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

[Illgresi]

Haha, it was a new one to me. It's a starch powder called Maltosec, which is good at absorbing oils. So you make a Cumin oil and whisk this powder into it and your left with a fluffy white powder that smells of Cumin.

 

[Danthus]

Is that a funky word for modified tapioca starch?

 

[Illgresi]

Is that a funky word for modified tapioca starch?

It's a funky name for tapioca maltodextrin, which in turn is a funky word of modified tapioca starch.

 

[FrenchTart]

Haha, it was a new one to me. It's a starch powder called Maltosec, which is good at absorbing oils. So you make a Cumin oil and whisk this powder into it and your left with a fluffy white powder that smells of Cumin.

Ah, makes sense. Not something I've really experimented with but it does sound interesting

I cut open a pie this morning to see what it ended up like. The ~30% bacon content of the meat mixture really shows as it is an extremely lurid red.

 

[randomshenans]

PIE!

 

[Glaucus]

Looks great. Needs injecting with a rhubarb chutney.

 

[Jegethy]

Ah, makes sense. Not something I've really experimented with but it does sound interesting

I cut open a pie this morning to see what it ended up like. The ~30% bacon content of the meat mixture really shows as it is an extremely lurid red.

I may have actually drooled a little. Beautiful.

 

[Tone1979]

I am seriously late to this thread so going to link a load, hope that's ok.

Beef Wellington

Sea Bass I caught

72h beef ribs

ready to eat

sous vide asparagus

everything was sous vide, not sure it was worth the effort but it was nice

Halibut with beet salad, asparagus and dried parma ham

bean sprout and sausage salad.

 

[Regy53]

that beef wellington!!

nice

 

[FrenchTart]

Looks absolutely awesome. How did the beef ribs turn out? I've been considering doing something like that myself.

 

[Tone1979]

Cheers guys,

The wellington was quite a surprise when I cut it. A lot of trust goes into the timings.

The ribs were good, really tender and a really rich taste. You could pretty much pull them apart with spoons. Those ones in particular had no flavorings on them apart from salt and pepper. I have done them in the past where I have finished them off over apple wood and that had a lovely smokey flavor. Because you have already cooked them you can't really spend too much time on the grill otherwise you undo all the sous vide work (OK not work as much as time)

The Sous Vide method is a really great way to get really cheap cuts of meat cooked so they eat easily. Very happy with it.

 

[FrenchTart]

Yup. That's always something I find a bit hard with sous vide and then browning. I really want a Searzall....

Today I made some brownies and some more pies - this time shin beef and mushroom with ale, paprika, and, of course, trotter gear

 

[Jegethy]

That beef wellington looks fantastic, as do the ribs.

 

[Mrs Seabiscuit]

Spoiler

Light lunch! Damn tasty

 

[markthechef]

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thought i would make homemade burger with mozzarella and wedges + coleslaw tonight

 

[monkentage]

I found some lemon and coriander marinade in the cupboard so did skirt steak

 

[FrenchTart]

That steak looks immense *drool*

 

[Tone1979]

I found some lemon and coriander marinade in the cupboard so did skirt steak

YES YES YES!

 

[uv]

Brasil and cashew nut butter with maple syrup and salt

Half in a jar, half going into a nut-butter loaf!

 

[Tone1979]

Nut butter

/snigger.