spipet
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Posts posted by spipet
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That is one fine looking plate of food!
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spipet, that is a beautiful crust on that fish. Did you make the beer batter on your own, or did you use a recipe?
The beer batter couldn't be simpler. What I usually do is take a random amount of all purpose flour and a bit of salt and add beer until the batter is still quite thick, almost as thick as store bought vanilla custard. I coat the fish in seasoned flour, batter and then roll the fish trough panko breadcrumbs and really pack/pat the breadcrumbs on the fish. If you want I can write down measurements next time
. And the nice thing is, that batter will work with anything. I've tried chicken, courgette, prawns and even banana.-
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A Dutch tradition for cold weather: mashed potatoes with endive, bacon bits, gravy, meatballs and ghurkin.
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Huge bump. I recently bought an anova immersion simulator and am having a lot of fun with sous vide in zip lock bags. However, I found that the zip lock bags are not very suitable for long cooking times or higher temperatures. This made me decide to search for a 'cheap' vacuum machine as I do not have the budget for a chamber vacuum sealer. Does anyone have any experience with the Tre Spade Takaje vacuum sealer? Or would you recommend a Foodsaver (if yes, which model?).
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Not the prettiest of pictures, but nonetheless delicious. Spanish inspired shakshuka with chorizo, smoked paprika powder, lots of peppers and of course soft poached eggs
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Croque madame and crispy fried egg
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Cod fried in beer batter and panko breadcrumbs (extremely crispy, really love doing it that way), with mushy peas with mint, tomato salad with mint and homemade tartar sauce with beetroot roses
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Chicken sauteed in a lot of butter and spanish style bean stew
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Quick and dirty plating because I couldn't wait to try this: cardamom panna cotta with raspberries and white chocolate.
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One of my all time favourites: steak tartare.
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what do you think this is :
is that fat or an Aggressive Fat-like Tendon ?
i think flank steak, of any kind should be cooked as rare as possible, w a bit of thin
'crust' on each side. cut very thin across the meat
and then devoured instantly
just saying
please let us know how it worked out
of course w pics lots of them !
I'm 100% sure it's fat. The way you describe the meat is exactly how I cooked it, seasoned with some salt and pan fried in a very hot pan. I'm guessing the core temp of the meat reached about 40 degrees. It was very soft so that's why i'm sure its fat
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No photo of the results, but today I bought some really really delicious wagyu flank steak (or bavette for us europeans). Pan fried one piece which was already really good, but tomorrow and the day after i'll try a piece sous vide, 55 degrees for 24h and 48h.
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Salmon sashimi infused with lemon oil, beets (pickled and roasted) and horseradish cream
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cutting carbs in the evening during the week, tonight: runner bean stew with pork filet
That stew looks delicious, may I ask how you made it?
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Only made a picture from dessert, but dinner was veal cheeks and mash with some rocket salad. Dessert is red fruit with lemon curd (yum!).
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Welcome to eGullet, spipet. Is that a sous vide egg atop the steak? It looks a little too firmly sculpted, yet malleable, to have been poached. If I'm way off base, we'll blame it on your photo! ;-)
Thanks Smithy. It indeed is a sous vide egg. 75 degrees Celsius, 13 minutes, straight from the fridge. I have been experimenting a lot with eggs, since some of my guests don't like their whites too soft...
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Steak tartare, crappy iphone picture.
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Dinner 2015 (Part 5)
in Cooking
Posted
That looks like a bowl of heaven...