Off Topic Thread 3.0

Erik Shin

Zzippy wrote: »

I poke holes with a sharp knife. Not even sure why though!

Because you're a Philistine!

irishbucsfan

Zzippy wrote: »

I poke holes with a sharp knife. Not even sure why though!

Interesting.

I'm doing a research paper on the shared habits of the criminally insane. Do you mind if I ask you more questions?

Zzippy

Erik Shin wrote: »

Because you're a Philistine!

Yeah, and...? Old news...

irishbucsfan wrote: »

Interesting.

I'm doing a research paper on the shared habits of the criminally insane. Do you mind if I ask you more questions?

No problem. You can come over and I'll cook us a few sausages while holding my sharp knife...

Zzippy

Zzippy wrote: »

Yeah, and...? Old news...




No problem. You can come over and I'll cook us a few sausages while holding my sharp knife...

Neil3030

Zzippy wrote: »

How low and slow? Grill/fry/oven?

Pan fried - pretty much as Erik said, as low as you can get the heat (gas or electric) so that you just hear a very feint sizzle. And absolutely do not prick, tear, score or damage the skin - this keeps all the juices inside. In fact, for this very reason I'd often keep the string of sausages together, and cut after cooking.

I like thick slicing onions and thin slicing potatoes. Chuck them into the oven on 180 with a bit of sage, then throw the sausages in with them and give them a few pokes with the fork. Hash browns and sausages. Fry up an egg and your in business.

awec

Deleted User wrote: »

I like thick slicing onions and thin slicing potatoes. Chuck them into the oven on 180 with a bit of sage, then throw the sausages in with them and give them a few pokes with the fork. Hash browns and sausages. Fry up an egg and your in business.

This is the D4 version of a sausage bap.

Sage...

irishbucsfan

awec wrote: »

This is the D4 version of a sausage bap.

Sage...

I share a province with these people

Zzippy

irishbucsfan wrote: »

I share a province with these people

Could be worse, you could be into potato farls...

Neil3030

On the topic of cooking meat - how do people here do their steak? I have always gone for what I gathered to be the universally accepted method - leppping hot pan, cooked in oil for only a few minutes each side.

But Raymond Blanc makes a compelling case for a lower heat (around medium low), a longer cooking time, and cooking the steaks in a beurre noisette in stead of oil. Haven't gotten around to trying this myself yet, but since he taught Marco Pierre White, Heston Blumenthal and Gordon Ramsey how to cook, I suspect he knows what he's talking about!

https://www.youtube.com/watch?v=xGUwDi3k-hY

dregin

irishbucsfan wrote: »

Have we really got no pokers or slicers?

I'm a poker.

Buer

Deleted User wrote: »

I like thick slicing onions and thin slicing potatoes. Chuck them into the oven on 180 with a bit of sage, then throw the sausages in with them and give them a few pokes with the fork. Hash browns and sausages. Fry up an egg and your in business.

Sage? Jesus wept.

Pan. Oil. Heat. Cook sausages slowly until sizzled, dark brown all over and eat with sauce of choice. Dipping into yolk of fried egg encouraged.

Remnants of sauce, grease and yolk to be mopped using a thick slice of heavily buttered bread.

pickarooney

Good sausages (i.e. not the risk and gristle tubes you usually get in Ireland) cooked slowly in a pot with lentils, carrots, onions and a wee bit of bacon are divine.

awec

pickarooney wrote: »

Good sausages (i.e. not the risk and gristle tubes you usually get in Ireland) cooked slowly in a pot with lentils, carrots, onions and a wee bit of bacon are divine.

Go away with your contintental shite.

Stheno

pickarooney wrote: »

Good sausages (i.e. not the risk and gristle tubes you usually get in Ireland) cooked slowly in a pot with lentils, carrots, onions and a wee bit of bacon are divine.

Lentils!!!

irishbucsfan

pickarooney wrote: »

Good sausages (i.e. not the risk and gristle tubes you usually get in Ireland) cooked slowly in a pot with lentils, carrots, onions and a wee bit of bacon are divine.

**** off

molloyjh

Neil3030 wrote: »

On the topic of cooking meat - how do people here do their steak? I have always gone for what I gathered to be the universally accepted method - leppping hot pan, cooked in oil for only a few minutes each side.

But Raymond Blanc makes a compelling case for a lower heat (around medium low), a longer cooking time, and cooking the steaks in a beurre noisette in stead of oil. Haven't gotten around to trying this myself yet, but since he taught Marco Pierre White, Heston Blumenthal and Gordon Ramsey how to cook, I suspect he knows what he's talking about!

https://www.youtube.com/watch?v=xGUwDi3k-hY

Season well. Hot, hot griddle pan. No oil. 1 min each side. Move to lower temp and cook to desired level. Anything above medium is a sin.

The most important thing about a steak is the meat itself. Baby Angus Striploin from James Whelans is my current favourite.

sydthebeat

molloyjh wrote: »

Season well. Hot, hot griddle pan. No oil. 1 min each side. Move to lower temp and cook to desired level. Anything above medium is a sin.

