Share a recipe or food thought - General Discussion.

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#2791585 8-Oct-2021 08:48

Made this last night with 2.5 packs of New Zealand First Light Wagyu Mince.

It was epic. Took ages though, good thing I was WFH.

https://www.youtube.com/watch?v=caIQBp-6OL4&t

networkn

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#2791988 8-Oct-2021 20:59

turtleattacks:

Made this last night with 2.5 packs of New Zealand First Light Wagyu Mince.

It was epic. Took ages though, good thing I was WFH.

https://www.youtube.com/watch?v=caIQBp-6OL4&t

That looks awesome. I am going to make it.

I watch a fair amount of that Youtube channel, there is something about that guy that really annoys me though, so I haven't been watching him as much lately. I think it's his New York attitude a bit or something.

Thanks for posting, I am keen to try it.

turtleattacks

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#2791992 8-Oct-2021 21:24

networkn:
turtleattacks:

Made this last night with 2.5 packs of New Zealand First Light Wagyu Mince.

It was epic. Took ages though, good thing I was WFH.

https://www.youtube.com/watch?v=caIQBp-6OL4&t

That looks awesome. I am going to make it.

I watch a fair amount of that Youtube channel, there is something about that guy that really annoys me though, so I haven't been watching him as much lately. I think it's his New York attitude a bit or something.

Thanks for posting, I am keen to try it.

It’s the New Yorker attitude without saying he’s from NY right?

The recipe is really simple. Be patient, follow his ingredients, sweat out the onions, carrots and garlic.

networkn

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#2796902 18-Oct-2021 09:25

In casa de networkn this weekend we did Sous Vide Steaks on Saturday night. I usually use the vacuum bags our steaks arrive in, the only downside of this is no seasoning until they are done. It does produce a very tender steak though, but you'll need to season pretty heavily prior to cooking and sprinkle salt generously post slicing. The key to a good sear is having enough oil in the pan so that heat is contacting the entire surface, and, very importantly, do make sure the surface is dry. Two reasons for that, one, it gives a better crust as your heat is not being used to evaporate the moisture, thus causing your steak to boil. It's also worth noting, that you do need high heat but it doesn't need to be surface of the sun hot. The other reason you don't want your steaks 'moist' is that moisture causes oil to splatter significantly which is dangerous and unpleasant and makes a hell of a mess to clean up. It also increases your chances of a fire, which you do not want.

Secondly, we did Ribs on Sunday. I prefer my ribs pull from the bone (with clean bones afterwards) and for the meat to have slight resistance (But still really tender). My wife prefers fall off the bone cooked for a long time, but chef chooses. I used to use the Traeger 3-2-1 method, but I found that it meant the meat overcooked some if not most of the time. I have now changed it to 3-1.5 which is 3 hours in the Traeger at 225F and 1.5hours after wrapping with honey, brown sugar and some knobs of butter. Some people sauce and then bake at high temp for a while, but our family prefers to add our sauce afterward so we can choose if we want it or not, and to retain as much of the pork flavour as possible.

Pro Tip If you have a pellet grill, I recommend the oven for the portion of the cook that just requires time. Once the smoke is 'set' in the meat and you aren't likely to get any more smoke, the oven is much cheaper to run than pellets.

Lastly, I tried a new salad, which is basically lemon juice, oil, salt, emulsified, then put in walnuts (toasted is my preference), very thinly sliced fennel, apple (we used pear and liked it a lot) sliced, and celery. It was fantastic and a lovely crunchy contrast to the ribs which are quite rich. I added a few shavings of parmesan cheese though I don't think it added much.

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#2796920 18-Oct-2021 09:45

Did a mini-feijoada this weekend - half portion and it tasted really good...

Link for a good photo: How to Make Feijoada, Brazil's National Dish, Including a Recipe From Emeril Lagasse | Arts & Culture | Smithsonian Magazine

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#2809026 7-Nov-2021 20:32

Tried again to use HelloFresh, but can’t seem to ever get it to accept a voucher code. This happens every six months or so, they pester us with letters in the mail and emails for discounts so we give it a try again.

So once again I have cancelled again 30mins after reactivating, and fed back again that the code didn’t work…

I assume they do this on purpose coz people just sign up and don’t cancel?

Jon

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#2811016 11-Nov-2021 10:40

So, I have had a go at "not another cooking show" version of meatloaf. I am entirely unimpressed with it.

It uses breadcrumbs and I tried to reproduce the consistency he was suggesting, but it affected the texture, and overall it was largely without flavour as I think meatloaf needs some pork mince or sausage meat or something along those lines.

The basting glaze he uses is crazy sweet and strong, and actually, it was the dominant flavour.

