Is it another piece of crap cluttering up already busy working surfaces? You're all a bunch of yoghurt knitters.
Air fryers, Sous Vide machines, slow cookers, kettles, toasters, George Forman Grills, Breville Sandwich toasters, ice cream makers, pizza ovens, coffee pod machines, Ninja food processors, bread makers, electric can openers, knife sharpeners and microwaves. Jeez, I'm surprised anyone has room left to do any actual food preparation.
The only things I have out and about are a toaster and a kitchen towel holder.
Reading that was like watching The Generation Game.
Bought it today. Tested it immediately. Never been able to get meat cooked to this perfection before. From edge to the middle, the meat cooked the same (medium rare). Huge fan.
Bought it today. Tested it immediately. Never been able to get meat cooked to this perfection before. From edge to the middle, the meat cooked the same (medium rare). Huge fan.
I'm sorry but that meat is suffering badly from the complete lack of any Maillard Reaction. It is this chemical reaction during the searing of the meat on a griddle or in a pan which gives meat a high percentage of its flavour. (It's what makes BBQs so tasty.)
Bought it today. Tested it immediately. Never been able to get meat cooked to this perfection before. From edge to the middle, the meat cooked the same (medium rare). Huge fan.
I'm sorry but that meat is suffering badly from the complete lack of any Maillard Reaction. It is this chemical reaction during the searing of the meat on a griddle or in a pan which gives meat a high percentage of its flavour. (It's what makes BBQs so tasty.)
I understand, but have a butchers (no pun intended) at my previous post, which I’ve pasted below.
Bought it today. Tested it immediately. Never been able to get meat cooked to this perfection before. From edge to the middle, the meat cooked the same (medium rare). Huge fan.
I'm sorry but that meat is suffering badly from the complete lack of any Maillard Reaction. It is this chemical reaction during the searing of the meat on a griddle or in a pan which gives meat a high percentage of its flavour. (It's what makes BBQs so tasty.)
I just need to give it more time on the bbq (gave it one minute on each side). The surface should have been hotter too. Was still very tasty and so juicy.
Is it another piece of crap cluttering up already busy working surfaces? You're all a bunch of yoghurt knitters.
Air fryers, Sous Vide machines, slow cookers, kettles, toasters, George Forman Grills, Breville Sandwich toasters, ice cream makers, pizza ovens, coffee pod machines, Ninja food processors, bread makers, electric can openers, knife sharpeners and microwaves. Jeez, I'm surprised anyone has room left to do any actual food preparation.
The only things I have out and about are a toaster and a kitchen towel holder.
You forgot the Sodastream™️
Goblin Teasmade
You’re only supposed to see one of those in the bedroom. Wakes you up with a nice cup of tea. In theory.
@cafcfan - here’s your Maillard reaction. One minute on each side on a very hot pan.
Bish bash bosh.
Back of the net!
My porridge with blueberries isn’t looking quite as appealing now. 🤦🏻♂️
But the day is young.
Blueberry porridge - now there’s an idea for my breakfast on the last day of 2024 (won’t work on New Years Day as I’ll be hungover and probably want bubble and squeak for brekkie).
A good mate of mine has one, granted in a former life he was a trained chef. I can only concur with everything @Chunes has said, it is a massive cheat code to making meat hold its moisture and flavour. He made these little Veal steaks in there and they blew me away he has also done sirloin in there which I'm not a fan of but absolutely bent my head it was so tasty. As others have done, it got seared afterwards on a very hot grill which I was grateful for as I didn't like the look of the meat when it came out of the water as much as I was assured it would taste great.
I've been opposed to my missus getting an air-fryer as we already have a fan over and more importantly nowhere for something that size to go so no way will I be getting a sous vide anytime soon sadly.
Tried chicken breast today. 65 degrees for 1 1/2 hours, marinated with garlic, ginger, honey and soy sauce. Then 1 1/2 mins on each side. Rested for 5 mins. Came out extremely juicy. Very tasty.
Comments
”Didn’t he do well!”
Sous Vide Steak Guide | Sous-Vide Magazine
Steak is probably the hardest thing to do well in sous vide, too.
One minute on each side on a very hot pan.
But the day is young.
I've been opposed to my missus getting an air-fryer as we already have a fan over and more importantly nowhere for something that size to go so no way will I be getting a sous vide anytime soon sadly.
Have you treated the missus to the salmon yet?
Not tried salmon yet, but it’s on the list of things to try 🙂