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Yeah - I’ve ended up going for a carhartt one which seemed to fit the bill
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We were away this christmas and had underwhelming if well intentioned (too many people / not enough oven space, too little prep and too late) food as anticipated (raw potatoes with no colour, mush sprouts, charred turkey, elderly in laws spitting food into the swede bowl before passing it to you, gravy the consistency of water with large chunks of cinder floating around 'it's caramelised onion, it's supposed to look like that').
So I was very glad to return and spend a day drinking and cooking this on our own:
https://www.youtube.com/watch?v=UVMs0fsO770
Exceptional. Actually magical. Better than any turkey I've ever had from a deli. Ludicrously moist days later and I will absolutely only be doing this going forward.
Have just dusted off the sage perfect press - butter > stale bread > turkey > stuffing > cranberry > gruyere > mustard > stale bread > butter
On the side, some homemade pickles I put together last month (cabbage, gherkins, carrots) and a few wafer thin slices of the turkey.
I also did a slow bake ham for us (18 hours on about 50 degrees) which carves better than any ham I've ever done (to save oven space I typically do the nigella coke/dr pepper one).
Feeling highly accomplished at my ability to follow clear instruction set out by better people.
Giving serious thought to buying a deli slicer though.
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Maybe a bit late with the Apron chat, but my https://risdonandrisdon.co.uk/ apron has been great, had it a number of years now.
Also working through leftovers…..
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Just dug out a Melrose & Morgan plum pudding from about five years ago. I’m sure it’ll taste better for having hibernated in our loft for all those years, however it seems to have shrunk. I can feel it moving around loose in the tub. Don’t have a microwave so I’ll be steaming it, should I open it up and re-wrap the now shrunk pudding in some kind of heat proof cling film then steam, or just do as the instructions and steam as is?
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my https://risdonandrisdon.co.uk/ apron
hmm... nice.
how do you find the leather straps? i've always had aprons which tie up at the front.
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12oz / 350g is a very good steak portion, boneless weight.
so yeah, a 1kg T bone will be great for two hungry people.
Edit - not 350kg!
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Just showed the leather apron to my aged mother.
"That one looms nice."
It's £465.
"Well fuck me!"
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If anyone is near a Sainsbury's and has a Nectar card then there is a pricing error on the following products.
Both scan through as £2 when using a Nectar card, the glitch is national and not store specific.
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Thanks for the sense check. No one is gonna be hungry with this absolute behemoth! By comparison I reckon that first one was probably somewhere between 500-750g.
No matter! By my initial calculations, once I’ve seared in butter, it should take 40mins at 190c for med-rare. Going to try and get a meat thermometer today…
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40mins at 190c for med-rare
You might be right but I'd be nervous with that high a temp and would deffo be doing reverse sear at a lower temp to reduce the risk of getting it wrong! Even with a thermometer there's a risk given temps will keep rising internally for a bit as it rests
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Reading a bit more and you’re right. Following this - https://www.seriouseats.com/reverse-seared-steak-recipe - I’ll put in the oven at 120 for around half an hour and use the thermometer to check it’s 46c, then sear. Can’t wait for this. Hope I don’t goof it up.
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Cook to temp not by weight/time. As there is the variable of what was the internal temp at the start of the cook which is not being factored in at all if you just cook to weight and time.
Additionally weight and time does not include the shape of the joint, if it is thinner it’ll cook much faster.
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This is a much better way to do it!
Low oven until the meet is about 10degrees core temp under your desired final temp. The lower the oven the better as it gives the meat time to gently rise in temperature. Suddenly the meat begins to relax and gets a nice wobble as the fat starts to soften.
Rest for 10-15 minutes and then sear off in a hot pan. For about a minute on each side, ideally with some butter and hard herbs.
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My first time today doing a tomahawk reverse sear, used all the advice on here and took a guess on timing because no thermometer fail,
I reckon I left it about 5 mins too long in the oven, it’s still melt in the mouth though so not a disaster.
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That looks a beast!
I got the tomahawk here, it was a really good price and a work colleague recommended them
https://shop.kettyleirishfoods.com/products/salt-moss-dry-aged-tomahawk-steak-0-9-1-1kg-31-38oz
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Looks the business!
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You did well
Our effort
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@StandardPractice
Get a butcher’s apron with decent length waist straps so the majority of the weight is carried around the waist and not the neck. Ideally long enough straps so they go round and tie in front but underneath the apron.