What's for dinner?

[Bobby]

sous vide?

I can't follow what he's done.
I don't like salt over my food like that.
What temperature was the water?

Blade steak at different times and temperatures.

https://stefangourmet.com/2019/01/05/be ... xperiment/

Salt, pepper, etc. are optional, I use on beef very little salt myself.

OK thanks,
sounds like too much mucking around.

[Bobby]

I was disappointed with my rump steak from Coles 2 days ago -
it wasn't tender enough -
so I have put the other piece,
cut up, into a marinade:
Worcestershire sauce, Soya sauce and White vinegar.
I'll leave it on the bench for a few hours.

[Black Orchid]

I used to love rump steak but it hasn't been too good for awhile now. Prices went up and quality went down. Aldi is the best but it's still not as tender as it used to be.

[Bobby]

I used to love rump steak but it hasn't been too good for awhile now. Prices went up and quality went down. Aldi is the best but it's still not as tender as it used to be.

Yeah - well - maybe a simple marinade is the answer ? -

I'll see tonight.

[Black Orchid]

Marinade is good but when I have steak I like it just as it is. The same with prawns. I'm sure it will be fine Bobby. Just don't overcook it, even by a minute. I take if off when it's rarer than I like (which is medium rare) because it keeps cooking while it's resting.

I just put a small boneless honey, garlic and rosemary 'leg' of lamb into the oven. I'll follow that with a couple of Aldi frozen potato gratins in the air fryer and it's all done. No greens as I need to go shopping. The lamb should last me a few nights.

[Bobby]

Marinade is good but when I have steak I like it just as it is. The same with prawns. I'm sure it will be fine Bobby. Just don't overcook it, even by a minute.

I just put a small boneless honey, garlic and rosemary 'leg' of lamb into the oven. I'll follow that with a couple of Aldi frozen potato gratins in the air fryer and it's all done. No greens as I need to go shopping. The lamb should last me a few nights.

That will be nice - cook at on low heat slowly for over 2 hours.

[Black Orchid]

Marinade is good but when I have steak I like it just as it is. The same with prawns. I'm sure it will be fine Bobby. Just don't overcook it, even by a minute.

I just put a small boneless honey, garlic and rosemary 'leg' of lamb into the oven. I'll follow that with a couple of Aldi frozen potato gratins in the air fryer and it's all done. No greens as I need to go shopping. The lamb should last me a few nights.

That will be nice - cook at on low heat slowly for over 2 hours.

It's small. 2 hours would turn it into a rock lol.

[Bobby]

Marinade is good but when I have steak I like it just as it is. The same with prawns. I'm sure it will be fine Bobby. Just don't overcook it, even by a minute.

I just put a small boneless honey, garlic and rosemary 'leg' of lamb into the oven. I'll follow that with a couple of Aldi frozen potato gratins in the air fryer and it's all done. No greens as I need to go shopping. The lamb should last me a few nights.

That will be nice - cook at on low heat slowly for over 2 hours.

It's small. 2 hours would turn it into a rock lol.

LOL - depends how low your heat can be.
I think some stoves can cook at below boiling - only 90 C.

[Black Orchid]

Marinade is good but when I have steak I like it just as it is. The same with prawns. I'm sure it will be fine Bobby. Just don't overcook it, even by a minute.

I just put a small boneless honey, garlic and rosemary 'leg' of lamb into the oven. I'll follow that with a couple of Aldi frozen potato gratins in the air fryer and it's all done. No greens as I need to go shopping. The lamb should last me a few nights.

That will be nice - cook at on low heat slowly for over 2 hours.

It's small. 2 hours would turn it into a rock lol.

LOL - depends how low your heat can be.
I think some stoves can cook at below boiling - only 90 C.

I've got it covered.

[Bobby]

I've got it covered.

Lamb can be tricky.

Take lamb souvlakis.
I used to go once a week to a place that had fantastic lamb souvlakis.
They had cubes of tender, juicy lamb - so nice.
Unfortunately it closed down after a few years.

Now I 've tried at least 4 other places and their souvlakis are no good -
the lamb is always stringy and tough and it's indigestible -
still repeating on me 6 hours later.
Maybe the good place marinated their lamb before cooking?