Show Off Your Dish (Picture Thread) (Rules added)

OCdude · 29 Dec 2012 at 22:10

Thanks

I was expecting a doughy lump as the dough didn't actually rise much (not even by 50%) and it seemed really heavy even after it was baked.

But it's actually not doughy and tastes decent!

Total fluke

RedMogg · 1 Jan 2013 at 18:06

Bought some Parma & Pancetta in Morrisons yesterday... Parma went into a fantastic sandwich and I'm now using the Pancetta for a Carbonara...
The lady must have taken a shine to me as the price for the pancetta; 75p!

Rotty · 3 Jan 2013 at 01:35

a "gentleman's" ham sarnie

Ace Modder · 5 Jan 2013 at 16:06

That does look good Rotty.

ingouk · 7 Jan 2013 at 19:30

it was chilli con carne tonight.

randomshenans · 8 Jan 2013 at 07:48

Mmmm chilli

Phate · 8 Jan 2013 at 07:59

I'm jealous of your plates.

nydryl · 8 Jan 2013 at 19:38

Spinach and ricotta stuffed mushrooms.

ingouk · 8 Jan 2013 at 19:56

cooked for 48h and then 15min into the oven at hottest setting.
it fell apart when i tried to remove it from the oven.

nydryl · 8 Jan 2013 at 20:02

I'm stuffed but that is somehow making me hungry again. Looks delicious.

Glaucus · 8 Jan 2013 at 22:57

48 hr? That must be a typo.

ingouk · 8 Jan 2013 at 22:58

no. 48h in a sous vide cooker, than 15min in the oven at hottest setting.

Glaucus · 8 Jan 2013 at 23:25

Totally over kill, you do realise about 4 hours will make the meat fall off the bone and leave it totally clear. There is a point you get to where no extra time will do anything, apart from start breaking the bone down.

4 hours and you can't even lift a rack up with out it falling to bits.

Haircut · 8 Jan 2013 at 23:42

ingouk said:
cooked for 48h and then 15min into the oven at hottest setting.
it fell apart when i tried to remove it from the oven.

Fixed your picture for you

glitch · 8 Jan 2013 at 23:42

Glaucus said:
48 hr? That must be a typo.

Pot? Kettle?

Glaucus said:
Totally over kill, you do realise about 4 hours will make the meat fall off the bone and leave it totally clear.

And presumably you realise that he's probably cooked these at between 56-62° for those 48-hours?

Glaucus said:
4 hours and you can't even lift a rack up with out it falling to bits.

In an oven, perhaps, but not how he's done it.

FrenchTart · 9 Jan 2013 at 00:15

That looks awesome.

I'd agree with Glaucas' comments normally but the sous-vide thing kind of makes sense. The joy of such things is that you can leave food for an almost excessively long time without ruining it

Glaucus · 9 Jan 2013 at 06:07

glitch said:
And presumably you realise that he's probably cooked these at between 56-62° for those 48-hours?

.

Yes, it just doesn't make sense though.
Yeah you can leave it for a stupid long time, so that makes sense if you want it ready to eat but are away from home for the weekend. However there's not going to be any difference in meat.

randomshenans · 9 Jan 2013 at 08:14

And you know this for a fact, Glaucus? That there is no difference?

So if you cook a joint of meat for 3hrs at 180c but 6hrs at 120c they'd be the same outcome?

randomshenans · 9 Jan 2013 at 08:15

I ate another healthy chicken salad.

Fat busting times.

Glaucus · 9 Jan 2013 at 08:24

randomshenans said:
And you know this for a fact, Glaucus? That there is no difference?

So if you cook a joint of meat for 3hrs at 180c but 6hrs at 120c they'd be the same outcome?

This is what's happened though. Slow cooking is breaking down connective tissue. There is no point to this method.
And before someone brings it up. He's tons 24hr "cooked" steak, isn't actually cooking it its raising the temperature for the enzymes to accelerate, artificially ageing the cut.
Sous vide is great for what's its designed for, but just cooked stuff for really long times, is rather pointless.
There's diminishing returns.

He probably saw a recipe for 48hr sous vide beef short ribs, which the point of cooking them is to keep the meat rare/medium, like you would a steak, but still break down the connective tissue. But you wouldn't or at least very unlikely to do this with pork ribs, as well as its not medium/rare in the pics.