Next time I’m in Ireland I’ll be sure to order the 0.227kg steak. Do you think I could ask to round it up to 0.23kg or would that be fucking with their heads?
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Keep it simple pal. We’re still coming to grips with metric.
Is a pint still a pint or should I ask for 0.47liters?
It’s fascinating how long it takes people to adapt to something new. Yanks and roundabouts are my favorite. The number of people who stop at them here with no idea what to do is unreal. Thankfully they are quite rare.
Jesus - you’ve stumped me there. I suppose strictly speaking it’s inappropriate to call it a pint anymore.
As for roundabouts, you’d have been proud of me at those 4-way stops.
A pint is 568mls. Embarrassing mistake.
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I drink American pints pal, easier on the liver.
Do you drink them straight from the chicken?
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just ask for a 300 gram steak kid. thats a decent size over here and will cook handy in the pan.
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Will he need much tinfoil to wrap it in? What temp does the oven need to be on to finish it?
I hate lumps of celery and circular cut carrots in food.
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if he uses a piece of meat in or around 300g then it will cook easily in the pan as the more food savvy posters have been telling him.
if he insists on immersing himself in american culture and keeps serving portions almost a kilo in weight (ie a joint) to big fat lard arse fuckers then yes, it looks like the oven is the only option and of course tin foil is going to be his friend along with a big pot of congealed melted blue cheese and large portions of french fries.
It depends entirely on the thickness of the steak, you cant just say pan fry a 300g steak for 90 seconds a side (well you can but you would be laughed out of any decent kitchen). There’s nothing wrong with pan frying a steak, say a less than 1 inch thick sirloin, but it isn’t ideal for a thicker steak like a fillet. The reason the oven method is superior is temperature control, although yourself and the other roasters seem incapable of understanding this. A 1.5 inch thick fillet would need 2.25 minutes a side for rare, that’s way too long in a hot skillet, you actually need 2 skillets one hot and one medium, sear for 30 seconds a side and then transfer for the rest of the cooking time (its impossible to cool down a decent hot skillet quickly enough for the second step). The oven is much easier than dealing with two skillets.
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Who said anything about putting beer in a chicken. I said Bud mate, pay closer attention.
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it easier to roast a steak in the oven alright easier because you can’t cook a steak proper in a pan like a proper chef
Heston Blumenthal says the best way to cook steak is on a hot grill or pan at max heat, turning the meat every thirty seconds to ensure temperature control and even cooking.
You’d want an extremely fucking large steak to have to use an oven.
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I hate celery full stop. It tastes like disappointment. I can’t imagine my ancestors grew or used a thing as useless as celery and neither will I.
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Don’t mind that ape, he’d probably want you to eat the steak using edible clothes pegs or something
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the only person who would put a good steak in an oven is someone who can’t cook