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steak recipe for nick
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wellington womble



Joined: 08 Nov 2004
Posts: 14772
Location: East Midlands
PostPosted: Mon May 23, 16 7:01 am    Post subject:  Reply with quote    

Mine just froze all the bacon!

dpack



Joined: 02 Jul 2005
Posts: 32730
Location: yes
PostPosted: Mon May 23, 16 9:37 am    Post subject: Reply with quote    

lox as a coolant .light a corner,woosh,outside cooked and no deep frying required

i wanna try that

Nick



Joined: 02 Nov 2004
Posts: 33628
Location: Hereford
PostPosted: Sat Jun 11, 16 8:31 am    Post subject: Reply with quote    

I used the deep fryer 'technique' on some lamb that had been at 54 degrees for four hours last night. Amazing. Instant browning on the outside but didn't change the pinkness the throughout the rest. Will certainly do it again.

dpack



Joined: 02 Jul 2005
Posts: 32730
Location: yes
PostPosted: Sat Jun 11, 16 9:26 am    Post subject: Reply with quote    

umm ,that is interesting.i recon im going to put a waterbath on my Christmas list to santa .

there is a lot of scope for this technique,bbq ribs seems like a possible application if i can convince myself that any possibly included parasite cysts will die at some point in the process.

Nick



Joined: 02 Nov 2004
Posts: 33628
Location: Hereford
PostPosted: Sat Jun 11, 16 11:46 am    Post subject: Reply with quote    

dpack wrote:
umm ,that is interesting.i recon im going to put a waterbath on my Christmas list to santa .

there is a lot of scope for this technique,bbq ribs seems like a possible application if i can convince myself that any possibly included parasite cysts will die at some point in the process.


Certainly beef short ribs work well. There are two plus points for me. Firstly, it really does get the best, very easily, from the cheaper, tougher cuts. Secondly, for last night, for example, it gives me huge control. We had lamb fillet, for ten, ready exactly when I needed it. It would have been ready an hour earlier, or fifteen hours later. Beautifully pink, moist and juicy. There's no other way I could have cooked that and enjoyed the previous courses.

I don't use it very often, but when it fits, it's amazing. Get a bath with a digital control. One degree really makes a difference. You don't need stirring. And my vac sealer is cheap and cheerful.

dpack



Joined: 02 Jul 2005
Posts: 32730
Location: yes
PostPosted: Sat Jun 11, 16 12:03 pm    Post subject: Reply with quote    

umm ,a vac sealing machine is a useful bit of kitchen kit for many things especially as i tend to get 10 meals for 3 out of a pigs leg and freeze 9 of them.

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