That marbling
Worked a lunch shift a few months back, and my manager told me for everyone I sold @ lunch, I would get one. He regretted it as he ended up paying out of his own pocket to cover product cost. I ate well that night.
edit: the selling is individual cuts, not the entire loin.
Cracked out my new weapon tonight!
Was let down by the butcher unfortunately.
New weapon:
Meat - 560gm eye
Process:
Result... looks ok, tastes meh. Bad bit of dead cow. Uninspired result from my new weapon.
Let him live I say, Great steaks bud.Had a word with the butcher about his product.
He comp'd me 2x 250gm for the feedback
Much better result last night.
Yeah, but it depends on the thickness of the cut. I tend to cook a NY strip over medium (or a bit higher) heat, and I comes out great.Anyone cooked steaks using a cast iron pan on an open fire? just wondering about temp regulation
Gonna be doing this tomorrow if we dont catch any fish.
@BJTT_Kiwi we'll be land based fishing not far from you targeting black fish at Woolwich, 0600 start and early finish around 1000 if youre keen PM me. Guy Im going heading out with is one of Sydney's best lure fishermen but we'll be using weed under a float.
Lost me with that sous vide silliness. The middle looks tender but it appears to not have a nice sear. The fat looks like it's well done though. Perhaps the boiling?Got some ribeye today. Boiled a couple.
Medium rare all the way through.
The sear was as much as I wanted. I could have put it back in the pan if I wanted. Your cast iron cannot get uniform doneness like this.Lost me with that sous vide silliness. The middle looks tender but it appears to not have a nice sear. The fat looks like it's well done though. Perhaps the boiling?
I've gotten pretty delicious and consistant results using my cast iron. I feel I'd need to try a sous vide before committing to one at home.
Cooking steak in a ziplock bag sounds a touch cancerous.The sear was as much as I wanted. I could have put it back in the pan if I wanted. Your cast iron cannot get uniform doneness like this.
I didn't buy an expensive sous vide, I bought a thermostat for £15 on ebay and plugged in my crockpot. Here's a pic:
Please stop posting on food threads you limey pomy cuntThe sear was as much as I wanted. I could have put it back in the pan if I wanted. Your cast iron cannot get uniform doneness like this.
I didn't buy an expensive sous vide, I bought a thermostat for £15 on ebay and plugged in my crockpot. Here's a pic:
I'm yet to have a boiled steak but I'm pretty curious about it.Got some ribeye today. Boiled a couple.
Medium rare all the way through.
Im a charcol/ heat bead cooking master in my own mind, let me know if you need any tips on getting the fucking thing to startWorking with this tonight
Holy shit you're single handedly holding up our beef industry. Are you in Australia? I thought I saw a Woollies logo and price stamp in one of your pics.Working with this tonight
Of course he lives in Australia, check out his screen nameHoly shit you're single handedly holding up our beef industry. Are you in Australia? I thought I saw a Woollies logo and price stamp in one of your pics.