Probably way too picky - middle looks close but outside makes me very suspicious it would be far too dry. Looks like beef needs to be rib, slow cooked i.e. overnight for joints but thanks for the kind link.Agree really, I like it quite rare but 6yr olds tend not to go for blood ooze.
Try this recipe - it’s the first one I followed and it looked pretty similar to the picture given. It also uses a 1.5kg joint so should match yours.
www.everynookandcranny.net/instant-pot-4-minute-beef/
Probably way too picky - middle looks close but outside makes me very suspicious it would be far too dry. Looks like beef needs to be rib, slow cooked i.e. overnight for joints but thanks for the kind link.
Oven does 60 degrees - chose one that went low deliberately - and beef is often big. Sous vide could be even lower for smaller joints.How do you manage rare with overnight cooking?
Oven does 60 degrees - chose one that went low deliberately - and beef is often big. Sous vide could be even lower for smaller joints.
No. Just put it in the oven and enjoy the aroma.Wow! Sounds great, do you just seal the outside first?
Hi DJC3. This was a new egg recipe that I tried this morning. Fry some onion until soft, add chopped garlic and green chilli, cook for a further minute. Then add chopped tomatoes and fenugreek. Then s scramble in eggs. Delicious!What are marsala eggs? Are they spicy? If so how do you make them?
Yes, sort of, but more broccoli quiche than quiche Lorraine this time. I sometimes do a frittata with bacon, which ticks the quiche Lorraine box nicely. It's a brilliant chuck whatever you have in the fridge dish, nice cold too. It's a staple in our house.Like a Quiche Lorraine without the pastry?
That hollandaise sauce looks lush!Breakfast: my usual low carb coconut ‘porridge’ with strawberries and cream washed down with a black coffee.
Lunch out at Patisserie Valerie: eggs Royale with mushrooms in place of the brioche.
Mid afternoon still out, so went to Nero’s: raspberry phd bar with a coconut cappuccino.
Dinner: keralan chicken curry with cauliflower rice followed by SF jelly, cream and LC chocolate granola.
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It was!That hollandaise sauce looks lush!
Hi DJC3. This was a new egg recipe that I tried this morning. Fry some onion until soft, add chopped garlic and green chilli, cook for a further minute. Then add chopped tomatoes and fenugreek. Then s scramble in eggs. Delicious!
Good morning everyone, it’s 0750 ish - and now in Texas, somewhere between Austin and San Antonio, staying with my sister and family.
We went to San Antonio yesterday; 85 degrees F - whatever that is. Wonderful walks down the river and of course a wander round The Alamo.
So. Food. Yesterday, can’t remember anything further back than that and it would only be boring.
Breakfast; Texas sausage, eggs and avocado.
Lunch at a place where you choose your own sandwich fillings; a lettuce wrap with crab, avocado, onion and coleslaw.
Dinner; roast fish with salads of many sorts. Texas wine called Lost Draw, very nice.
Off to Fredericksburg today and luckily it’s where the Lost Draw vineyards are locate. Ye Ha!
@Brunneria glad you got the trains and cheap motels behind you! UK trains are on my bucket list. And when I visit you, DO NOT take me to your local Indian restaurant!!!! I have negative tolerance for more than one grain of simple cayenne pepper in my serving. Makes me sad, bc I love curry, but it’s the non-hot richness I go for.
Can you not simply simmer your sauce a few minutes? Or is that phaffy too.
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