Cooking | Fire and Steel and Olive Oil

lads, when you cook roast beef, do you sear it before putting it in the oven? I've always seasoned it and left it standing for a while before putting it in the oven. I read that searing will give it a nicer crust and more flavor...former is obvious but I'm not convinced about the latter.

By Suen Go To Postlads, when you cook roast beef, do you sear it before putting it in the oven? I've always seasoned it and left it standing for a while before putting it in the oven. I read that searing will give it a nicer crust and more flavor…former is obvious but I'm not convinced about the latter.

Always. Trust me.

I’m sure someone can explain the scientific process, but it’s a must to deepen flavour.

When searing there is going to be better flavor because of the browning that occurs. The Maillard reaction happens when you sear and brown your food. That reaction gives its distinct flavor by reducing the sugars and fats in the ingredients that you brown.

You get added umami to your dish through the browning of the meat and by reusing and reducing the fond leftover from the searing process into an accompanying sauce.

It does not just apply to meat, you can apply this to butter and a wide variety of different ingredients to get the kind of flavor profile that you want to add to your dish.

By GQman2121 Go To PostRegular whole milk doesn't have enough fat and would likely split apart within this sauce. You also want that richer (fatter) flavor of cream.

So heavy cream or even half and half would be best. I always have a can of evaporated milk in the pantry and that also works really well in sauces and soups.

Remember when adding dairy to anything hot, you want to have the liquid on the stove as close to a simmer as possible so that when the milk hits, it will incorporate evenly as you stir it in.

So the masala was a semi success. My wife really liked it but I'm a harsher critic. I think I needed to cook things down a bit more, the sauce turned out more pinkish than the brown in your photos. Also I see what you mean about the amount of tomato paste, I felt it kind of overpowered the spices, I'll have to try less next time. Also is this dish supposed to be spicy? I was expecting the garam malasa to be really spicy but while it had a ton of flavor there was no heat at all? Anyway thanks for the recipe I'll definitely be making it again cause my wife is a big fan.

Garam malasa is just a mix of a few other spices: coriander, cumin, cardamom, black pepper and I think nutmeg. Probably more or a different combo depending on the brand, but the main C three are always there. So I wouldn't say it's supposed to be spicy because I associate spicy with heat. It's definitely more about the flavor. The cream portion goes a long way to blending it all in together too.

Yeah it’s not really a spicy curry like the Thai ones

How do Indian food places increase the spicy levels of their food without altering flavor much?

Ok I made GQ's masala again. Only used half a can of tomato paste and added 1/2 a teaspoon of cayenne to the sauce for some warmth, Fucking delicious...

Just used cayenne pepper in my bolognese

Overdid it a bit, but it seems great at providing spice without impeding on the flavour

I made this a few weeks back, if you’re into curries and don’t mind waiting a bit for your food it’s well worth the effort.

I substituted the curry leaves for kaffir lime and omitted the candlenuts from the spice paste.

Since it’s currently rhubarb season here I also thought I’d share this recipe of a modern (Swedish) classic:

500 grams of rhubarb

2 deciliters of oatmeal
2 deciliters of sugar
1 3/4 deciliters of flour
1/2 teaspoon of baking powder
5 mililiters of vanilla sugar
Pinch of salt

125 grams of butter
1/2 deciliter of double cream
1/2 deciliter of golden syrup

Cut the rhubarb down into medium sized pieces and put them in an ovenproof dish. Combine all dry ingredients and set aside. Heat the butter, cream and syrup together and bring to a light boil. Pour into the dry ingredients and mix the two together. Spoon the batter on top of the rhubarb and bake in a pre-heated oven at 175 degrees celsius for 40 to 50 minutes.

If you’d like, you could mix rhubarb and strawberries. Equally tasty - if not better.

One of y'all make this

By Poka yoke s y Go To PostOne of y'all make this

https://twitter.com/JamesMelville/status/1094949041513865216?s=19

recipe right there, let us know how it goes

looks like a damn waste of good cheese.

Anyone have any good fried rice recipes? I want to experiment, while I continue practicing the basic version of it.

dunno about recipes but my best version yet was with cooked rice a day old out the fridge and some frozen peas and scrambled egg

By Destiny's Abortion Go To Postdunno about recipes but my best version yet was with cooked rice a day old out the fridge and some frozen peas and scrambled egg

Swap peas for mixed vegetables, and that's basically what I've been doing.

Do I want normal or Iberico chorizo in a jambalaya? I've no idea what the difference is.

.

