what did you have for tea?
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| Sparrow |  | ... | 22-11-2020 @ 20:46 |
 always lookIng for the extra UT2 work. Member 9, 18279 posts SQ 210, BP 167.5, DL 260637.5 kgs @ 103kgs UnEq | Rick said:[IMG]https://i.imgur.com/2tRlD9R.jpg[/IMG] How do you cook a steak like that, Rick? I love it when it is a bit crispy on the outside and lovely and soft on the inside. Looks perfect. | ||
| Rick | | ... | 22-11-2020 @ 22:27 |
 I am a bench-only guy Member 3, 10034 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | Full method: the night before, take your steak out of the packaging, salt it generously on both sides, and stick it in the fridge overnight, uncovered. An hour before, get the steak out and leave it on the side. You want a big solid well-seasoned cast iron pan. Or stainless, but I prefer cast iron for this. NOT a non-stick, they can't get hot enough. Stick it on full whack for a fair old while, you won't hurt it. Oil both sides of the steak lightly, pop it in, press and weigh it down (I have a steak weight somewhere but generally just use a couple of solid potato peelers. Ninety seconds to two minutes screaming hot each side, then one minute held on the fat edge to render it. Put it on some foil. Turn the pan down, knob of butter will sizzle and melt, pour over the steak, wrap loosely in the foil (single layer). Leave at least five minutes - you can now be making a sauce in the pan  . | ||
| Sparrow | | ... | 22-11-2020 @ 22:43 |
always lookIng for the extra UT2 work. Member 9, 18279 posts SQ 210, BP 167.5, DL 260637.5 kgs @ 103kgs UnEq | Thanks for the thorough reply. I think I can manage that... I’ll need to buy a decent pan though. I’ll let you know how it goes. | ||
| Rick | | ... | 23-11-2020 @ 11:20 |
I am a bench-only guy Member 3, 10034 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | https://www.amazon.co.uk/KICHLY-Pre-Seasoned-Skillet-Frying-10-25/d... Something like that would be my recommendation, personally. You can get an ok result in non-stick, just about, but not close to as good. A big heavy cast iron is absolutely the way to go for searing meats. | ||
| The_Lone_Wolf |  | ... | 24-11-2020 @ 09:10 |
 I eat a lot of meat Member 5124, 2996 posts SQ 245, BP 130, DL 275650.0 kgs @ 105kgs UnEq | Rick is correct, a cast iron pan is the best for getting a superb sear on a steak. Just ensure you look after it, and it will last a life time. Also, be prepared for some smoke when you do it haha. | ||
| The_Lone_Wolf | | ... | 24-11-2020 @ 09:10 |
I eat a lot of meat Member 5124, 2996 posts SQ 245, BP 130, DL 275650.0 kgs @ 105kgs UnEq | Last night was some pan fried chicken thighs that had to be used, and some roast potato's in chicken jus. | ||
| Rick | | ... | 24-11-2020 @ 10:50 |
I am a bench-only guy Member 3, 10034 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | The_Lone_Wolf said:. Also, be prepared for some smoke when you do it haha. I open a window and put a desk fan in it facing out, as well as the extractor on full | ||
| billynomates | | ... | 24-11-2020 @ 16:34 |
Member 4923, 1795 posts | This thread is so arousing, I'm drooling just flicking through it. | ||
| The_Lone_Wolf | | ... | 25-11-2020 @ 09:36 |
I eat a lot of meat Member 5124, 2996 posts SQ 245, BP 130, DL 275650.0 kgs @ 105kgs UnEq | Last night was buttery mash, sausages and onion gravy, with a side of leftover chicken... | ||
| Funky_monkey | | ... | 26-11-2020 @ 09:41 |
 403 forbidden message Member 160, 5121 posts SQ 190, BP 137.5, DL 225552.5 kgs @ 86kgs UnEq | My gran sauteed broad beans with onions and tomatoes. Hardly filling after training, so i ordered (and demolished) a large pizza with all the toppings, plus a better version of Fanta. | ||
| The_Lone_Wolf | | ... | 30-11-2020 @ 09:00 |
I eat a lot of meat Member 5124, 2996 posts SQ 245, BP 130, DL 275650.0 kgs @ 105kgs UnEq | Funky_monkey said:My gran sauteed broad beans with onions and tomatoes. Hardly filling after training, so i ordered (and demolished) a large pizza with all the toppings, plus a better version of Fanta. I applaud your work, because it is the sort of thing I do. | ||
| The_Lone_Wolf | | ... | 30-11-2020 @ 09:01 |
I eat a lot of meat Member 5124, 2996 posts SQ 245, BP 130, DL 275650.0 kgs @ 105kgs UnEq | Sunday roast yesterday, with a lovely roast pork loin, roast potato's, veg and gravy. Pudding was multiple icing topped mince pies. Splendid. | ||
| Rick | | ... | 30-11-2020 @ 22:03 |
I am a bench-only guy Member 3, 10034 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | Cooked for my bubble. https://i.imgur.com/GVVjthW.jpg | ||
| danbaseley | | ... | 11-12-2020 @ 16:59 |
 A member for 10 years and still no mouldy peanuts Member 1252, 4475 posts SQ 160, BP 110, DL 215485.0 kgs @ 98kgs UnEq | Is that pad Thai? | ||
| Rick | | ... | 11-12-2020 @ 21:03 |
I am a bench-only guy Member 3, 10034 posts SQ 185, BP 175, DL 235595.0 kgs @ 140kgs UnEq Administrator | No, there's no noodles there anywhere. The dish I suspect you mean, the brown one, is chicken gong bao. The rice isn't in the picture (it was still in the warmer when I shot that), nor is the soup. The others are radish in chilli oil, snow peas with lap cheong, and spring greens with dried shrimp. I love pad thai, but have never made it, because it requires a lot of ingredients I don't stock and that don't particularly keep and it's frankly a bit of a pain in the arse. | ||
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