Photo of your dinner (vol 2)

[x 7usc]

Griff Boy said:

Homemade, proper real beef chilli made with smoked chipotle chillies, coffee and loads of other goodies , slow cooked for hours, served with tortilla chips, salsa, jalapeño, red onions and melted cheese!

That looks impressive, I'm drooling right now!

[Pferdestarke]

That's an excellent chilli.

Goats cheese and beet tart.



Chuck burger on brioche

[Pferdestarke]

That's an excellent chilli.

Goats cheese and beet tart.



Chuck burger on brioche

[eskidavies]

Dr G said:

craigjm said:

can't find that on their menu

Yeah you can; chicken dinner, steak dinner, fish dinner and a fruit bowl.

It was on the specials board at the bar

[Pferdestarke]

I managed to get hold of a well-hung piece of Dexter rib so thought I'd up the Sunday dinner game a little.

I can recommend Dexter if available to you.



Sous vide after pre sear at 54c/3.5hrs post sear.

[escargot]

fking yes.

[calibrax]

escargot said:

fking yes.

This. All day long.

[6th Gear]

Pferdestarke said:

I managed to get hold of a well-hung piece of Dexter rib so thought I'd up the Sunday dinner game a little.

I can recommend Dexter if available to you.



Sous vide after pre sear at 54c/3.5hrs post sear.

WOW! Top Effort. That meat is Perfect.

[Tickle]

Pferdestarke said:

I managed to get hold of a well-hung piece of Dexter rib so thought I'd up the Sunday dinner game a little.

I can recommend Dexter if available to you.



Sous vide after pre sear at 54c/3.5hrs post sear.

Amazing!

[soad]

Come I come for dinner? Pretty, please.
I'll bring the wine.

[Shaw Tarse]

Table for 10?

[Pferdestarke]

It'd be fun. But my wife wouldn't let Internet folk through the door.

[DoubleSix]

Pferdestarke said:

It'd be fun. But my wife wouldn't let Internet folk through the door.

Sounds like a keeper.

[anonymous-user]

the fat adds more flavor surely not melting takes some flavor away, as well as looking a bit unappetizing with that fat non rendered.

[Mr Trophy]

I'll bring the irnbru!

[Pferdestarke]

The Spruce goose said:

the fat adds more flavor surely not melting takes some flavor away, as well as looking a bit unappetizing with that fat non rendered.

This is where it gets technical.

Meat with a good ratio of fat adds some flavour, assists with moisture and helps towards a pleasing texture.

A beef rib requires some work before serving. What you refer to above is a direct section prior to plating. The plated shot showed I'd removed the fat and sinew line. The external muscle groups and direct seared fat offer enough richness on the plate without the internal blubber.

The meat either side of the fat line in a beef rib is quite lean. If the fat renders in this area it wouldn't really soak into the flesh as it's almost saturated with water and myoglobin and has a tightly wound structure. Most of the fat would end up in the bottom of the tray and wouldn't really add much to the overall experience, but could be used for roasting potatoes etc, or added to gravy.

Better to choose cuts that are marbled with the fat therefore being an integral part of that muscle and its fibres.

My main concern with getting a line of fat which is centrally located to hit render point is that you'd have to crucify a beautiful and expensive piece of meat to achieve it. There'd be no point.

It's a bit like saying meat cooked on the bone is far better than without. Yes there are certain benefits but categorically it doesn't add 'much' more flavour. How can it - in the case of a beef rib that is?

[Bit of a Unit]

Rigatoni Al Forno

Edited by Bit of a Unit on Monday 22 September 13:50

[DJFish]

Pferdestarke said:

Perfection.

[Pixel-Snapper]

Pferdestarke said:

Tell me. How the hell do you get your Pea puree so smooth Pf?

[escargot]

Blended and passed through a sieve, at a guess.