This is where we went if someone wants a restaurant recommendation near Bolgheri, Tuscany.
We share them which is absolutely acceptable as they normally are almost two big for two people.
Now, after a bit of an investment around CHF200 which is charcoal-less and fire free, I have started making my own steaks and fish, potato wedges and chips, chicken and wings, sausages by means of this appliance.
https://www.nettoshop.ch/en/Small-ho...CABEgJX-fD_BwE
Having said that, of course a traditional braai is a South African braai at home and nothing can beat it. Just of a sheer consideration for Swiss environment that forbids using coals in public areas.
Yes, that's what I thought, but being with a partner whose tolerance for rare meat is much lower than mine has always ruled that out too.
Anyway, there's always so much else I like in Tuscan restaurants, it was never an issue.
What's wrong with a frying pan? Pretty sure your gadget won't make cooking any of the above items any easier. OK, chips and stuff would otherwise need a proper fryer, but for steaks it would surely make the whole process much more complicated, not less.
It’s very practical. For one, I hate using oil and cleaning debris from the frying pan afterwards. I can also use a timer for cooking without risk of burning the stove. I can set different programs and temps digitally. It’s small and much less work than scraping the grate or cleaning the large oven. Basically, so much less grease to work with and easy to maintain.
It replaces my microwave oven, not to mention that it’s also forgiving and I can still use metal kitchen utensils in it, if forgotten.
400g? Try 1 kg+
A 4cm thick t-bone comes out at 1kg almost exactly.
And rare is where it's at!
Tom
I can recommend the ThermoWorks Thermapen. The finger thingy is in my opinion pseudo science. I can make my thumb-index finger "reference" from uncooked ground beef all the way to well done shoe sole.
As I said, the beef has to go "moo" when you prick it with the fork. As the French have thinner steaks they go by the well known 5 seconds rule: If it is longer than 5 second in the pan it is overcooked, unfit for human consumption, and you can throw it away.
I take that French have invented perfumes in rebellion of not taking a shower, but I wouldn’t accuse them of “over-5-seconds-grilling” principle.
I tried a thicker piece of filet steak 90 seconds each side in the pan & 5 minutes @180 degrees. I tried the thermometer but it hardly moved I would guess 24-30 degrees in the middle. My wife likes it medium rare so I leave hers in the oven another 3 minutes, she usually complains it's overcooked
This photo was immediately when it came out of the oven, really melted on the tong, more filet steak I think. 290g was the uncooked weight.
You mean tongue or thong......
We use the prongs
The topic of Steak is usually a bit boring and monotonous in our household. Here is where a very tiny portion of you folks Swiss steaks and veal come from. Natura Angus Beef.
Although tonight in the Zurich area was a great night for grilled steak with the lovely weather. In my household we had bagged oven baked chicken with seasoning, low and slow, with the proper touch, it tasted as good as a steak
Just went out to dinner & ordered a T Bone rare, unfortunately it was cooked much too slowly at too low a heat. The result it was tasteless. More taste of oil than meat really disappointing.
Here is a filet steak I cooked for my wife, medium rare 90 seconds each side in the pan & 8 minutes @ 180.
It has about 50% of the taste compared to 5 minutes @ 180 however still just edible. Any further cooking like my T bone in the restaurant yesterday & it should be thrown away IMHO. Interestingly only Tom seems to get this. For anyone wondering I do eat steak at least 4 or 5 days a week, thanks to my decision to invest the majority of my money in Fundsmith when I retired.
Does eating steak 5 times a week equal having 5 motorcycles?
Looks good, but a bit uneven. I‘d be looking for more char on the outside and more of a red core with a fillet.
Is eating steak 4-5 times a week a) at good idea at your age b) not a bit boring? (He says waiting for the Kamado grill to get up to temperature for the rib eye). When I went for check up and sign off for a race last month the doctor seemed surprised I normally eat meat twice a day! Normally turkey at lunch plus chicken or beef at dinner. Cue Tom explaining that poultry doesn‘t count as meat.
Haha, none currently however I had 2 cars & 2 motorcycles when I was single in ZH. I ate less steak living in CH
When I was a kid I only ate steak & chocolate, I would happily go without food. Interestingly I have no fillings probably something in Cadburies Dairy Milk in the 1960's . Never board of steak if it has flavour
One can have both.
Just saying.
Tom