Joined: Nov 23 2009 Posts: 12802 Location: The Hamptons of East Yorkshire
peggy wrote:I really like Fields in Anlaby http://www.fieldsofanlaby.co.uk/ With regards to the OP I use shoulder of pork and a dry rub of powdered coriander seeds, plenty of smoked paprika a good quantity of chilli flakes, rubbed into the meat cling filmed and refrigerated overnight. Next day cooked on low heat for around six to seven hours, served on "barm cakes" lettuce and grated cheese washed down with plenty of red wine.
You left the red wine right until the end.
peggy wrote:I really like Fields in Anlaby http://www.fieldsofanlaby.co.uk/ With regards to the OP I use shoulder of pork and a dry rub of powdered coriander seeds, plenty of smoked paprika a good quantity of chilli flakes, rubbed into the meat cling filmed and refrigerated overnight. Next day cooked on low heat for around six to seven hours, served on "barm cakes" lettuce and grated cheese washed down with plenty of red wine.
Joined: Oct 10 2004 Posts: 1030 Location: Sunny Sydney, where it's hardly stopped raining since I arrived
Mintball wrote:A good basic method for steaks that's really easy to remember (and not difficult to work out if you're cooking more than one for people with different tastes):
One minute per side – and eight resting; rare.
Two minutes per side – and six resting; medium rare.
Three minutes per side – and four resting; medium.
Four minutes per side – and two resting; well done.
Five minutes per side – call the fire brigade; cremeted.
That all depends on the thickness of the steak though. A nice thick one will still be quite medium/rare after 4 minutes per side, while a thin one will be "cremeted" (sic) after 2 minutes per side.
Joined: Mar 08 2002 Posts: 26578 Location: On the set of NEDS...
Mintball wrote:A good basic method for steaks that's really easy to remember (and not difficult to work out if you're cooking more than one for people with different tastes):
One minute per side – and eight resting; rare.
Two minutes per side – and six resting; medium rare.
Three minutes per side – and four resting; medium.
Four minutes per side – and two resting; well done.
Five minutes per side – call the fire brigade; cremeted.
Better to use the rule of thumb, on your right hand put your thumb on each finger and then feel the firmness of your thumb pad, that is a great indicator or how the steak should feel and each cooking point, first finger rare, second medium rare, third medium and forth ruined. That takes out any thickness issues.
Mintball wrote:A good basic method for steaks that's really easy to remember (and not difficult to work out if you're cooking more than one for people with different tastes):
One minute per side – and eight resting; rare.
Two minutes per side – and six resting; medium rare.
Three minutes per side – and four resting; medium.
Four minutes per side – and two resting; well done.
Five minutes per side – call the fire brigade; cremeted.
Better to use the rule of thumb, on your right hand put your thumb on each finger and then feel the firmness of your thumb pad, that is a great indicator or how the steak should feel and each cooking point, first finger rare, second medium rare, third medium and forth ruined. That takes out any thickness issues.
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