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The what I had for dinner thread

Discussion in 'Randomination' started by Danishfurniturelover, 9 Nov 2020.

  1. markysimmo

    markysimmo Johnny nice-tits

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    It was sooooooo good F354F79D-23B9-4A86-B3D0-002A61F9BB19.jpeg
     
    johnola likes this.
  2. Danishfurniturelover

    Danishfurniturelover the prettiest spice girl

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    A woman.
     
    MKSpur, NickTB, Bullet and 4 others like this.
  3. nayenezgani

    nayenezgani Jimmy Neighbour

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    Meat thermometer and get a high quality cast iron griddle pan. High temp is key, must be smoooking.

    Looks like yours turned out quite well, ultimately though you should be able to do it by feel...

    steak_doneness_finger_test-720x716.jpg

    PS where's the bearnaise, mustard or garlic butter?
     
    markysimmo likes this.
  4. scaramanga

    scaramanga Ralph Coates Staff Member

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    I thought that was a guide to see how "experienced" your new girlfriend is at first glance.

    In the jar where it belongs. Steak should be medium rare with nothing to interrupt the flavour.
     
    Gazza Dazzla and MKSpur like this.
  5. Danishfurniturelover

    Danishfurniturelover the prettiest spice girl

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    [QUOTE="scaramanga, post: 1384506, member: Steak should be medium rare with nothing to interrupt the flavour.[/QUOTE]
    So so true.
     
  6. nayenezgani

    nayenezgani Jimmy Neighbour

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    You don't have to include the sauce in every bite, but it's nice to have on the side. Don't tell me what to do.
     
  7. nayenezgani

    nayenezgani Jimmy Neighbour

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    So so true.[/QUOTE]

    I'll still a fudgein meat thermometer up your arse you misogynist old clam
     
    MKSpur likes this.
  8. Danishfurniturelover

    Danishfurniturelover the prettiest spice girl

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    I'll still a fudgein meat thermometer up your arse you misogynist old clam[/QUOTE]

    Go for it. Just do not put any dressing on a steak, if it is any good you wint need it.
     
    thfcsteff likes this.
  9. LutonSpurs

    LutonSpurs Eric Dear

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    I cooked Chicken Parmesan today.
     

    Attached Files:

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  10. billyiddo

    billyiddo Erik Thorstvedt Staff Member

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    Sous vides
     
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  11. scaramanga

    scaramanga Ralph Coates Staff Member

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    You mean for dipping in, like some kind of peasant with ketchup?

    *Shakes head*
     
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  12. Danishfurniturelover

    Danishfurniturelover the prettiest spice girl

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    Mac and cheese. Got the munchies something manic right now.
     
  13. elyid

    elyid Tim Sherwood

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    Love steaks like that.

    Leave it at room temperature for 1-2 hours beforehand, heat a dry pan until it's bloody hot, throw in the steak and turn it frequently.
    Almost infallable method. Most "bad steaks" are due to the meat being fridge temperature.

    (Looks like you did a great job though!)
     
  14. nayenezgani

    nayenezgani Jimmy Neighbour

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    Pretty much agree, except for the turning regularly malarkey. Think that clam Blumenthal introduced the idea and it's total nonsense.

    Leave the meat alone, the less you agitate it the better it'll be. Flip once, maybe twice if you want to quickly check the second side. But a good chef will know by instinct and feel.
     
    Gazza Dazzla likes this.
  15. elyid

    elyid Tim Sherwood

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    Ha! Think that's where I picked it up from. Though in hindsight that's slightly embarrassing.
    It does make it stay redder in the middle imo. which is just my preference.

    Making me hungry now :)
     
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  16. nayenezgani

    nayenezgani Jimmy Neighbour

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    If it works, it works. I'm just being a taco.
     
  17. elyid

    elyid Tim Sherwood

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    No worries! Although, I now have a craving for Steak Tacos :)
     
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  18. parklane1

    parklane1 David Ginola

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    Love Hare but Rabbit is my favourite, the trouble is my old lady gets upset and says she will not cook Bugs Bunny. :(
     
  19. Bedfordspurs

    Bedfordspurs Vic Buckingham

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    get it out the fridge early
    Season well with salt and some pepper (more than you think)
    Heat a griddle pan hot with some rape seed oil... once that’s sizzling it’s roughly a minute a side to seal it.
    Then add butter. Butter is what helps caramelise the skin nicely and keep it most
    Turn down to a medium temp
    For medium rare (the right way)... it’s roughly 2 1/2 mins per CM thick steak so a a good thick steak (not the crazy thick ones) takes about 8 mins
    Then leave it for a few minutes at least on a room temp plate... ideally you should leave it for as long as you cook it big I find it goes cold. It will still cool whilst having its second test so be careful
    I generally take my off the what early and leave to rest more now. That way their not over cooked
    I’ve tried loads of methods and randomly ended up in a tasting session with a Michelin start chef one day and we went through everything in steak!!!

    there is another way using the pan to seal abs then in the oven like a roast but I’ve never done that
     
    Last edited: 6 Dec 2020
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  20. Bullet

    Bullet Ian Walker

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    You really need to re-read this nonsense and correct the spelling Besfrodfurps!
     

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