That looks great @Jim.
Have you tried searing on your starter chimney?
Guaranteed to get a crust very quickly.
In other contexts that sort of question leads to fighting pretty quickly…
Whoosh
Sorry for the green stuff:
1kg picanha, 4hrs sous vide @ 55°c, seared on the bbq, managed to get a nice crust all round, avoiding too many flare ups, very nice!
Doggy seems concerned about the green stuff.
No, have seen that done online but yet to try. It’s the sous vide method where I think it is difficult because the meat is already cooked and moist on the outside. You can cook it edge to edge the same colour with sous vide but to get a sear like you can with traditional pan cooking will mean it will get over cooked. You gain in texture maybe but lose in flavour I think. Chimney starter could be a thing…
I swing between the two methods and at the moment it’s pan.
If you wanted to go OTT you could build yourself a rocket stove.
Wow, thats looks good.
The woofer thinks so too
It was great, not the last word in tenderness, but as it’s basically rump you wouldn’t expect it to be and I do like to chew a little bit. The flavour was really nice, I just seasoned it quite simply: salt, loads of black pepper and a bit of garlic powder.
And Ruby got some too!
Chicken with olives and preserved lemons, couscous with onion, stewed peppers and courgettes with sherry vinegar, lightly pickled dill cucumber
Gravity seems to be scarce…
Brought to you by Star Trek special effects department!
handgranate for the snips, the pin looks pulled
Is that like a Pomegranate, except with a hand instead of a Pome ?
Kinda blows up in your face now and again
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