Discussion
FurtiveFreddy said:
I usually don't bother using SV for sirloin or fillet these days. It's great for a busy restaurant kitchen, but if you're cooking for two it won't necessarily give you a better result than using a pan/BBQ alone. However, I always SV a cut like flat iron because it transforms it.
How do you do flat iron? They had some in Morrisons the other day and nearly picked it up. Type R Tom said:
How do you do flat iron? They had some in Morrisons the other day and nearly picked it up.
That cut does benefit from marinading so i usually add a couple of tablespoons of Soy sauce to the bag, as that also helps the tenderisation or you could chuck in a little olive oil and herbs, seasoning etc. then I cook it in the water bath at 54°C for 1-2 hours, pat dry and sear very briefly in a smoking hot pan and slice thinly.Great for something like a Thai beef salad.
ZedLeg said:
I'd recommend the Denver steak from morrison's for the same kind of thing. Cheap as chips and really tender. I've used it twice, once for a steak sandwich and once for fajitas and it was great both times. First time I've ever liked homemade steak fajitas.
The Denver cut is from the same area on the animal as the Flat Iron and both work well for SV.bomb said:
Experimenting with some Salmon this evening. Cooked nicely and then quickly browned in a hot pan. It was moist in the middle.
Served on quinoa with :- some fine chopped red onion/green pepper/spring onion/carrot/tomato/half clove of garlic.
A quick dry cure 70/30 salt sugar for 20 mins, rinse and in the bath helps with succulence. Served on quinoa with :- some fine chopped red onion/green pepper/spring onion/carrot/tomato/half clove of garlic.
I won't be buying one, they are the work of the devil, but some might.
http://www.lidl.ie/en/Offers.htm?id=951
http://www.lidl.ie/en/Offers.htm?id=951
LaurasOtherHalf said:
Right SWMBO got me the Anova Precision for Crimbo so I shall be experimenting with some rib eye steak tonight. Best idea to finish off the steaks afterwards?
Choose from the following:Blow torch
Smoking (and I do mean smoking) cast iron griddle
Normal pan smoking hot.
(rated as best to worst, but still ok).
remember you are giving it a very very quick burning to give it the crust and not cooking it so no more than 30-60 seconds on each side constantly turning.
Du1point8 said:
Choose from the following:
Blow torch
Smoking (and I do mean smoking) cast iron griddle
Normal pan smoking hot.
(rated as best to worst, but still ok).
remember you are giving it a very very quick burning to give it the crust and not cooking it so no more than 30-60 seconds on each side constantly turning.
Fire pit. Get the fire pit going. Put the steak in between those two sideded clamping fish grill things. Blow torch
Smoking (and I do mean smoking) cast iron griddle
Normal pan smoking hot.
(rated as best to worst, but still ok).
remember you are giving it a very very quick burning to give it the crust and not cooking it so no more than 30-60 seconds on each side constantly turning.
I sometimes char a steak before it goes in the water bath and when it comes out.
Gives a better flavour IMO, as the Maillard reaction adds to whatever seasoning you might put in the bag (I don't add a lot of seasoning anyway).
The steak must be quite thick for this method. You can pop it in the freezer for 30 mins before giving it the first char to make sure the heat doesn't get too far into the meat.
Gives a better flavour IMO, as the Maillard reaction adds to whatever seasoning you might put in the bag (I don't add a lot of seasoning anyway).
The steak must be quite thick for this method. You can pop it in the freezer for 30 mins before giving it the first char to make sure the heat doesn't get too far into the meat.
Pferdestarke said:
bomb said:
Experimenting with some Salmon this evening. Cooked nicely and then quickly browned in a hot pan. It was moist in the middle.
Served on quinoa with :- some fine chopped red onion/green pepper/spring onion/carrot/tomato/half clove of garlic.
A quick dry cure 70/30 salt sugar for 20 mins, rinse and in the bath helps with succulence. Served on quinoa with :- some fine chopped red onion/green pepper/spring onion/carrot/tomato/half clove of garlic.
I particularly like Sockeye salmon cooked at 48 degrees for 20 minutes with a tiny splash of clarified butter and a few herbs.
Really light as a main course and great as a starter.
Did the same with some lightly smoked fillets last night and I was really surprised how well they came out.
A quick cure or brining combined with the low temp also prevents the proteins leeching so you end up with cooked salmon which looks raw but tastes superb.
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