Thread: Dinner

  1. #25751
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    Tell you what, I use two Makro's, one on Changwattana, and the other in Rangsit. Neither have ever had meat like that. Northern BKK is just a wasteland for good farung food. Even the Foodland is not up to par with items there one week and not the next.

  2. #25752
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    One more steak question if I may...

    I notice that Lom frowns upon 'frozen'.

    Does it make much difference with meat? And if the steaks were indeed frozen by the exporter, then they shouldn't be frozen again after buying fresh at Makro?

    I've often wondered about the fresh versus frozen issue with meat.


    ^ Edit: It's not looking too hopeful for Korat then AO...

  3. #25753
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    Quote Originally Posted by Mendip View Post
    I've often wondered about the fresh versus frozen issue with meat.
    All the steaks here in the US are sold fresh, but I have a vacuum sealer at home and if there is a good sale on I will stock up and individually vacuum seal the steaks and freeze. They taste perfectly fine out of the freezer.

    Quote Originally Posted by Mendip View Post
    And if the steaks were indeed frozen by the exporter, then they shouldn't be frozen again after buying fresh at Makro?
    Once any meat is frozen and defrosted it should NEVER be refrozen.

  4. #25754
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    I've bought whole pieces of meat before that were not frozen, but there's a 99.99% chance they were at some point. Then I've cut them into steaks and put them back in the freezer for later use with no problems at all. Will post pics of a piece of New Zealand tenderloin that got that treatment for no other reason than showing what decent marbling looks like. Don't buy meat without it!

    Dinner-20210122_143333-jpg
    Dinner-20210122_143410-jpg

  5. #25755
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    Avoid buying frozen meat if possible.

  6. #25756
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    Quote Originally Posted by bsnub View Post
    Once any meat is frozen and defrosted it should NEVER be refrozen.
    That's what I've always lived by... the only exception being if the frozen meat is then cooked, eg a pie, which then can be safely refrozen.

    But with meat of unknown provenance which is common in Thailand, I wonder how much previously frozen meat I have refrozen, assuming that it was fresh.

    I rarely seem to get any issues.

  7. #25757
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    Quote Originally Posted by TheRealKW View Post
    Avoid buying frozen meat if possible.
    I never do and my partner is a Chef by trade and refreezing meat is a no no in the industry. This is why...

    Cook’s Illustrated did six rounds of tests comparing meat cooked fresh, meat cooked after being frozen and thawed once, and meat cooked after being frozen and thawed twice. Tasters always preferred the meat cooked fresh ― and they found that there was a very noticeable difference in texture and moisture between meat thawed once versus twice.

    The reason a double freeze takes such a toll on meat is because freezing water inside the meat’s protein cell physically changes the shape of it. So the more you do that, the more noticeable the change. And no amount of gravy on top is going to hide that.

    Science: Can You Refreeze Meat? | Cook'''s Illustrated

    Quote Originally Posted by Mendip View Post
    the only exception being if the frozen meat is then cooked, eg a pie, which then can be safely refrozen.
    Ya once it is cooked its totally safe to refreeze. I do so almost every time I make stew or soup.

  8. #25758
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    Quote Originally Posted by TheRealKW View Post
    Avoid buying frozen meat if possible.
    Extremely hard to do in Thailand.

  9. #25759
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    Quote Originally Posted by bsnub View Post
    Once any meat is frozen and defrosted it should NEVER be refrozen.
    You don't know if they were once frozen for the transport when buying Australian beef in Thailand so I buy vacuum sealed beef and store it in the fridge, not in the freezer.
    You don't need freezer low temperature for something that has no access to air.

  10. #25760
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    Quote Originally Posted by lom View Post
    You don't know if they were once frozen for the transport when buying Australian beef in Thailand so I buy vacuum sealed
    beef and store it in the fridge, not in the freezer.
    I can not speak for other parts of the world but here in the US beef sold by the butcher in the grocery store is never frozen and defrosted.

  11. #25761
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    ^^^^ That's interesting snubs... I assumed you shouldn't refreeze meat due to the potential for a bacteria build-up.

    ^^ Lom... how long can you store vacuum packed steaks in the fridge?

  12. #25762
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    Quote Originally Posted by bsnub View Post
    I can not speak for other parts of the world but here in the US beef sold by the butcher in the grocery store is never frozen and defrosted.
    Yeah because US beef is a local product. Can you be 100% sure about the NZ and Australian lamb sold there though?

  13. #25763
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    Quote Originally Posted by aging one View Post
    Northern BKK is just a wasteland for good farung
    Normally so is Roi Et but picked up 2, 2 inch center cut sirloin wago beef steaks at Makro last week.

