Food

Ordered 10kg of beef rib from Warren’s butchers. This would’ve been making its way to Brat but obviously Cornona. Now got to decide how to prepare it, store it and cook it 😂

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Total bollocks. There's no way you can develop a decent crust without pre-seasoning.

@withered_preacher cook to one degree below your intended final temperature and by the time it's rested you're at where you want to be. So, if you're after medium, cook to medium rare and let rest.

Think you misread what I’m saying. I don’t buy into the idea of seasoning a long time before cooking (as was suggested)but just before on one side and whilst in the pan on the other and then after once the meat has rested.

Most things you can do with potatoes - particularly with waxy potatoes - you can do with Jerusalems. I made some Escabeche a few days ago and I used Jerusalem artichokes where I'd normally have used new potatoes. Worked well.

Made a curry with them once but that's risky, given they tend to make you fart anyway.

Hm, how long do you rest the steak? I would eat mine straight off the fire, or as near to that as possible.

5-10 mins

Or reverse sear the steak, and the resting time happens before the meat is seared at the end of the process.

No, I was asking how long HE rests the steak, I don't give it a chance.

I'd normally rest for the same amount of time that it took to cook. But it's your steak, you should enjoy it how you like ;)

@Tenderloin Ahh, gotcha!

That looks immense!

Was it bargain price, as I would guess usual retail would be painful for that?

I'm looking for saucepan recommendations / suggestions please, folks - my tired & crappy 20cm pan died, and I feel it's time to buy something nice (and maybe a bit matchy matchy) for once.

My thoughts are turned to stainless steel* - What do people have, and how long have they had them for? What is good / bad about them.

* I never really need non-stick, cast-iron isn't really suitable for saucepans, enamelled is too easy to damage, copper is a pretty extravagance, and aluminium does weird things with acid / salt.

I brought a le creuset one from john Lewis in a sale ages ago, at least five years, probably more.
Love it. 23cm maybe 30cm with a lid. Does everything I need and after a soak you can scrub off everything..

Similar to this
https://www.lecreuset.co.uk/3-ply-stainless-steel-uncoated-frying-pan-24cm

I did not pay £115 for mine though..

Just seen you said you wanted a saucepan, they also do a saucepan and pots as well in the same style.

Pro Cook stainless - well made and good value:

https://www.procook.co.uk/product/procook-professional-steel-saucepan-set-3-piece

I have the Le Creuset non-stick stainless frying pan. It's a beautiful bit of kit, and I'd buy it again in a heartbeat.

I have been looking at the uncoated 3-ply saucepans, and while they look lovely (if a bit pricey), I find that helper handles are a lot less help than they pretend to be, particularly when I have a stove covered in pots & I'm running out of space.

I do like the riveted / bolted handles though - Far less likely to snap off than a welded handle.

Worth a look - thanks!

I do like the riveted / bolted handles though - Far less likely to snap off than a welded handle.

The ones I linked are riveted and £100 for 3 pans.

We have 3ply stainless Le Creuset and they are wonderful. The larger ones do have helper handles too. The chefs pan is my go to for most cooking and sauce making as the large surface area really helps with reducing liquids.

@Aroogah was the person who suggested them to me.

You can often find bundle deals for them. That’s how we got our initial batch and have just added a couple more over time.

I didn't spot that - cheers again!

We have 3ply stainless Le Creuset and they are wonderful.

yeah, these are the money no object option, for sure.

https://www.knivesandtools.co.uk/en/pt/-le-creuset-3-ply-5-piece-pan-set.htm?gclid=Cj0KCQjws_r0BRCwARIsAMxfDRh-sBQQ-x_vcc3007Efh8L-yhqLCx3jr50x00pNnm2-W_sXYy54jPAaAjAeEALw_wcB

Not sure what's happening with the outlet shops in Bicester but I got a brilliant deal on some Zwilling & le creuset stuff last year. Worth giving them a call maybe

Wasn't a bargain price because it's a great meat and been aged so long - but it's supporting the farmer, butchers and I suppose the restaurant. I spoke with the butcher this morning and he's said he reckons we can get one 3 rib roasting joint and 6 steaks out of it. Can't wait :)

I'd normally rest for the same amount of time that it took to cook.

That's what I've always gone with as well...

3ply stainless Le Creuset

I'm weighing up the 3-ply & the Signature ranges now - The Signature don't have the handles on the 16cm & 18cm pans, which I like, but the 2-ply have the less tarty handles on the lids, which are going to be less finger burny.

I'm weighing up the 3-ply & the Signature ranges now

Signature are the cast iron enamel, aren't they? Much more £, heavy and rather fragile IMO - wouldn't be my choice for every day use.

Is 5-ply better than 3-ply? We got these on our wedding list and they're a joy to use.

yeah well i got 15 ply, whatcha' gon do bout it