Where did you have it?
For example, hogs breath used to advertise 18 hour cooked steaks that were infact terrible
A reverse sear doesn’t take that long either. Probably on average, perhaps a hour all up for something 800-1.2kg ish
Like WOB, I’m curious what you mean by ‘slow cooked steak’. What exactly did you eat? What cut and where etc.
Reverse searing is mostly for large, thick cuts. At least 5cm thick. You cook it in the oven at low heat so that the thick meat cooks evenly throughout, then take it out and sear the sides with very high heat to get that nice crust.
It’s difficult to strictly grill thick cuts without the inside being much rarer than the outside.
For reference, that 700gram ribeye only had 50 minutes of cook time total for me.
Took around 45 minutes for the meat to reach 50c internal temperature in a 120c oven. Let it rest, then seared it for 2 minutes each side and a minute on the edge. Rest for 10 minutes then carve it up.
Edit: You don’t mean braised beef do you?
If you buy a plant you can get by with one as they are so east to propagate. Ideally you end up with a few plants so you can harvest enough to make pesto or just use in salads etc.
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One was Hogs Breath in Moolooloobah. The other was at an Italian place in the city — I don’t want to name it because they’re generally pretty good, but it’s in the legal district. It was not sous vide, but I think reverse seared as described by @TDSpartan.
Do you make your own mayo and/or do you have a favourite store bought one?
Edit: anyone’s ideas on this appreciated
I should but I just buy whole egg Mayo!
American brand with blue top, usually.
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Kewpie mayonnaise (Japanese) is richer, can be bought in the Asian foods section at supermarkets
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Kewpie Mayo is my all time favourite condiment.
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Did you cook it in a dutch oven or just on a stone?
Chasseur 27cm oval pot, enamelled cast iron. It’s a very wet dough and baking it in that pot stops it spreading so that the loaf is higher and batard-shaped rather than round. Strongly recommended.
You two have just gone down in my estimations. Don’t like Kewpie mayo it seems to taste a bit sweet. Used to be able to get some Neil Perry branded mayo that was great but our local supermarket doesn’t have it anymore and don’t even know if it is still made.
It’s great!
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We had some friends over on Saturday night so thought we would give the Korean BBQ and hotpot a go ourselves. My wife and daughter did most of the work and it was a big hit with everyone. We borrowed the hotpot and BBQ from a friend but we are going to buy our own one now. It was beautiful.
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I made this tonight.
Classic Recipe Tin. Very easy to make and absolutely delicious. I just made it for 2 with barramundi. I approximately doubled the quantity of leek and potato, which was well worth doing. Next time I might add a small green salad, just to break up the creaminess. But a real winner and definitely one to make again.
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Looks good. Following your posting the One Pot Mexican Chicken dish and your advice, I made it and added an extra tin of red kidney beans, an extra green pepper and upped the rice by half a cup. It was easy to make and was easy to reheat when we went away for a few days. Will try this one next. Thanks.
Finally managed to get my grubby mitts on some guanciale the other day so I made some spaghetti Amatriciana, one of my favourite pasta dishes.
Made it with pancetta before and it was tasty but it goes to another level with the guanciale.
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Pre game feed. The trick with the sticks is to use a good roast meat and cut it up. And the best thing is my daughter prepared it and cooked it all while I sank a few cans before the game😆Bloody beautiful.
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My mum used to cook up honey soy chicken wingets with sesame seeds. I was thinking about it yesterday so thought I would give it a crack. Went hard on the sesame seeds but they were great. Also had pork ribs, cheesy cauliflower and broccoli. There was nothing left so will be doing it again.
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