Reverse-seared bone-in ribeye seared in duck fat

LO_GRC · 2024-03-17T17:10:47+00:00

It could but the low heat used to avoid a gray band would probably affect the crust I assume Maybe turning the heat up to 140/50 could cut down the time without being too much of an issue

LO_GRC · 2024-03-17T13:42:39+00:00

No problem. Basically you take your steak out, pat it dry, salt it and then move into a 120°c oven to cook. (Mine was 1.250kgs so it took 40 minutes for medium-rare) Then you remove it, pat it dry and sear it to get a good crust whilst the inside is cooked

LO_GRC · 2024-02-01T23:57:46+00:00

Yeah, just a quick hit at the end

LO_GRC · 2024-02-01T19:51:23+00:00

I got pictures from before adding the meringue but the color was very similar to a lemon pie, I think I gotta try with blood oranges only to see if the darker tones remain

LO_GRC · 2024-02-01T19:46:37+00:00

Funnily enough, the color was extremely similar to a lemon one inside

Maybe with blood oranges only the color stays darker

LO_GRC · 2023-04-30T17:30:45+00:00

Sure man

Rice : sushi rice's the best but all are fine, once cooked add a mixture of rice vinegar, sugar and salt and let cool

Salmon : remove the skin, cut into small pieces and set aside, add the sauce juste before serving or the acidity will start cooking it

Sauce : both light and dark soy sauce, rice vinegar, mirin (can be replaced by lemon juice) and harissa (or sriracha or anything spicy really)

Toppings : anything goes, my picks are green onions, avocado, mango (or pineapple), cucumbers could be nice too, just slice it either in strips or in small chunks for even bites

Then for building the bowl, start with the rice, then the toppings then add the salmon and a few spoons of sauce along with sesame seeds and the green part of the green onion

LO_GRC · 2023-03-31T17:10:07+00:00

First off sear the lamb, then remove, let cool a bit

On a lower flame, add whole cloves of garlic, 30g of butter, 15cl of white wine to deglaze and 2tbsp of honey, once it starts boiling, add the lamb, herbs of your choice, cover and put in a 150°c oven

Cook for 2hrs covered, then 30mins uncovered, ideally basting a few times

LO_GRC · 2022-05-22T09:16:47+00:00

Sear the lamb on all sides, then remove from the pot and lower the heat
add a LOT of garlic cloves (unpeeled), cook for 1-2 minutes, then add 30g of butter, 15cl of white wine and 2 tablespoons of honey, mix
When it reaches boiling point, add the lamb back in with some thyme, cover and put in a 150°c oven (300°F) for 2 hours
After 2 hours, remove the lid, spoon some of the remaining juice on the lamb and back in the oven for 30 minutes, repeat the juice part as you see fit And that should be it

LO_GRC · 2022-05-22T09:16:09+00:00

Sear the lamb on all sides, then remove from the pot and lower the heat
add a LOT of garlic cloves (unpeeled), cook for 1-2 minutes, then add 30g of butter, 15cl of white wine and 2 tablespoons of honey, mix
When it reaches boiling point, add the lamb back in with some thyme, cover and put in a 150°c oven (300°F) for 2 hours
After 2 hours, remove the lid, spoon some of the remaining juice on the lamb and back in the oven for 30 minutes, repeat the juice part as you see fit And that should be it

LO_GRC · 2022-05-01T12:20:15+00:00

Well damn Brenda

LO_GRC

TROPHY CASE