Paid Members SiMania Posted January 19, 2017 Paid Members Share Posted January 19, 2017 The flavour is just a surface treatment anyway, salt is the only thing that can penetrate the meat so all you have to do is spoon some rosemary flavoured butter on the steak as you serve it and it will have the flavour that way. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted January 19, 2017 Awards Moderator Share Posted January 19, 2017 You can still sous vide with the flavours in the bag. Â Coincident I went to an event last night on sous vide techniques. Â Â This is halibut cooked sous vide with vanilla butter for 20 minutes, served over vegetables bathed in warm pickle. Stunning flavours and a great demo of the method. Quote Link to comment Share on other sites More sharing options...
Paid Members SiMania Posted January 19, 2017 Paid Members Share Posted January 19, 2017 You can put flavours in the bag, but it just results in beef flavoured rosemary rather than rosemary flavoured beef. I process everything naked and add flavour afterwards as all the seasoning ends up in the purge. Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted January 19, 2017 Moderators Share Posted January 19, 2017 (edited) Edit. I was wrong. It's not a plastic cup. Edited January 19, 2017 by Chest Rockwell Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted January 19, 2017 Paid Members Share Posted January 19, 2017 Â Â The word "waterbath" appeared in that more than once.It is the best way to cook steak by a million miles. Perfect texture and keeps all the flavour in.Shhhh! I just wanted to call Butch a pansy. If he feels a 6oz steak is adequate, pansy away. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted January 20, 2017 Paid Members Share Posted January 20, 2017 (edited) Alrightay, I'm eating healthy after gorging like I was a part of Henry XIII Court during December.  First 'effort dish' of the year. Scallops with soy sauce, lime, ginger, honey, chilli and ginger with spiced rice noodles and coriander. Serving with a coriander and spring onion green salad.  Looking forward to it, the scallops I've bought look most appetising. Edited January 20, 2017 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted January 20, 2017 Paid Members Share Posted January 20, 2017 Never eaten a scallop. Must sort that this year. Quote Link to comment Share on other sites More sharing options...
AnotherCrapUsername Posted January 21, 2017 Share Posted January 21, 2017 I'm hardly what anyone would call a culinary specialist, however those receives that Tesco have been promoting caught my eye so I thought I'd give them a try. Â Went with the curry as it seemed fairly simple and not a huge amount of effort. Â Very please with how it turned out. Definitely won't be using jarred sauces any more. Â http://imgur.com/QzqAW9h Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted January 21, 2017 Awards Moderator Share Posted January 21, 2017 Very nice looking curry! Is that the "hot not hot" one they've been promoting? Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted January 21, 2017 Paid Members Share Posted January 21, 2017 Looks like the not hot not hot version that suits heat cowards like me. It is a nice recipe, basic, quick but tasty. Quote Link to comment Share on other sites More sharing options...
AnotherCrapUsername Posted January 21, 2017 Share Posted January 21, 2017 Yeah it's the hot not hot one. Really easy to make and perfect for the wife who likes it hot and me who most definitely doesn't! Quote Link to comment Share on other sites More sharing options...
Paid Members I Bent My Wookie Posted January 21, 2017 Paid Members Share Posted January 21, 2017 Gus you may genuinely be my idol. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted January 21, 2017 Paid Members Share Posted January 21, 2017 (edited) Get a better idol Dadders, trust me. Michael Gorbachev. SHIT HOT. Â Ah, I get so gooey and emotional with the briefest though of Michael. What a.superb man Edited January 21, 2017 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted January 22, 2017 Paid Members Share Posted January 22, 2017 Love scallops, my favourite seafood. Cooked in foaming garlic butter, cognac and a little cream, amazing. Â Had something good today. Marinaded a couple of duck breasts in a mixture of sesame oil, tamari soy sauce, crushed garlic and ginger, and all-purpose seasoning. Scored the fillets, made some incisions in the skin, marinaded them in the mixture overnight and pan-fried. Â Delicious, even though I say so myself (which I do). Quote Link to comment Share on other sites More sharing options...
Paid Members SiMania Posted January 22, 2017 Paid Members Share Posted January 22, 2017 Scallop pairs well with chorizo, smoked bacon or my favourite - black pudding. Â It's not something I tend to cook much of but if it's on the menu at a hotel and is paid for by the company then it's my first choice. Quote Link to comment Share on other sites More sharing options...
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