Photo of your dinner (Vol 3)
Discussion
these home made pastries were lovely today and also, today marks the return of a long lost favourite, partly due to the south African wine ban of.....Jordan Chenin blanc.
once big staple of many a big city of London night out, a crowd pleaser and a nice mellow wine. it's too easy to inhale three bottles on a table of 4. At 14% it does the business in a very subtle way.
once big staple of many a big city of London night out, a crowd pleaser and a nice mellow wine. it's too easy to inhale three bottles on a table of 4. At 14% it does the business in a very subtle way.
ZedLeg said:
Raccaccoonie said:
I can't fully explain how uneasy that bowl of food makes me. It's like staring into the void.Carl_Manchester said:
when you are sat in Craft Steak in the MGM, it's not a rare sight to see a chef with a blow torch for steaks that need a little extra push.
when I am cooking for myself at home I am perfectly happy with just the griddle and oven approach and allow PH forum members to say that's it's blasphemy
you do you hun but it looks like you microwaved itwhen I am cooking for myself at home I am perfectly happy with just the griddle and oven approach and allow PH forum members to say that's it's blasphemy
Blown2CV said:
you do you hun but it looks like you microwaved it
This post was useful to me as I now never need to explain to SWMBO why I photograph each stage of the cooking process for each meal or, why I am home shopping for a kitchen blow-torch "because dear.....its PH and some of them are just savages......."
Here is the Steak on the Grill, for the sake of the thread, I won't post the additional photos of said controversial steak being cooked
I'm not a fan of griddles for cooking steak in general (I prefer as much surface contact and Maillard reaction as possible), but I suspect you'd have better results by getting that pan hotter if your hob and ventilation setup allows for it. I cooked a small piece of bavette for lunch last week, and had the pan screaming on the wok burner for 5min+ before the steak went in - windows and doors were open, along with the extractor at full whack.
Carl_Manchester said:
This post was useful to me as I now never need to explain to SWMBO why I photograph each stage of the cooking process for each meal or, why I am home shopping for a kitchen blow-torch
"because dear.....its PH and some of them are just savages......."
Here is the Steak on the Grill, for the sake of the thread, I won't post the additional photos of said controversial steak being cooked
The problem is clear to see now - it's an electric cooker, so I'm guessing you live in low-quality accommodation, with cooking facilities more suited to heating pre-bought convenience foods, as opposed to raw ingredients."because dear.....its PH and some of them are just savages......."
Here is the Steak on the Grill, for the sake of the thread, I won't post the additional photos of said controversial steak being cooked
You need to move. Use "gas range" as keywords on Rightmove
C70R said:
I'm not a fan of griddles for cooking steak in general (I prefer as much surface contact and Maillard reaction as possible), but I suspect you'd have better results by getting that pan hotter if your hob and ventilation setup allows for it. I cooked a small piece of bavette for lunch last week, and had the pan screaming on the wok burner for 5min+ before the steak went in - windows and doors were open, along with the extractor at full whack.
i'm not a fan either. I don't value griddle lines and that's about all it does. I prefer a flat pan for the full surface contact, which maximises the crust/caramelisation and to be able to accurately judge done-ness. Pan needs to be insanely hot as you say. Esp if it's reverse sear method as it really is only for doing the outside of the cut. For fattier cuts such as ribeye and the like, i prefer medium-rare to rare but it's non-negotiable for me to have fat properly rendered as ribeye has big lumps of it and if left white and soft it's just... not for me. This is why I am not as hot on the american prime rib type dish as it's just a massive slab of almost raw but very fatty meat. 
