Cooking | Fire and Steel and Olive Oil

By sohois Go To PostWhat's your recipe for cast-iron naan? I tried some Peshwari naan a few weeks back but couldn't get it particularly good

https://www.seriouseats.com/grilled-naan-recipe that's the recipe I use
https://www.halfbakedharvest.com/herbed-garlic-butter-naan/ This is what my partner uses (she made them yesterday)

Bought some cumin seeds so I can make pilau rice, damn that's a nice smell

Might leave the turmeric so as not to stain the rice cooker. Haven't seen three colour rice in a long time for some reason.

Anyone got any tips for the rice, or for keeping fresh basil from going off? Whenever I open the packet it starts going soggy within a day.

With basmati, I wash it a few times, then add 1.5x the volume of rice in water to a pan, bring to the boil with the rice, cover and simmer for 12 minutes. Take off heat for 5.
Since you're going for pilau, saute onions, add cumin and tumeric, before toasting the rice a little first.

Basil keeps a little longer in a ziplock bag with a folded piece of tissue to capture the moisture

Never toasted it before, do you still have to rinse it afterwards? Thinking of making a jalfrezi from scratch, I've only ever used premade sauces and powders.

Sharpened one of my knives for the first time a few days ago, never bothered because they're so cheap I assumed it'd make no difference. Couldn't believe how easily I was slicing through chicken, finally understand the concept of letting the weight of the knife do the work. Was like going through butter where I'm normally having to slice back and forth just to get into it, and then press down at the same time to finish the cut.

edit: looks like I'll need a blender to make a proper tomato-based sauce

Rinse before, let it drain a while before toasting

Made a butternut squash soup for dinner today, given how heavy food was over the holidays, soup felt like a good shout.

Roasted the squash
Sweated onion garlic and ginger
Added cumin, coriander and harissa as well as chicken stock
Emulsified with olive oil and cut with a tiny bit of lemon juice

Real banger

I got me a nice Japanese knife with a carbon steel core, clad is SS. Interestingly enough, even though it’s harder than my wife’s SS ones, it creates a burr and edge raise when sharpening.

210 mm Bunka with a wa handle. Also nice for my larger hands

Anyone ever try UMAi bags and dry aging their own meat?

I would do the roast bag:

https://umaidry.com/collections/dry-aging-steak-bags/products/dry-aging-bags-roast

Figure it may be worth an experiment. Do a three bone prime so there’s more after trimming and cut into individual steaks after.

There’s several butchers I could go to get them from, but it’s like $35 - 40$ a pound and only aged 25 days. I can probably get it at Costco for around 20-25$ a pound and age the full 4 weeks and maybe go longer too.

🤔

I've wasted so many years assuming that cooking my ideal steak would be too much of a pain in the arse to bother with, think it might be my favourite meal now. Salt and pepper, buttered shallow griddle pan on the highest heat possible, 1 minute on each side twice, piece of piss. Going to start putting the peppercorn sauce on the side since it detracts from the sear when I put it on top.

Sear on each side and then 7-8 minutes in the oven or the sear is enough for you ?

1 minute on each side? either that’s a really thin cut or it’s still alive.

i got a meat thermometer that can be used in the oven as well. works really well. made some big ol’ meatballs in the oven the other day.

i can finally cook a thick piece of steak and finish it off in the oven properly.

Come to realise that I actually quite like good coleslaw, and it's just the smell of store-bought stuff that has made me assume I'd never like it

Gonna try making a pink coleslaw I think, anyone got any tips?

By BrentMused Go To PostCome to realise that I actually quite like good coleslaw, and it's just the smell of store-bought stuff that has made me assume I'd never like it

Gonna try making a pink coleslaw I think, anyone got any tips?

Find a recipe by Chef John and roll with it.