    The best steak I have ever had in Thailand. Pricey but worth it.

  14. #25764
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    Quote Originally Posted by Topper View Post
    To be honest, I've never fried fish, but I'm craving fish and chips so any youtube recommendations would be welcome.
    By total chance I've just came across this in a folder on my PC and will pass it on, it's what I use to use before giving up on deep-frying at home and works perfectly. FYI the Doyle's family is seafood royalty in Australia.

    Doyles Beer Batter.

    After all my years of battering fish, Tim, our youngest son, has just told me:
    "Mum, I think I have worked out the best batter of all." "What is it, Tim?"

    Tim's Batter

    (It takes time to make the perfect batter, but you know the old saying: "If it's worth doing, it's worth doing well.")

    340ml (small can) light beer

    2 eggs yolks

    1 soupspoon olive oil

    pinch salt and pepper

    175 g (2 cups) best-quality plain flour


    Mix all ingredients together, adding flour last. Using a hand-held beater or whisk, beat until smooth. (If you like a fluffier batter, the beaten egg whites can be folded in last thing.)

    Coat fish lightly in plain flour, and dip into batter. Fish pieces should not be too large, and don't overload your deep-fryer with cooking oil.

    Fry fish at not less than 185C to 190C (about 375'F) for 5 to 10 minutes according to thickness of fish.


  15. #25765
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    Quote Originally Posted by Headworx View Post
    Can you be 100% sure about the NZ and Australian lamb sold there though?
    No we can't and because those are coming from overseas it is almost always sold still frozen here.

    Quote Originally Posted by Mendip View Post
    I assumed you shouldn't refreeze meat due to the potential for a bacteria build-up.
    Not once it has been cooked.

    Quote Originally Posted by Mendip View Post
    Lom... how long can you store vacuum packed steaks in the fridge?
    Indefinitely for me as long as it is an airtight seal. I have cooked meat that I vacuum sealed and froze for over a year. It tasted fine.

  16. #25766
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    Quote Originally Posted by Mendip View Post
    Lom... how long can you store vacuum packed steaks in the fridge?
    I think the longest time I've stored them is a bit over a month but I don't know what the limit is.

    @bsnub We are talking about the fridge not the freezer.

  17. #25767
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    Quote Originally Posted by Mendip View Post
    olive oil, salt and black pepper and left them to warm up to room temperature
    small tip, don't put salt on until just before hitting the pan, it draws out the moisture.


    A good steak, I'd just rub on olive oil, then grind on S+P just as it hits the pan, with some onions garlic and sprig of rosemary next to it.

    Edit:











    Last edited by Edmond; 12-05-2021 at 01:37 PM.

  18. #25768
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    ^ (way up there to Edmond) - Damn! That is a good looking steak.

    Mind you, for 1700 baht, you would hope so.

    Mendip to note....

  19. #25769
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    Anyways, technically a late lunch but it'll be dinner too. Basic salad, 'shrooms, and an Aussie ribeye that could have been cut with a soup spoon

    Dinner-20210512_134222-jpg
    Dinner-20210512_134257-jpg
    Dinner-20210512_134325-jpg

  20. #25770
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    ^ Damn fine looking again. May have to get the skillet out this weekend....

  21. #25771
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    Quote Originally Posted by Edmond View Post
    small tip, don't put salt on until just before hitting the pan, it draws out the moisture.
    tip add salt an hour or more before to improve the flavour.

  22. #25772
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    Quote Originally Posted by Headworx View Post
    Anyways, technically a late lunch but it'll be dinner too. Basic salad, 'shrooms, and an Aussie ribeye that could have been cut with a soup spoon
    That looks just great!

    This has all got very confusing... when to put on the salt, which spoon to use, what garnishing... ?

    I also bought a few lamb fillet steaks at Villa Market which probably rival Edmond's steak in terms of price.

    But no marbling at all I notice... I'm almost nervous about getting the skillet out again tonight.

  23. #25773
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    Quote Originally Posted by Mendip View Post
    when to put on the salt..
    Personally, right after rubbing them with EVOO which is about 40 seconds before they hit the pan. Have never experimented with salting them any earlier, but probably should.

  24. #25774
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    Quote Originally Posted by TheRealKW View Post
    to improve the flavour.
    You're buying the wrong steaks.

  25. #25775
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    Salt draws moisture out, and one of the biggest factors in getting a great steak (apparently) is having the surface of the steak DRY before putting it into the pan. So salting strategies have to be either immediately before putting it in the pan, or a good hour before putting it in the pan (but then you may need to re-dry the surface of the steak).

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