Recipes, home grown goodness, BBQing and food stuff
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@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Cheers. Seems like the key thing is the slow ferment / rise in the fridge. Will make that up Saturday for the Sunday feast.
Will also try that cheats sour dough as well!
Yep - but watch it. You use far less yeast with a slow ferment, and if it overproofs (rises then collapses) you probably want to re-knead it and get going again.
@Crucial I've tackled sourdough pizza dough twice now and had total failures - literally pouring the dough out onto the bench. Cooked one; tasted amazing, but no lift or anything useful. Will keep trying, but it's a slow process (arf arf)
Sounds like you might be screwing up your ratios? Adjust the liquid down would be my suggestion. Sloppy dough is undeveloped gluten/low protein flour or to high a ratio combined with not enough folds. Could also be overproved I guess
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Might have to give this a try:
Pickled Shrimp Recipe
Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the Louisiana Gulf If you can find shrimp from any of those places at those times of year, get enough for eating for several weeks, and make this marinated or pickled shrimp, which lasts that long There is a...
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Got the marshmallow Easter Eggs sorted out after a bit of trial and error . Locals think the idea a bit weird until they try them and ask why they can't buy them here. Meldrew Kitchens are currently knocking out batches of 20 at a time....
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I’ve tried it with some shop bought raw prawns which were ok for the job but a bit on the small size. I left out the hot sauce partly because there’s already a bit of a kick with the chilli pepper flakes and partly because a couple of my guests are pussies when it come to a bit of heat.
Overall I was pleased with the outcome but next time I’d dial back a wee bit on the dill and mustard and up a bit on the olive oil.
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@Catogrande Thanks for trying it out. Sounds like it could be a winner.
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In Brighton for the weekend.
UK ferners or anyone visiting, Honest Burgers is an absolute must.
Best wings I've had in my lifetime and the burger was fucking top notch. I just had the basic with blue cheese and man, bonesetta was over the moon with her chilli burger too.
Took pics but they're shit, so fine out for yourselves.
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Thoughts on this? I've got a 3kg gaucho ribeye and thought this might be worth a shot with some of it. Or better suggestions welcome...
7.5M views · 915 reactions | How do you like your steak? 🥩+🧈=🤤 |...
How do you like your steak? 🥩+🧈=🤤.
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
Thoughts on this? I've got a 3kg gaucho ribeye and thought this might be worth a shot with some of it. Or better suggestions welcome...
How do you like your steak? 🥩+🧈=🤤.
I don't trust that guy because he overcooked that steak. Is gaucho ribeye the same as tomohawk steak? If so, the meat is already really rich, I sous vide cooked one a while ago and while tender it was not as good as reverse sear on a BBQ. It was just so much nicer with the fat rendered well. Serve with a fresh made chimichurri sauce
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@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@canefan I don't actually know, I'm starting to think it's just a ribeye from Brazil.
Google says a tomohawk steak is a ribeye with the bone on, and a gaucho steak is a ribeye from Argentina. So it looks the same. If you have a BBQ, do it on there. Especially if it's charcoal. Cook it low (275F) until you reach just below the level on doneness, remove and rest for 20 minutes, then hard sear the crap out of it on the BBQ, or even in a cast iron pan with butter at that stage. Obviously season with salt, and pepper if you wish prior to cooking
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan surely 'that dude' is taking the piss?
Man invented fire for a reason and the reason is steak.
Like it.
Although it is always fun to play with methods and techniques any chef worth the name should be able to cook a (quality) steak with good results (ie a tender result cooked to desired doneness) just on fire (or at a stretch on iron.
Fuck all this sous vide, reverse sear pissing around. Learn to cook direct on heat.
There was a restaurant chain in Oz and NZ (can't remember the name) that promoted itself on it's 12 hour steaks or some such rubbish, where they were slow cooking whole cuts to rare then finishing them on the grill. Bloody awful and designed so that they could employ shit chefs cheaply. -
@Bones said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial I'm not named chef
So did you try it out?
Looks way too rich to me. I'm not a fan of steaks cooked in butter, let alone basically boiled in butter!
Surely you could only look a relatively lean steak this way, a tomahawk will be vile cooked like this IMHO.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@canefan surely 'that dude' is taking the piss?
Man invented fire for a reason and the reason is steak.
Like it.
Although it is always fun to play with methods and techniques any chef worth the name should be able to cook a (quality) steak with good results (ie a tender result cooked to desired doneness) just on fire (or at a stretch on iron.
Fuck all this sous vide, reverse sear pissing around. Learn to cook direct on heat.
There was a restaurant chain in Oz and NZ (can't remember the name) that promoted itself on it's 12 hour steaks or some such rubbish, where they were slow cooking whole cuts to rare then finishing them on the grill. Bloody awful and designed so that they could employ shit chefs cheaply.Nothing wrong with reverse sear. But sous vide only works for lean steaks IMHO. And you can forget that long hours cook unless the beef is a brisket
