Category Archives: Meat

One of the great advantages of sous vide cooking is the level of control over the internal cooking of meats.  Rather than playing a guessing game as to how long to sear your steak for, and pressing at it with … Continue reading

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I sometimes think that ordering Chateaubriand at a restaurant is a slightly lazy option.  It seems to me that a good restaurant ought to prepare this dish well, and ought to be offering good quality beef fillet, and thus the … Continue reading

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The slightly horrified look on Ingrid’s face when I bought this bird told me I’d better do a good job cooking it!  I can understand the hesitancy.  The rather disparaging nickname for pigeons of “flying rats” has no doubt contributed … Continue reading

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This Christmas was our turn to host my parents and my sister’s family for lunch.  So that’s six adults and a bunch of children.  What to feed them all?  Apparently my interest in creative cooking, trying new things, playing around with … Continue reading

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I didn’t really appreciate the beauty of rarely cooked steak (for me, about rare or medium-rare) until I was an adolescent.  Growing up, all our red meat was cooked thoroughly; not red; not even pink; grey.  When I began to eat meat cooked less … Continue reading

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My daughter Lucy (aged 7, nearly 8 ) and I love watching MasterChef together.  It’s a good carrot to dangle in order to encourage good behaviour: “do your homework and we’ll let you watch MasterChef before bedtime”.  Now that it’s … Continue reading

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Lamb ragu is very delicious and not particularly complicated to cook.  It just takes a bit of time, but the rewards are worthwhile.  It’s a wonderful winter comfort food.  Here’s my recent effort… I started by sweating off some carrot, … Continue reading

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Sous-vide is a method of cooking where food is vacuum sealed and poached in warm water.  The temperature of the water will control the level of doneness of the meat; if your water is maintained at say 55°C (which is medium-rare … Continue reading

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When it comes to perception, we often assume that others experience the world in much the same way as we do.  We take for granted that what we see, hear, touch, smell, and taste are accurate representations of the world … Continue reading

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This is another dish I’m working on for a dinner later this year.  It’s a very basic dish, but there are some subtle differences in the way it can be prepared.  Here I’ve tried a couple of different methods, using … Continue reading

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