Food

I know you’d never believe it but these are amazingly good.

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I'm at my sister in law's for Christmas. She's got a turkey for Christmas Day so I'm doing the porchetta tomorrow, that way it'll be available to graze on throughout the Christmas period.

An Italian butcher opened up about 5 mins from my flat so I've bought a pre-prepared porchetta, just need to throw it in the oven.

Delia does a good one with prune and apple stuffing

Which is what I’ll be doing again this year by popular demand.

Second this.

Have done beef rib sous vide and oven followed by seat and prefer oven.

Just got a frozen sous vide beef roast (actually 2, one 500gm and one 600gm) from work: any tips for preparation?

Ok I’m gonna do this!
In terms of leaving uncovered - is the fridge the best place or will a nice cold garage do? Do you salt yours the day before? I’d worry that could draw out moisture

Uncovered in the fridge will dry out the surface better. A day of salting isn't going to draw out any noticeable amount of water from a big hunk of meat, except at the surface.

Yeah agree with this.

What is really useful is a temperature probe that you can leave in the meat and have on the worktop set to the right temp. I've always found it takes less time than the Serious Eats recipe says. Good thing is once you take it out and wrap it you've got a nice big window of time to play with if you're slightly off timing wise with the rest of the meal.

Yeah I have one of those

And thanks @TW - it won’t pick up any contamination from being uncovered in the fridge?

Not if you have otherwise good fridge hygiene.

And certainly no more than leaving it uncovered in a garage.

And given how long it has been uncovered in a dryer (which is essentially just a fridge), an extra day is not going to do much.

Thanks mate! I’ve never done it like this, so quite excited to do something new

I'm looking forward to seeing the results!

I also absolve myself of all responsibility for any food poisoning...

On which note, we were going to be having chicken. Which I've just thrown away.

Luckily, the butcher still had chickens spare.

Fridge is a relatively dry atmosphere so I’d use the fridge.

treated Mrs M to a fine steak last night, vowing that we ain’t having a sweaty take away this time of year..

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Italian pro butcher didn't salt or score the skin before tying up and vacuum packing in a load of juice so had to do delicate scoring between the twine and some heavy salting. I'm supposed to be cooking it tonight so not sure if it's going to dry out in time.

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I'd already started scoring on the left when I took that photo if you're wondering what that is.

It's hard to make out here but I think I rescued the skin, looks like I'm going to get some decent crackling after all

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Before it went into the oven

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Looks extremely promising :-)

Updates?

Currently making a glaze.

Also made a late decision to make a carrot top pesto to have with the harissa carrots bc it looked so nice and green, it seemed a shame to throw it away

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If I’ve read that right I should take out at around 49degrees then let it rest and then blast it for 10 mins meaning it should be around 52-54 degrees when serving?

just doing a practice roast ahead of tomorrow's main event

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It's very delicious

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If mine turns out half as good as that I'll be well happy. Tips on oven temps? Blast at the start and bring down or low and slow then blast at the end??