I dunno. I feel that the moisture and acid from the lemons would actually add to the gummyness.
I’ve been using the reverse-sear technique quite a bit recently. Put the unseasoned meat on a cooling rack in a sheet tray (or roasting rack, whatever allows air to move underneath.) Cook in the oven to 10 degrees Fahrenheit less than you want, let it rest. Most of the fat should have rendered out and now the surface of the meat is dry. Season the meat now, because doing it earlier would have drawn water to the surface, sear, it will only take about 30 seconds to form a crust, and finish with lemons.
Also keep the oven on in case you need to flash them. Well-done gets Chef Mike.
You saved me from having to eat a couple lbs. of mistakes with this catch. Thanks!
This is why I don’t really love my broiler pans. They just never seem quite right. I’ve even considered fabing up a couple different types just for giggles, but at that point its not giggles. Its an ocd fight to the death.
Who is chef Mike, and what did he do to earn his own mistake title?
I used to work with a guy who worked at Red Lobster and he told me that they would just throw steaks down on a cross-hatch grill, put a cross-hatch weight on top to mark them, then throw them in a special microwave that only had buttons for rare, medium rare, medium, medium well, and well done. Like one of those jitterbug phones.
High-end kitchens we only use it for reheating coffee. Occasionally some molecular gastronomy shit.
I don’t know how well it overwinters where you are, but I’ve had the same sage plants for a couple years now. Thyme and rosemary are on their 7th or 8th year now.
I also plant parsley every year or so. Use them all pretty frequently.
I always want to grow and use fresh basil, but I can’t ever get the timing right. Always bolts too soon. However, I’ve been buying fresh basil and freezing it, and that works for a lot of things. Kind of nice to just break off the bit I need and throw it back in the freezer.
It depends. My brother planted a bunch next to his house where it stayed warm, and it wintered over beautifully. I had some that was partially protected, and it was so-so.
I have some oregano that must be happy where it is, because its on like its 4th year.
Tonight a bit different. Homemade Teriyaki marinated steak, cucumbers/tomatoes/croutons w/ bleu cheese dressing, baked potato w/butter, sour cream, chives, pepper. Inglehoffer horseradish cream with the steak. Air broiled about 2-3 minutes too long.
Chill Sundays are good for making apple pie with my small niece (yay quality time!). Not quite the best looking one I’ve ever made but it turned out pretty well overall, I think.
Food porn? I do not know. But, chuck roast browned, then blasted in the pressure cooker. With Inglehoffer’s creamed horseradish of course. Rice, cooked in beef broth with gravy made from the liquid in the pressure cooker. Tomatoes and cucumbers with Lite House ranch dressing. And Del Monte peaches. All on a portions plate. I almost forgot the milk. I hope someone here appreciates this more than those I cook for.
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me! Looks good!