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Got a recipe mate? They look amazing!
Show Off Your Dish (Picture Thread) (Rules added)
- Thread starter fiveub
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Got a recipe mate? They look amazing!
Quite a few here...
Got this slab back on my birthday. ASDA Extra Special, but surprisingly good quality. I've never been disappointed with them:
Had a typical steak dinner (medium-rare of course); sauteed mushroom, fried egg, confit tomato and a 'little' matire'd butter. Obligatory side of chips with mayonnaise and glass of vin rouge included:
The fixings of my own recipe; mushroom risotto with goats cheese and chive. Homemade mushroom stock is not pictured as it's simmering away on the stove at that point:
The completed dish:
A quick little steak pie (didn't make the pastry), with The World's Best Mash © and Broccoli:
And last but not least, Banoffee Pancakes:
Got this slab back on my birthday. ASDA Extra Special, but surprisingly good quality. I've never been disappointed with them:
Had a typical steak dinner (medium-rare of course); sauteed mushroom, fried egg, confit tomato and a 'little' matire'd butter. Obligatory side of chips with mayonnaise and glass of vin rouge included:
The fixings of my own recipe; mushroom risotto with goats cheese and chive. Homemade mushroom stock is not pictured as it's simmering away on the stove at that point:
The completed dish:
A quick little steak pie (didn't make the pastry), with The World's Best Mash © and Broccoli:
And last but not least, Banoffee Pancakes:
Soldato
Cherry tomato and bacon pasta.
Yep, it sure is. Not the biggest fan of Lemon myself, but made it at my old work a few times.
Lovely made with Lime, ever tried that?
Soldato
Poor picture i know so sorry. must in
Tried my hand at my first desert today and thought i would try some fancy presentation, needs lots of practice but it was fun to try.
Choux bun with fresh whipped cream, strawberry slices and a strawberry coulis
My GF didn't want hers, she's one of these weird people who isn't fond of deserts, was a little disappointing if im honest but i thought it was lovely, i might be a little bias though
Tried my hand at my first desert today and thought i would try some fancy presentation, needs lots of practice but it was fun to try.
Choux bun with fresh whipped cream, strawberry slices and a strawberry coulis
My GF didn't want hers, she's one of these weird people who isn't fond of deserts, was a little disappointing if im honest but i thought it was lovely, i might be a little bias though
Associate
Scallops with colcannon, black pudding, crispy bacon and a balsamic syrup dressing.
Caporegime
How do you make burgers patties thinner without them breaking up, currently use 1 egg in 500g of mince, is that not enough?
Man of Honour
You don't need to use any egg. Try a mixture of the following:
* Much more pressure to make the patty (a burger press is good for this)
* After making the burgers stick them in the fridge/freezer for a decent amount of time before cooking.
* Only add salt around the outside of the patty after it is formed (rather than whilst mixing the meat/spices).
Associate
Cheers man. A mate gives me about 25 scallops a week so I'm quite lucky. I only put 3 on the plate for presentation but me and the mrs piled the rest on after
Caporegime
Sounds like I need to invest in a press.
The above points from FrenchTart will all improve your burger, but a home cook doesn't really need a press imo. Make sure you work the mince thoroughly, for example this will hold together much better than this. Also has the benefit of mixing the salt and pepper through thoroughly.
What I do is get a pan searingly hot, oil either side of the burger, and literally colour either side, flipping gently. Then bash the pan in a preheated oven and don't touch it until cooked. This way you're minimising the amount of movement, and therefore the chance it'll fall apart.
Also, if storing pre-made burgers, make sure you slip a piece of greaseproof between each one, again minimising the amount of faffing and risk of damaging it.
Associate
Agree with the above.
When making meatballs I knead the meat and ingredients together to stop them breaking up. This does the trick with burgers too and an egg yolk wont hurt. Just one in 500g of meat though.
When making meatballs I knead the meat and ingredients together to stop them breaking up. This does the trick with burgers too and an egg yolk wont hurt. Just one in 500g of meat though.
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Caporegime
I just use a £7 press and meat with at least 15% fat content.