I have so much free time here it's ridiculous.
So i wanted to know if theres any recipes people want or any advice or tips people need.
Thanks
Angus
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I have so much free time here it's ridiculous.
So i wanted to know if theres any recipes people want or any advice or tips people need.
Thanks
Angus
OK I got one for you. How do you rest meat (like a whole fillet) without it going cold?
Wrap it in foil, keep it on a wire rack so there's a little surface touching the meat (and therefore drawing out moisture) an eye fillet should need only about 20 minutes to rest.
Serving on warm plates is also a must. If your kitchen is particularly cold a 50-60 degree oven is safe for resting purposes.
The other ting I do is wrap tea towel round the foil, keeps a bit more heat in, just like a blanket. Not required in commercial kitchens as normally bloody hot!
Don't put towel round and stick it in the oven
Cheers
Dino
your sausage recipes!
Angus, can you explain what & when different oils should be used for? ie; olive, rapeseed, canola, etc
I just use olive for everything, also what's the story on mixing butter & oil?
Olive oil has a low smoke point so it's best used when cooking at lower temperatures. It has a strong flavour so it's not ideal for searing, regular olive oil should be used for cooking whilst extra virgin should be used for salads and dressings because it has more plant matter in it (giving it a stronger flavour) which makes it burn and turn bitter very easy.
Rapeseed/canola/ricebran/avacado/soya bean oil are what are known as 'neutral oils' and have little to no flavour but extremely high smoke points making them ideal for searing and frying. Generally rice bran and sunflower oil have the highest smoke points of the lot.
Combining butter and oil will stablize it and prevent it from burning as quickly when used for frying.
I use it for deserts when i need to make a chocolate coating for eclairs etc. But i don't generally recommend it for cooking with as it's not a very stable product, bloody good for you though i hear. We used to put a teaspoon of it in our coffee at the beginning of a shift to even out the caffeine release and keep us going longer.
What do you mean by stable? Does it not have a consistent smoke temp if thats how you measure it?
Yep. Exactly.
What's that sauce recipe you gave to that old fart Rushy! He made some last night for the venison, it's sticky, want to make money? Bottle it that's one of the best sauces I've tasted! We should talk!:thumbsup:
Bahahaha ive posted it multiple times, half cup of balsamic, 1/8 cup honey, reduce to a syrup and add a handful of chopped mint. Nothing to it.
Any bright ideas for thick ling fillets?... bearing in mind no herb garden but a fair selection of powdered herbs and spices.
All arse no class @Gibo
I quite enjoy it in chowder, i think it suits it very well.
40g unsalted butter
4 rashers Bacon, finely chopped. Get the proper stuff, no shoulder or middle bacon please.
1 medium onion, finely chopped
2 garlic cloves, crushed
500g potatoes, peeled, cut into 1cm chunks or the same amount of baby potatoes cut in half.
1 litre chicken stock
500g fillets
1 cup corn, frozen, canned or fresh, it doesn't matter
1/2 cup heavy cream
2 tablespoons chopped parsley, dried will work in a pinch.
Crusty bread, to serve
Cook the bacon until crisp, remove and to the same pan add the butter and onions, on a low heat sweat them until translucent. Add the garlic and cook a further minute until it smells...garlicy.
Add to a pot with the stock and potatoes and bring to a boil until the potatoes are tender, add the fish and corn and simmer until the fish is cooked through and flakes nicely.
Add the cream and parsley and stir but don't let it boil. Once heated through again serve immediately.
Nice and simple.
Think I must be missing something here. The Ling that I know and hate (UK) I wouldn't feed to anything but the cat.
Must be a different fish
I currently have a very large Kahawai fillet baking in foil with some smoked garlic and rosemary seasoning plus sliced capsicum.
no your right Pengy, pet food. Then having just said that I'm having smoked West Coast Mullet for tea in a white sauce.
Good thread by the way Angus
Well my experimental KY was a success. I even left the dark flesh (blood line )in and skin on (scaled).
Bloody yummy.
Best tip after I left the Army was get a wife..........no need for me to cook.:) And young fellas that like catching fish and hunting like too prepare their game and cook it.:cool:
I to enjoyed the sauce that Rushy made to go with the venison on Saturday night. Thanks Angus.
Cheers mate, glad you enjoyed it.
What an awesome thread ! You are a great person Angus, may you never be banned :D
OK.... things I want to cook awesomely (but am not at the moment).......
Venison burgers
Whole venison back steaks
Pork ribs
Any thoughts?
Rich
Not to trying to take the shine of Angus here at all.
Whole venison backsteak is the easiest thing to cook well.
Sear all over, should take about 5 min, some bbqs (cheap Shit ones generally) won't get hot enough to get a good sear and as i recently found out some stove tops(my cheap Shit red light glass top one) also.
Get good sear all around and rest somewhere warm. wire rack in bbq or oven at 80 odd deg for ten min.
slice and eat :)
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When your finished with Richy, I need help with crispy batter like they do in the fishn chip shop, mines always doughy and flat.
Cheers joe.