Search results

I wasn't completely with it either but then again I never grill steak other than open charcoal....I don't even cook 'em over hot lava. There is a system that is becoming popular in the UK in specialist restaurants -- hot lava slabs and you cook your own at table. The French have had them for...

So sorry to hear of your g/f's loss. Sounds as though it wasn't hot enough to me (sorry, Greg). When cooking a steak or any slice of premium meat, you need to sear the outside so that it literally burns, brown. It's called the Maillard process. If you don't get the heat to that level or for...

They'll all turn out to be vegans :lol:

A Tescos the size of a continent? I reckon ours is a bit smaller. Incontinent? But crikey, Harry, that's sad news from the DS. Not Tenas? Poor folk. My granddad had a pipe. I'll try to pop over and offer my sympathies if my VPN permits.

Hi Harry, Small world :) Good to see you. Yes, clickety-click....I reckon a forum needs a minimum of one hundred new posts per day on average to remain in business. And that's for a small forum with only a few sections max. If people drop in and there is nothing new, or their posts remain...

Hi Bolas, I seldom manage to get nice-flavoured rib-eye. It never seems to be in the premium section of the meat counter/butcher yet common-sense tells us that if they sell premium rump, sirloin and fillet then there must be premium carcasses and premium less-prime cuts. Where do you get yours...

I go along with what's been said already with emphasis on -- Get the best meat you can...great steaks need great meat Thick steaks cook better than thin Marbled steak with yellow fat is a good sign -- sinew is a bad sign (usually) Frying in a nice clean pan is better than grilling Oil both...

Margi, there are quite a few things like that. For example, I could never find fresh cream in Italy, France or Spain - we lived in that part of the Med for eight years. Marscaponi is the closest we ever got other than from a Brit shop. I think you'll find that the lactic culture is available...

Hi, buttermilk is more than one thing... Best to flick through the wiki article Buttermilk - Wikipedia, the free encyclopedia The lactic bacteria is the same as that used in the making of 'continental' style butter. It also used to be used in the manufacture of St Ivel Lactic Cheese -- a...

Induction Hobs Katie, We bought an induction hob some years ago -- first induction we'd ever had. Ours branded Kenwood but I suspect some Far Eastern exhibition model branded. The top plastic soon started to break (not the glass pane, but the plastic surround). I have taped round with...