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Anyone seen @cliveo ? Been absent for a few months now…
Hope you are well.
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Cook it today. And then keep chilled until Xmas day or even freeze until Christmas Eve. See later edit as I wouldn’t want your family to risk getting unwell.
Internet has so much variation in how long a meat ragu will last in a fridge.
If you have a vacuum chamber then I’d risk vacuum packing and keeping in the fridge.
If not then let it cool and freeze so it can be defrosted Xmas Eve.
I tend to think ragu works best if cooked the day prior to eating. We made a huge batch in the pressure cooker two weeks ago. Softend the soffrito, then seared off a few kg of beef shin (with a light seasoned flour dredge) deglazed with red wine and boiled off the alcohol, added a couple of bay leaves and 5 or 6 strips of lemon zest, tinned tomatoes a mug of water and returned the soffrito and beef to the pot. 50 mins in pressure cooker. Drained off the liquid and reduced by 2/3 and while that was happening shredded the meat and removed any gristly bits of connective tissue.
We have vacuum bags of it in the freezer now.
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@Mr_Smyth wasn’t this you o n the trip to the Brooks factory?
Edit. Looks like it was you but on a different occasion
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LFGSS and Microcosm shutting down 16th March 2025 (the day before the Online Safety Act is enforced)
Fuck, genuinely feeling gutted. This place has been a huge part of my life, people here got me through some of the lowest points of my existence, I changed career through my time here, met my wife at forum drinks, have made some friends, possibly made more enemies, it’s my Google/mumsnet when I have a question.
This is devastating news.
LFGSS changed my life and made it so much better.
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When pressed he said it was actually the Canadian case, and he had heard about it from Jordan Peterson.
As I understand the case the father was jailed for breaching the court order and for discussing the medical issues of a child that he had lost custody rights over. So more disingenuous JP culture war bullshit.
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The ones I have been looking at are similar but used soaked cashews and then agar agar and other agents to help lighten the texture.
How did this one turn out?