What are you having for supper tonight?

[andrewc]

M&S had an organic free range chicken marked down, so that was cooked using lots of butter, lemon, garlic & herbs.  Insalata caprese as a side dish.  I'd had a couple of pieces of parsnip & sage bread earlier, so that was enough.


A nice Barolo from Lidl to wash it down. 


https://blog.cookeatdiscover.com/supermarket-wine-of-the-week-barolo/

[andrewc]

https://persianmama.com/garbanzo-potage-tandir-aashi/


Nom.  Think I overdid the Cayenne pepper slightly.    Very quick & easy in the Instant Pot.  More of a thick, savoury porridge than a soup.

[Cudzoziemiec]

There was fresh spinach at the greengrocer's, I cooked it with egg and garlic, ate with rice. Simple but so delicious.

[chrisbainbridge]

cauliflower mash with homemade chicken breast marinated in a fajita style mix for the last 24 hours

[citoyen]

I know my wife being poorly is not cause for celebration, but it does mean I have an excuse to make things for dinner that she won't eat...

So: spaghetti carbonara tonight.

[hellymedic]

Beef stew.
Relieves D of need for cooking and should be therapeutic for a poorly D.

[Basil]

Fridge curry.

[Jurek]

I've just had a starter of some asparagus painted with garlicky olive oil.
A few minutes under the grill.
Served with a sprinkling of grated Parmesan.
A couple of salads to follow.

[rafletcher]

Pork chop, garlic (leaves) and parsley mash, apple sauce, broccoli and peas, and the last of the gravy from the Christmas roast.

[andrewc]

A very thick piece of steak, seared then into the oven with some cherry tomatoes.  Boiled asparagus & a big dollop of homemade garlic mayonnaise. 

[Mr Larrington]

According to a Famous Scientist on t'wireless the other week the optimum way of cooking a steak is to freeze it in liquid nitrogen then deep-fry it for exactly 14 seconds

[andrewc]

I don't thing either M&S food hall or Lidl stock liquid nitrogen... 

[Mr Larrington]

I don't thing either M&S food hall or Lidl stock liquid nitrogen... 

Another triumph for Brexit!

[hellymedic]

I don't thing either M&S food hall or Lidl stock liquid nitrogen... 

Another triumph for Brexit!

Maybe ask at your friendly, local Covid vaccine hub...

[Davef]

According to a Famous Scientist on t'wireless the other week the optimum way of cooking a steak is to freeze it in liquid nitrogen then deep-fry it for exactly 14 seconds

If you like your steak crispy on the outside and frozen in the middle, sounds like the way to go.

Personally I like mine cooked evenly to 52.5 degrees apart from the outer 1mm.


Sent from my iPhone using Tapatalk

[Mr Larrington]

According to a Famous Scientist on t'wireless the other week the optimum way of cooking a steak is to freeze it in liquid nitrogen then deep-fry it for exactly 14 seconds

If you like your steak crispy on the outside and frozen in the middle, sounds like the way to go.

Personally I like mine cooked evenly to 52.5 degrees apart from the outer 1mm.

Dr Famous Scientist did say he'd tried it thanks to the largesse of a colleague and said it was perfectly cooked right through.

[Davef]

According to a Famous Scientist on t'wireless the other week the optimum way of cooking a steak is to freeze it in liquid nitrogen then deep-fry it for exactly 14 seconds

If you like your steak crispy on the outside and frozen in the middle, sounds like the way to go.

Personally I like mine cooked evenly to 52.5 degrees apart from the outer 1mm.

Dr Famous Scientist did say he'd tried it thanks to the largesse of a colleague and said it was perfectly cooked right through.

Liquid nitrogen     -200
Normal freezer        -20
Ideal steak temp.     52.5
Oil temp                    180

So 14 seconds from -200 would mean 4 seconds from a normal freezer.

My frozen scampi say 4 minutes in deep fat fryer from normal frozen.

I would therefore expect nitrogen frozen scampi to take 14 minutes.

As a general thing, not knowing the dimensions of the steak nor the temperature of the oil, using time is haphazard, but unless it is a tiny tiny steak it will still be frozen after 14 seconds.

[citoyen]

Would the steak actually reach -200 though? If it did, that would surely ruin it.

Anyway, I was intrigued so I looked up a YouTube video to see how it’s done...

https://youtu.be/qUxF8_fkcQc


Hmmmmm!

[Davef]

Would the steak actually reach -200 though? If it did, that would surely ruin it.

Anyway, I was intrigued so I looked up a YouTube video to see how it’s done...

https://youtu.be/qUxF8_fkcQc


Hmmmmm!

Ah, cooking sous vide for an hour, dipping the cooked steak in liquid nitrogen then deep frying. No, that would not be frozen in the middle.  You would only get the outer couple of mm down to -200. Apparently tasted disgusting though.

I don’t see the point of the liquid nitrogen. You could skip that step and just use luke warm oil in the deep fat fryer.

I will stick to the hot pan but am tempted by a flame thrower.

Edit: if you are going to freeze something then using liquid nitrogen will do less damage than a normal freezer. The faster you freeze and the lower the temp then the smaller the ice crystals. Thawing out all mushy is not good with strawberries nor space travellers in sci-fi cryotanks

[Mr Larrington]

Infinite Monkey Cage running gag about strawberries goes here ==>

[Jakob W]

I don’t see the point of the liquid nitrogen. You could skip that step and just use luke warm oil in the deep fat fryer.

The point is you want the oil hot for all those tasty tasty Maillard reactions on the outside of the steak; the chilling of the steak is just to stop the insides overcooking. TBH I've never had issues with sous vide and a screamingly hot pan, but YMMV.

[Davef]

I don’t see the point of the liquid nitrogen. You could skip that step and just use luke warm oil in the deep fat fryer.

The point is you want the oil hot for all those tasty tasty Maillard reactions on the outside of the steak; the chilling of the steak is just to stop the insides overcooking. TBH I've never had issues with sous vide and a screamingly hot pan, but YMMV.

If you cooled the whole steak you could heat the outside up to your 150 degree heat for mr Maillard with the centre not getting too hot.

By just cooling the outside in liquid nitrogen you are not achieving this, you are doing the opposite. In 14 seconds the surface is not going to get hot enough and you didn’t cool the centre.

[citoyen]

Edit: if you are going to freeze something then using liquid nitrogen will do less damage than a normal freezer.

Righto, that makes sense.

Many years ago at a press event held by the Nat Geo TV channel, they made ice cream using liquid nitrogen. It's a nice party trick, and it does give very good results (the small ice crystals thing - makes for a very creamy texture), but it's not something I would ever go to the trouble of doing myself.

That video certainly put me off the idea of trying it as a method of preparing steak.

Just off to alibaba to buy a sous vide cooker and flame thrower though...

[ian]

Apropos of ice cream, there's a place (or was) on (or just off) Wilshire in LA that does very nice liquid nitrogen ice creams (checking google, there are now several). I miss fun with liquid nitrogen.

[Jakob W]

Our student house had a couple of PhD chemists; as a result, our pancake day and summer barbecue parties had LN2 ice cream and sorbet. In at least one case I think they brought the filled Dewar home on the number 22 bus...