A nice blue van.
A nice blue van.
Nice. Ta. Where you add methi, is that methi leaf (fresh or dried?) or powdered fenugreek?Originally Posted by Giggles
Yes, ladle is not spelled correctly.
Also, what’s in your curry masala mix?
Oh yeah sorry, it's fenugreek powder where the ¼tsp is added with the fennel, chilli, etc and it's dried crushed leaf where the full tsp is added on it's own. I always just write it as methi to differentiate.
My mix is:
8tbs ground cumin
8tbs paprika
8tbs ground coriander
4tbs garam masala
8tbs medium curry powder
12tbs ground turmeric
Fuck yes
Love a toad in the hole.
Am I in the Relationship Thread....?
Everyone's happy, how could you be?
Had it been the relationship thread Disco would have been claiming to have a lot of sausage for a good time.
Even a little can be appreciated.
Went for the vindaloo after mentioning it yesterday. Was nice but I forgot I used extra vinegar last time.
Your bog must be a disgrace.
You should see my kacks.
I've a 1.2kg round roast. How long and at what temperature would it need to be cooked to be well done?
I believe BBC Good Food has a roast calculator where you select the meat, weight, etc. There may be a better means of doing it.
I'd seen that but you can only select 'beef' but I'd imagine there's a big difference between something like a round roast and a fillet, etc.
Is a round roast a thing over there as I can find shag all on it online so it must be under a different name outside here.
180 for 2 hours and if it's not done by then I'm going to the chippers.
Like a topside joint?
Just erm ... eyeball it off that. Topside's definitely a different cut. Topside's from the back of the cow whereas Round is from the rear leg.
Last edited by Shindig; 18-08-2019 at 07:50 AM.
This topside of beef cut comes from the inner muscle of the thigh. This muscle is quite tender and very lean so it makes an excellent roasting joint.
Beef round is a large primal cut consisting of well-exercised muscles from the leg and rump of the cow. ... But the top round (also called inside round, because it comes from the inside of the leg), is actually a good cut of meat for roasting, as long as it's done slowly at a low temperature.
That looks similar to mine. It's lean but not a fillet so it'll be tough. I'll do it for a good while in an inch of stock.
Does it not say the cut on the packet?
I'd pot roast it - you can't really go too far wrong with something like this: https://www.bbcgoodfood.com/recipes/...ch-onion-gravy
It'll be tough and chalky whatever you do with it unless it's an exceptional piece of meat.
It says round roast but I think there's stuff like top round and eye round, etc and it doesn't specify that.
Ahh. Looks like it has a bit of fat through the meat though. I think if you sear it well for a good 10-15 mins, it'll be fine.
Nice one. I'll leave it out now too as I'll be putting it on about 11:30.
Something I didn't realise until recently is that the cuts are different depending on where you are.
https://en.wikipedia.org/wiki/Cut_of_beef
Just to be extra confusing.
Why are you cooking it well done anyway?
The missus will only eat it well done. I'm tempted to throw her on a chicken fillet instead.
I never knew that either. So what I have seems to be either silverside, topside, or thick flank in British cuts.
Cut her an end off and ruin that for her.
It's in anyway. Seasoned and fried it off, chucked an onion in the pan and deglazed with damsen balsamic and beef stock and fucked it in among the meat. I'll take the cover off after 80 mins and leave it for another 30.
Well done is genuinely the pits. My Mum has her steak like that (despite eating steak tartare) and then moans that it's tough...
I don't mind beef or steak anywhere on the scale. I'd probably prefer rare but well done is grand too.
I only ate well done for years. It only changed when a foreign waiter misheard 'mullered' as 'medium' and I had already taken a bite before I realised. Instant conversation.
It worked out
That cut is actually pretty good well done I think (not all of them are).
If it's silverside it would be a bit tough otherwise.
https://www.bbcgoodfood.com/recipes/...-with-couscous
Had this tonight for the first time in an age. Still great.
Yeah that was my reckoning too. It was too cheap to be anything other than long slow cooking.
Anyone have any brilliant slow cooker recipes? No oven or hob right now and I despite the slow cooker but hopefully some amazing recipes might help to change my mind.
https://natashaskitchen.com/slow-coo...risket-recipe/
Might try that as the picture looks incredible but I wont be able to sear the meat or fry the mushrooms and onions.
I had oven down for about two months at one stage a while back, and what I found was that no matter what you attempt to put in a slow cooker, it will be shite - so the way to go is microwave and takeaways and toast.
Smells good when you get in from work though.
I'm a twit
This is just downright blasphemous.
They are fantastic for stews, casseroles, ribs and, well, anything else that benefits from being cooked slowly. Sort yourself out Jim.
Ribs, hot sauce, on.
Needs the oven for 10 minutes to stop it being so wet though. So I'm no help at all. As you were.
Edit: pulled pork is good in one.
I posted a few earlier in the thread I think that I'd found in some slow cooker book.
Yeah them two:
Giving this a go today. Can’t find Cassia but assume cinnamon bark will be near enough.Yes, ladle is not spelled correctly.
Just to clarify, are you saying it’s powdered fenugreek where it says that but then where you’ve said methi it’s fenugreek leaf?
Also, what was in the base sauce? Not sure if I missed that.
The ¼ fenugreek powder is the seeds powdered and the 1 of methi is the dried leaf. I'll stick up the base sauce I do shortly. Not much to it but it takes about 3 hours to make.
Sorry I got caught up (eating a bbq and running from wasps). The base I make is:
Add 100ml oil to a stock pot and heat to the lowest heat possible.
Add half a tablespoon of ginger garlic paste and cook for a few seconds (until quiet).
Add:
8 whole peeled onions, not chopped
1 roughly chopped carrot
half an inch of ginger chopped
bunch of coriander
half a roughly chopped green pepper
75ml water
Cook for two and a half hours covered on a really low heat. The onions will release their own liquid and sugars.
Then turn up the heat to medium, stir in the following, and cook for around 25-30 mins.
1.5 tbsp curry spice mix
0.5 tbsp salt
0.5 tbsp brown sugar
half an inch of ginger sliced
0.5 tbsp ginger garlic paste
a green chilli
a third of a tin of plum tomatoes
After the half hour add 1 and three quarter litres of water and blend smooth.
You thin it out again 5:2 with water when using but I do it at the time as it’s easiest store it in 500ml tubs and add 200ml water at the time to make two curries with the 700ml.
Meant to say too, always have the base sauce hot when making a curry. I forgot to write it in the Ceylon recipe.
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