Food

Hope you saved the dripping!

Of course!

Used to saute left over roast potatoes and to spread on left over Yorkshire puddings :)

Eaten too much camembert. Ah

Vanilla ice cream and custard.
Fuck the world, this shit is legit.

how does this work exactly?

reminds me, I haven't had custard with sliced bananas for too long.

Oh that's good to hear, I was worried I'd overpaid.

Ours was so good, really recommend Hill & Szrok in the future, seems serendipitous that the best one I've cooked was prepared by the butcher whose recipe for cooking porchetta has been shared on this thread as the go to.

I still follow those instructions with a little bit of embellishment I’ve worked out over the years. Last slice today, I had a roll for lunch with mustard and will be having another for dinner with hot sauce.

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Anyone ever sous vide cooked a boned rib of beef before?

Golf club yadda yadda but I’m in charge of cooking one, it’s vacuum packed, I’ve got a Grainfather brewing thing and I just watched a YouTube video of the kit being used for sous vide. Up for trying it but don’t want to look like a lunatic and then serve ruined beef to a room full of pissed off people

‘Death to sous vide’, Fergus Henderson.

I have but it is better done in the oven via the Serious Eats method.

I’m sure Fergus has reliable ovens and a meat probe, I’ve got neither at my disposal here hence my brainstorming other methods. I’m back at my mum’s place but a mate from home is borrowing my Grainfather so I can nab it back off him for 24 hours to cook the beef if I decide to take the risk

Yes. I prefer reverse sear to sous vide for beef rib or steaks.

Reverse sear then. I’m not cooking it until New Year’s Eve so I’ve got time to grab a probe and do some tests on how low a temp the oven can maintain

Anyone got a good Tiramisu recipe they can share?

This Sarah Raven one is great, the addition of berries is a brilliant extra.

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This is for a super quick tiramisu - takes about 15 minutes

600ml double cream
250g mascarpone
50ml Madeira
50ml marsala
Pack of savoiardi
Dark chocolate
Cocoa powder
250ml decaf (I use 4 shots of espresso and top up with cold water)

Whipped cream, cheese & boize to peaks, not too much or it will curdle

I use a dish that takes two layers of savoiardi, which means a couple left over from a pack of 24.

Layer up time:
whipped cream,
grating of chocolate,
layer of biscuits (dip the biscuits in the coffee, quick in out, or they will disintegrate)
Cream
Chocolate
Biscuits
Cream
Chocolate,
Dusting of cocoa powder

Made this one a few days ago. They're best a day after making, as the biscuits soak up more liquid.

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New toys. Sous viding all the things.

Had a bunch of chicken drumsticks and wings from splitting up a few birds.

Into a bag with adobo that I made in autumn, 70c for 90 minutes, then grill for lunch.

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Thanks @Saffronspokes and @TW

A lack of sponge fingers anywhere near my house plus my poor time planning means it not work out as a dessert tonight but will definitely use those recipes in the future!

When I retire, and have the time, I'll make this:

https://www.youtube.com/watch?v=4-z6imVeNF8

I’m late but I have sous vide ribs of beef - depending on size it’s ok but as others have mentioned a reverse sear is probably simpler. A big roasting tray and rack I’ve found really helps. Good luck!

It’s in the oven now on its way to reverse sear perfection, hopefully

I made one for Christmas, not that one obvs, but doing the sponge as a big slab rather than biscuits is a good idea. I made my own biscuits because I wanted to have a go and that method would have been much easier and, I suspect yield better results than faffing about with a piping bag.

The reverse sear worked pretty well. Far less stressful than a conventional roasting method.

The centre was at 57 degrees when I carved it. The meat was incredibly tender and juicy. Slightly offset by the sinewy bits being tougher than usual, but I guess that’s because using a conventional method only the heart of the meat would be medium rare and the sinew around the edges would be rendered down far more.

Either way, it was delicious and the relative ease of doing it makes it a winner

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Reviving CroissantWatch.

A new contender for SW London(aka the croissant corner) identified today- lockdown bakehouse Barnes. Will have to return for Aussie meat pie assessment.
Excellent layers in crumb, light but a little sweet.
4.44/5
Not as good as bonjour Putney but v good