Recipes, home grown goodness, BBQing and food stuff
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
This tomahawk was so soft. But since then I've found the resulting thinner steaks to be totally overcooked despite reassurances that it shouldn't do that, even if the thinner steak was probably half the thickness.
You can use the afterburner method as well - using a charcoal chimney for some crazy heat. Pic below from about 7 years ago from me, I played with sous vide and then charcoal. Good fun, but not really worth it
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?No I don't. But funny that a lot of the stuff on sous vide says to leave it that long. Even a mate who uses it a lot said the timings were fine. Clearly they weren't
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@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?He's already said the steaks were too thin and he wouldn't do that again. You don't need to be a massive twat about it.
He did it twice.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?No I don't. But funny that a lot of the stuff on sous vide says to leave it that long. Even a mate who uses it a lot said the timings were fine. Clearly they weren't
At that temperature, don't you get the conversion of collagen to gelatin in the muscle fibres? Kinda like bbq - you spend time at that temp and it softens things ... but it takes time to do that.
I thought that was half the attraction of it; not just getting toa temp, but holding steady without losing moisture.
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@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?He's already said the steaks were too thin and he wouldn't do that again. You don't need to be a massive twat about it.
He did it twice.
Hello! I'm actually here! Yeah two times in quick succession. Once for dinner, which went terribly, then a spare steak out of the freezer a few hours later to see if it was something wrong with the machine. As good as the first effort went with the tomahawk, I couldn't believe that the other steaks went so wrong hence the second test
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@crucial said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande said in Recipes, home grown goodness, BBQing and food stuff:
That second picture is an abomination and an affront to my senses.
The first pic looks awesome though.
Yeah. Unbelievably disappointing, especially after how the first cook went down. I did it again with the same result. Both ended up in the bin and I haven't used the sous vide since
I'm baffled. You go and sit in a 57C sauna for 30 minutes and see how it goes.
You will bring the internal temp of the meat up to 'cooking' in about 10 minutes tops when it's that size. Do you normally cook your steaks for 20 minutes?No I don't. But funny that a lot of the stuff on sous vide says to leave it that long. Even a mate who uses it a lot said the timings were fine. Clearly they weren't
At that temperature, don't you get the conversion of collagen to gelatin in the muscle fibres? Kinda like bbq - you spend time at that temp and it softens things ... but it takes time to do that.
I thought that was half the attraction of it; not just getting toa temp, but holding steady without losing moisture.
Sous Vide Steak Guide | The Food Lab
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Why sous vide your steak? Because it's the most reliable way to get perfectly cooked meat every single time. This guide covers everything you need to know, from temperature guidelines and FAQs, to searing and serving tips.
This article is pretty typical. The author clearly says that putting a steak in a water bath for 45 minutes to medium rare should be no problem. It's water bath temperature that is key, time is less important to a point. And yes I checked my temperatures. Twice
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@canefan That table has a column missing - thickness of the steak.
Not having a go at you but no one would grill a 1 cm thick steak for the same tome as a 5 cm one so it stands to reason.
I'm with Tim in that a) I like my steaks blue and b) WTF bother. A rib eye is about 7 minutes from fridge to plate (excluding resting time before cooking) That's removing the packaging, seasoning, cooking, resting and slicing - and opening a bottle of red. A water bath won't be up to temperature in that time.
I think sous vide has its place, but it's very niche.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan That table has a column missing - thickness of the steak.
Not having a go at you but no one would grill a 1 cm thick steak for the same tome as a 5 cm one so it stands to reason.
I'm with Tim in that a) I like my steaks blue and b) WTF bother. A rib eye is about 7 minutes from fridge to plate (excluding resting time before cooking) That's removing the packaging, seasoning, cooking, resting and slicing - and opening a bottle of red. A water bath won't be up to temperature in that time.
I think sous vide has its place, but it's very niche.
So offense taken mate, as I said earlier I felt thickness was the problem. Sous vide is totally unlike any other cooking, and is not something I get into much. Personally I prefer BBQing. But for discussion here is a chart with thickness included.
My obliterated steak was probably just over half an inch thick. The perfectly cooked tomahawk was probably almost 2 inches. Sous vide is probably a waste unless the steak is thick. Which I'd already deduced the hard way
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So, as part of the healthy (ish) diet I tried something plain for dinner last night. Mashed potato (no butter / cream), chicken thighs, spinach and mushroom sauce (again, no cream or additives). All sounds pretty unexciting, but I figured out a couple of tips to make it half decent.
Chicken - seasoned with dried rosemary / dried oregano, salt pepper. Cooked it in a normal pan with about a teaspoon of rapeseed oil. Only turned it once so it got really nice colour on either side. Was a little bit sticky but that worked to my advantage - see later
Mushroom sauce. It was shit. Needed some milk cream or a heavily salted stock to transform it. I cooked mushroom with small bit of rapeseed oil again, lots of fresh thyme/rosemary and then added a touch of salt, loads of pepper and 1/2 teaspoon of truffle oil. Was really disappointed but then I remembered I had the chicken pan. So I through in 50 odd mls of white wine, bit of water, deglazed it ... then put that in the mushroom sauce. Complete transformation. As good as any I'd made before. Really.
So all in all, lost a bit of the perfect health / clean eating, but improved flavour profile big time. Worth a go.
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Peach's got a Spinoff writeup today, FYI
A fried chicken king spills his secrets
Can you perfect Peach's Hot Chicken's secret recipe at home?
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp are you on the fucking payroll
You should at least be getting free meals.Mods ban this prick for posting food porn during lockdown!
spot on - but I pay them for some reason
Have thought about getting NZZP Jr there as a job -- but could lead to full Fat Bastard
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@hooroo Hell - you even replied to my post where I answered 2/3 of your questions . Go to the top of the class.
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo Coincidentally I have had a brisket in @56 degrees for the last 48 hours. My plan was to finish it in the smoker tonight. It got a mild smoke before going in. However given the weather I may just sear if off on the griddle
It was just under 2 kg flat cut piece which I halved to get into sous vide.
As above I finished it on a hot griddle on the induction hob. Two days came out just right although ideally I would have finished it in the smoker for a couple of hours
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Was at a loss about what to cook last night. Had some boneless skinless chicken thighs so I cut them, salted them and dredged in corn flour before shallow frying. I give you cheat's karaage chicken
.Would have been better if the skin was on. But cornflour gave it a light crispy texture anyway
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
Any suggestions for cooking lamb rump? I'm thinking roast it in oven, then sear in a pan. Serve with sautéed green beans and a warm persillade sauce.
Reverse sear mate. Is it in individual chucks or a big piece?
