Food

I've got one waiting in the fridge. Did the classic last year and had planned to just make slabs of sponge instead of bothering to pipe them into fingers but my wife decided we were having this, should make a nice change.

Yeah that’s what I thought when I read it - the recipe says as low as you can go which on mine is 40degrees (which is clearly not right). So I plumped for 70

Strong work all.

ooh that looks great

Mine is in at 80c, from memory last year even that low gets it to target quicker than expected

Going medium rare to hopefully nicely render all the fat

1 Attachment

In at 140 because I'm impatient

1 Attachment

👍

Mmmm plastic food...

68.5°c, 36 hours later.

1 Attachment

I think we're ready to rock

1 Attachment

Thought that would probably happen, even tho some like that flavour.

Yay for blandness

Beef was delicious - took it out at 50c and left if for a while - think it got up to 52 whilst retesting and then dropped down to 50 before going back in at 240 for 10/15mins

Probably could have left it a bit longer but the smell was too good

2 Attachments

Wow.

Also. Dog looks like you said "not for you" and he understood what you said.

lol, that’s Holly - more of a “that’s nice, where’s yours?” look tbh

she and Yoda did get some leftovers from our youngest

1 Attachment

I didn’t know I needed a burger press, but our stuffing balls are now neat patties!

Joy of Xmas gifts

1 Attachment

Beef ended up a bit overdone but it had been cooking for long enough that it was still tender.

2 Attachments

Soooon...

Noice

1 Attachment

Money shot

Cola braised beef ribs were like butter.

1 Attachment

Full on meat sweats

2 Attachments

My wife takes better pictures

1 Attachment

Waiting for all the "that's the food my food eats" comments.. 😆

2 Attachments

Bullshit. All food welcome here.

That looks great!

Chicory figs and goats cheese? Roast looks tasty. No chili jam?

Looks banging, especially the main.

Is that stuffed cabbage? Very good looking roasties too

Forgot to take after photos, but for our duck I went for:

1. Night before - trim, prick skin all over, slowly pour boiling water, pull out the excess feathers that became exposed from the skin stretching
   
2. Light rub of clementine zest, rosemary, bay, pepper, salt
   
3. Out hour and a bit before the next day, bit of a dab off, more salt, more pricking
   
4. On a trivit of various veg
   
5. 40mins per kg at 180° + ~20~ 35min to rest
   
6. Sauce made from the left over liquid from F&M Clementines preserved in port
   
   
   

The closest to an "after" is the epic leftover duck salad from 1½ legs, beans and red cabbage.

2 Attachments