The most important thing about a steak is the meat itself. Baby Angus Striploin from James Whelans is my current favourite.

I was about to post pretty much exactly the same.

I'd add the pre seasoning of small pinch of salt, loads of pepper, and steaks slapped off the prep board once on either side

molloyjh

sydthebeat wrote: »

I was about to post pretty much exactly the same.

I'd add the pre seasoning of small pinch of salt, loads of pepper, and steaks slapped off the prep board once on either side

You could be fancy if you didn't mind the extra washing and transfer the steak from the griddle to a separate (pre-heated) pan and chuck in some butter, garlic and rosemary. But I prefer to save all that for the spuds!

Neil3030

molloyjh wrote: »

Season well. Hot, hot griddle pan. No oil. 1 min each side. Move to lower temp and cook to desired level. Anything above medium is a sin.

The most important thing about a steak is the meat itself. Baby Angus Striploin from James Whelans is my current favourite.

sydthebeat wrote: »

I was about to post pretty much exactly the same.

I'd add the pre seasoning of small pinch of salt, loads of pepper, and steaks slapped off the prep board once on either side

I would have always thought along very similar lines - except maybe some oil to assist caramelisation.

But if Raymond Blanc says to cook slowly on medium heat, and in browned butter... well I will absolutely need to check that out!

irishbucsfan

Raymond No Thancs

Yeah_Right

Good quality sausages (and don't mean Superquinn or Dennys) on the bbq. Average supermarket ones in the oven. No pricking or slicing. And there are types of sausages other than pork FFS!

Definitely going to give that steak recipe a go.

pickarooney

Neil3030 wrote: »

On the topic of cooking meat - how do people here do their steak? I have always gone for what I gathered to be the universally accepted method - leppping hot pan, cooked in oil for only a few minutes each side.

But Raymond Blanc makes a compelling case for a lower heat (around medium low), a longer cooking time, and cooking the steaks in a beurre noisette in stead of oil. Haven't gotten around to trying this myself yet, but since he taught Marco Pierre White, Heston Blumenthal and Gordon Ramsey how to cook, I suspect he knows what he's talking about!

https://www.youtube.com/watch?v=xGUwDi3k-hY

It depends entirely on the piece of steak. Most Irish steak you could use a Yankee candle for 2 minutes or a flame thrower for three quarters of an hour and you'll still have delicious meat. For French meat you need to carefully select the piece and cook it accordingly.

Flank steak is four minutes total in a Teardrop of oil, sirloin is a little more permissive and can be cooked lower and longer. Côte de bœuf needs a few minutes in a smoking pan and 15 minutes in a hellfire oven.

But at the end of the day it will still have a bitter taste of disappointment.

Because French steak is ****e.

molloyjh

Neil3030 wrote: »

I would have always thought along very similar lines - except maybe some oil to assist caramelisation.

But if Raymond Blanc says to cook slowly on medium heat, and in browned butter... well I will absolutely need to check that out!

Just watched that there now. I'm always after better ways to prepare my food so I'll def give that a go.

.ak

Neil3030 wrote: »

On the topic of cooking meat - how do people here do their steak? I have always gone for what I gathered to be the universally accepted method - leppping hot pan, cooked in oil for only a few minutes each side.

But Raymond Blanc makes a compelling case for a lower heat (around medium low), a longer cooking time, and cooking the steaks in a beurre noisette in stead of oil. Haven't gotten around to trying this myself yet, but since he taught Marco Pierre White, Heston Blumenthal and Gordon Ramsey how to cook, I suspect he knows what he's talking about!

https://www.youtube.com/watch?v=xGUwDi3k-hY

Really depends on the steak. A picanha or bavette I would use this method, once you have a proper sized hunk of meat you can defo cook at a lower temp, but I usually seal it first.

Steak like striploin or ribeye should be cooked in the American way, that is to say in a hotter than hell skillet, no oil, rub the steak with oil and salt, sear each side before throwing in a giant knob of butter, basting, rest. Done.

.ak

As an aside, I love how French Raymond Blanc is.

He has to be putting the accent on.

.ak

Also I don't use a griddle pan to cook steak anymore unless it's skirt or flank. It doesn't give a proper crust! You need a heavy old school well seasoned skillet.

Also don't season your steaks with pepper until AFTER they cook. Pepper burns and becomes acrid.

.ak

.ak wrote: »

Also I don't use a griddle pan to cook steak anymore unless it's skirt or flank. It doesn't give a proper crust! You need a heavy old school well seasoned skillet.

Also don't season your steaks with pepper until AFTER they cook. Pepper burns and becomes acrid.

Yup, have a massive old skillet and it weighs a f*ck ton but it's the only thing I cook a steak on. Rare i'd get a flank cut unless it's going on the BBQ for an hour.

Erik Shin

30 day old rib eye...left out of the fridge for 40 mins, covered in oil on both sides and then seasoned with salt...hot pan for about 80 seconds each side and season with a little salt again and pepper...the mutts nuts!

Neil3030

Boards.ie rugby board steak cook-off? I nominate myself judge