By Hitch Go To PostDo I want normal or Iberico chorizo in a jambalaya? I've no idea what the difference is.

https://en.wikipedia.org/wiki/Black_Iberian_pig

Simmering now

Never knew frying chorizo smelled so good, I've only ever had it cold before. Got a feeling my rice ratio is way off, even if it doesn't absorb so much water that it becomes a mush, there'll hardly be any of it compared to the chicken, tomato and peppers

edit: not too bad actually,

Saw some chanterelle mushrooms at Costco. So fucking good. Wish they were more common in regular old grocery stores. I aint shopping at whole foods like I got money to burn.

This was the thread I wanted. Tonight I'm making lasagne, beef mince, seasoned, fried, chopped veg (including sliced boiled eggs). Made some flat breads and just finishing up with some salt butter and olive and ricotta salad

By Fenderputty Go To PostSaw some chanterelle mushrooms at Costco. So fucking good. Wish they were more common in regular old grocery stores. I aint shopping at whole foods like I got money to burn.

Mushrooms are legit soooooooooo underrated, the depth of flavour you can extract from those things is incredible.

By Hitch Go To PostSimmering now

Never knew frying chorizo smelled so good, I've only ever had it cold before. Got a feeling my rice ratio is way off, even if it doesn't absorb so much water that it becomes a mush, there'll hardly be any of it compared to the chicken, tomato and peppers

edit: not too bad actually,

Really hurts that my wife won't allow pork in the house. Chorizo is great in or on most things.

Had the rest on a pizza, preferred it that way tbh. Was a bit tough and rubbery in the jambalaya.

Is your wife Muslim out of interest?

By Kidjr Go To PostMushrooms are legit soooooooooo underrated, the depth of flavour you can extract from those things is incredible.

Chanterelle mushrooms had so much more flavor and a better texture than regular old button mushrooms too. Also make a plate more attractive or to looks at. We did a simple sauté and also included them in the rice we had with a Tri tip. Great lunch leftovers too

By Kidjr Go To PostReally hurts that my wife won't allow pork in the house. Chorizo is great in or on most things.

There are soooooooooo many chorizos too. They’re all fucking good lol

easy pasta recipes? turns out pasta is kinda cheap

By /sy Go To Posteasy pasta recipes? turns out pasta is kinda cheap

Get a jar of pasta sauce, warm it up and decant said jar over (cooked, preferably) pasta.

How do you lot tend to start off a stew? Throw everything straight in the pan and cover it with stock/water or start the ingredients off individually?

By HoboVapes Go To PostHow do you lot tend to start off a stew? Throw everything straight in the pan and cover it with stock/water or start the ingredients off individually?

Depends on the stew.

Made lentil stew/soup last week. Basically get the onions in first to get them glossy. Followed by carrots and potato dices and tomato purée. Filled it up with broth and water. Added the lentils and some smoked sausges and let it cook for an hour.

I tend to let the ingredients get a bit of taste of the onions or garlic. In case you have meat as part of it, it depends on whenever you want it to have some color or just want it in for the taste.

Agreed with Penny
I'll tend to brown off at least on side of the meat before chopping too so that I can get some colour and a fond in the pan but stops it from overcooking

Do any supermarkets in England sell decent brioche burger buns?

The ones from Sainsburys and Tesco are so sweet that they overpower the rest of the burger rather than elevating it.

By Hitch Go To PostDo any supermarkets in England sell decent brioche burger buns?

The ones from Sainsburys and Tesco are so sweet that they overpower the rest of the burger rather than elevating it.

Tried Aldi’s? They’re pretty good, 80p for 4 usually too.

Cheers, will get a pack next time I'm in there

So a totally heart healthy post thanksgiving left over meal idea that was delicious.

- Left over mash potatoes
- Left over stuffing
- Leve over Turkey
- Left Over Green Bean Casserole (or not)
- Left Over Gravy
- Left over cranberry
- Panko Bread Crumbs

Combine leftover potatoes, turkey, stuffing and green beans in a mash. Roll mash into individual balls. Flatten balls into small cake like structures. Bread with Panko Break Crumbs. Pan Fry those mother fuckers.

Serve with cranberry and gravy

OK … who's got an Instant Pot and what's your favorite recipes? Got one for Xmas and am pretty stoked.

I think I'm first gonna do a Keto Chili first, but for the purpose or recommendations, offer up whatever your favorite recipe is. I want to try some Indian and maybe Korean Short Ribs soon.


