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12-22-2016 , 02:52 AM
#25201
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27,

Post-worthy! But you shouldn't let that kid eat steak until he mans up and starts eating burgers.
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12-22-2016 , 02:57 AM
#25202
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actions have consequences!
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He's past that difficult stage in our lives, thankfully.
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12-22-2016 , 07:45 AM
#25203
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I need a new skillet. If I try googling for "heavy cast iron skillet uk" I get a load of sites that don't mention the weight, which kind of defeats the purpose. Is this one fine? One of the few exceptions to that rule.
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12-22-2016 , 08:13 AM
#25204
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If weight is a concern, carbon steel might be a better option (with the same results).
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12-22-2016 , 08:36 AM
#25205
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Quote:
Originally Posted by Sciolist
I need a new skillet. If I try googling for "heavy cast iron skillet uk" I get a load of sites that don't mention the weight, which kind of defeats the purpose. Is this one fine? One of the few exceptions to that rule.
i could be wrong but the price seems outrageous to me.

i'm in germany and got this one for <20 euros and it's very heavy and totally fine
Last edited by skillgambler; 12-22-2016 at 08:37 AM. Reason: it's smaller than the one you looked at tho
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12-22-2016 , 08:43 AM
#25206
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Sciolist: I can't speak to that particular skillet, but Lodge have a good name. I had them recommended to me a while back ITT, by gobbo I think. Just took delivery of one today actually, the 26cm tho.
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12-22-2016 , 09:03 AM
#25207
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Quote:
Originally Posted by Larry Legend
moved this here, bumping it
i'm on a twice baked potato kick lately, personally

-bake potatoes in oven @ 400 until done
-cut in half, scoop out insides and combine in a bowl with enough sour cream to make it kinda creamy (approx. couple tsp per potato), shredded/grated cheese, chopped bacon, scallions, butter, garlic powder, salt, and pepper
-fill empty potato skins
-back into the oven under broiler for a few mins to brown the tops

i also like seasoning asparagus in olive oil + S&P and roasting on a pan in the oven @ 400 or 450 until the little florettes get crispy (~15 mins or so?)- that's a nice little contrast in texture that i like to have with my meals
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12-22-2016 , 11:35 AM
#25208
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Sci,

Do you need that giant a skillet? The 10 and 12 inch are £25 and £35.
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12-22-2016 , 11:36 AM
#25209
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Nope. That's just what google linked. Thanks for advice all.
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12-22-2016 , 02:14 PM
#25211
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Quote:
Originally Posted by Sciolist
I need a new skillet. If I try googling for "heavy cast iron skillet uk" I get a load of sites that don't mention the weight, which kind of defeats the purpose. Is this one fine? One of the few exceptions to that rule.
I think 15" is too large. I have 12" skillets and they are perfect size for 2 steaks.
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12-22-2016 , 02:28 PM
#25212
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It's on! Will attempt on my Weber kettle indirect heat on this bad boy, Christmas Day.
Last edited by Da_Nit; 12-22-2016 at 02:41 PM.
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12-22-2016 , 03:12 PM
#25213
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I prefer my 10.25" to 12" cast iron for searing purposes, the 12 is just slightly too large and doesn't heat up as well imo
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12-22-2016 , 03:32 PM
#25214
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Quote:
Originally Posted by gobbo
As much as I hate Buzzfeed, this video looks astonishingly good.
I saw that yesterday and was shocked at how good it looked.

So my parents got a whole beef tenderloin. I'm having them over for dinner Christmas day and it's only gonna be the 3 of us so I really don't want to cook the whole thing at once.

Best option is likely cutting it down into thick filets, vacuum bag the extras to freeze and SV the others?

Really want this to be an impressive dinner
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12-22-2016 , 03:38 PM
#25215
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If you really want to go for impressive dinner, I'd butcher the tenderloin down to a chateaubriand and make a demiglace.

Lot of work in the sauce, but turned out pretty awesome the year I did it.
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12-22-2016 , 04:02 PM
#25216
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i find sauces to be incredibly perplexing, they almost never come out right for me.
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12-22-2016 , 04:29 PM
#25217
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"I hate reality but it's still the best place to get a good steak."

Woody Allen
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12-22-2016 , 08:24 PM
#25218
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FIL just told me he is dropping off a beef loin so looks like I'm doing a reverse sear on that bad boy for Christmas. Maybe add a gobbo pan sauce.
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12-22-2016 , 08:50 PM
#25219
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beef loin!!!
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12-22-2016 , 10:07 PM
#25220
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much better than beef cake imo.

Possibly dumb question:
Do you guys generally cook bone-in roasts the same way as boneless?
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12-22-2016 , 10:52 PM
#25221
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Internal temp is the most important metric.
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12-22-2016 , 11:23 PM
#25222
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Cs,

Yes.
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12-23-2016 , 02:29 AM
#25223
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Going to be doing tenderloin for 20 people Christmas Eve, going to sous vide them to keep the oven free for everything else. Anyone have any ideas for timing? I've seen it vary widely across the internet, anything from one hour to four needed to bring them to temperature. Also, as part of this googling, on the Joule website, the hot new kid on the block for sous vide equipment, they recommended cooking a tenderloin roast to 140. Credibility shot
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12-23-2016 , 02:43 AM
#25224
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If you're doing from fridge temps, 2.5 hours is usually enough in my experience to get correct.

A tenderloin roast is extremely hard to get a good crust on because it's rounded and you can't get good contact with the pan. I recommend a broiler or a very hot grill for that reason and to turn it frequently.
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12-23-2016 , 03:24 AM
#25225
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Yeah, I did it last year for the first time and had trouble getting a good sear, and that was a reverse sear using the oven, so in theory easier to get a sear. But it was annoying last year having to plan since everything else needed to cook at a much higher temperature than the roasts, so I figure sous vide will be simpler in that regard, and it won't matter if people show up late again, etc.
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