The perfect steak
Being a fat bloke, I love a good steak. Trouble is in the UK, they are very hard to find. I hear about all the things you should look for to find the perfect meat. Yellow marbling, must be aged at least 4 weeks etc. I dare you to try and find one of these at Tescos. Occasionally when I feel flush I might pop to the butcher's and find one of these chunks, but even if I buy one which matches the criteria of a good steak, I'll be buggered if it tastes any different to anything I buy at the supermarket.
Flicking through the channels last night, desperately trying not to land on Eastenders in case the wife saw, I came across a program which announced it would teach you how to cook 'the perfect steak'. Now that got my attention, just what I need. It was by a guy called Heston Blumenthal, who is apparently a good cook and a 'molecular gastronomist', whatever the hell that is. He owns a restaurant called the Fat Duck which is the second best restaurant in the world. If you don't believe me, read this... The Guardian never lies.
Anyway, Heston set about telling us how to make the perfect steak. First you have to buy a really good meat, something about being from a cow reared on love & affection and fed on all good things. So once you have parted with your many pounds for said steak, stick that to one side for a second because you need to compliment it with a good sauce. He recommends home made mushroom ketchup which involves:
- soaking mushrooms in red wine/red wine vinegar
- mixing red wine vinegar and castor sugar and bringing to the boil
- sticking a kilo of mushrooms in a muslin bag in the fridge, and catching all the moisture that falls out of it over a period of a few hours, then sticking this juice in with the mixture above
- mixing the whole lot together, bringing to the boil and adding some corn flour.
Next, the steak bit. Now it's important not only to get one like I described above, but also to get one on the bone, that's about 6 inches thick. Next get a blow torch and sear the outside of it. But be quick about it as you don't want to cook the meat, just burn the outside. Now, put the oven on 50 °C, but don't trust the oven, you need to have an oven thermometer. Stick lump of meat in the oven and leave it there for 24 hours. Yes, 24 hours as in 1 earth revolution. When you're done with that, get a heavy, solid cast iron pan and heat it on the hob on it's highest heat for at least 20 minutes, add oil and then slap down an inch thick cut of your meat. And there you have your perfect steak. Easy huh?
What a pile of shit.
Flicking through the channels last night, desperately trying not to land on Eastenders in case the wife saw, I came across a program which announced it would teach you how to cook 'the perfect steak'. Now that got my attention, just what I need. It was by a guy called Heston Blumenthal, who is apparently a good cook and a 'molecular gastronomist', whatever the hell that is. He owns a restaurant called the Fat Duck which is the second best restaurant in the world. If you don't believe me, read this... The Guardian never lies.
Anyway, Heston set about telling us how to make the perfect steak. First you have to buy a really good meat, something about being from a cow reared on love & affection and fed on all good things. So once you have parted with your many pounds for said steak, stick that to one side for a second because you need to compliment it with a good sauce. He recommends home made mushroom ketchup which involves:
- soaking mushrooms in red wine/red wine vinegar
- mixing red wine vinegar and castor sugar and bringing to the boil
- sticking a kilo of mushrooms in a muslin bag in the fridge, and catching all the moisture that falls out of it over a period of a few hours, then sticking this juice in with the mixture above
- mixing the whole lot together, bringing to the boil and adding some corn flour.
Next, the steak bit. Now it's important not only to get one like I described above, but also to get one on the bone, that's about 6 inches thick. Next get a blow torch and sear the outside of it. But be quick about it as you don't want to cook the meat, just burn the outside. Now, put the oven on 50 °C, but don't trust the oven, you need to have an oven thermometer. Stick lump of meat in the oven and leave it there for 24 hours. Yes, 24 hours as in 1 earth revolution. When you're done with that, get a heavy, solid cast iron pan and heat it on the hob on it's highest heat for at least 20 minutes, add oil and then slap down an inch thick cut of your meat. And there you have your perfect steak. Easy huh?
What a pile of shit.
posted by SkyBlueSnowy @ 1:34 pm
0 comments
0 Comments:
Post a Comment
<< Home