Photo of your dinner (vol 2)
Discussion
miniman said:
Awesome stuff. Recipe for the cobbler crust please!
It was quite a big stew so I made a fair old bit of cobbler, change the measures to suit though.500g of self raising flour
150g of shredded suet
1 table spoon of duck fat
80g of butter
cold water
salt/pepper
Chopped parsley
1 egg
Mix the dry ingredients with a fork, make a well in the middle and add a little cold water, mix and continue adding a little water until you get a good dumpling dough texture. Don't over kneed the dough.
Roll out to about 3/4" and cut into cubes, I rounded the edges so they resembled (kind of!) cobbles.
Dust the cold pie/stew mixture with a bit of flour to prevent the cobbles from sinking and arrange on top. Egg wash the cobbles. I egg washed the cobbles three times whilst browning off to get a nice colour.
Finally they are unbelievably filling, be prepared for a food coma!
Edited by Tickle on Sunday 1st February 20:25
Pferdestarke said:
Seamed rib, removed of sinew, fat and connective tissue bonded with Activa (meat glue), compressed, then sous vide at 53, blowtorched.
Too rare for my liking. But a novel way to prep such a cut.
It looks good but really not convinced by this meat glue or sous vide tbh, fair enough if you run a busy restaraunt, but for us casual cooks catering mostly for two or occasionally a few more it seems a right faff. Too rare for my liking. But a novel way to prep such a cut.
jogon said:
It looks good but really not convinced by this meat glue or sous vide tbh, fair enough if you run a busy restaraunt, but for us casual cooks catering mostly for two or occasionally a few more it seems a right faff.
I disagree. It's easier and more consistent than roasting such a product. I've only used the glue a few times and enjoy trialling. Usually I bath the regular joint with good results.
A sous vide pork fillet is cheap, quick and utterly delicious for example.
Have you tried any of it?
Pferdestarke said:
Seamed rib, removed of sinew, fat and connective tissue bonded with Activa (meat glue), compressed, then sous vide at 53, blowtorched.
Too rare for my liking. But a novel way to prep such a cut.
I love your food on here Pferdestarke, but that sentence does make me wince a bit at where food is currently going - even among amateurs.Too rare for my liking. But a novel way to prep such a cut.
Pferdestarke said:
I disagree. It's easier and more consistent than roasting such a product.
I've only used the glue a few times and enjoy trialling. Usually I bath the regular joint with good results.
A sous vide pork fillet is cheap, quick and utterly delicious for example.
Have you tried any of it?
Only what I have eaten in restaurants and it was very good and yours does look amazing it's probably the thought of seeing some grey limp piece of meat, that cost you a fortune at the butchers, come out the sous vide bag before you hit with the blow torch to make it look edible all a bit daunting. I've only used the glue a few times and enjoy trialling. Usually I bath the regular joint with good results.
A sous vide pork fillet is cheap, quick and utterly delicious for example.
Have you tried any of it?
I will give it a go though one day as the variety of things you are cooking in yours is impressive and results look great. So probably a bit too quick in passing my judgement.
Tiga84: Don't wince. We're just learning.
I see the limitations and the hassle as much as the benefits.
Sometimes I'll repeat these methods if the benefits outweigh the hassle.
Had this beef have been cooked at 55 it would have been spot on. An improvement over the original.
I see the limitations and the hassle as much as the benefits.
Sometimes I'll repeat these methods if the benefits outweigh the hassle.
Had this beef have been cooked at 55 it would have been spot on. An improvement over the original.
Edited by Pferdestarke on Monday 2nd February 12:35
jogon said:
Pferdestarke said:
I disagree. It's easier and more consistent than roasting such a product.
I've only used the glue a few times and enjoy trialling. Usually I bath the regular joint with good results.
A sous vide pork fillet is cheap, quick and utterly delicious for example.
Have you tried any of it?
Only what I have eaten in restaurants and it was very good and yours does look amazing it's probably the thought of seeing some grey limp piece of meat, that cost you a fortune at the butchers, come out the sous vide bag before you hit with the blow torch to make it look edible all a bit daunting. I've only used the glue a few times and enjoy trialling. Usually I bath the regular joint with good results.
A sous vide pork fillet is cheap, quick and utterly delicious for example.
Have you tried any of it?
I will give it a go though one day as the variety of things you are cooking in yours is impressive and results look great. So probably a bit too quick in passing my judgement.
It isn't for everyone but the levels of consistency and control far outweigh the conventional methods.
For instance the other night my parents cooked a single beef rib just for them. Charred outer, totally raw centre. Purely down to having not given it quite long enough in a 200c oven.
I explained to my Mother that had she have given it say, 40 mins in an 80c oven after searing, she would have managed to get some heat through to the centre without overcooking. If they spent £100 on a SV machine she could eradicate that risk completely.
Traditionally we blast the outer layers of food at high temps so that it transfers through to the core. In doing so, we often have a band of overcooked meat which can be dry and unpleasant.
If you create an environment where you're equalising temperature between the vessel and the core of the product, you're in much more control.
I think we'll see a host of sous vide appliances in the near future by the recognised brands. And more accurate temp controls on domestic ovens as a result of the increasing awareness of the benefits of this method of cooking.
Im thinking about one of these to try out sous vide
http://www.instantpot.co.uk/product/instant-pot-ip...
Supposedly possible and then I can use this for other things too.
http://www.instantpot.co.uk/product/instant-pot-ip...
Supposedly possible and then I can use this for other things too.
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