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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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14 Dec 21, 12:54 PM |
#51
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Thread Starter
Imagineer
Join Date: May 10
Location: notts
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A couple of beedham's finest aged sirloins
in the water bath at 128f for an hour so they are fully cooked to rare then cooled back down before a few minutes on the griddle. With Roquefort stuffed garlic mushrooms, sauteed mushrooms, onion and green beans, and a tray of fries left over from ohannes burger joint in Sherwood the other week, reheated for 5 mins on a sizzling tray with a bit of lard to crisp them back up. with a pepper sauce made from the meat juices, the water the green beans were steamed in, the leftover garlic/butter/olive oil mix the mushrooms were cooked in, a bit of bisto finest pepper sauce powder, and a buttload of black and white pepper Eaten using my new ioshen Damascus steak knives, it cut them like a hot knife through butter! |
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14 Dec 21, 01:19 PM |
#52
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VIP Dibber
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Now that is a well cooked steak. I thought the fries looked really nice too.
Edited at 01:57 PM. |
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14 Dec 21, 01:51 PM |
#53
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Apprentice Imagineer
Join Date: Apr 08
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I’ve enjoyed all the photos (although making me hungry). Do you recommend any recipe books for sous vide?
Thanks EC |
14 Dec 21, 02:13 PM |
#54
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Thread Starter
Imagineer
Join Date: May 10
Location: notts
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we tried a local burger place last week, and didnt realise each burger came with fries already, and ordered a portion of dirty fries as well! so what we didnt eat, we bagged up and put in the freezer, so all i needed to do was drop a knob of lard onto a baking tray, chuck it in the oven for 10 mins, then add the (frozen) chips back onto the tray, and heat for 5 mins or so, they came out as good as fresh!
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14 Dec 21, 02:16 PM |
#55
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Thread Starter
Imagineer
Join Date: May 10
Location: notts
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sous vide, i would recommend the seriouseats website. kenji has worked with anova to produce a load of extremely detailed recipes, showing different proteins at different stages/temperatures so you can choose your doneness level
seriouseats/first-th...ential-recipes as for actual books, i'm not sure. my el bulli and modernist cuisine collections have whole section of sous vide recipes, but you should be fine starting with the seriouseats stuff... HTH |
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14 Dec 21, 02:56 PM |
#56
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Apprentice Imagineer
Join Date: Apr 08
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Thank you for the fast response! I’ll give that website a go.
EC |
14 Dec 21, 03:31 PM |
#57
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Thread Starter
Imagineer
Join Date: May 10
Location: notts
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