Photo of your dinner (Vol 3)
Discussion
Tickle said:
thebraketester said:
Yes uuni
Cheers, one is on my list of stuff https://www.gozney.com/uk/products/home-ovens/rocc...
amusingduck said:
Are you sure it's the steak and not the sous vide?
Somebody on here did a sous vide steak that came out looking fantastic, but tasting lacklustre. He put it back on the grill for a while and said it much improved the flavour.
Wouldn't have thought so.Somebody on here did a sous vide steak that came out looking fantastic, but tasting lacklustre. He put it back on the grill for a while and said it much improved the flavour.
Previous one I did was a 42 day dry aged club steak and that tasted great.
Patrick Bateman said:
Third go at sous vide and I have definitely decided that a blow torch is far better than a pan for searing-
Steak itself wasn't actually that great though. It was a hanger steak from a good butcher so not a common cut but don't think I'll be buying it again, not much flavour at all.
Fantastic chips. Steak itself wasn't actually that great though. It was a hanger steak from a good butcher so not a common cut but don't think I'll be buying it again, not much flavour at all.
Cotty said:
Adenauer said:
That looks nice, how is the chicken and mushrooms cooked?
dickymint said:
^^^ Nice, i love wild Garlic it's the first sign of Spring for me, got loads in my garden.
We do as well. They call it Bärlauch over here in the Fatherland.If you have loads of it another nice thing to do with it is make a soup, bloody lovely.
ETA: Found you a recipe, even with an English translation
https://sabrinasue.de/schnelle-baerlauchsuppe-crea...
Adenauer said:
dickymint said:
^^^ Nice, i love wild Garlic it's the first sign of Spring for me, got loads in my garden.
We do as well. They call it Bärlauch over here in the Fatherland.If you have loads of it another nice thing to do with it is make a soup, bloody lovely.
ETA: Found you a recipe, even with an English translation
https://sabrinasue.de/schnelle-baerlauchsuppe-crea...
bookmarked and off over the river which is a hop over the fence at the bottom of our garden to pick a bagfull as Wifey wouldn't like me picking too much of ours until after they've flowered.Adenauer said:
dickymint said:
^^^ Nice, i love wild Garlic it's the first sign of Spring for me, got loads in my garden.
We do as well. They call it Bärlauch over here in the Fatherland.If you have loads of it another nice thing to do with it is make a soup, bloody lovely.
ETA: Found you a recipe, even with an English translation
https://sabrinasue.de/schnelle-baerlauchsuppe-crea...
illmonkey said:
She didn’t want any roast, sooo....
The beef was some m&s jobby, said to cook for 50 mins, that was 30 with 10 rest, annoying! Far too over cooked.
Get a probe thermometer, they're cheap as chipsThe beef was some m&s jobby, said to cook for 50 mins, that was 30 with 10 rest, annoying! Far too over cooked.
https://www.nisbets.co.uk/hygiplas-easytemp-colour...
Supermarket cooking times are unbelievable. I genuinely think that most people think supermarket meat is poor because they follow the cooking times on the packets, which tend to be so over zealous it absolutely ruins things.
An average sized chicken is usually 1hr45 if you follow the instructions, but in reality takes about 1 hr - 1hr10 to bring it to a safe temperature. That extra 40 minutes or so is more than enough to competely ruin it and make it grainy and dry.
cbmotorsport said:
illmonkey said:
She didn’t want any roast, sooo....
The beef was some m&s jobby, said to cook for 50 mins, that was 30 with 10 rest, annoying! Far too over cooked.
Get a probe thermometer, they're cheap as chipsThe beef was some m&s jobby, said to cook for 50 mins, that was 30 with 10 rest, annoying! Far too over cooked.
https://www.nisbets.co.uk/hygiplas-easytemp-colour...
Supermarket cooking times are unbelievable. I genuinely think that most people think supermarket meat is poor because they follow the cooking times on the packets, which tend to be so over zealous it absolutely ruins things.
An average sized chicken is usually 1hr45 if you follow the instructions, but in reality takes about 1 hr - 1hr10 to bring it to a safe temperature. That extra 40 minutes or so is more than enough to competely ruin it and make it grainy and dry.
I'm always cautious with the probe and chicken, you need it to be just right in the breast.
craigjm said:
Adenauer said:
dickymint said:
^^^ Nice, i love wild Garlic it's the first sign of Spring for me, got loads in my garden.
We do as well. They call it Bärlauch over here in the Fatherland.If you have loads of it another nice thing to do with it is make a soup, bloody lovely.
ETA: Found you a recipe, even with an English translation
https://sabrinasue.de/schnelle-baerlauchsuppe-crea...
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