Jump to content

Log in or register to remove this advert

The Cooking Thread


AHPP

Recommended Posts

Log in or register to remove this advert

" Ham with things"

Technically accurate description. Bravo!

 

There wasn't space in my MiL's ovens for the ham as well, so I was sent 300m back up the lane with her's to glaze it. Twenty five minutes of blissful peace and quiet to get it going, a most welcome break.

 

20241225_154759.thumb.jpg.73d351e7dcebdeb017154a5ac12bd5d5.jpg

  • Like 2
Link to comment
Share on other sites

There is nothing wrong with pan-roasting larger steak cuts, and you get better results with some cuts than doing them solely on the hob or grill (fillet, cote de boeuf), but 20 minutes sounds a little excessive unless they were particularly thick rump steaks, or a fairly gentle oven. Needless to say, anything beyond a medium with a rump steak (or any cut of steak) is an unforgivable waste of meat.

That said, I've absolutely done 20 minute rump steaks, but they've been big fat things for multiple people to share, more like a rump roast than a steak.

 

I'm not going to get into any arguments about personal preference of done-ness with steaks, but I've walked more than my fair share of steaks across the bars in a number of restaurants over the years, and my opinion remains the same: if you are eating your steak with no red left in the centre, you should be ordering something else.

  • Like 3
  • Thanks 1
Link to comment
Share on other sites

2 minutes ago, peds said:

 

I'm not going to get into any arguments about personal preference of done-ness with steaks, but I've walked more than my fair share of steaks across the bars in a number of restaurants over the years, and my opinion remains the same: if you are eating your steak with no red left in the centre, you should be ordering something else.

 

"I'm not going to get into any arguments...

 

but this is my firmly held belief and if yours differs, let's fxckin' dance."

  • Haha 3
Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  •  

  • Featured Adverts

About

Arbtalk.co.uk is a hub for the arboriculture industry in the UK.  
If you're just starting out and you need business, equipment, tech or training support you're in the right place.  If you've done it, made it, got a van load of oily t-shirts and have decided to give something back by sharing your knowledge or wisdom,  then you're welcome too.
If you would like to contribute to making this industry more effective and safe then welcome.
Just like a living tree, it'll always be a work in progress.
Please have a look around, sign up, share and contribute the best you have.

See you inside.

The Arbtalk Team

Follow us

Articles

×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.