Favourite Meal - Can Do & Wanna Do?

White_Rose_Tight_ThaKnows

LandyAndy wrote: »

It's very likely that your pan is not hot enough. Don't even try to grill a steak at home if you want it rare. Domestic grills just don't get hot enough to sear the outside and leave the middle rare.


I use a cast iron griddle over my gas rings or a heavy duty skillet. Heat it dry until it is really hot and then season and lightly oil the steaks. Seal the edges of the steaks for a few seconds and then griddle/fry them for less time than you think you need . Let them rest on the warmed plates for 5 minutes. Use the 'finger test' if you want. http://primecutsblog.com/2008/12/01/the-finger-test-to-check-the-doneness-of-steak/


I like my steaks blue but the rest of the family like rare or medium-rare. I don't have any problems doing them all in the same pan.

Just to add, make sure the steak sizzles immediately, flipping every 20 seconds or so, and then season the steak with pepper after cooking, while resting, otherwise the pepper may burn if you do it before cooking.

LandyAndy

White_Rose_Tight_ThaKnows wrote: »

Just to add, make sure the steak sizzles immediately, flipping every 20 seconds or so, and then season the steak with pepper after cooking, while resting, otherwise the pepper may burn if you do it before cooking.

Oh, I really wouldn't do that. Just cook them once on each side. Too much flipping will cool them down and make them cook through more before the outside colours.

pablakeman

I would also love to make Moussaka but have been put off for years! Definitely next on the to do list!

DigForVictory

As a family, we've sorted Lancashire Hotpot as our "guests invited" meal - just the *smell* of it cooking & I don't mind the extra clearing & cleaning & stashing evidence in the car boot.

We've not got haggis in batter with chips nailed yet. (The batter is proving the awkward bit.) Experimentation continues...

MerlinMags

Does anyone have a recipe for a sweet and sour sauce that is like the Chinese takeaway's? I've tried several but they are always too thin, not thick and gloopy like the real deal.

camNolliesMUMMY

Jamaican chicken curry and jamaican brown stew is always the good ones as well as chicken tikka masala and bhuna.

Still trying to crack some Chinese recipes.

myonlysunshine

Ooh all your posts are making my mouth water!!

Please share your recipes!! :T

purpleweasel

My OH does Thai yellow curry that's better than any i've had in a restaurant, also most Indian ones he's had a go at are very good. He does them mostly in the pressure cooker so it's also quick but uses cheaper cuts of meat & very little oil

Can't seem to get the texture right for satay sauce, same for humous. Given up trying for the satay as i've found a packet version that's pretty good (& pretty cheap!) & we only have it as a "treat" every other month or so

beanielou

trolleyrun wrote: »

My current signature dish I'm working on is risotto. I love it! I avoided making it for years due to being put off by complicated recipes and having to stir constantly. I've now got it down to 30 mins, including prep time and I don't follow any recipes. The basics being onion, garlic, arborio rice and hot stock, I add mushrooms, courgette, bacon, chicken, celery, chillies, whatever is available in the fridge. An Italian person would probably cry watching me cook it, but it tastes good and it's creamy without using cream if that makes sense. I don't stir it constantly, but I'm in the kitchen the whole time.

Currently, I'm making risotto about twice a week, as it's great for when it's towards the end of the shopping week as you can throw anything in it. And arborio rice is really cheap in Aldi (compared to other shops). Win win

Once I've perfected a recipe, I'll post it if anyone is interested

I am another risotto fan & often make one with courgette & peas.
I now use a non stick pan so I don't need to stir all the time.
Will look out for that rice in Aldi~thanks

trolleyrun

beanielou wrote: »

I am another risotto fan & often make one with courgette & peas.
I now use a non stick pan so I don't need to stir all the time.
Will look out for that rice in Aldi~thanks

They usually put it near the regular rice, pasta and jars of sauce