Food

I have been making banana bran muffins to use up old bananas and bran from milling flour.

Today I decided to improvise a little and swap out half the butter with peanut butter and substitute the walnut pieces with peanuts. Added a streusel topping for added unhealthiness.

Turbo session while they cool down and then will try them out.

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I want to reverse sear a vote de boeuf for Easter but have just got one oven, to do both low temperature meat and high temperature vegetables.

Can I get the meat up to 125f ahead of time, take that out and then roast the veg? And then just finish the meat in a pan when the veg are almost there? Or should I just try and butter baste the meat whilst the veg roasts in the oven?

Cook the beef slowly, remove and rest. Cook veg and finish beef with veg in high oven. I normally follow the below method.

https://www.seriouseats.com/2015/12/step-by-step-food-lab-reverse-sear-prime-rib.html

Thanks! My main issue is our oven doesn’t do high temp so to get some sort of crust I’ll probably have to finish in a pan of sorts.

As long as the meat can rest, tented in tin foil for an hour or so then it should be all good.

This is a bit of a coup for me as my other half isn’t a huge fan of steak..

Beef short ribs 2hrs through a 4hr slow braise.

Going to make some rustic tagliatelle from old lasagna sheets, and have it with the short ribs in some thrown together ragu like sauce.

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I had the Mackerel Pide from Mangal 2 yesterday - it was absolutely excellent. If you’re Dalston way, I can thoroughly recommend

Should be fine to finish in the pan or if you had one a bbq would work well too

Slow cook renders fat nicely and resting key for tenderness - the ripping hot to crust. Oven is a less fussy way of doing this but can be recreated with pan

I need a new frying pan. What's a really good non stick, induction hob friendly frying pan? Not looking to spend silly money but happy to spend a bit extra to get something that will last for years!

I have a Le Creuset non-stick one. It's very non stick but not cheap. Only had it for a year so not sure about longevity but it's fine at the moment.

Some of the ceramic ones aren't quite as non stick but will last longer and can be safely heated higher than PTFE.

We got a load of induction friendly Le Creuset triple ply pans when we got married. They are bomb proof and induction friendly. We also got a large medium and small non stick frying pan and all are doing well a few years later. Though the pan that gets the most use is the chefs pan which is just stainless but can be used for frying, making sauces etc. Because of its large surface area its particularly good for reducing sauces down.

I heard about this yesterday too, I'm hyped about trying it.

Scanpan.

Le Creuset do look good but are definitely very spenny! Scanpan look like they might be worth a go as well.
Speaking of ceramic, my mum has a GreenPan that she really rates. She's not had it too long though, has anyone used one long term?

I'd definitely recommend getting a pan with a stick on it. It helps against burning your fingers when you pick it up.

I bought a couple of Woll pans a while back, they're faultless, would definitely recommend... They do an induction version as well...

First wild garlic haul of the season today. Pasta and scones on the go already

Got a sous vide wand for my birthday, tried a nice fat sirloin in it today, awful photos, but hands down the best steak I have cooked myself.

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Great aren’t they?! They get used adhoc but so good

Yep, makes steaks really straightforward, couple of hours, then into a smoking hot cast iron pan. Steak was like butter...

Making butter in a protein shake bottle using double cream is highly recommended

Thermomix makes churning butter really easy. Next experiment will be a cultured butter using kefir to help ferment the cream.

Just made sausage rolls! Really nice warm from the oven.

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Best butcher around Bow/Hackney? Looking for some burgers and a big bit of ribeye

Quiet round here lately.

I had the place to myself last night so I did what I alway do which is buffalo wings and whisky. Think i've finally cracked the crisp. A teaspoon of baking soda in the seasoned flour, a couple of hours in the fridge before baking on a wire rack on a low-ish heat (150c) for an hour or so (wasn't really watching the clock because whisky) before cranking to 200 for the last 20 mins. Perfectly fall-off-the-bone with loads of crunch.

Also i've gone to a double dip system with the dry wings in a big bowl, the hot sauce in one small bowl and the blue cheese dip in another. Not only does that mean the wings stay perfectly crispy, but it means you can decide exactly how much hot sauce you want on each bite AND it means you don't get covered in sauce when you eat.

Absolutely banging. No pics because whisky.

*burp.