how many of you guys cook??? - Page 183
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Yep I do the same thing, but in the freezer. I have a small single door fridge that's really efficient and mostly empty (meds and milk, one liter Gatorade at a time, Kit Kats from Japan), so I only run it at #2 on the knob (saves on frost build-up too). It can keep frozen bacon frozen, but put in a chilled steak on a rack (where it won't touch the freezer floor) and it would barely freeze. I've kept one in there for as long as five days, enough moisture leaked out on the first day before the outside began to freeze. When it came time to cook, I wrapped the rib eyes in paper bags to absorb more moisture as they come up to room temp for three hours, then pat them dry again just before seasoning.
Tonight I shall make lobster tails sous vide (I hope).
Done that way it is almost like sashimi.
Note: Not my photograph.
On a spit
This was melt in your mouth stuff.
This was last years standing 7 rib. Everybody was calling it "Prime" but it's not. It's awesome and everybody enjoyed but the boneless "Prime" cut was amazing.
Edited by Hawaiibadboy - 5/6/14 at 8:01am
The last proper butcher near where i live closed down over 20 years ago. You can get pork ribs at supermarkets, and they are nice when done well.
But for beef ribs, you really need a real butcher's shop.
Waitrose have started doing bone-in beef shin, though, which makes an astounding slow-cooked dish, with the bone marrow and the melting-soft meat.