By Fenderputty Go To Post“Oil” sure looks like room temp left over bacon fatOr butter
I can stand the idea of my kitchen not being spotless after I cook, let alone keeping oil in a pan for days
Bought some NY strip on sale a couple days ago and broke out the old charcoal grill to cook it.
Pretty happy with it, despite forgetting to sear it on the flames before moving it to the other side of the grill to actually cook. Used lump mesquite charcoal and some mesquite smoking chips. Was worried the mesquite would overpower the taste of the meat but that turned out to not be a problem.
Girlfriend did both sides. Mashed potatoes and the cheesy sauce were made from scratch. Also very tasty!
I need to figure out some seasonings I can use that don't have garlic or onion in them (mess with the gf's digestive system). As is, these were only seasoned with salt. We tried a cinnamon+butter topping the other night for some other steaks and it worked ok, but we will need to try it again to really make it shine. I normally do a marinade, but they all have garlic and/or onion in them. 😔
I will say that using this ThermoPro meat thermometer has been very useful in cooking things how I want them to be cooked. Meat, fish, and even potatoes. Have worked great. Has a wireless unit that doesn't require me to install a dang app on my phone and has a strong signal. One of the best Christmas gifts I have ever received.
Pretty happy with it, despite forgetting to sear it on the flames before moving it to the other side of the grill to actually cook. Used lump mesquite charcoal and some mesquite smoking chips. Was worried the mesquite would overpower the taste of the meat but that turned out to not be a problem.
Girlfriend did both sides. Mashed potatoes and the cheesy sauce were made from scratch. Also very tasty!
I need to figure out some seasonings I can use that don't have garlic or onion in them (mess with the gf's digestive system). As is, these were only seasoned with salt. We tried a cinnamon+butter topping the other night for some other steaks and it worked ok, but we will need to try it again to really make it shine. I normally do a marinade, but they all have garlic and/or onion in them. 😔
I will say that using this ThermoPro meat thermometer has been very useful in cooking things how I want them to be cooked. Meat, fish, and even potatoes. Have worked great. Has a wireless unit that doesn't require me to install a dang app on my phone and has a strong signal. One of the best Christmas gifts I have ever received.
By blackace Go To Postyou could make a basic marinade with soy sauce, brown sugar and ginger.Thanks! Will try that next time!
By Kibner Go To PostThanks! Will try that next time!You can be fancy and puree up some apple and add that too
By blackace Go To PostYou can be fancy and puree up some apple and add that tooGo even further and substitute the apple with an asian pear.
By Koko Go To PostGo even further and substitute the apple with an asian pear.That would be the best.
Compound butters are good with steak as well. You can freeze the remaining butter as well. Things like herbs, chilli, ginger and blue cheese could all go in, depending on your taste
Did fried Turkey this year. I did a 24 hour brine before frying. Didn’t burn anything down and man is this Turkey some good fucking Turkey. Would do again
Stumbled across some Chapaghetti in my local Chinese supermarket today and so decided to make Jjapaguri/Ramdon. They also had neoguri and Ribeye at £15 per kilo so I had it proper parasite style.
It's really nice, way better than a combination of instant noodles had any right to be
It's really nice, way better than a combination of instant noodles had any right to be
Think I’m gonna try a beef Wellington for Christmas Eve this year. It’s just gonna be me and my wife n kids so ...
I love scrambled eggs. I eat them all the time. I'm not sick of them, but I want to make sure I don't get sick of them so I need some ideas to spice it up. Right now I just throw some shredded cheese in there. I'm open to cooking them other ways too, but if it involves me getting an additional pan to wash, I'm not interested. One pan only.
By data Go To PostI love scrambled eggs. I eat them all the time. I'm not sick of them, but I want to make sure I don't get sick of them so I need some ideas to spice it up. Right now I just throw some shredded cheese in there. I'm open to cooking them other ways too, but if it involves me getting an additional pan to wash, I'm not interested. One pan only.
It’s eggs fam, it’s good with whatever you have at hand. Throw some spring onions or hot sauce on your basic scrambled eggs for a little flavour/texture variety. Fry some chorizo off in the pan first, then scramble the eggs in the left over oil with the crunchy bits.
Or make a scramble egg quesadilla. Always good with some chilli oil or flakes and cheese.
By JesalR Go To Post
Can vouch that the Anova is fantastic
I have a cheaper knock off that works great. Best thing about souls vide Imo is timing. My wife can toss a Tri tip in and not really worry about what time I’ll get home as much.
By Fenderputty Go To PostI have a cheaper knock off that works great. Best thing about souls vide Imo is timing. My wife can toss a Tri tip in and not really worry about what time I’ll get home as much.Also great with frozen food. I tend to freeze meats with marinades or aromatics so it's so easy to slap something in to the sous vide
By JesalR Go To PostAlso great with frozen food. I tend to freeze meats with marinades or aromatics so it's so easy to slap something in to the sous vide
It’s fairly versatile too. Sous Vide cocktails are amazing!
We made our own Mayo and pasteurized our own eggs using the damn thing lol.
By Fenderputty Go To PostIt’s fairly versatile too. Sous Vide cocktails are amazing!Never looked in to cocktails with sous vide before. Do you have any in particular you'd recommend?
We made our own Mayo and pasteurized our own eggs using the damn thing lol.
Pasteurising is great too, I use it when I make my own hot sauces or if I make at home nut-milks.
By JesalR Go To PostNever looked in to cocktails with sous vide before. Do you have any in particular you'd recommend?
Pasteurising is great too, I use it when I make my own hot sauces or if I make at home nut-milks.
It infused booze in hours what would normally take weeks. Just put booze in a glass jar and submerge in water bath
I’ve done vodka infused with Rosemary and Lemon Zest. I’ve also done Bourbon with orange zest and vanilla bean.
Orange vanilla infused bourbon makes one hell of an amazing old fashion
By Fenderputty Go To PostIt infused booze in hours what would normally take weeks. Just put booze in a glass jar and submerge in water bathSounds great.
I’ve done vodka infused with Rosemary and Lemon Zest. I’ve also done Bourbon with orange zest and vanilla bean.
Orange vanilla infused bourbon makes one hell of an amazing old fashion
I've used a whipped cream siphon for a similar effect because you build enough pressure to just force the flavour into the alcohol