Blown2CV said:
C70R said:
I'm not a fan of griddles for cooking steak in general (I prefer as much surface contact and Maillard reaction as possible), but I suspect you'd have better results by getting that pan hotter if your hob and ventilation setup allows for it. I cooked a small piece of bavette for lunch last week, and had the pan screaming on the wok burner for 5min+ before the steak went in - windows and doors were open, along with the extractor at full whack.
i'm not a fan either. I don't value griddle lines and that's about all it does. I prefer a flat pan for the full surface contact, which maximises the crust/caramelisation and to be able to accurately judge done-ness. Pan needs to be insanely hot as you say. Esp if it's reverse sear method as it really is only for doing the outside of the cut. For fattier cuts such as ribeye and the like, i prefer medium-rare to rare but it's non-negotiable for me to have fat properly rendered as ribeye has big lumps of it and if left white and soft it's just... not for me. This is why I am not as hot on the american prime rib type dish as it's just a massive slab of almost raw but very fatty meat. BrabusMog said:
Blown2CV said:
C70R said:
I'm not a fan of griddles for cooking steak in general (I prefer as much surface contact and Maillard reaction as possible), but I suspect you'd have better results by getting that pan hotter if your hob and ventilation setup allows for it. I cooked a small piece of bavette for lunch last week, and had the pan screaming on the wok burner for 5min+ before the steak went in - windows and doors were open, along with the extractor at full whack.
i'm not a fan either. I don't value griddle lines and that's about all it does. I prefer a flat pan for the full surface contact, which maximises the crust/caramelisation and to be able to accurately judge done-ness. Pan needs to be insanely hot as you say. Esp if it's reverse sear method as it really is only for doing the outside of the cut. For fattier cuts such as ribeye and the like, i prefer medium-rare to rare but it's non-negotiable for me to have fat properly rendered as ribeye has big lumps of it and if left white and soft it's just... not for me. This is why I am not as hot on the american prime rib type dish as it's just a massive slab of almost raw but very fatty meat. Blown2CV said:
BrabusMog said:
Blown2CV said:
C70R said:
I'm not a fan of griddles for cooking steak in general (I prefer as much surface contact and Maillard reaction as possible), but I suspect you'd have better results by getting that pan hotter if your hob and ventilation setup allows for it. I cooked a small piece of bavette for lunch last week, and had the pan screaming on the wok burner for 5min+ before the steak went in - windows and doors were open, along with the extractor at full whack.
i'm not a fan either. I don't value griddle lines and that's about all it does. I prefer a flat pan for the full surface contact, which maximises the crust/caramelisation and to be able to accurately judge done-ness. Pan needs to be insanely hot as you say. Esp if it's reverse sear method as it really is only for doing the outside of the cut. For fattier cuts such as ribeye and the like, i prefer medium-rare to rare but it's non-negotiable for me to have fat properly rendered as ribeye has big lumps of it and if left white and soft it's just... not for me. This is why I am not as hot on the american prime rib type dish as it's just a massive slab of almost raw but very fatty meat. Imagine talking about cooking on a thread about ... *checks title* ... food?
C70R said:
Blown2CV said:
BrabusMog said:
Blown2CV said:
C70R said:
I'm not a fan of griddles for cooking steak in general (I prefer as much surface contact and Maillard reaction as possible), but I suspect you'd have better results by getting that pan hotter if your hob and ventilation setup allows for it. I cooked a small piece of bavette for lunch last week, and had the pan screaming on the wok burner for 5min+ before the steak went in - windows and doors were open, along with the extractor at full whack.
i'm not a fan either. I don't value griddle lines and that's about all it does. I prefer a flat pan for the full surface contact, which maximises the crust/caramelisation and to be able to accurately judge done-ness. Pan needs to be insanely hot as you say. Esp if it's reverse sear method as it really is only for doing the outside of the cut. For fattier cuts such as ribeye and the like, i prefer medium-rare to rare but it's non-negotiable for me to have fat properly rendered as ribeye has big lumps of it and if left white and soft it's just... not for me. This is why I am not as hot on the american prime rib type dish as it's just a massive slab of almost raw but very fatty meat. Imagine talking about cooking on a thread about ... *checks title* ... food?
dunkind said:
That lamb looks great. A large jug of sauce paloise would be a fine addition.
Thank you! I had to look that sauce up 
Served it with some lovely Aioli from my Spanish bloke, with frites, roasted peppers and tomatoes in sherry vinegar. Plate looks a mess. Tasted good
When I had finished, I realised the remaining chops had been leaking from their foil house - it’s at these times I miss our Jack Russell (we left him in Oz) as he’d have licked that up in no time!
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