Photo of your dinner (Vol 3)
Discussion
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!
CharlesdeGaulle said:
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?
C70R said:
Blown2CV said:
To be fair I only offered a single comment but he kept responding saying it was perfect. It’s called a discussion.
I find people who 'gatekeep' thread content really curious.Anyway chaps. Maybe we could put this to rest eh, it’s awfully boring. The arguing that is, the tongue in cheek discussion is fair game in all food threads
CharlesdeGaulle said:
C70R said:
I find people who 'gatekeep' thread content really curious.
I find people who persist in disparaging someone else's meal, but who never post any of their own, really odd. C70R said:
You'll have to point out where I was "disparaging" about your meal, because that wasn't the intention. I just offered some advice on cooking steaks, that I learned through trial and error.
I never said it was my meal, and it wasn't. I'm not a fan of steak and wouldn't cook one. But show us your examples so we can learn from your skills. CharlesdeGaulle said:
C70R said:
You'll have to point out where I was "disparaging" about your meal, because that wasn't the intention. I just offered some advice on cooking steaks, that I learned through trial and error.
I never said it was my meal, and it wasn't. I'm not a fan of steak and wouldn't cook one. But show us your examples so we can learn from your skills. Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff