The **Now Eating** Thread
- Thread starter J1234
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I'd add a good lot of smoked paprika.
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Soldato
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^^^^ that looks damn good ^^^^^
No worries
If you use imgur to upload, stick an l at the end of the file name and it'll resize it.
Cheers x2
Resized pics
And brekkie
Soldato
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You can't really cook kangaroo any other way otherwise it goes too tough.
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The steak looks awesome to me. Some cuts absolutely are best rare.
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Since I built the slow cooker sous vide, I thought I'd try it out with different stuff. tonight I made one of my favourite dishes - Jerk Chicken (made with my delicious home-made jerk sauce). Rubbed the sauce on half a chicken, vac sealed it and put it in at 75°C for 2.5 hours. It came out like this:
Soggy skin as expected but I had a plan for this. I didn't want to use a blowtorch as it would burn too quickly (there's quite a bit of sugar in the jerk sauce) so I fished out the heat gun and managed to get a bit of colour on it and to crisp up the skin a little bit:
Was lovely and juicy and holding it at temperature for an extended period helped the flavour permeate the meat. Still wasn't as good as doing it on the BBQ - skin was only crispy on the very outer layer and it didn't have the BBQ flavour. Tasted good but I'll be doing it on the BBQ from now on.
I fully intend testing what works with sous vide and what doesn't so expect to see more of this sort of thing in future.
Soggy skin as expected but I had a plan for this. I didn't want to use a blowtorch as it would burn too quickly (there's quite a bit of sugar in the jerk sauce) so I fished out the heat gun and managed to get a bit of colour on it and to crisp up the skin a little bit:
Was lovely and juicy and holding it at temperature for an extended period helped the flavour permeate the meat. Still wasn't as good as doing it on the BBQ - skin was only crispy on the very outer layer and it didn't have the BBQ flavour. Tasted good but I'll be doing it on the BBQ from now on.
I fully intend testing what works with sous vide and what doesn't so expect to see more of this sort of thing in future.
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That doesn't mean its too rare, just that he didn't rest it properly before plating
It was cooked sous vide. It shouldn't need to rest.