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BDFL - Memuneh
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Reply # 136723 9-Jun-2008 17:36
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I am talking about nice and thick fillet mignon, not those thin minute steak things that pass for meat.






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  Reply # 136724 9-Jun-2008 17:54
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sleemanj:
freitasm:

6.Cook each side two to three minutes
...
8.Leave there for another five minutes for rare or up to seven minutes for medium.


Either you have steaks roughly the size of half a cow, or your idea of rare is very different to mine.

Two to three minutes either side, then rest and eat it. Red, raw and kicking!


Pretty sure he's meaning a whole fillet

 
 
 
 


m00

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Reply # 137900 13-Jun-2008 23:19
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These are what I have in my kitchen and with reason:

1) stock pot - for your soup and boiling pasta

2) saucepan

3) cast iron griddle pan (DO not tempted by non-stick)

4) a fairly big saute pan (you can do your meat browning, pan fry including stir fry)

5) a ceramic roasting dish with lid (you can do your casserole and your normal roasting need)


Optional 6) a non stick frying pan for your sunday pancakes as well as your bacon and eggs Cool  (invest a heat proof silicon spatula)

With non stick pan, don't be fool by the red dot.  If you trust the red dot, you will have burnt pancakes but perfect eggs. 


You can get all of the above when Briscoes is on sale.  You can invest in expensive kitchen later once you accumulate your desire level of cooking experience.


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  Reply # 137930 14-Jun-2008 08:24
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I have a non stick roasting pan with a rack.  When I use the rack my roast lamb is extremely moist, but it's no good for spuds!  Without the rack the meat tends to be rather dry.  Don't know about beef, pork is good with the rack, but I take the crackling off and finish it under the grill!  Never fails.  Except when I burn it...  Hubby was born and raised on a sheep farm, so it's mainly lamb...  (Mutton takes too long for a working mum, even part time....)

m00

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  Reply # 139865 23-Jun-2008 09:43
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For roasting meat, I tend to get the fatty one and rub the outside with salt then brown the outside with a hot pan or roasting dish.

This will seal the juice in as well as cut down the cooking time slightly.

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