OV9

Beany wrote: Sat Apr 11, 2020 12:37 pm

Swervin_Mervin wrote: Fri Apr 10, 2020 10:43 pm

Zonda_ wrote: Fri Apr 10, 2020 9:34 pm Can people post their burger recipies, I've tried making them a few times and they have been absolute disaster.

Mince. Butchers mince is better as it's proper ground beef rather than that stringy stuff you get from supermarkets.

100g/3.5oz of mince balled up tight. You want a hot plate or skillet and a press. Bang it in, flatten with the press and give it a couple of minutes. Turn and then season on the cooked side.

If you want cheese put it on now and find something to cover it with to steam and melt it.

Anything else in the meat mix is just unnecessary tarting about and a waste of ingredients.

I generally agree with this, although I'm lazy enough to use supermarket mince.

Throw it in a bowl, add some salt and pepper (typically not much pepper), ball it up, flatten it down, throw it in the air frier (because it heats up faster than the frying pan, and it drains out most of the fat) for five minutes or so. Warm yer buns in the oven while that's going on.

Can go from a packet of mince to chowing down on chunky, not overly greasy burgers in the space of about 20-30 mins.

Swervin_Mervin wrote: Sat Apr 11, 2020 6:00 pm
I never season the meat raw. Starts to draw the moisture out. Cook it and then season when you first turn it. Can also burn in the pan

Beany wrote: Sat Apr 11, 2020 9:38 pm

Swervin_Mervin wrote: Sat Apr 11, 2020 6:00 pm
I never season the meat raw. Starts to draw the moisture out. Cook it and then season when you first turn it. Can also burn in the pan

I ignored this and put some salt on six (fairly thinly cut*) pork loin steaks - you know, supermarket spec. Was going to have some parmentier potatoes with it, but the pack wasn't sealed properly so I decided to bin 'em rather than risk it, which was annoying. I should probably do 'em myself in future, it's not like they're complex. Diced tatties with some oil and herbs ain't rocket science I suppose.

Wanged the pork in the air frier for about eight minutes in two batches, came out nice - crispy fat, cooked nicely.

I do like a bit of pork, so I should probably drop into the local butcher when available, as opposed to Asda, for the next lot - be nicer meat, and thicker too, which will make it nicer to cook.

*I'm still pretty fucking hungry

Mito Man wrote: Sat Apr 11, 2020 9:54 pm Who doesn’t like nice thick meat

McSwede wrote: Sun Apr 12, 2020 9:57 am I've got a nice 2.5kg leg of lamb to slow roast on the Weber this afternoon. Very much looking forward to it. Need to prep a run and then get the charcoal snake ready.

DeskJockey wrote: Sun Apr 12, 2020 11:40 am My leg of lamb (same size as yours) went in the oven about 20 mins ago. Good noises coming from it.

Sauce is being made and I'm about to start on the roasties. Will use the last of the goose fat from Christmas (because you know why and also clears a bit of space in the freezer).

McSwede wrote: Sun Apr 12, 2020 9:57 am I've got a nice 2.5kg leg of lamb to slow roast on the Weber this afternoon. Very much looking forward to it. Need to prep a run and then get the charcoal snake ready.

PaulJ wrote: Sun Apr 12, 2020 12:48 pm

McSwede wrote: Sun Apr 12, 2020 9:57 am I've got a nice 2.5kg leg of lamb to slow roast on the Weber this afternoon. Very much looking forward to it. Need to prep a run and then get the charcoal snake ready.

Isn't cooking on carbs* a major fire risk?

*Ask your dads.

DeskJockey wrote: Mon Apr 13, 2020 5:12 pm We're on the leftover lamb tonight. Made a coleslaw and am braising some fennel and onions to try to use up odds and ends.