love spag bol like everyone else but actually spaghetti annoys me now. just the effort to eat it..
The **Now Eating** Thread
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Soldato
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I loved SPagBol like this, but then my Italian colleague gave me a stern telling-off, and explained what I should be doing:
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The Right Way to Sauce Pasta
Pasta heated in the skillet with sauce has a vastly different and superior flavor and texture compared with pasta that is simply sauced on the plate. No matter how great a sauce you can make, if you don't sauce your pasta correctly, you're missing out on one of life's greatest pleasures...
And I am not going back.
(Looks delish, would smash.)
love spag bol like everyone else but actually spaghetti annoys me now. just the effort to eat it..
Cook Rigatoni till al dente, mix in a load of Bolognese Ragu. Sprinkle with cheese. Grill. Profit.
I loved SPagBol like this, but then my Italian colleague gave me a stern telling-off, and explained what I should be doing:
The Right Way to Sauce Pasta
Pasta heated in the skillet with sauce has a vastly different and superior flavor and texture compared with pasta that is simply sauced on the plate. No matter how great a sauce you can make, if you don't sauce your pasta correctly, you're missing out on one of life's greatest pleasures...www.seriouseats.com
And I am not going back.
(Looks delish, would smash.)
I usually pressure cook my pasta dishes. Fry up the onions, brown the meat etc. then put the pasta in the Instant Pot with some stock and all the other ingredients on top. 4 minutes on high pressure, release after 7 minutes, stir it up and in a minute it's ready to serve. In my opinion a much more tasty result that infuses the flavour, rather than boiling the pasta separately and adding the sauce to serve.
Examples:
i did have rigatoni other week good pasta is a must.
Rice looks good, what did you get? I assume this is for a rice cooker?Rubbish photo but thankfully the rice I bought 10kg of is a big improvement on our regular one and duck pancakes are always good.
Made a nice bit of fillet
Looks great... what cooking method did you use?
I cooked a 'wagyu' Picanha from Aldi yesterday, came out ok but it was my first time doing a reverse sear with my new temperature probe.
Stuck it in the oven on about gas mark 1.5, waited for internal temp to get to 57c, then pulled it out and pan seared it in a cheap pan on a gas hob...
I'm not convinced Picanha is a great cut personally, and it was £11 (because 'wagyu') so I bought a cheapish fillet from tesco today to try with a cut I'm more familliar with.
The thickish band of fat certainly helps flavour, but I managed to over cook it a bit, the fat kind of insulated and prevented getting an even sear/cook in the final phase, and i put a bit too much oil in the pan as I'm used to much leaner cuts...so i think I'll have better luck with fillet.
I've had better results just pan frying fillet portions from start to finish, and guessing the 'done-ness'.
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I loved SPagBol like this, but then my Italian colleague gave me a stern telling-off, and explained what I should be doing:
The Right Way to Sauce Pasta
Pasta heated in the skillet with sauce has a vastly different and superior flavor and texture compared with pasta that is simply sauced on the plate. No matter how great a sauce you can make, if you don't sauce your pasta correctly, you're missing out on one of life's greatest pleasures...
And I am not going back.
(Looks delish, would smash.)
Much like I would agree, we have to remember who the Italians got pasta from
Who probably sit laughing about what they do with it...
Looks great... what cooking method did you use?
I cooked a 'wagyu' Picanha from Aldi yesterday, came out ok but it was my first time doing a reverse sear with my new temperature probe.
Stuck it in the oven on about gas mark 1.5, waited for internal temp to get to 57c, then pulled it out and pan seared it in a cheap pan on a gas hob...
I'm not convinced Picanha is a great cut personally, and it was £11 (because 'wagyu') so I bought a cheapish fillet from tesco today to try with a cut I'm more familliar with.
The thickish band of fat certainly helps flavour, but I managed to over cook it a bit, the fat kind of insulated and prevented getting an even sear/cook in the final phase, and i put a bit too much oil in the pan as I'm used to much leaner cuts...so i think I'll have better luck with fillet.
I've had better results just pan frying fillet portions from start to finish, and guessing the 'done-ness'.
I love and can smash Picanha steaks all day long (1 minute a side at high in a pan for 9 minutes and rest) Any longer and it become leather imo.
If you can find the above I would recommend doing what I wrote.
Thanks, I did sous vide at 55 degrees for about 3 hours then seared in the pan. I think fillet is one of the best to reverse sear
Thanks... I was thinking I might pull it out of the oven at a slighty lower internal temp than 57c before searing, so yeah I 'll try again with a fillet at 55c before searing and see how that goes!
Rice from Amazon
Yes cooked in a mini panda. So much softer than the tilda basmati cooked in exactly the same machine. Recommendation from a friends mum who has been using it for years.
Soldato
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Cheers - yeah I've been using some (fairly old) blue packet tilda basmati and getting below-par results in the rice cooker. I thought it was just because it was so old, but starting to think tilda isn't as good a brand as it once was.
I'll give that rice a go.
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Soldato
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From work canteen.
Soldato
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Peri peri chicken and coleslaw. (Yes, I overlooked it in the Ninja)
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