+1Quote:
Originally Posted by stingray
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+1Quote:
Originally Posted by stingray
I actually worked on this for a very long time. And it's been a guarded secret of mine ever since i perfected it. So consider yourselves lucky.
For the batter:
I did this all by weight not by volume because it was the only way to get it JUST right.
550g beer
50g plain vodka
400g cake flour
16g salt
10g baking soda
Pre batter:
10g Methylcellulose F50 you can buy this online, no you cannot skip it, no it's not bad for you.
500g water.
Bring water to a boil and ad the Methylcellulose, whisk and chill completely. It'll go clear when cool.
Go from pre batter to some more cake flour to beer batter.
Best goddamn fish and chips you'll ever have, i shit you not.
VC was dead on with the tenderloin guide, however i'll type up some comprehensive rib and burger guides in the morning...these drugs make me so damn sleepy :indifferent :
Lay off the weed;)
I respectfully decline :DQuote:
Originally Posted by Dundee
Okey dokey, ribs.
If you're having trouble with your ribs drying out i recommend braising rather than roasting.
Here's a really basic method and recipe you can alter for your own tastes.
Assemble a rub of your choice, i like a mix of ground fennel seed, garlic powder, chilli flakes, salt, pepper and some dried sage. Rub it all over the ribs and put in the fridge tightly wrapped in foil for an hour.
Make a braising liquid, a good one is a cup of white wine with a few tablespoons of Worcestershire sauce, a tablespoon of rice wine or white balsamic vinegar and a generous tablespoon of honey. Pour that into the foil packages and bake at 140 for 3 hours. Then simply remove them from the foil, throw them on the grill and sauce them. It's great if you want to make a bunch of racks in advance. You can just prep them in the oven and take them with you to the bbq for finishing.
For burgers it's very dependent on the cut, you want a medium grind from the shoulder region. So chuck for beef, or butt for pork, (no idea what that's called on a deer but the front shoulder portion) it has a balanced fat to meat ratio and enough connective tissue to give a satisfying bite.
No egg or crumb should be necessary, you want the fat alone to be enough to hold them together. Season simply, salt and pepper however season with pepper to the mix itself and salt the outside, this means that you won't lose as much moisture from the salt and your pepper won't burn.
Lightly oiled grill pan, initially you want a screaming hot heat, once on, reduce to heat to medium low and go until they release and flip them over for the remainder of the time.
If you want to up the flavour profile, throw in a pad of butter once flipped along with some fresh herbs and some chunks of garlic, skin and all that you've just given a quick bash with a knife. Baste with the herby butter and once the herbs and garlic have some good colour, top the burger with em during resting to perfume the meat.
I like mine medium but it's totally up to you, i personally think a burger should be enjoyed with a good amount of pink inside but not so pink that the texture is compromised.
I recommend this vendor for buying methylcellulose.
Like, 12 bucks for a 2oz package.
Methylcellulose F50
Cheers Angus. Thanks heaps I'll see about having a go with the ribs on the weekend. If you ever need any advice on cows or milk production give me a yell :)
Rich
I made your balsamic/honey/mint sauce today and had it drissled over some sika steak tonight for dinner. Bloody good mate, everyone loved it. ;-) cheers.
Glad you liked it, it's going on the menu at the new place.Quote:
Originally Posted by GWH
Where are you gonna be cooking at?
Chapellis in lower hutt, officially take over as head chef december 3rd.
What's the low down on corned silverside? Mrs is just about to put one in the crockpot for dinner tonight
If we have it with mashed spuds and peas with lashings of Watties I will be a happy man
Make a mustard sauce! Ya don't put tucker fucker on corned beef. No no no
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@Dundee you listening to this?
Mustard is for Yankee hotdogs. Not a fine tender corned beef and the next day Sammies with fresh bread
Can't back you on that,I don't like corned beef.:ORLY:Quote:
Originally Posted by sako75
I like simmering it in coconut milk. Can't remember where i picked that up but it's gooooood.
I gave you a like on that only because we don't have a "WTF I can't believe you just said that" buttonQuote:
Originally Posted by Dundee
Apart from smileys
how you getting on with those sausage recipes angus?
Corn fritters? Any thoughts
Love em!Quote:
Originally Posted by stingray
The one food in existence that makes me retch.
This is close to perfect. Any ideas on what you would add to it?
Carrots were done in honey with a touch of butter
Attachment 29743
Looks real good mate,BUT silverside Must have mustard sauce.
It is perfect but all I would eat is the mashed spud with that sauce you added.:DQuote:
Originally Posted by sako75
Or at least some hot English to dab on it.
And mashed spud must have cracked pepper and butter.
Looks like a proper feast mate. All it needs is mustard sauce. I usually toss in some baby potatoes and cabbage towards the end of the cook but that's just my preference.Quote:
Originally Posted by sako75
I've got a couple together, there's one in particular i'm trying to hunt down before i upload them all.Quote:
Originally Posted by scoped
Mustard sauce
This is the version I make...
600ml milk
40g butter
25g plain flour
1 tbsp mustard powder
1 tbsp white or white wine vinegar
1 tsp sugar
salt
Heat the milk until warm. In another saucepan, melt the butter, then stirring all awhile add the flour until smooth, add the milk, stirring continuously. Allow the sauce to come to the boil then simmer for five minutes, carry on with the constant stirring. When the sauce is nice and creamy, remove from the heat and stir in the mustard powder, vinegar, and sugar. Add salt to taste. You can serve this cold with cold meats or hot with hot meats...
I usually just have mustard but when i make a sauce i reduce a bottle of cream by half and stir in mustard powder till happy with flavor/heat and done.
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And onion for the love of good taste .... Red onion..... Garlic & butter for me on the carrots !Quote:
Originally Posted by veitnamcam
Use some of the juice in the mustard sauce mix
How to boil the perfect egg for breakfast, not hard and not clear and runny, please Gus
Peas... :sick:
Quote:
Originally Posted by sako75
Looks like i'm in welly next week, where is a good feed in town?
Angus, where are you based now? I'll come and support your pay check - might beable to do a lunch as well (beers are alright at lunch? If so, your your up for a few, on me)
I'm living in the hutt, not working for a while though. Doctors orders. But the restuarant i work at is portlander, corner of featherston and whitmore.
You must know your steak then :) is there an easy way to do a bearnaise sauce?Quote:
Originally Posted by Angus_A
You can use a pre made hollindaise and simply reduce some white wine down to a few tablespoons and add it to the sauce along with some chpped tarragon, minced shallot and black pepper.
Won't be as good but i'd be lying if i said i haven't done it in a pinch.
