Chicken Kiev, topside steak, cheesy jacket potato and salad hit the spot..
Chicken Kiev, topside steak, cheesy jacket potato and salad hit the spot..
Did you choose those ingredients with a blindfold on?
^I assumed that's how you wanted it cooked. Yeah it's a few degrees over what I'd do but with a rack of lamb like that which is so tender and succulent, it would have still had perfect eating qualities. That's the Rolls Royce of cuts of lamb, in my opinion.
^Exactly. Cheap as chips and last forever, mine must be at least 20 years old and cost about $5.00!
FWIW to get the medium rare Lamb I prefer right every time, I pull the joint or rack out of the oven just before the needle hits 140 and allow it to come up by another few degrees during resting time. I have no idea how accurate my cheap meat probe is, but just know that works using it.
Just bought a meat thermometer (digital) two weeks ago. As cheap as chips if I recall.
Never used one before, but I have a couple of nice T-bones in the freezer, and want to be a bit more cautious cooking them.
Have seen on cooking shows and YouTube that you can get smart thermometers that you simply stick into the thickest part of the meat and it connects to an app on your phone that'll let you know when the temperature you've asked for is reached.
that's what I am after.
I don't wanna be a smart arse, but cooking T-bones is dead easy. I'm guessing 3/4 of an inch thick? In which case, oven at 150 for 15 minutes to heat them up, then 2 minutes per side in a pan as hot as you can get it (be close to medium).
1 minute per side for medium rare. (but closely to rare)
KW
For the freezing, no choice - that is how they come (Paleo Robbie).
For the cooking - no oven.
Ok. Get them to room temp and more or less follow same temp
I've always thought of myself as quite an innovative cook and last night I thought up a new and exciting way to eat peas.
I emptied a tin of Batchelors 'chip shop style' mushy peas into a bowl and added eggs and some flour.
I stirred it all together...
And then pan-fried it with a couple of barramundi fillets.
It came out like a kind of pea cake. Lovely!
The daughter asked for seconds and I even have a slice left for a mid morning snack today.
^ Well, when I've had what I'd call a true pea fritter it's been a ball of mushy peas surrounded by batter and then deep fried.
I've tried making these on a number of occasions but just can't get the pea ball firm enough to stay together, thus enabling it to be coated with batter.
Good work, mendip. Almost a 10/10 but needs gravy, obviously.
The French are known to say that a day without wine is like a day without a sunshine. In the mill towns of the north there is something similar: mushy peas without gravy is like a day without sun...yeah, forget the sunshine bit cos we don't get much, but you get the picture.
A simple cottage pie.
Brutal thread this one ive just logged in and already mendips pea fritters are giving me half a johnson. Food porn. Wlllys pie looked ok to
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