My kids liked it OK, but for me, I'll never make it again.

Does anyone have a better alternative?

Lenovo

Shop now for Lenovo laptops and other devices (affiliate link).

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#2811041 11-Nov-2021 11:13

networkn:

So, I have had a go at "not another cooking show" version of meatloaf. I am entirely unimpressed with it.

...

Does anyone have a better alternative?

It's not fancy, but here's the meatloaf recipe I use:

tdgeek

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#2811049 11-Nov-2021 11:24

I dont get what you do with the pan?

Cook it in the pan upside down on foiled oven tray for the first 15 mins, then put back after glazing with no pan on the foiled oven tray?

tieke

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#2811051 11-Nov-2021 11:27

That's basically it - cook it on a tray using the loaf-tin on top to keep its shape, then remove the tin, add the glaze and finish cooking.

1024kb

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#2811225 11-Nov-2021 19:28

A Megabyte original, proven many times over.

BBQ Pizza

Here's an easy to cook barbecue treat. Quick to prepare & always devoured in no time, it's also cheaper than a pack of gourmet sausages.

Essential equipment - a circular pizza tray with holes in the base. Sometimes a bit tricky to find, you do need one for this recipe.

What we do here is replace the traditional pizza dough base with a minced beef version, topped as usual with cheese, tomato & whatever else you decide should go there. Slap it on the BBQ for 20min then serve.

All ingredients are interchangeable & the quantities variable. Make it your way.

Base:
500gms mince - choose a better quality than that horrid, pale pink, fat-ridden cheapest supermarket stuff but you don't need to go overboard.
1 egg
1 finely-chopped onion
Crushed garlic
Herbs - Oregano, Sage, Thyme, Basil
Breadcrumbs
Salt & Pepper

Mix all ingredients together, the egg will bind the mince into a sticky mess, use the breadcrumbs to dry it back to dough-like consistency. Won't take long, you'll know the feel when it's right.

Now press the mince mixture firmly into your pan, then add the usual pizza toppings - vegetarian recommended, there's no point adding more meat at this point. Be generous with the grated cheese, & maybe finish with a sprinkle of smoked paprika. You now have a BBQ Pizza, let's cook!

Slap the pizza tray on the BBQ, spin it round as it cooks. It's ready when the base has shrunk away from the edges of the pan - the cheese will have melted by this point too. Cut into 6 segments, serve.

neb

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#2811997 12-Nov-2021 22:29

1024kb: A Megabyte original, proven many times over.

BBQ Pizza

Or Pizza BBQ, as done by a friend of mine. In involves a pizza oven and steak. The rest is left as an exercise for the reader.

networkn

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#2815441 18-Nov-2021 20:40

https://shop.countdown.co.nz/recipes/dinner/3078/char-grilled-asparagus-with-orange-vinaigrette-and-whipped-feta

We decided to have a crack at this after it turned up in an advert somewhere. Wow was it sensational! If you like Asparagus, then I highly recommend trying it.

Don't substitute orange for lemon without trying the orange first, it was really different and I enjoyed it a lot.

Even my wife who probably wouldn't have made that since it contains lots of things she isn't a fan of them (asparagus, feta, cream cheese and more) thought it was amazing and was wiping down her plate with her potatoes to get the sauce up.

networkn

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#2821211 29-Nov-2021 19:06

In the weekend, we went and picked our own strawberries at Phil Greigs. It was totally amazing. We had 4 buckets 2 KG's each in about 15 minutes because pretty much all the fruit was perfectly ripe.

Last night I made strawberry jam with 1KG of the 6KG we picked and used 700 grams of sugar. I can't make myself use 1:1 sugar to fruit, it's just too sweet. So far it's turned out well with Apricots and Blueberries, though the strawberry jam is a bit runnier than I'd like. I also put some lemon juice in but I am not 100% sure how much it was. I am unsure if despite being sensational, the jam is running because of not enough sugar or not cooked long enough?

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#2821219 29-Nov-2021 19:36

networkn:

In the weekend, we went and picked our own strawberries at Phil Greigs. It was totally amazing. We had 4 buckets 2 KG's each in about 15 minutes because pretty much all the fruit was perfectly ripe.

Last night I made strawberry jam with 1KG of the 6KG we picked and used 700 grams of sugar. I can't make myself use 1:1 sugar to fruit, it's just too sweet. So far it's turned out well with Apricots and Blueberries, though the strawberry jam is a bit runnier than I'd like. I also put some lemon juice in but I am not 100% sure how much it was. I am unsure if despite being sensational, the jam is running because of not enough sugar or not cooked long enough?

Not enough sugar. The sugar bonds to the pectin and acid in the fruit to make a gel.

Edit: I'm presuming you blob tested?

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