Pan fried with M&S cabbage medley.https://uploads.tapatalk-cdn.com/201...9f7d18d4a2.jpg
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Pan fried with M&S cabbage medley.https://uploads.tapatalk-cdn.com/201...9f7d18d4a2.jpg
Ah I see... Looks nicely cooked (good caramelisation), although I suspect a little too well done for me. No spuds? ;)
Marco.
Nothing....yet. Can't seem to work up an appetite at the moment.
Done in super high temp cast iron pan. So I would say it was about medium even though it looks well cooked. I was aiming for burntness around the bone cos it tastes fab that way. I'd do a fillet medium rare.Quote:
Originally Posted by Marco
No spuds half a ton of cabbage medley to deal with. That is lovely though.
I think you aim for the same things as I do, when cooking meat. That 'burntness around the bone thing' is vital, as that's where most of the flavour is! 'T'aint the same without it, no siree... Don't understand folks either who can't eat meat on the bone. They don't know what they're missing!!
That's why when cooking, for example a rack of lamb/cutlets, I don't go for the pinky-pink, very rare result on the inside, as is deemed 'correct' by chefs and gourmets. You can't get that lovely burnt/caramelised flavour on the fat that way.
The way I have it is still pink in the middle, but the burntness around the bone has been done to perfection, which for me is what's most important, often by searing the meat on either side in a pan, before barbecuing it, which is the way to best achieve the desired result.
Correct seasoning is also vitally important, as is the judicious use of herbs (and/or) spices, to maximise flavour. That, for me, is what it's all about, as I simply don't do bland tasting food! :nono:
Oh, and I'm sure the cabbage was lovely, but for me you need a little starch and a few more fresh veggies (I love my greens, so perhaps some fresh spinach or thin french beans), to complete the dish :)
Marco.
I have tried and cooked every steak going, from New York Strip to flambe Steak Diane, dry rubs, finishing with garlic butter and thyme, marination, you name it, but my favourite is liberal sea salt and coarse ground pepper, patted in, with a coating of extra virgin olive oil on the steak, into a dry smoking pan. KISS. :)
...always wrap your steak in foil and rest for 5 mins before eating, pouring the juices back over the steak when serving. Never ever cook a cold steak, needs to be at least room temperature, or you will not get a perfectly even 'pinkness' inside with a dark crusty outside.
with fillet, i usually diane it. butterfly cut it, and flatten a bit. cook in a mix of butter, and oil with chives and Worcestershire sauce. then flambe it with brandy. cook time should be under 2 mins . lovely with any potato and veg mix
Still sounds awesome, especially as you mention under 2 mins cooking time. ;)Quote:
Originally Posted by struth
...fillet should be medium rare maximum IMO.
Also keep it out of the fridge a long time before cooking coated in olive oil. Agreed sea salt and black pepper is what I usually do. Adding balsamic vinegar and reducing at the end of cooking can be a nice change every now and then.Quote:
Originally Posted by Yomanze
I put a couple of ribeyes on a dying barbeque a while back and they cooked really slowing and came out going on rare to approaching medium. They took quite a bit of charcoal smoke during that time and they were freaking awesome. Which goes to show high heat isn't always what you need. Just making a point.
Open fish sarnie.
I used haddock fried in chilli oil for 7 minutes. Pics show ingredients. Recipe by me.
You need to use quality ingredients for this to work. But it does work. Very well.
The bread is from Waitrose and toasted with the butter and mayo. Immensely important to use this exact bread. The Guindillas and Jalapenos were fried.
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