Jump to content

Recommended Posts

Easy peasy jumpinjack, full heat under the pan add a little oil and when it smokes drop in the steak and let it spit fat spray all over the hob unless you have a gauze wire thingy to put on to the pan. When 2 minutes have passed turn down the heat to about half wait 1 minute and turn the heat full on, turn the steak with your fork let it spit hot fat again and smoke the kitchen out and in a minute or two, remove and eat. It will be burned both sides and remain red in the middle.

The hob will need hosing down the kitchen and your clothes will now stink of burnt steak and you will have to open the window to see, but you will eat like a king. Good man;-)

SteveT Wrote:

-------------------------------------------------------

> Easy peasy jumpinjack, full heat under the pan add

> a little oil and when it smokes drop in the steak

> and let it spit fat spray all over the hob unless

> you have a gauze wire thingy to put on to the pan.

> When 2 minutes have passed turn down the heat to

> about half wait 1 minute and turn the heat full

> on, turn the steak with your fork let it spit hot

> fat again and smoke the kitchen out and in a

> minute or two, remove and eat. It will be burned

> both sides and remain red in the middle.

> The hob will need hosing down the kitchen and your

> clothes will now stink of burnt steak and you will

> have to open the window to see, but you will eat

> like a king. Good man;-)


excellent, will try that tonight. will also let you know if my house burns down!

SteveT Wrote:

-------------------------------------------------------

> Easy peasy jumpinjack, full heat under the pan add

> a little oil and when it smokes drop in the steak

> and let it spit fat spray all over the hob unless

> you have a gauze wire thingy to put on to the pan.

> When 2 minutes have passed turn down the heat to

> about half wait 1 minute and turn the heat full

> on, turn the steak with your fork let it spit hot

> fat again and smoke the kitchen out and in a

> minute or two, remove and eat. It will be burned

> both sides and remain red in the middle.

> The hob will need hosing down the kitchen and your

> clothes will now stink of burnt steak and you will

> have to open the window to see, but you will eat

> like a king. Good man;-)



Agree the cooking technique but you need a good steak to start with - my preference being for an aged (30+ days) well marbled sirloin. Anything that was once wrapped in cling film and sold by a supermarket won't respond too well.


Bye the bye - my sister, a professional chef gave me the following tip to test for "doneness":


Put tip of little finger and thumb together and press ball of thumb - this is how a well done steak feels.


Ring finger & thumb - ball of thumb feels like medium steak


Next finger & thumb - ball feels like medium / rare


First finger & thumb - ball feels like rare / blue

  • 2 weeks later...

Hi,


If anyone wants a free cookery lesson or advice, I am only to happy to offer. Cooking a steak is easy but get ten chefs together and they will all disagree.

Basically and very quickly I would suggest that you turn on the heat, put a small amount of olive oil in the pan. When the oil moves freely stick any kind of tester (chip, Carrot baton or anything edible) into the pan and if after 2-3 seconds the tester starts to sizzle the fat is hot enough. If it does'nt then the oil is not hot enough.


Place (when at the right temperature) the steak into the oil and leave for about four minutes moving the steak every minute or so. When the four minutes is up turn the steak over and leave for a further two minutes (depending on meat thickness).


Take a very sharp knife (you carry borrow one from most children in Peckham) make a small cut in the centre of the steak, if red juice flows this is rare, if white juice flows this is medium to well done, and if no juice flows at all then it is well done.


I find that this is a sure fire way to test steaks and not get them sent back, but remember the cut to test only needs to be small.


Happy eating.

Libra Carr.

Cook a pack of fat removed bacon, leave to cool and then cut into twiglet size.

make a salad in a bowl.

take growing cress and cut into dish, scramble egg and mix in cress.

Place bacon twiglets on the salad, then the egg 'n cress on top of it all.

and eat quite healthily, except for the bacon and the cholesterol of yolk;-)

Still not quite up on cooking steaks over here yet. I only learned how to cook steaks on a BBQ. In my experience the steak taste better if:


a) There's a boat

b) There's an island with no other people

c) There's a beach

d) The chef has a cold beer in hand

e) The BBQ is on one of a through c

e) Any combination of the above


But it's all a waste if you don't have a good hunk of cow to start with. On a side note, Lady Onion & I decided to have a nice Valentine's night in, with me cooking dinner. I got a couple of lovely steaks. Then on the night realised that I had no idea how to cook the damn things with a gas stove or oven! Thankfully they turned out all right in the end.

  • 1 month later...

Reminds me of Rowley's in Mayfair. They did just steak and chips - I believe they had a fire though!


Tonight I'm doing Nigella's disconcertingly easy Chicken au Reisling ('cept I only have Pinot Grigio which will have to do) - v. yummy.


Fry lardons, add sliced leek, throw in chicken thighs or whatever's to hand, season, add mushrooms, cover with wine and cook for 40 mins. Serve with noodles or crusty bread or tonight's offering: spuds crushed with peas.


Stop press: don't use the Pinot, doesn't work half as well as Chardonnay which I tried last week.

