Soldato
Show Off Your Dish (Picture Thread) (Rules added)
- Thread starter fiveub
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Soldato
It is not artificially aging the cut?!
Wow a wiki link, what's that show, I'm fully aware off the method of cooking and what it is used for and what you gain cooking with certain cuts and methods.
No.
It's just slow cooking, breaking down the connective tissues, mainly collegen.
For certain things like the beef ribs recipes, you use sous vide so you can keep the meat rare/medium. Something you couldn't do with other cooking methods. Not that I think it's worth it, some people are a bit obsessed with beef should still be mooing. With pork, there is little to no point and certainly not worth the effort, unless it was just an experiment.
No.
It's just slow cooking, breaking down the connective tissues, mainly collegen.
For certain things like the beef ribs recipes, you use sous vide so you can keep the meat rare/medium. Something you couldn't do with other cooking methods. Not that I think it's worth it, some people are a bit obsessed with beef should still be mooing. With pork, there is little to no point and certainly not worth the effort, unless it was just an experiment.
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Soldato
There is great point with pork though? Pork can dry out quickly, so sous vide retains all juices in the meat as well as being able to keep your pork pink enough.
Fatty cuts of pork don't dry out. Also drying out isn't entirely down to water content.
The best steak for example has been dry aged for months and has lost a fair %percentage of water content. It's far more complicated than that, with fat and collegen(once broken down) lubricating the meat.
But I should probably stop and let this thread go back to what it's for.
The best steak for example has been dry aged for months and has lost a fair %percentage of water content. It's far more complicated than that, with fat and collegen(once broken down) lubricating the meat.
But I should probably stop and let this thread go back to what it's for.
Soldato
oh deary me do calm down!
Its only opinions does seem a lil excessive 48 hour cook but I have never done it so I wouldn't know the difference. 
Its only opinions does seem a lil excessive 48 hour cook but I have never done it so I wouldn't know the difference. 
A bed of puy lentils with potato, tomato, garlic, red wine vinegar and parsley with scallops, asparagus, pancetta, crispy sage leaves and lemon creme fraiche
should have cleaned the plate better
tbh I think it might have gone better on a pea and min risotto
Soldato
^ That sounds delish!
Associate
Pheasant on a bed of leek, apple, cale, bacon, shallots with a cider, sage and cream sauce.
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Soldato
Love the sound of that as well. Sounds tasty!
Associate
Thanks guys. I don't normally cook game but I think I will try it a bit more often now.
Soldato
NOM The crackling failed but I managed to get a little bit from the edges.
The crackling failed but I managed to get a little bit from the edges.
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Soldato
Yep, a mixture of two different sauces.
Roast chicken, swede & carrot smash with leek, mushroom and cream sauce.
Very nice chicken, smelt like chicken your grandparents would have cooked, I do think if your only going to spend a little extra(in this case 5p per quarter over tesco), chicken is the meat you get the biggest benefit with spending extra, followed by pork.
Very nice chicken, smelt like chicken your grandparents would have cooked, I do think if your only going to spend a little extra(in this case 5p per quarter over tesco), chicken is the meat you get the biggest benefit with spending extra, followed by pork.
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Soldato
Nice!
I had steak for the boys Birthday meal Sat night. It was nice, since it wasn't from the butchers as they'd run out, I was glad it was still nice.
Leftovers:
Oh, and Mrs made this cake for his Birthday as well.
He loved it!
I had steak for the boys Birthday meal Sat night. It was nice, since it wasn't from the butchers as they'd run out, I was glad it was still nice.
Leftovers:
Oh, and Mrs made this cake for his Birthday as well.
He loved it!
Soldato
That cake is amazing!