Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

[aboynamedsuita]

Sounds fantastic. My personal pref would probably be to sous vide it 1 or 2 C cooler, and therefore leave it in the bath longer to break down a bit more collagen, but like my beef nearly mooing. How even is the heat on the Demeyere 7ply? I've heard good and bad things, but not from anyone who actually did any empirical testing.

I also have the demeyere Atlantis/ProLine and find it pretty even, but haven’t compared against other similar cookware.

This is an old pic but you can put a pretty deep / even sear on things. Also this is from the 20cm pan which is thinner than the 24-32cm

 

[big_adventure]

I also have the demeyere Atlantis/ProLine and find it pretty even, but haven’t compared against other similar cookware.

This is an old pic but you can put a pretty deep / even sear on things. Also this is from the 20cm pan which is thinner than the 24-32cm
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Looks pretty epic.

 

[schmitty]

I am usually a grill guy for steak, but I cooked this one last night in a cast iron using a sear and a butter basting, and it was delicious! I might be a convert.

 

[AT5760]

Last night’s t-bone, tossed with veggies, noodles, and peanut sauce.

 

[boomchakabowwow]

My wife got her second dose Today and it’s a bit much. She feels off.
Jook! It’s time for jook.

I mixed in spinach to bolster the veg content. I had fresh spinach in today’s CSA box. One single dried scallop and it became next level.

 

[valgard]

 

[boomchakabowwow]

^yum!

 

[andrewsa]

Basil Pesto made with basil and garlic that were organically grown at the airbnb farm stay.

 

[M1k3]

View attachment 112661
I am usually a grill guy for steak, but I cooked this one last night in a cast iron using a sear and a butter basting, and it was delicious! I might be a convert.

Throw some thyme, shallot and garlic in the butter while basting.

 

[big_adventure]

Throw some thyme, shallot and garlic in the butter while basting.

Simple steps that make everything better. Cooking potatoes? Thyme, shallot garlic! Roasting a chicken? Thyme, shallots, garlic! Poor performance in the bedroom? Thym... you get the idea.

 

[Michi]

Poor performance in the bedroom? Thym... you get the idea.

Vampire in the bed? Thyme, garlic… you get the idea

 

[big_adventure]

Vampire in the bed? Thyme, garlic… you get the idea

EXACTLY!

 

[big_adventure]

Fresh fish, new yanagiba :

Un chirachi fait maison !

 

[Bodine]

Last nights dinner is this morning’s breakfast, chicken teriyaki, baby bok choy with bacon and portobellos

 

[HumbleHomeCook]

View attachment 112661
I am usually a grill guy for steak, but I cooked this one last night in a cast iron using a sear and a butter basting, and it was delicious! I might be a convert.

Throw some thyme, shallot and garlic in the butter while basting.

Count me among the converted as well. There was a time when I would have told you that pan-seared steak was a tragedy. But that's because I'd never had a proper steak pan-seared properly!

The temperature control, the even full crust, the ability to baste with added flavors, all combine to make me prefer pan-searing to grilling.

 

[dafox]

Fresh fish, new yanagiba :

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Un chirachi fait maison !

Which yanagi is that?

 

[big_adventure]

Which yanagi is that?

300mm FRKZ Hon Kasumi Gin 3, forged by Shiraki Hamano and sharpened by Kasahara. I only received it Monday, ordered some quality fish: I made this 15 minutes after it arrived.

 

[DitmasPork]

I made Thai basil duck again. It's not a pretty dish, but it's addictive - I just gotta have it.
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That’s looking fine to me! I need more duck in my life.

 

[Lars]

That’s looking fine to me! I need more duck in my life.

Thanks! I love duck too. So tasty.

 

[ptolemy]

I also have the demeyere Atlantis/ProLine and find it pretty even, but haven’t compared against other similar cookware.

This is an old pic but you can put a pretty deep / even sear on things. Also this is from the 20cm pan which is thinner than the 24-32cm
View attachment 112654

here is 1 i did last night... i put a 1/8" pat of butter on each side (first I seared for 90 sec per side) for 45-60 seconds. Milk solids really deepened the crust nicely and offered a extra nutty flavor.

I have 1 more left, for this weekend

 

[Lars]

Only thing that would have made this better would be having it in an english pub with a properly poured pint!
Bangers and mash with onion gravy and peas.

 

[schmitty]

Count me among the converted as well. There was a time when I would have told you that pan-seared steak was a tragedy. But that's because I'd never had a proper steak pan-seared properly!

The temperature control, the even full crust, the ability to baste with added flavors, all combine to make me prefer pan-searing to grilling.

How about the reverse sear method, it's got me curious?

 

[tostadas]

My wife got her second dose Today and it’s a bit much. She feels off.
Jook! It’s time for jook.

I mixed in spinach to bolster the veg content. I had fresh spinach in today’s CSA box. One single dried scallop and it became next level.

View attachment 112677

Ultimate comfort food there, right on!

 

[AT5760]

@schmitty , I’ve quickly become a huge fan. I like that it gives a lot of flexibility when you are finalizing sides and it makes for a really good steak. Biggest downside is the massive amount of smoke. Hopefully your kitchen ventilation is better than mine!

 

[big_adventure]

Well, it worked out so damn well for breakfast, I made it again, and better, for the fam and the GF for dinner.

 

[chiffonodd]

Well, it worked out so damn well for breakfast, I made it again, and better, for the fam and the GF for dinner.

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Lovely food, lovely family. You got some special kids who will eat sashimi Good taste must be hereditary.

 

[HumbleHomeCook]

Work from home day...

Cut up a chicken yesterday so pan seared wings with a little garlic and sage accompanied by leftover roasted veggies from last night's fridge sweep with balsamic vinegar and olive oil.

 

[HumbleHomeCook]

How about the reverse sear method, it's got me curious?

Never done it. I just never saw the need.

I like the slower sear method. Pan just hot enough to start searing but so hot that the outside cooks way faster than the inside. Flip it every minute or two so the crust slowly develops and then start basting to add to it. Continue until the meat cooks to desired doneness. It takes some attention and you need to play with the heat according to hwo things are going but the crust and flavor are so worth it.

Set your herbs (if you use them and whatever they are) and garlic n your board and your meat atop it then drizzle with some of the butter and Mmmph!

Put the potatoes in the oven.

 

[camochili]

Brussel sprouts-lemon-ricotta tarte

 

[big_adventure]

Lovely food, lovely family. You got some special kids who will eat sashimi Good taste must be hereditary.

Why thank you. I'm pretty fond of those little people. I've always served everything, and they always eat it. Each kid has one thing they randomly don't like, so I don't serve those things. The sashimi was the first time - they weren't excited for it, but went along, then asked for seconds.

They are hilarious though - if they are on vacation or whatever and only eat junk for a few days or a week, they come to me and say "ok, dad, only broccoli for the next 3 days, OK?"