myowater on my plate at all, just some extra juiciness.
I agree. I rest the meat as long as it takes me to finish the other elements ready to eat
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@RoninWC I really like Meathead but I think he overcomplicates the arguments around resting.
I mean why even tell us what happens to a rib eye if you rest it for 30 minutes. Who the fuck is going to do that. Of course its going to be cold.
So the argument is really only about large pieces of meat that you don't cook low and slow. Like for example a butterflied lamb leg. In which case I always rest but not as long as Blumenthal would advocate. I also like a board sauce so don't mind a bit of meat juice escaping. A cheats way to get @Hooroo 's chimichurri
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@RoninWC I really like Meathead but I think he overcomplicates the arguments around resting.
I mean why even tell us what happens to a rib eye if you rest it for 30 minutes. Who the fuck is going to do that. Of course its going to be cold.
So the argument is really only about large pieces of meat that you don't cook low and slow. Like for example a butterflied lamb leg. In which case I always rest but not as long as Blumenthal would advocate. I also like a board sauce so don't mind a bit of meat juice escaping. A cheats way to get @Hooroo 's chimichurri
I find you can rest meat for very long times without it losing too much heat. If I do Turkey I will rest for 45m-60m and it is still served hot.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
Dinner for 1
#noveggies
Mouth is literally watering.
Arteries are also hardening.
You're not wrong, nothing healthy in this meal, I just lost a month of life!
Was v good though - I reckon sometimes we pat ourselves on the back for getting a meal right when a lot of the time its down to the quality of the cut of meat.
And this was a good 'un. It smelt so good that I had to promise my 2 youngest kids that I'd let them have it for brekkie tmrw just to get them into bed tonight
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo How did you make that skin? Mine alwys comes our incredibly inconsistent.
No fancy method, just the standard preheat to highest temp, deep score on the meat, olive oil and a heap of salt, then keep an eye on it so it doesn't burn, maybe 25mins max before lowering it in the oven and dropping the temp. Its defintely easier on a flat belly like this cut, much harder on a rolled loin in an oven (I dont have any fancy machines like some folk on here)
I'm far from an expert, but I enjoyed this one!
Y
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo How did you make that skin? Mine alwys comes our incredibly inconsistent.
I could never get crackling right eh, after reading the below I only ever do shoulder now and am bloody happy with the results, plus the leftover pork goes into a great, easy cajun casserole the next day.
https://www.recipetineats.com/pork-shoulder-roast-with-crispy-crackling/
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@Bones pork shoulder is an awesome cut, amazing how much meat you get off one. You don't typically get one with quality crackling here in Oz though, mostly they are skin-off, so the cuts lend themselves more to a low and slow cook, leaving heaps of crunch-free tender meat.
Edit, a rolled pork loin has to be the most overrated pork cut. Looks amazing when it's served, amd the crackling works with effort, but the meat is just 2nd rate.
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@Bones pork shoulder is an awesome cut, amazing how much meat you get off one. You don't typically get one with quality crackling here in Oz though, mostly they are skin-off, so the cuts lend themselves more to a low and slow cook, leaving heaps of crunch-free tender meat.
Edit, a rolled pork loin has to be the most overrated pork cut. Looks amazing when it's served, amd the crackling works with effort, but the meat is just 2nd rate.
Give me belly anyday
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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:
@Bones pork shoulder is an awesome cut, amazing how much meat you get off one. You don't typically get one with quality crackling here in Oz though, mostly they are skin-off, so the cuts lend themselves more to a low and slow cook, leaving heaps of crunch-free tender meat.
Edit, a rolled pork loin has to be the most overrated pork cut. Looks amazing when it's served, amd the crackling works with effort, but the meat is just 2nd rate.
Give me belly anyday
Yeah, I always choose belly for me if I'm eating alone, but shoulder is great for a gathering, heaps more meat
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I've been buying food online since lockdown. I bought and ate some Pure South Sileri lamb rump. It came in small chucks, cooked up beautifully on a wood fire oven. Every single bit of the meat was eaten. I was too hungry and drunk to take a freshly cooked photo.
This was leftovers the next day
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Homemade pizza. Sambal sauce and ketchup base, dill and tomato from the garden, thinly sliced Hungarian salami, mozzarella and cheddar cheese. Deeelicious.
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@MajorRage also, saw Ed Byrne on celeb cooking show pour boiling water over the skin on celeb cooking show the other night, the judges raved about his crackling.
https://www.gourmetdirect.co.nz/cooking-tip/cracking-good-pork-crackling/
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage also, saw Ed Byrne on celeb cooking show pour boiling water over the skin on celeb cooking show the other night, the judges raved about his crackling.
https://www.gourmetdirect.co.nz/cooking-tip/cracking-good-pork-crackling/
Anything that dries the skin is key. Hot water, air drying, salt.... Hot water also tightens the skin which helps. Cooking belly pork on a relatively gentle heat, around 140c for 90 minutes to 2 hours, then putting the oven dried crackling under the grill (not on full as it will burn the surface and may not allow for full thickness crackling) to puff up works for me
