***Food TV THREAD***

oli collett said:
I doubt there will be a seperate book for this show though, those recipes tonight had been published before, the egg ones he's doing next are from heston @ home.
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Lots of the recipies he uses in this show are in that book.

And the Oxtail and kidney pudding is superb. Had it at Hinds Head last time I was there.
 
I quite enjoyed the programme overall, but I have to say I disagree with the way he does some things. I've just made a batch of steak and kidney puds, which I don't do very often because it's a LOT of faff. Cooking the meat, picking it off the bone, reducing the sauce AS WELL as making the puddings is just too far for me. If you use stewing steak you put it all together raw and slam it in the pressure cooker for an hour. Also, I don't know what kind of pressure cooker he's using, but two hours would destroy oxtail in mine. Anything over 45 minutes and the bone starts to break down and you end up with crumbly bits of bony stuff in your food.

Glaucus said:
This baker brothers following Heston looks like its got potential as well.
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Not sure what to make of this, but I think it's going to be popular with girls. Young guys + banter + baking skillz = damp knickers round the country.
 
Yeah the brothers where a bit odd.
The food though was very blokey, want to try some of that steak though, what was it called?
They seem to be catering for two very different types of viewers that don't go together.

They seem to be doing rather fast hungover/hunger fest recipes.
 
Glaucus said:
Yeah the brothers where a bit odd.
The food though was very blokey, want to try some of that steak though, what was it called?
They seem to be catering for two very different types of viewers that don't go together.

They seem to be doing rather fast hungover/hunger fest recipes.
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The show just seemed really fast paced. You never really got a proper look at anything.

Hanger Steak.

Ch4 said:
Ingredients
1 large hanger or onglet steak (800g), butterflied and totally trimmed of sinew
1 loaf sourdough bread, halved lengthways to give you a bread plate
30g butter
3 cloves garlic, crushed
Seasonal wild mushrooms
30g sherry vinegar
Small bunch of parsley, chopped
Large bunch of watercress
Small handful of radish, sliced
1 shallot, thinly sliced
Horseradish, freshly grated or from a jar
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http://www.channel4.com/4food/recip...s-baker-brothers-recipes/epic-trencher-recipe
 
Jonny69 said:
I've had it in France, it's a really nice tasting cut. It's another one of those ones I haven't seen over here because I think the supermarkets don't keep it.
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One of my local pubs serves an onglet. Only place I have ever seen it and I thought it was just the serving style as they always slice it up. It is really tasty as well. Nice to now know it is an actual cut of meat.
 
Onglet is usually called skirt steak over here. Bit odd they were referring to it as hanger. To be honest I wasn't a fan of either of them.

Jonny69 said:
I quite enjoyed the programme overall, but I have to say I disagree with the way he does some things. I've just made a batch of steak and kidney puds, which I don't do very often because it's a LOT of faff. Cooking the meat, picking it off the bone, reducing the sauce AS WELL as making the puddings is just too far for me. If you use stewing steak you put it all together raw and slam it in the pressure cooker for an hour. Also, I don't know what kind of pressure cooker he's using, but two hours would destroy oxtail in mine. Anything over 45 minutes and the bone starts to break down and you end up with crumbly bits of bony stuff in your food.
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I think it was a Kuhn Rikon. Sounds a bit odd that you ended up with bones breaking down in the pressure cooker, I didn't even know you could break down bones when cooking?
 
oli collett said:
Onglet is usually called skirt steak over here. Bit odd they were referring to it as hanger. To be honest I wasn't a fan of either of them.
?
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Nah, they are different. Appears hanger is diaphragm muscle connected to the plate and skirt is part of the plate.

Edit - maybe I'm wrong.

Wiki doesn't make sense.
 
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PapaLazaru said:
Good old Wiki - http://en.wikipedia.org/wiki/Hanger_steak
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It contradicts itself.

And other places say things like
The Hanger Steak is one of the Flat Steaks and is a thick strip of meat from the underside of the beef cow. It hangs (hence the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak is full of flavor but can be tough if not prepared correctly
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And

There are three beef steaks that stand out as being unique. While most great steaks come from the loin and the rib, these steaks come from other regions and are not cut from thick roast sections. These three great steaks are the Flank, the Skirt and the Hanger
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Of these three steaks the Hanger Steak is probably the least known. In part this is because this steak finds its way into restaurants and butcher's barbecues more than it does the display case. You will probably have to ask for this steak. The hanger steak, also known as the butcher's steak or hanging tenderloin, is a thick, tough, portion of the diaphragm. Of these three steaks this is probably the least desirable. It doesn't tend to have the same flavor as the other two and can be just too tough for even the best marinade to deal with. However, Hanger Steaks have become increasingly popular in many restaurants, particularly French Bistros. This is due to the unique flavor. Prepared right, this is a great steak.

The Skirt Steak is probably the best of the three. The skirt has more fat and there for more flavor and grills up juicier. This steak is of course the original steak of Fajitas and because of that tends to disappear quickly as it gets bought up by restaurants. The skirt steak is however, worth the search. Find a good butcher and he’ll set you up. With skirt steaks you want to remove any traces of the membrane that surrounds it. Once cooked this will be too tough to get through.
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Which means its different. We need a butcher on the forums.
 
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Those steaks are not popular with the general public because they are very difficult not to under or overcook.

If you sous vide cook them though you can get them right every time and enjoy cheap steaks with more flavour than the usual more tender cuts. ;)

When i get back home next week i tend to get some from the local butchers so will get some pics up.
 
Glaucus said:
Here's a good explanation of them

http://www.foodsubs.com/MeatBeefB&F.html

And why don't more places sell beef short ribs :(
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Ah good find

I don't think you'll find much difference taste-wise between the 3 cuts there as it suggests by the cooking processes. I noticed they've missed out bavette there as well, I'm pretty sure based upon appearance that it's flank but I could be wrong! I tend to make up a random marinade of my own when cooking them using some umami-boosting ingredients and then cook using a pan hotter than the surface of the sun briefly. The result is delicious beef for v little money!

One problem with butchery is that different cuts (as we discussed before with rump/top round) may not actually exist for different butchers around the world will divide up different parts differently. One other example, over here it's rare to find a butcher that will differentiate between Porterhouse and T-Bone, in fact it's rare to find Porterhouse here at all, possibly because the fillet is usually taken and the sirloin seperated.
 
I know, I can't work out the American brisket and can't find any discription of it.

It's think almost triangular with a good layer of fat on top. Depressing times. I need that cut.
 
Had a go at his chilli con carne tonight, without the bonfire obviously, and have to say I was rather underwhelmed, especially as it took so much time and preparation to make. It was nice there's no question about it, just not worth the effort when compared to much simpler chillis which taste just as good if not better. Cornmeal muffins aren't to my taste either, they were almost sweet and very heavy.
 
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