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Am I the only one who likes to prep all their ingredients prior to cooking, or do you do it madly on the go? Sue say’s I’m OCD about it, probably true, maybe just a weirdo!
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Here we are simmering...
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And plated, with Parmesan and of course a good grind of black pepper. :)
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Photos from iPad so sorry if they’re a bit out of focus.
lol i do that with little bowls.I even got really miniature ones for herbs & spices lol. Wifey thinks im nutz, However she is totally right.
Like the attention to detail, Alex, and respect for the kitchen choons!:D
Plus, I can see you're enjoying using your microplane grater...:eyebrows:
Marco.
Me too, tonight's dinner didn't need really little ones, but I have them if needed! :)Quote:
Originally Posted by Made in 1968
I think choons in the kitchen is one of the reasons I love cooking so much!Quote:
Originally Posted by Marco
I love the Microplane, awesome! (The Borner slicer not so much, after nearly removing my finger (by ignoring the instructions... I am a man, after all!) though it still does an awesome job.)
Could eat that now Grant.
Very nice!
sous vide steak then stored in fridge under fresh vacuum for several days.. just reheated in sous for 40 mins than dried and a flash fry with oil.. was lovely.. initially steak was cooked at 140f/60c for 2 hrs.Quote:
Originally Posted by User211
does steaks really well
Gammon Shanks with maple and balsamic sauce with chips lol.
What I've got inhttps://uploads.tapatalk-cdn.com/202...6a38d03582.jpg
Where are the gammon shanks from?
Marco.