Recipes, home grown goodness, BBQing and food stuff
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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?
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@canefan One piece.
I like buying them in boneless chucks approximately 3 inches by 4 inches. Each person gets one, and you get more caramelisation on each piece. Whole I'd still cook it reverse sear. So lots of salt and pepper, or rosemary, even rub with some garlic and anchovy. Roast at 250-275F or 120-135c until you reach the required doneness (ideally you have a probe to do this), for medium rare I'd cook until internal temperature about 120F, pull it out and rest for a bit, then hard sear the outside. Don't forget to sprinkle a little salt on each piece as you slice and plate. It does make a difference
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I like buying them in boneless chucks
I usually get the supermarket or butcher to bone things in advance for me, but unfortunately not available in lockdown.
I like anchovies with lamb, but am after something a little more spring themed perhaps.
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
I like buying them in boneless chucks
I usually get the supermarket or butcher to bone things in advance for me, but unfortunately not available in lockdown.
I like anchovies with lamb, but am after something a little more spring themed perhaps.
Salt pepper rosemary and lemon?
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@tim said in Recipes, home grown goodness, BBQing and food stuff:
@canefan Was thinking of just doing salt and pepper with the lamb, and making a persillade with chopped rosemary and thyme, dijon mustard, lemon juice, garlic, shallots, parsley, olive oil, and salt and pepper.
That would work. I often just like lots of salt and pepper on meat, let the meat taste shine through. Persillade sounds a little like chimichurri, which basically goes with any meat. Or a board sauce