Think I might have to go to Rowleys. It looks great. I too made some Nigella this evening. Scallops and chorizo with lemon and parsley. Cook sausage - take out. Cook scallops in chorizo oil left in the pan. Add the sausage back, squeeze a lemon and add some parsley.


Job done.


Now if I could just get over my hangover.

Hi,


We use brisket a lot. We either pot roast it in the slow cooker. Place the vegetables in first, and let it cook for eight hours (good if you are going out for half a day).


Another way that we do it is season the joint, crumble two oxo cubes over it and place in the foil with a little water (2 Thbs). Turn the foil so that it seals, making sure the water cannot escape. Cook at gas mark 6 for about two hours. Separate the joint from the juices using the juice to make a gravy, put the joint back in the oven for another 20 minutes or so to brown off.


A handy tip when you are buying meat is feel the fat. The firmer it is means you are paying for the fat which sometimes can be over a quarter of an inch.


Regards,

Libra Carr.

  • 1 month later...

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Latest Discussions

    • Gone to the better hunting grounds during this local ongoing dry spell.
    • The Dreamliner has an impeccable service history, you are more likely to get mugged on the way to the airport than having any issue with your flight, that's how safe it is!  Have a great trip.
    • Maybe. Does that kill grass? If so, possibly the same dog that has left its poo outside my house - pretty sure it's not fox poo.
    • Here you are, intexasatthemoment (you seem to have been in Texas for a very long time!) We went to three of the recommended places yesterday,  as they were all in the same road (just near Wallington)  and I needed to give the car a run to avoid another slap on the wrist from my garage (and another new battery). Here's my findings. BARNES Parking We thought we would go here first as it was the earliest to close on a Sunday (3pm). There was no apparent entrance or anywhere to park. One notice said do not park on grass verge, and another one said staff cars only! Flittons was opposite but I'd already passed the entrance, so I had to drive down the road, turn round at the next available place (covered in signs saying do not park here) and park in Flittons car park! Plants Barnes  specialise in hardy perennials, so that was basically what they had, but an excellent selection, and many more unusual plants (or at least, plants you probably wouldn't find in a garden centre), eg Corydalis,  lots of different varieties of Epimediums, Trollius, some lovely Phygelius, lots of different ferns). The plants were divided into sections according to whether they needed sun or shade or could cope with both. They had a particularly good selection of  shade loving plants. There was really useful information above  each group of plants, which meant you didn't have to look at individual labels. All the plants looked in good health and  very well cared for. They don't produce a printed catalogue, but they  said their plant list was online (I haven't looked yet). I assume most of  the plants they have at any one time are when it's their flowering season (if they flower). I wasn't intending to buy anything, though was very tempted, but I'd definitely go here again once I've sorted out my overgrown garden. Other Stuff Don't think they sell pots, compost, etc. No cafe/tea room and I didn't see a loo, but Flittons is just over the road. FLITTONS  Parking Easy to park Plants Sorry, but mostly terrible. There was one section with vegetables and the rest was flowering plants. There was a general feeling of delapidation. Some of what was on display was actually dead (surely it would only take a minute to remove dead plants) and a lot of the rest was very poorly maintained, eg gone to seed, weedy, apparently unwatered, or with a lot of dead leaves. There was a notice asking for volunteers to work there, so I can only assume they can't afford to pay staff. Other stuff There was a notice to a play barn (?) saying invited people only, so I think they must host kids' parties or something. They redeemed themselves with a cosy little cafe with savoury stuff, nice cakes, iced chai and oat milk, and a loo. Also a selection of books and CDs on sale for charity. If you want an Andrews Sisters CD, you can find one here. There is a small shop with gift shop type stuff and a display of the history of Flittons, which apparently is family owned since the sixties (I think it was). I suspect that the arrival of Dobbies down the road must have greatly affected Flittons' fortunes, which is sad. DOBBIES  Parking Easy in theory once you had navigated a rather narrow entrance, but it was very busy so it took a while to find a space. Plants  Lots of plants, well maintained but I imagine their turnover is high. Lots of nice bedding plants for hanging baskets, window boxes etc  to cater for all tastes (ie some of it wasn't mine, but fine if you like those horrid little begonias (my opinion only) but they did have some nice (in my opinion) stuff as well. I was tempted but decided to buy from North Cross Road market. Fair selection of climbers, various different Clematis etc. I'd be happy to buy plants from here. The prices seemed reasonable and they were in good condition. Other stuff  It's a big garden centre with all that entails these days, so a large area selling garden furniture and storage, tools, animal collars, pots, all the usual stuff you would expect. Very helpful staff. There's a cafe which we didn't check out, charging points for electric cars, a Waitrose (no idea how big, we didn't look). Only on our way out did we see that there was a drive through "express section" for compost etc, which was annoying as I wanted compost and hadn't seen any anywhere,  but I was getting tired by that time. Just Down the Road A ten minute drive away is Wilderness Island, a nature reserve in Carshalton, which is well worth a visit. We heard eleven different kinds of bird (according to Merlin) and saw a Kingfisher flying down the tiny river!
Home
Events
Sign In

Sign In



Or sign in with one of these services

Search
×
    Search In
×
×
  • Create New...