Photo of your dinner (vol 2)
Discussion
Tickle said:
Pferdestarke said:
The steak above is a goose skirt cut from the flank. I'll have it tomorrow so will post up the finished article then.
miniman said:
Tickle said:
Pferdestarke said:
The steak above is a goose skirt cut from the flank. I'll have it tomorrow so will post up the finished article then.
First, I used starters for the heatbeads I had, which left a lighter fluid taste in the end product. Big no no but I was short on time and couldn't risk a non-starter.
Second whilst I was grilling the veg on a rack my tongs gave way and dumped a third of them directly on the coals.
Finally, the temp had reduced from very fierce to just f
king hot so I didn't achieve the sear I'd hoped for. Still, it was tasty and you learn from such mistakes. I'm off work this week so I'd had a few beers which really doesn't help with the focus required to pull these dishes off. I know many of you will say it's cooked perfectly. Believe me, the pieces closer to medium suit this cut better.
Edited by Pferdestarke on Monday 27th July 22:53
miniman said:
Tickle said:
Pferdestarke said:
The steak above is a goose skirt cut from the flank. I'll have it tomorrow so will post up the finished article then.
First, I used starters for the heatbeads I had, which left a lighter fluid taste in the end product. Big no no but I was short on time and couldn't risk a non-starter.
Second whilst I was grilling the veg on a rack my tongs gave way and dumped a third of them directly on the coals.
Finally, the temp had reduced from very fierce to just f
king hot so I didn't achieve the sear I'd hoped for. Still, it was tasty and you learn from such mistakes. I'm off work this week so I'd had a few beers which really doesn't help with the focus required to pull these dishes off. I know many of you will say it's cooked perfectly. Believe me, the pieces closer to medium suit this cut better.
Edited by Pferdestarke on Monday 27th July 22:58
My post wasn't designed for kind words. I was annoyed because it was a beautiful piece of steak and it wasn't enjoyed due to the lighter fluid flavour and jelly-like raw band in the thickest parts.
It needed sous vide really then searing but it was way too big for my bath. Not my actual bath. My water bath.
Anyway, thanks for the kind words you two.
It needed sous vide really then searing but it was way too big for my bath. Not my actual bath. My water bath.
Anyway, thanks for the kind words you two.
Pferdestarke said:
My post wasn't designed for kind words. I was annoyed because it was a beautiful piece of steak and it wasn't enjoyed due to the lighter fluid flavour and jelly-like raw band in the thickest parts.
It needed sous vide really then searing but it was way too big for my bath. Not my actual bath. My water bath.
Anyway, thanks for the kind words you two.
Nothing wrong with that, nothing at all. I remember having skirt as a nipper at my grandparents and it was always seemed tough, no doubt over cooked as I have found with the ‘olds’ style of cooking... in my experience anyway.It needed sous vide really then searing but it was way too big for my bath. Not my actual bath. My water bath.
Anyway, thanks for the kind words you two.
Don't beat yourself up, pretty dam sure you offer the most inspiration on these pages
Pretty certain we should create a wiki link of cuts for beef, pork, exotic meats, etc... so other people know the meat and what its best to do with it (fry/braise/etc) and the outcome.
Not just a copy and paste, but a PH version like in this thread showing it raw, the cooking technique and the outcome, maybe even a variety of cooking techniques, BBQ, sous vide, grill and regular pan.
Many people might recognise the Onglet cut, but not the goose skirt... it looks good in the photos, but they disappear so fast in this thread, that people might not know what to do with them when they finally get round to cooking it or buying it.
I think that might help the people of PH that only know beef as rump or fillet and nothing else.
Not just a copy and paste, but a PH version like in this thread showing it raw, the cooking technique and the outcome, maybe even a variety of cooking techniques, BBQ, sous vide, grill and regular pan.
Many people might recognise the Onglet cut, but not the goose skirt... it looks good in the photos, but they disappear so fast in this thread, that people might not know what to do with them when they finally get round to cooking it or buying it.
I think that might help the people of PH that only know beef as rump or fillet and nothing else.
Pferdestarke said:
My post wasn't designed for kind words. I was annoyed because it was a beautiful piece of steak and it wasn't enjoyed due to the lighter fluid flavour and jelly-like raw band in the thickest parts.
It needed sous vide really then searing but it was way too big for my bath. Not my actual bath. My water bath.
Anyway, thanks for the kind words you two.
Would the "reverse sear" work on that? i.e. in a v low oven then flash on the coal?It needed sous vide really then searing but it was way too big for my bath. Not my actual bath. My water bath.
Anyway, thanks for the kind words you two.
I did that with a massive t bone the other week and although on first sight it looked a bit more done than I like it was moist and juicy as anything.
I agree about the taste if you use certain types of briquettes. Markedly different than decent charcoal, and not in a good way.
Reverse sear would have been the way to go for sure.
Good shout from Du1point8 regarding a how-to guide but for me these pages aren't really busy enough to warrant the effort in posting more detail than I already do.
If it got off the ground and people were contributing then of course I'd be happy to add content.
Good shout from Du1point8 regarding a how-to guide but for me these pages aren't really busy enough to warrant the effort in posting more detail than I already do.
If it got off the ground and people were contributing then of course I'd be happy to add content.
Reverse sear would have been the way to go for sure.
Good shout from Du1point8 regarding a how-to guide but for me these pages aren't really busy enough to warrant the effort in posting more detail than I already do.
If it got off the ground and people were contributing then of course I'd be happy to add content.
Good shout from Du1point8 regarding a how-to guide but for me these pages aren't really busy enough to warrant the effort in posting more detail than I already do.
If it got off the ground and people were contributing then of course I'd be happy to add content.
I'd really like to see that sort of thread. I don't really feel I know enough to contribute but I really like reading this forum for ideas, and many a time have tried something new because a germ of an idea has come from here and I'm enjoying finding out about different cuts to use and difference cooking methods.
We tried some skirt steak last week - marinated all day and then seared it. Was simply lovely, but certainly it's not frequently seen.
We tried some skirt steak last week - marinated all day and then seared it. Was simply lovely, but certainly it's not frequently seen.
Pferdestarke said:
Reverse sear would have been the way to go for sure.
Good shout from Du1point8 regarding a how-to guide but for me these pages aren't really busy enough to warrant the effort in posting more detail than I already do.
If it got off the ground and people were contributing then of course I'd be happy to add content.
I shall go away and have a think about how to present it, then I hope folks don't mind me nick photos off these threads for examples of meat and how its cooked.Good shout from Du1point8 regarding a how-to guide but for me these pages aren't really busy enough to warrant the effort in posting more detail than I already do.
If it got off the ground and people were contributing then of course I'd be happy to add content.
Couple of bits over the last few weeks. I ready haven't been making the effort to cook anything worth taking a picture of recently.
Pheasant. Slow roasted and finished on the BBQ.
Brisket. Tasted lovely
but couldn't get it any where near as moist as Pferds 
Chocolate habanero Chilli. Mother of Pearl that was hot!
Pheasant. Slow roasted and finished on the BBQ.
- Didn't bother with an after shot as I wasn't happy with it at all. I made an effort to not over cook it but it was still like eating a leather boot. Not sure if the birds where quick old as they where massive.
Brisket. Tasted lovely
but couldn't get it any where near as moist as Pferds 
Chocolate habanero Chilli. Mother of Pearl that was hot!
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff