Ravenous Part Deux, the cheap likes thread

[TreatyStones]

By the color of the meat

[Horsebox]

You should only turn steak once really, pal. It should be completely seared by the time you turn it. Two fine looking cuts of meat though.

[Horsebox]

Ah jaysus.

[anon32894817]

What??

[Horsebox]

No offence mate but that looks like a microwaved STD with terminal cancer.

[anon7035031]

What you have done to that steak to quote Brian Cody is criminal. Seems like a good time to reprise labane’s failsafe steak method. Your skillet needs to be at least 500F and sear for a minute a side. Then fire it onto a sheet of tinfoil, wrap tightly and into a 400F oven for 8 minutes for medium rare. Personally after searing a t-bone or porterhouse, I would carve out the bone and make a nice sauce with it, along with onions, mushrooms, red wine and beef stock. You can make the sauce during the time the steak is in the oven.

[Locke]

@anon7035031

What you have done to that steak to quote Brian Cody is criminal. Seems like a good time to reprise labane’s failsafe steak method. Your skillet needs to be at least 500F and sear for a minute a side. Then fire it onto a sheet of tinfoil, wrap tightly and into a 400F oven for 8 minutes for medium rare. Personally after searing a t-bone or porterhouse, I would carve out the bone and make a nice sauce with it, along with onions, mushrooms, red wine and beef stock. You can make the sauce during the time the steak is in the oven.

Fahrenheit

[myboyblue]

Is that a snapchat photo? Is that the new thing now, taking “snaps” of your photos?

You’re all cunts.

[anon32894817]

Yes I removed the camera app to create storage space. It’s a lot easier. Just use the screenshot to save them then.

[TreatyStones]

Ya a lot easier

[anon61956325]

@ChocolateMice

Oil, two large onions finely chopped, 4 cloves garlic, two table spoons of curry power (I use hot) one table spoon garam masala, 2 tea spoons ground cinnamon, 2 teaspoons cumin, 200ml chicken stock, 1 tin chopped tomatoes… 2/3 chicken breasts cut up. Veg optional…

Heat oil and whack in spices for a min, then fuck in the onion for 5 minutes till it has soaked up all the spice and just beginning to soften a bit. Add the garlic, chicken, stock and tomatoes and season well…(I also add a good squirt of pasata) You leave it simmer away for about 20/ 25 mins… Veg optional- I added mushrooms and courgette as they both needed using.

Simple yet delicious.

Cooked this again last night. Unreal.

[Brimmer_Bradley]

@Smark

Cooked this earlier:

An auld tesco, own brand, frying pan too. Sure how could you prepare food properly with a pan like that and a Chinese made dodgy hob.

[myboyblue]

And an auld wooden spoon for poking the schtake.

[Brimmer_Bradley]

And the auld cheap white tiles. Screams ‘CORPO HOUSING’ all over.

[backinatracksuit]

I’ve never seen that FAGOR brand before, I assume it’s the same crowd that used to sponsor Stephen Roche’s cycling team?

[gilgamboa]

Fine bit of meat but the pan on way too low, unless you did mean to stew the steak?

[Chucks_Nwoko]

Don’t think the pan was hot enough there.

[Turenne]

I’d say you’d want to raise the heat there pal.

[JonSnow]

Is the ring turned on? I don’t think the ring is turned on.

[glasagusban]

@Horsebox

You should only turn steak once really, pal.

Heston Blumenthal recommends turning every 30 seconds to ensure it cooks evenly and it’s equally seared/charred/whatever either side. He used an infra red camera to show how fast the heat distribution can become uneven if left one side down for too long and it fairly convinced me that he was right. This method has never let me down and I’d say he knows more about it than you anyway.