After more time the meat can be pulled, and a too long cooking time will turn the meat into mush. I'm aiming for steak texture so I stopped the cooking at 60 hours, chilled and salted it.
Just finished up a chimichurri sauce for the meat.
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What's for supper - Second Course
- Thread starter RanzB
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After more time the meat can be pulled, and a too long cooking time will turn the meat into mush. I'm aiming for steak texture so I stopped the cooking at 60 hours, chilled and salted it.
Just finished up a chimichurri sauce for the meat.
I.am.Sam
Honorary Master
whats the quickest and tastiest way you make that chimichurri sauce
cause i want to do a steak and chicken platter with few dips
cause i want to do a steak and chicken platter with few dips
I used a chowhound recipe this time but I've used a Chef John Foodwishes recipe and like that one too.
[video=youtube;wsj_dzz33Ko]https://www.youtube.com/watch?v=wsj_dzz33Ko[/video]
I.am.Sam
Honorary Master
thanks will try it
cerebus
Honorary Master
Fennel vichyssoise with smoked trout and.... Popcorn. Apparently that's a thing in south America
Last edited:
cerebus
Honorary Master
It was delicious, not sure I'd use the popcorn in my soup again but it was an experiment
Chuck from last week, was a tad overcooked. Next time I'll shoot for 48 hours.
Last night was a thai curry made with pork sirloin cut up into chunks.
My fiancee made a strawberry and lime ice mix for my water
Prime rib roast tonight done sous vide and finished on the cast iron.
Last night was a thai curry made with pork sirloin cut up into chunks.
My fiancee made a strawberry and lime ice mix for my water
Prime rib roast tonight done sous vide and finished on the cast iron.
SauRoNZA
Honorary Master
Aaah makes sense now.
HavocXphere
Honorary Master
Made steak & mushroom & salad.
Benefits of 1 hour break + living close to work.
Benefits of 1 hour break + living close to work.
APoc184
Honorary Master
Peri-Peri Chicken Livers. On a bed of lettuce and cabbage.
satanboy
Psychonaut seven
Eggplant Parmigiana
Brinjal, onion, tomato, tomato mix, garlic, Mozzarella, Cheddar and (rennit free) hard cheese.
crackersa
Honorary Master
Chicken pot pie
Desert was monkey balls. First time having that. Was really good!
Desert was monkey balls. First time having that. Was really good!
akescpt
Honorary Master
Where you been?
APoc184
Honorary Master
Had a bit of a rough last two months.
Moved house. Endless hospital visits due to ill family. Had pneumonia myself. Work is picking up steam until end of year.
But getting back into things now.
Posting in case a couple of you think it's as interesting as I did.
I bought quite a thick prime rib roast earlier this week, and started a dry brine around 2am Tuesday morning, prepping for Friday. In the interim I re-read this article from SeriousEats regarding dry-aging at home. During his experiments he comes to the conclusion that it isn't feasible to dry-age individual steaks at home, since so much of it(by percentage) is rendered inedible, but bigger cuts are good to go under some circumstances as a lot more of the meat is fine
Today while prepping for the roast, I decided it was a bit too thick to comfortably eat if served as I normally do - cut in half from the top - so I decided to cut it horizontally into thinner steaks. This is the interesting bit - you can see where the salt has penetrated and the brining effect/slight aging effect has taken place. The spinalis is clearly a shade darker than the inside eye meat.
Kenji mentions that a minimum of 14 days is needed before you see a flavor/tenderness change but this is obviously throughout the entire piece of meat, as it needs time before the centre is as aged as the outside.
So what's the point of this post? Nothing, really. Just thought it was cool Larger image here.
I bought quite a thick prime rib roast earlier this week, and started a dry brine around 2am Tuesday morning, prepping for Friday. In the interim I re-read this article from SeriousEats regarding dry-aging at home. During his experiments he comes to the conclusion that it isn't feasible to dry-age individual steaks at home, since so much of it(by percentage) is rendered inedible, but bigger cuts are good to go under some circumstances as a lot more of the meat is fine
Today while prepping for the roast, I decided it was a bit too thick to comfortably eat if served as I normally do - cut in half from the top - so I decided to cut it horizontally into thinner steaks. This is the interesting bit - you can see where the salt has penetrated and the brining effect/slight aging effect has taken place. The spinalis is clearly a shade darker than the inside eye meat.
Kenji mentions that a minimum of 14 days is needed before you see a flavor/tenderness change but this is obviously throughout the entire piece of meat, as it needs time before the centre is as aged as the outside.
So what's the point of this post? Nothing, really. Just thought it was cool
Larger image here.
cerebus
Honorary Master
Crispy ginger fried rice with rum and lime prawns
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