EDIT:

Also I'm thinking of getting this for my Sous Vide stuff.

https://www.amazon.com/SEARZALL-Stainless-Steel-Culinary-Restaurants/dp/B00L2P0KNO/ref=asc_df_B00L2P0KNO/?tag=bingshoppinga-20&linkCode=df0&hvadid=&hvpos=&hvnetw=o&hvrand=&hvpone=&hvptwo=&hvqmt=e&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-4583795260402316&psc=1

I also need to get this:

https://www.amazon.com/FoodSaver-V4440-Automatic-Detection-Certified/dp/B00DI342B4/ref=sr_1_5?keywords=vacuum+sealer&qid=1578510064&refinements=p_85%3A2470955011%2Cp_89%3AFoodSaver&rnid=2528832011&rps=1&sr=8-5

Need to remove the stress of water leakage. I have some manual air vac zipper bags but they make me nervos and the linked sealer will work way better with marinades.

By Fenderputty Go To PostOK … who's got an Instant Pot and what's your favorite recipes? Got one for Xmas and am pretty stoked.

I think I'm first gonna do a Keto Chili first, but for the purpose or recommendations, offer up whatever your favorite recipe is. I want to try some Indian and maybe Korean Short Ribs soon.

I don't have one, but I kinda want one. Would definitely help with dishes that take alot of time, like 3-4 hours for a really good Bolognese.

Anyway, I would try out alot of stews.
https://www.wellplated.com/instant-pot-lentil-soup/


Anybody here tried out greek Kritharaki noodles? How are they?

By Pennywise Go To PostI don't have one, but I kinda want one. Would definitely help with dishes that take alot of time, like 3-4 hours for a really good Bolognese.

Anyway, I would try out alot of stews.
https://www.wellplated.com/instant-pot-lentil-soup/


Anybody here tried out greek Kritharaki noodles? How are they?

I found a black bean soup recipe that’s 1:20 minutes with prep from dry beans. Like tbat shit is a 4 hour cook time after a soak normally.

Yeah that sounds rad.
I'm quite a fan of soups/stews when they've been standing for a day or two, as they are far better.
So I would love to use the instant pot, prepare 3-4 meals put what you need aside and the rest into the freezer. Basically got half the week covered.
And as I said, I'm someone that gives bolognese at least 3 hours. Cook of the liquid and red wine and after like 4 hours it's amazing. Night and day difference.
Not that the process itself is that time consuming as you only gotta check every 20 mins or so, but would still love a solution where I don't have to watch it at all.

Made pea/potato stew today. Haven't touched it yet and will enjoy it tomorrow.

not exactly cooking but I bought actual bacon(mostly ever ate turkey bacon growing up because my mom didn't eat pork) and cooked it well enough. I put it on a sandwich with jerk turkey, salami and swiss.

I got chipotle gouda and pastrami yesterday from the deli. both taste good. What are other breads and deli meats I should look into for sandwich making?

Bro thats like bottomless pit question cause there’s so many styles of sandwiches. If you like pastrami, try corned beef Ruben on rye bread

By Fenderputty Go To PostBro thats like bottomless pit question cause there’s so many styles of sandwiches. If you like pastrami, try corned beef Ruben on rye bread

Is that your favorite?

It’s a good one to try if you like pastrami. I love them. Needs the thousand island and sauerkraut though

By Fenderputty Go To PostIt’s a good one to try if you like pastrami. I love them. Needs the thousand island and sauerkraut though

Is okay to mix and match all kinds of meat?

I'm gonna buy corned beef(only ever are the canned type) and I still have turkey at home.

Also gonna buy provolone and mix it with the left over Gouda.

rye certainly has a taste to it

By /sy Go To PostIs okay to mix and match all kinds of meat?

I'm gonna buy corned beef(only ever are the canned type) and I still have turkey at home.

Also gonna buy provolone and mix it with the left over Gouda.

nvm, you can and i did.

Yeah I’ve actually seen different plays on Rubens and some include adding turkey.

The instant pot keto chili was amazing. The beef chuck came out like it cooked for 6-8 hours. Pretty remarkable how effective it is.

Did a 6 hour Sous Vode Tri tip today and it was amazing too. We got some cool shrooms at Whole Foods we had with it and a broccoli cheese dish.

We’ve been on a cooking kick recently and I’m digging it

Gonna try enchiladas done in a slow cooker

Not sure whether to do the meat-tortilla-meat-tortilla layered method, or the standard wraps and cover

By Hitch Go To PostGonna try enchiladas done in a slow cooker

Not sure whether to do the meat-tortilla-meat-tortilla layered method, or the standard wraps and cover

I was under the impression an enchilada is just a filled tortilla rolled up and covered with sauce.

By slow cooker you mean the (meat) filling I presume? Then transfer to oven dish and broil/bake.