Essential I Be Cooking!: Post a Pic of What You're Cooking Thread
- Thread starter Uncle Trill
- Start date
JayStarwind
Superstar
Japanese fried chicken (Karaage) with fried rice. I also had some Yuzu Kosho with it. Im trying to get fat ya'll. I swear.
And then you come and stunt on us
What kind of peppers are those? The red one looks like scotch bonnet.
The red and yellow ones in the back are haberneros, the green ones are bell pepers we grew in the garden.And then you come and stunt on us
What kind of peppers are those? The red one looks like scotch bonnet.
10 people an hour is pretty good traffic. might be a bit optimistic depending upon your location. I been to some restaurants where we was always the only people there everytime we went to visit. They had great food, just nobody else seemed to be aware of them. closed up some months later.
Yes you're right. I still think I can pull it off in my area were its mainly crappy low budget Irish pubs but surrounded by thousands of homes bringing in over 120k. Ive contacted some commercial kitchens n I'm looking into a virtual restaurant nowq0
Are you a chef or is this a hobby?
I cook cos I need to eat, I wouldnt call it a hobby.
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Im thinking of making a beef pie, this is beef shank a tough cut of meat that is perfect for stewing on a rainy saturday like today. I'll marinate it for 4/5 hours. Im just gonna put the meat in a pyrex dish stick some pastry on top and bake it for about 2 hours or so. Im gonna have it with mash and steamed veg, possibly carrots and french beans.
For anyone who wants to know, when selecting meat for a stew you want the cheaper cuts of meat that take long hours of cooking. Shank is perfect as it has lots of fat, sinew and connective tissue that breaks down to soft deliciousness. Premium cuts are a waste for this kind of thing, its only going to be tough and dry because there is no connective tissue to turn to jelly. What you need is the collagen in the meat to break down.
See the white lines of fat/connective tissue running through and surrounding the meat; thats what u are looking for.
Side note: Premium cuts are from parts of the animal that do little to no work, like loin or rib eye steak,the muscle does hardly any movement so can be soft with very little cooking.
Whereas beef shank is from the leg of the animal. Lots of work, lots of movement, very tough and needs long slow cooking, and I personally believe gives the best flavour. These cuts also take on external flavour very well due to the nature of the cooking process.
This meat was marinated with
Dried Rosemary
Smoked Paprika
Fresh thyme
Garlic powder
Onion powder
Bay leaves
Fresh Garlic
Chopped onions
Scotch bonnet peppers
Scallions
Grated Ginger
Cardamom
All spice
Cloves
Chopped Cilantro
Light and Dark Soy Sauce
It also has
Sliced Mushrooms
Sliced carrots
Chopped bell peppers
Ill post pics of the finished dish later.
All done,
Decide to do the pastry separately instead for individual servings.
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Bless't
Living the dream
Im thinking of making a beef pie, this is beef shank a tough cut of meat that is perfect for stewing on a rainy saturday like today. I'll marinate it for 4/5 hours. Im just gonna put the meat in a pyrex dish stick some pastry on top and bake it for about 2 hours or so. Im gonna have it with mash and steamed veg, possibly carrots and french beans.
For anyone who wants to know, when selecting meat for a stew you want the cheaper cuts of meat that take long hours of cooking. Shank is perfect as it has lots of fat, sinew and connective tissue that breaks down to soft deliciousness. Premium cuts are a waste for this kind of thing, its only going to be tough and dry because there is no connective tissue to turn to jelly. What you need is the collagen in the meat to break down.
See the white lines of fat/connective tissue running through and surrounding the meat; thats what u are looking for.
Side note: Premium cuts are from parts of the animal that do little to no work, like loin or rib eye steak,the muscle does hardly any movement so can be soft with very little cooking.
Whereas beef shank is from the leg of the animal. Lots of work, lots of movement, very tough and needs long slow cooking, and I personally believe gives the best flavour. These cuts also take on external flavour very well due to the nature of the cooking process.
This meat was marinated with
Dried Rosemary
Smoked Paprika
Fresh thyme
Garlic powder
Onion powder
Bay leaves
Fresh Garlic
Chopped onions
Scotch bonnet peppers
Scallions
Grated Ginger
Cardamom
All spice
Cloves
Chopped Cilantro
Light and Dark Soy Sauce
It also has
Sliced Mushrooms
Sliced carrots
Chopped bell peppers
Ill post pics of the finished dish later.
All done,
Decide to do the pastry separately instead for individual servings.
Im thinking of making a beef pie, this is beef shank a tough cut of meat that is perfect for stewing on a rainy saturday like today. I'll marinate it for 4/5 hours. Im just gonna put the meat in a pyrex dish stick some pastry on top and bake it for about 2 hours or so. Im gonna have it with mash and steamed veg, possibly carrots and french beans.
For anyone who wants to know, when selecting meat for a stew you want the cheaper cuts of meat that take long hours of cooking. Shank is perfect as it has lots of fat, sinew and connective tissue that breaks down to soft deliciousness. Premium cuts are a waste for this kind of thing, its only going to be tough and dry because there is no connective tissue to turn to jelly. What you need is the collagen in the meat to break down.
See the white lines of fat/connective tissue running through and surrounding the meat; thats what u are looking for.
Side note: Premium cuts are from parts of the animal that do little to no work, like loin or rib eye steak,the muscle does hardly any movement so can be soft with very little cooking.
Whereas beef shank is from the leg of the animal. Lots of work, lots of movement, very tough and needs long slow cooking, and I personally believe gives the best flavour. These cuts also take on external flavour very well due to the nature of the cooking process.
This meat was marinated with
Dried Rosemary
Smoked Paprika
Fresh thyme
Garlic powder
Onion powder
Bay leaves
Fresh Garlic
Chopped onions
Scotch bonnet peppers
Scallions
Grated Ginger
Cardamom
All spice
Cloves
Chopped Cilantro
Light and Dark Soy Sauce
It also has
Sliced Mushrooms
Sliced carrots
Chopped bell peppers
Ill post pics of the finished dish later.
All done,
Decide to do the pastry separately instead for individual servings.
When are you opening up the restaurant though?
When covid is done,I have some irons in the fire.
