| Pages:
1
2 |
Texium
Administrator
Posts: 4579
Registered: 11-1-2014
Location: Salt Lake City
Member Is Online
Mood: PhD candidate!
|
|
Quote: Originally posted by The_Davster  | Buy steak.
Sear both sides a few seconds.
Oven for 10-15 min depending on thickness. this one was overdone.
add pepper.
repeat daily.
does this count as cooking?
coke can for scale. No idea why I have a coke can. I don't drink coke.
[Edited on 6-5-15 by The_Davster]
[Edited on 6-5-15 by The_Davster] |
|
|
|
aga
Forum Drunkard
Posts: 7030
Registered: 25-3-2014
Member Is Offline
|
|
1/2 a bottle of a full-bodied Red wine, chicken stock, 6 cloves of peeled garlic in a pan, plus a few sprigs of fresh thyme and 8 black pepper corns
(don't add salt if the stock is already salty).
Boil for about 20 to 30 mins until the garlic is becoming soft.
Stick in your Fillet Steaks (these should Not be 12" long and 4" thick, more Human sized).
Add more hot stock if the liquid does not cover them.
Leave on a very low heat for about 6 mins if you like raw meat, 8 mins if you like it pink, 10 mins if you like cooked food.
Remove steaks, set aside on a plate under tinfoil to keep warm.
To make the Gravy, take 200ml of the cooking liquor and put in a small saucepan on high heat. Try to get some garlic and thyme, but not the
peppercorns.
Reduce the liquid volume by about half, then tip in the juices that the meat released.
(about 2 mins).
Take the gravy off the heat, plate up the steaks with some Crushed Celeriac, Mashed potato, Mashed carrots or whatever carbs you like.
Throw a knob of butter into the sauce, and shake the pan until it dissolves (do not re-heat or the butter will split and look awful).
Squash up the garlic with a fork (it will be really soft now).
Pour the gravy over the steak, garnish with a sprig or two of fresh thyme.
Eat and enjoy immensely.
|
|
|
blogfast25
International Hazard
Posts: 10562
Registered: 3-2-2008
Location: Neverland
Member Is Offline
Mood: No Mood
|
|
| Quote: Originally posted by aga | [...]plus a few sprigs of fresh thyme and 8 black pepper corns (don't add salt if the stock is already salty).
|
Fresh thyme, eh? Very posh but what to expect from the owner of an Aga?
[Edited on 8-5-2015 by blogfast25]
|
|
|
aga
Forum Drunkard
Posts: 7030
Registered: 25-3-2014
Member Is Offline
|
|
I also own Soil.
Edit:
Ownership of Soil isn't a pre-requisite for fresh foodstuffs.
You can simply make use of Soil in small quantities without owning it outright.
Further Edit:
I have never owned an Aga.
They look OK ish in the right setting, yet are a right Pain in the A** to cook on, unless you like everything boiled for hours.
[Edited on 8-5-2015 by aga]
|
|
|
blogfast25
International Hazard
Posts: 10562
Registered: 3-2-2008
Location: Neverland
Member Is Offline
Mood: No Mood
|
|
So you're Landed Gentry?
I've got a bag of compost, does that count?
[Edited on 8-5-2015 by blogfast25]
|
|
|
Hellafunt
Hazard to Self
Posts: 65
Registered: 2-12-2014
Member Is Offline
Mood: No Mood
|
|
| Quote: Originally posted by aga | Baking !
Now there is a Science and an Art all rolled into one.
My mother makes perfect Yorkies every time, and measures nothing at all, so was not able to write down a recipe.
To arrive at a working Yorkshire Pudding process i once spent a day with three dozen eggs and a couple of kg of flour, varying the recipe/heating
profile each time.
This derived process achieves a very similar product, and they rise every time :-
2 eggs, 110g of plain flour, a pinch of salt. Beat together then add cold milk - just enough to achieve a single-cream consistency. Oven on full whack
(250C). Bun tray in there with just enough veg oil to cover the bottom of each bun compartment. When the oil is smoking, quickly pour in the batter
mixture, return to oven. Leave for 5 minutes at 250 C, then reduce to 230 C until the Yorkies have risen and are as brown as you like them.
A recipe for making baguettes would be highly appreciated Helafunt.
My attempts have never achieved that crunchy exterior with a light & fluffy interior - the surface of the bread always ends up smooth and hard,
more like pastry than bread crust. |
i just noticed this today. unfortunately, the most basic breads, like baguettes, are the trickiest to bake at home. i will chose a method that i think
you will succeed with, and i will post it. luckily, you are already ahead of most beginners, as i assume you are comfortable with the metric system,
and are used to waiting for results. ill post something soon.
|
|
|
kecskesajt
Hazard to Others
Posts: 299
Registered: 7-12-2014
Location: Hungary
Member Is Offline
Mood: No Mood
|
|
I can cook omlette XD But I dont know why,Im adding the egg to the pan slowly.Reflexes.
|
|
|
aga
Forum Drunkard
Posts: 7030
Registered: 25-3-2014
Member Is Offline
|
|
| Quote: Originally posted by Hellafunt | | i just noticed this today. unfortunately, the most basic breads, like baguettes, are the trickiest to bake at home. i will chose a method that i think
you will succeed with, and i will post it. luckily, you are already ahead of most beginners, as i assume you are comfortable with the metric system,
and are used to waiting for results. ill post something soon. |
Looking forward to a recipe Hellafunt
|
|
|
| Pages:
1
2 |
![[*]](images/xpblue/default_icon.gif){kind=icon}
